Blodgett Double Stack Convection Ovens

Top 5 Reasons to Put Blodgett Double Stacks in Your Kitchen

• Even baking every time. Legendary airflow and consistency across every rack.
• Double the capacity, same footprint. Handle volume without sacrificing space or output speed.
• Reconditioned by pros, built like tanks. These ovens run for decades when maintained—and we’ve already done the hard part.
• Perfect for batch prep and bulk production. Ideal for schools, commissaries, churches, caterers, and meal programs.
• Simple controls. Durable parts. Easy to train, easy to use. No nonsense. Just results.

Why Blodgett? And Why Now?

Blodgett convection ovens are the gold standard in American kitchens. Double stack units give you the ability to bake, roast, and reheat large quantities of food evenly and efficiently without relying on gimmicks or fragile electronics. These are real-deal workhorses—especially when rebuilt and tested by our crew.

Whether you’re feeding 100+ students, prepping for a wedding, or batch-roasting proteins all day long, these ovens perform shift after shift, year after year.

Top Items Blodgett Ovens Excel At

• Baked goods: breads, cookies, muffins, and pastries
• Casseroles, lasagnas, and pasta bakes
• Roasted vegetables, chicken, ribs, and pork shoulders
• Frozen-to-hot meal trays for institutions and schools
• Large batch reheating and meal prepping

Why It Saves Labor, Cuts Costs, and Delivers

Double stack = fewer batches, fewer wait times, and less energy per meal. Load it once, walk away, and come back to perfectly cooked product. Reconditioned models save thousands up front and still outperform newer, cheaper brands.

Your crew doesn’t need culinary training—just a timer and some racks. These ovens keep it simple and dependable.

Power Requirements

• Gas: Natural gas or LP (depending on model)
• Electric: 208–240V / 3 Phase (verify model specs)
• Each oven requires standard commercial ventilation

Let us know what your kitchen runs on—we’ll match the unit that fits.