Move your product from the kitchen to the table quickly with Hydrovection™ oven from Blodgett unites hot air cooking with moisture to produce a quality product faster than standard convection ovens. A multi speed, bi-directional motor and innovative blower wheel design combine to form a unique air control system for a high quality bake, with increased product yields that generate savings for you. Seafood & Roasts Artisan Quality Baking HV-50E half size oven shown with optional stand and casters See spec sheets for details on construction, operation, Hybrid Cooking with Moisture & Hot Air 44 Lakeside Avenue, Burlington, VT 05401 • (802) 658-6600
Open the catalog to page 14 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
68 Pages
2 Pages
2 Pages
28 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
8 Pages
88 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
13 Pages
8 Pages
23 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
84 Pages
1 Page
2 Pages
1 Page
2 Pages
2 Pages
2 Pages
2 Pages
2 Pages
1 Page
1 Page
2 Pages
2 Pages
2 Pages
1 Page
1 Page
1 Page
6 Pages
1 Page
6 Pages
2 Pages
3 Pages
12 Pages
12 Pages
2 Pages
2 Pages
2 Pages