- Built with a long - lasting iron frame for superior durability
- Each deck comes with five chrome - plated racks
- Each deck can accommodate five 18' x 26' baking pans
- Double deck design doubles your cooking capacity
- Equipped with 6' adjustable stainless steel legs
- Temperature ranges from 200°F to 500°F for versatile cooking
- Each deck has a 1/2 hp blower motor with thermal overload protection
- Total power of 22kW for efficient operation
- Operates on 208V, single phase
The Blodgett SHO - 100 - E double deck electric convection oven is your ultimate solution for cooking dishes perfectly. With a robust iron frame and a stainless steel top, it's built to withstand the busiest foodservice environments. The double deck design boosts productivity, as you can cook twice as much within the footprint of a single unit. Each compartment features a two - speed fan and a 1/2 hp blower motor, which efficiently recirculates hot air, maximizes productivity, and cuts down on energy use, getting your food to customers faster. The stainless steel doors have chrome - plated handles for a comfortable grip and are securely attached with triple - mounted door hinge pins. Inside, there are five chrome - plated racks with eleven configurable positions and can hold up to five 18” x 26” standard full - size baking pans per compartment. Each deck has interior lighting for great visibility and three tubular heaters controlled by an electromechanical thermostat with a 200°F - 500°F temperature range. The blower motor has automated thermal overload protection and a control area cooling fan for safety. It's NSF, ETL certified, an Energy Star partner, made in America, and comes with bare wire for hard - wiring.
Using the Blodgett SHO - 100 - E double deck electric convection oven is a breeze. First, make sure it's properly hard - wired as it comes with bare wire. Then, plug it in and turn it on. You can set the temperature according to your recipe, ranging from 200°F to 500°F. Place your baking pans on the chrome - plated racks, with up to five 18' x 26' pans per deck. The two - speed fan and blower motor will do the work of evenly circulating the hot air for consistent cooking. When you're done cooking, let the oven cool down before cleaning. Use a mild cleaner and a soft cloth to wipe the interior and exterior. Check the racks regularly for any signs of wear and tear. Make sure to keep the area around the control panel clean and dry. Also, be careful when opening the doors as they can get hot. If you notice any issues with the thermal overload protection or the blower motor, stop using the oven and contact a professional for repair.
