The Blodgett SHO-100-E electric convection oven is a top - notch choice for commercial kitchens. It features a tough iron frame construction and a stainless - steel top, built to withstand the busiest foodservice operations. Each deck comes with five chrome - plated racks that can be arranged in 11 different positions, and can hold up to five 18” x 26” baking pans. The double - deck design doubles your cooking productivity within the footprint of a single unit. The oven stands on 6 - inch adjustable stainless - steel legs. With a temperature range from 200°F to 500°F, controlled by an electromechanical thermostat, it offers great cooking flexibility. Each deck has a 1/2 hp blower motor with thermal overload protection and a control area cooling fan for safety. The two - speed fans effectively circulate heated air, maximizing productivity and saving energy. The stainless - steel doors have chrome - plated handles for a comfortable grip and are securely attached with triple - mounted door hinge pins. Interior lighting in each deck gives you clear visibility. It has a total power of 22kW, operates at 220/240V, 3 Phase, and is NSF, ETL certified, an Energy Star partner, and made in America. Note that it comes with bare wire and needs to be hardwired.
Using the Blodgett SHO - 100 - E electric convection oven is a breeze. First, make sure it's properly hardwired as it comes with bare wire. Then, adjust the temperature according to your recipe, ranging from 200°F to 500°F using the electromechanical thermostat. Place your 18” x 26” baking pans on the chrome - plated racks, which can be arranged in different positions to suit your needs. When the oven reaches the set temperature, put your food inside. The two - speed fans will circulate the hot air evenly for efficient cooking. Remember to always use oven mitts when opening the doors, as they can get very hot. After use, let the oven cool down completely before cleaning. You can wipe the interior with a damp cloth and a mild cleaner. Check the blower motor and thermostat regularly for any signs of damage. Also, keep the area around the oven well - ventilated to ensure proper operation. With proper use and maintenance, this oven will serve you well in your commercial kitchen.
