Blodgett (Middleby) BCX-14G DBL Blodgett Combi Combi Ovens - BCX-14G DBL
High-volume capacity with Steam-on-Demand performance
Meet the Blodgett Combi BCX-14G double stack—an industry-proven, boiler-based combi oven that lets you bake, roast, steam or retherm two full loads at once without giving up extra floor space. With 230,000 BTU of total cooking power, a 4-speed reversing fan and Blodgett’s exclusive Vario Steam®, this workhorse delivers fast, even results on everything from delicate pastries to tough cuts of meat.
Features
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Massive capacity: Each cavity holds 14 hotel pans or 7 full-size sheet pans—28/14 total.
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Boiler-based Steam-on-Demand: Pure, instant steam when you need it for continuous, high-volume production.
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Vario Steam® & Combi modes: Precise humidity control from 140 °F to 500 °F for perfect results on any menu item.
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4-speed bi-directional fan: Gentle for custards, powerful for roasted proteins—no pan rotation required.
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Core temperature probe: Removable 4" probe automates cook-and-hold cycles.
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Time-to-Delime indicator & automatic deliming: Built-in reminders and one-touch cleaning keep maintenance simple.
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13-position rack glides & 7 wire shelves per cavity: Maximize throughput while keeping sheet pans secure.
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Dual-stage door latch & dual-pane glass: Safely vents steam before opening and stays cool to the touch.
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Retractable hand shower: Integrated hose reel with front shutoff speeds cavity wash-downs.
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Built for serviceability: Pivot-out control panel and hinged pressure panel make maintenance a breeze.
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Ready to roll: Ships on a heavy-duty hardware kit with 4" low-profile locking casters.
- cETLus & NSF listed for gas, sanitation and electrical safety.
Versatile cooking modes
- Pressureless Steam (212 °F)
- Hot Air (140–500 °F)
- Combination Steam & Hot Air
- Low-temperature cook & hold
- Rethermalizing
- Rapid Cool-Down
What’s in the box
- (2) BCX-14G combi oven cavities—factory stacked
- (14) Stainless steel wire shelves (7 per cavity)
- Removable 4" core temperature probe
- Retractable hose reel with hand shower
- Hardware & 4" locking casters
- Factory-authorized start-up inspection
- One-year parts & labor warranty
Specifications
| Model |
BCX-14G Double Stack (two compartments) |
| Pan capacity — each cavity |
14 × 12" × 20" × 2.5" hotel pans OR 7 × 18" × 26" full-size sheet pans |
| Total pan capacity |
28 hotel pans OR 14 sheet pans |
| Rack positions |
13 per cavity |
| Temperature range |
140 °F – 500 °F (60 °C – 260 °C) |
| Steam generation |
Boiler based, Steam-on-Demand & Vario Steam® |
| Fan motor |
(2) ½ HP, 4-speed reversing |
| Gas input |
230,000 BTU/hr total (115,000 BTU per cavity) |
| Electrical |
115 VAC, 12 A, NEMA 5-20R dedicated (per cavity) |
| Water connection |
¾" garden hose, 40–50 PSI cold water |
| Drain |
2" gravity drain, max 140 °F (60 °C) |
| Exterior dimensions (W×D×H) |
37.6" × 40.2" × 69.2" (955 × 1021 × 1758 mm) |
| Construction |
Fully welded stainless steel frame; 304 SS bright-annealed interior |
| Certifications |
cETLus, NSF |
What our Experts Think
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Dual-Chamber Combi Cooking: Allows simultaneous cooking of different foods without flavor transfer.
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Consistent Heat Distribution: Ensures even cooking across both chambers for perfect results.
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Durable Construction: Heavy-duty stainless steel ensures long-term reliability in commercial kitchens.
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Energy Efficient: Optimized to maintain precise cooking while reducing energy consumption.
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User-Friendly Controls: Intuitive interface allows staff to operate efficiently with minimal training.
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Professional Standard: Ideal for high-volume restaurants, catering, and foodservice operations requiring versatile, high-capacity combi ovens.
Q&A
Q: What is the Blodgett BCX-14G DBL?
A: A commercial double-chamber Blodgett Combi oven designed for versatile cooking, including steaming, roasting, baking, and combination modes.
Q: What are its key features?
A: Two independent cooking chambers, programmable controls, stainless steel construction, multiple cooking modes, and energy-efficient operation.
Q: Why choose this model?
A: Enables simultaneous cooking of different foods at separate settings, increasing efficiency and consistency in high-volume kitchens.
Q: Who is it best for?
A: Restaurants, hotels, catering services, and institutional kitchens needing high-capacity, commercial-grade combi oven performance.
Q: What makes it unique?
A: Dual independent chambers maximize versatility and productivity, delivering precise results for multiple foods at once.
Maintenance Tips
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Clean oven cavity, racks, and trays daily with mild, non-abrasive cleaners.
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Run automatic cleaning cycles regularly to prevent grease and residue buildup.
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Descale the steam/water system as recommended to maintain optimal performance.
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Inspect door gaskets frequently to ensure a tight, efficient seal.
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Keep vents, fans, and filters free of dust, grease, and debris.
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Schedule professional servicing periodically for safe, long-term operation.
