The Future Of Convection Is Here, Thanks To Blodgett

Blodgett is paving the way for the future of convection ovens with its latest development: the HydroVection Oven. Through intelligent and thoughtful design, the oven streamlines the cooking process and makes it more efficient as well. The secret to these perks is a blend of both steam and convection cooking.

The HydroVection Oven is continuously humidified while in use, which contributes to the unit's ability to cook consistently. One of the benefits of this humidity is moisture retention. Meats of all kinds retain more moisture thanks to the hydrovection design, meaning there's less reason to be concerned about your chickens or pork drying up before they can be served. The hydrovection oven can also capture the right color for your proteins. The fans which direct the flow of air and heat inside the unit can be redirected at will, allowing the user to have even more refined control of the cooking process.

Blodgett also conducted a value analysis of the HydroVection Oven's potential impact on foodservice and found the following:

Lowering Labor by 4hr @ $10.00/hr. = $40.00/Day
Lowering Kitchen Power & A/C = $4.00/Day
Reducing Fry Oil by 25% = $4.17/Day
Improving Meat Yield by 10% = $6.25/Day

Estimated Projected Savings
Day Savings: $54.42
Week Savings: $326.52
Month Savings: $1,414.92
Year Savings: $16,979.04

With this new top-of-the-line model, Blodgett is making oven-based cooking faster, smarter, and better than ever.

Published by:
Christian Dantes

REWrite Blog