Boasting “the only thing it can’t make is ice,” if you haven’t discovered the world of HydroVection, then Blodgett has a story for you.
Imagine being able to sear and smoke foods with the same machine that you can poach, grill, toast, roast, and oven fry with. Meet Blodgett’s HydroVection oven – an oven capable of doing all of these kinds of cooking, while saving you money, time, and space. HydroVection takes the idea of an oven, but combines moisture in a sealed-tight, indestructible box that takes up less room than most other commercial ovens.
For commercial kitchens that deal with cooking dozens of different types of foods in a day, this is the oven for you. Think of a school cafeteria that has to cook everything from the meat and vegetables to breads and sweets; with a HydroVection oven, all of these foods can be cooked at the same time. But these powerful ovens aren’t just for institutional kitchens; they’re best at keeping moisture in hard to cook meats – say prime rib – and can deliver mouthwatering salmon and steamed vegetables like you couldn’t believe. These ovens are great in almost every commercial kitchen out there.
Of course, it wouldn’t be right for us to try to convince you to invest in one of these ovens without seeing them first hand ourselves. A few months back I had the pleasure of visiting Blodgett at their corporate offices. I was spoiled with dish after dish of meats and vegetables that totaled a full course lunch and dinner – I’m not quite sure we even had a break between the foods. The food was succulent, it was fast, and it was one of the most efficient ways I’ve ever seen a kitchen ran.
HydroVection ovens decrease cooking time by 15% and have a compact size of only 38” across. Some of them have Android technology and all of them have a removable temperature probe that isn’t seen with most commercial ovens. If a combi oven is just a bit outside your price tag, a HydroVection oven is the way to go.