®
by
www.blodgett.com
Introducing the all-new ImVection ® Impingement and Convection technology combined in one oven with four independent chambers
TWO TECHNOLOGIES IN ONE OVEN Versatility has a
New Standard
MIX & MATCH TECHNOLOGY
ImVection by Blodgett is a single oven capable of delivering two different hot air cooking technologies into each cooking chamber. • Impingement - Hot air is forced at high speed directly onto the product for rapid, even results. • Convection - Hot air is gently delivered to the product for quick, even, and consistent cooking and baking Combine 2 needs into 1 unit for a conveniently small footprint. Four oven chambers, each capable of cooking with impingement or convection. Up to a 175 o temperature differential between oven chambers.
Impingement Mode
HOW DOES IT WORK?
In Impingement Mode, the jet plates align to deliver impingement air.
Convection Mode
INTRODUCING MOVEABLE JET PLATES ImVection ovens switch between impingement and convection based on the food item and/or temperature selected. This is made possible by our patent pending Jet Plates.
In Convection Mode, the jet plates align to deliver convection air.
WHY IMVECTION?
VERSATILITY IN THE KITCHEN ImVection by Blodgett offers this first of its kind, unique to the market oven no other commercial appliance can match. • Choose between impingement and convection cooking • Temperatures in adjacent oven chambers can be up to 175ºF apart • Two independent doors for easy product loading and unloading reducing cook interuption • Optimal cooking technology profile for all types of food • Adaptive power managment optimizes cooking efficiency and power use • Ventless operation tested to EPA 202 standards • Up to 1,000 programmable cooking recipes (updated online)
A single platform to connect and monitor Blodgett ovens as well as other brands and types of kitchen equipment, as well as automate essential facility functions like refrigeration monitoring, food safety reporting and HVAC control.
Perfect raw dough pizza cooked with impingement air in 3.5 minutes
Perfect biscuits cooked with convection air in 15 minutes
THE SAME OVEN - AT THE SAME TIME
®
STANDARD FEATURES
• Ventless via use of catalyst per chamber • 7” Capacitive Touchscreen in landscape format • USB port
• Meat probe cooking function – single chamber, selectable • Chamber dimensions: 5.4” Height (no rack), 4.4” Height (w/ rack), 16.75’ Wide, 21.75” Depth • (2) Jet Plate assemblies (upper and lower) per chamber removeable for cleaning patent pending. • Dual independent heating elements for accurate temperature control per chamber • Pendulum door latch for positive engagement • 4 variable speed blowers • Adjustable feet • Intelligent Power Distribution System moves power where it’s needed, when it’s needed
42 Allen Martin Drive Essex Junction, VT 05452 802.658.6600 www.blodgett.com
Project Item No. Quantity
Each chamber will accept 13” x 18” standard half-size baking pans in front-to-back-position, 16” round pizza pans, or full size 12 x 20 hotel pan. All data is shown per oven section, unless otherwise indicated. Refer to operator manual specification chart for listed model names. EXTERIOR CONSTRUCTION Stainless steel front, top and sides Aluminized rear panels Powder coated control panel and top cover Two independent doors with removable inner glass for easy cleaning INTERIOR CONSTRUCTION 4 chambers with individual heat controls Two Jet plate assemblies per chamber (top/bottom) removable for cleaning Bright, long lasting light in each chamber - recessed 304 Stainless steel chamber interior Hidden temperature thermocouple per chamber OPERATION Temperature range of 300°F - 525°F Able to maintain 175°F temperature differential between chambers Variable temperature and air speed per chamber 2 Distinct cook modes: Impingement / Convection Cook mode automatically assigned according to selected temperature Lights indicate selected chamber for cook and signal completed cook USB connection for recipe upload or download STANDARD FEATURES Ventless via use of catalyst per chamber 7” Capacitive Touchscreen in landscape format Open Kitchen Top mounted controls for serviceability Meat probe cooking function – single chamber, selectable Chamber dimensions: 5.4” Height (no rack), 4.4” Height (w/ rack), 16.75” Wide, 21.5” Depth Adaptive power managment optimizes cooking efficiency and power use Dual independent heating elements for accurate temperature control per chamber Pendulum door latch for positive engagement 4 variable speed blowers Adjustable feet Low emissivity coating on innner doors for energy efficiency * For all international markets, contact your local distributor. NOTE: The company reserves the right to make substitutions of components without prior notice
ImVection Oven
Optional base & casters. Unit will bolt directly to base without legs
OPTIONS AND ACCESSORIES (AT ADDITIONAL CHARGE) 24” Stand w/Locking Casters (2 Locking) Extra Core Probe
E538398
NSF/ANSI 4 E538399
www.blodgett.com 42 Allen Martin Drive, Essex Junction, VT 05452 Phone: (802) 658-6600 Fax: (802) 864-0183
P/N 110200 Rev B (1/25)
IMV-4E
APPROVAL/STAMP
MEAT PROBE
7" ONE TOUCH CONTROL PANEL LANDSCAPE ORIENTATION
USB INTERFACE
40 1016 42.73 1085
42.73 1085
CIRCUIT BREAKER
27.605 701.2 36.619 930.1
39 992
4 102 12 305 20 508 29 737
CORD EXIT 8' LENGTH
25.8 656.2
TWO (2) JET PLATE ASSEMBLIES PER CHAMBER
CONNECTWARE MODULE WITH WIFI OR ETHERNET OPTION
9.274 235.6
TWO (2) CHAMBERS PER DOOR
0
0
0
FRONT
SIDE
SHORT FORM SPECIFICATIONS Provide Blodgett ImVection oven model IMV-4E with four independently controlled cooking chambers in a unibody construction. Each chamber shall have fully welded 304 stainless steel liner and shall accept half-size sheet pans. Two independent hinged doors shall have removeable inner glass for easy cleaning. Unit shall be heated by eight tubular heating elements consisting of four operational pairs, one pair per chamber. Each chamber has an independent air distribution system via a dual inlet, dual outlet blower wheel powered by a variable speed 1/2hp motor with thermal overload protection. Each chamber shall be fitted with a bright Lamp, two jet plate assemblies, and a wire rack. Unit shall have programmable control capable of storing 100+ multi-stage recipes. Unit will provide two distinct cook modes, Impingement and Convection and will be automatically assigned according to selected temperature. Unit shall maintain up to a 175 o temperature differential between adjacent chambers with a temperature range of 300 o F - 525 o F. Circuit breaker on side panel for easy service. 1 year parts and 1 year labor warranty. Provide options and accessories as indicated.
DIMENSIONS Floor space
SHIPPING INFORMATION Approx. Weight Single 650lbs Crate Size 53.5”H x 30.5”W x 47.5”D POWER SUPPLY
24” W x 37” D
Unit Height With Stand
48.75” H W/ STANDARD 6” ADJUSTABLE LEGS 67” H W/24” STAND ON CASTERS 16.75” W x 21.5” D x 5.4” H (4.4” H w/ rack)
Interior
PRODUCT CLEARANCE From combustible and non-combustible construction Oven sides
Amps (L1-L2-L3)
Blodgett recommends 4” clearance from any heat source on the right hand side
VAC Hz Phase kW
208 60 3 240 60 3
17.6 17.6
45 50
Oven back Oven Top
Blodgett recommends a 2” clearance to oven Blodgett recommends 18” for servicing
VENTLESS/CATALYST UL (KNLZ) listed for ventless operation † EPA test method 202, emissions of grease laden vapors • Product: Pepperoni Pizza • Results: 1.19 mg/m 3 • Ventless Requirement: <5.00mg/m 3 Heat gain: 1,300.8 Watts (4,440 BTU)
This oven uses a variable frequency drive, which can produce high frequency electrical noise. Some units must be hard wired to avoid false positives on ground fault devices susceptible to errors from electrical noise. All installations must comply with local and national codes. CORD & PLUG 1 NEMA 15-50 MINIMUM ENTRY CLEARANCE Uncrated 24” Crated 30.5”
† Ventless certification is for all food items except for foods classified as “fatty raw proteins”. Such foods include bone-in, skin on chicken, raw hamburger meat, raw bacon, raw sausage, steaks, etc. If cooking these types of foods, consult local HVAC codes and authorities to ensure compliance with ventalation requirements.
FOR COMMERCIAL USE ONLY
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