ImVection by Blodgett is a single oven capable of delivering two different hot air cooking technologies into four individual cooking chambers. 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 degree temperature differential between oven chambers. Zero flavor transfer. This ventless oven requires no hood which gives the end user complete flexibility within the kitchen line-up.
