Total Food Service reported on 15 October that Blodgett’s ImVection oven combines convection and impingement cooking technologies in independently controlled chambers. The platform is presented for operators balancing menu variety, labor pressure and limited kitchen space.
The report describes simultaneous cooking processes, programmable recipes and a ventless design. These are product descriptions presented in the report; operators still need to assess menu, volume, space and installation requirements for a specific project.
Sources
- Total Food Service — Blodgett ImVection oven report · Source publication date: 2026-10-15
An editorial summary based on public sources, with automated translations.