Boilerless Combi

Built with solid, reliable construction, the BX-14 Series Boilerless Combi Ovens are designed to last for years of rigorous use in the commercial kitchen. The BX-14 provides all the features you need to increase production while decreasing your time, labor and maintenance costs.


The Boilerless Combi that's "Built like a Blodgett"


  • Fully welded stainless steel frame has the strength and rigidity needed for shipping and holds up well to the rigors of the commercial kitchen
  • Solid fiber insulation will not sag, eliminating heat loss
  • Removable core probe for Cook & Hold and overnight roasting
  • Four speed reversing fan for an even quality bake
  • Semi-Automatic Deliming - you initiate the deliming process, it automatically pumps in the correct amount of solution. What could be easier? No need to call for service
  • Choose from programmable manual control and SmartTouch 2™ 7" touchscreen controls
  • Warranty: 1-year parts and labor


  • Fourteen 12" x 20" x 2-12" North American hotel pans (two per rack) side by side so you have access to any pan at any time
  • Seven full size sheet pans


  • BX-14G single gas boilerless combi oven
  • BX-14G double stack gas boilerless combi oven
  • BX-14G stacked with BCX-14G combi oven
  • BX-14G stacked with CNVX-14G convection oven
  • BX-14E single electric boilerless combi oven
  • BX-14E double stack boilerless electric combi oven
  • BX-14E stacked with BCX-14E combi oven
  • BX-14E stacked with CNVX-14E convection oven

The Importance of Water Treatment

Water quality is a major factor affecting the function, reliability and life of your commercial kitchen equipment. Unseen contaminants can create serious issues with the taste, odor and appearance of your food, and the performance of your equipment.

  • Total Dissolved Solids (TDS) - This is the hard scale that gets left behind when water evaporates. You’ll see it as a film coating whatever it contacts and it is the reason everything from coffee makers to Combi Ovens need to be cleaned.
  • Alkalinity/pH - Water should be neither too alkaline or too acidic. Due to public water treatment requirements, most tap water is too alkaline which will increase the lime-scale build-up
  • Silica - This hard, glassy substance makes up another aspect of your water’s quality. Found in most water, but quite high in the midwestern US, it adds to the lime-scale build-up.
  • Sulfates & Chlorides - These substances are corrosive and they are common substances that are dissolved in tap water. Sulfates and Chlorides will attack the stainless steel liner of your new oven and the oven racks.
  • Chlorine & Cloromines - These disinfectants are added to public water systems to prevent water-borne disease and they are particularly corrosive to even the most protected stainless steel.

By treating your water to meet foodservice operations standards, you are ensuring that your food will taste the way you want it to, while extending the life of your cooking equipment. Plus by reducing scale buildup you decrease the frequency of deliming, saving on the cost of deliming agent.