Those pressures are also changing the way operators evaluate equipment. Rather than purchasing a piece of equipment for a single application, today’s kitchen increasingly demands solutions capable of handling multiple menu needs, dayparts and production requirements.
Blodgett has worked closely with operators, equipment and supply dealers and the consultants who serve them to understand those changing demands and develop cooking solutions designed around greater flexibility. That effort helped shape the company’s new ImVection Oven, a platform that combines convection and impingement cooking technologies within independently controlled chambers.
“Operators consistently tell us they need greater menu flexibility, higher throughput and better utilization of limited kitchen space. Traditionally, kitchens often had to choose between a convection oven for baking and roasting applications and an impingement oven for faster cooking and reheating. ImVection was developed to eliminate that compromise by combining both technologies in a single platform,” said Stephanie Martin, VP of Regional Sales and Director of Marketing. “Unlike traditional ovens that are dedicated to either convection or impingement cooking, ImVection delivers both cooking technologies within independently controlled chambers. Operators can use gentle convection airflow for baked goods and roasted proteins, while leveraging high-velocity impingement airflow for faster cooking, crisping and finishing, all within the same unit.”
That ability becomes especially important as operators look for equipment that can transition from breakfast to lunch and dinner without requiring additional pieces of cooking equipment. “The independent chamber design allows operators to prepare very different menu items simultaneously without tying up multiple pieces of equipment. One chamber can be adjusted for breakfast sandwiches, another for pizzas, a third for baked desserts and a fourth for protein cookery, all without flavor transfer, at different temperatures and/or cook times,” Martin added.
Throughput is another increasingly important part of the equation. During peak periods, a single bottleneck can slow an entire kitchen and increase ticket times. ImVection’s independently controlled chambers allow different cooking processes to operate simultaneously. “Independent chambers enable operators to run multiple cooking processes simultaneously, reducing bottlenecks that commonly occur during peak periods. Different items can be cooked at different temperatures and airflow settings at the same time, allowing kitchens to stage production more effectively,” Martin noted. “For example, while one chamber is finishing pizzas, another can be cooking proteins and another preparing side items. This parallel production capability increases throughput and helps operators serve more orders in less time, ultimately reducing ticket times during busy service periods.”
The chambers can maintain up to a 175°F temperature differential. Each also features its own catalytic converter and independent cooking environment, helping prevent flavor transfer when very different products are being prepared at the same time. That could mean baking cookies or muffins in one chamber while pizzas, proteins or roasted entrées cook in another.
Space and ventilation are equally important considerations, particularly in schools, healthcare facilities, convenience stores, cafés and historic buildings where a traditional hood installation can be difficult or cost prohibitive.
Blodgett also focused on simplifying operation at a time when many kitchens are training employees with widely varying levels of experience. The ImVection features a 7-inch capacitive touchscreen, programmable controls capable of storing more than 100 multi-satage recipes and meat-probe functionality.
“Ease of operation was a major design consideration. ImVection features an intuitive 7-inch capacitive touchscreen and programmable controls capable of storing more than 100 multi-stage recipes, allowing operators to standardize cooking procedures across shifts and locations,” Martin outlined. “The meat-probe functionality helps automate cooking for proteins by monitoring internal product temperature, reducing the need for constant supervision. Together, these features help simplify training, improve consistency and enable employees of varying experience levels to produce high-quality results.”
Energy management provides another piece of the profitability puzzle. The oven’s intelligent power distribution system and adaptive power management balance energy usage between chambers based on demand rather than requiring every chamber to operate at maximum output continuously. Dual independent heating elements also help maintain precise chamber temperatures.
For operators evaluating the platform, ImVection is available in four-chamber and stackable three-chamber configurations. Blodgett recommends looking at menu complexity, expected production volume, available space, peak-period demand, future growth and the number of cooking zones required throughout the day before selecting a configuration.
“Operators interested in testing applications, discussing potential utility savings, scheduling demonstrations or learning more about how ImVection can fit their operation should contact their local Blodgett Representative or visit Blodgett.com,” Martin concluded. “Our team can provide menu analysis, operational guidance and product demonstrations tailored to specific foodservice environments.”
For restaurant and foodservice operators, dealers, distributors and consultants looking for ways to address labor, throughput, kitchen space and operating-cost challenges, the evolving role of the oven may deserve a fresh look. To learn more about ImVection, schedule a demonstration or discuss a specific menu and application, operators and channel partners can connect with Stephanie and the Blodgett team through their local Blodgett representative or visit Blodgett.com.
