Blodgett

The Blodgett CTB-1 is a half-size commercial convection oven designed for kitchens where a full-size unit would be impractical or unnecessary, but where consistent, reliable baking and roasting performance is still essential. It uses forced-air convection to circulate heat evenly throughout the cavity, producing more consistent results across multiple trays than a conventional static oven.

In a working kitchen environment, the CTB-1 holds up well under sustained daily use. Convection cooking shortens cook times compared to static alternatives, which supports throughput during busy service periods. The stainless steel construction is practical for a commercial setting — it withstands routine cleaning and resists the wear that comes with a professional kitchen environment. Blodgett ovens have a long-standing reputation for longevity in the trade, and the CTB-1 reflects that build philosophy.

From an operational standpoint, the CTB-1 offers a number of practical advantages:

• Consistent heat distribution reduces the need to rotate trays mid-cook
• Faster cook times compared to conventional static ovens help maintain service pace
• Compact half-size footprint suits kitchens where space is a constraint
• Stainless steel interior and exterior supports straightforward daily cleaning
• Suitable for a range of applications including pastries, roasted items, and reheating

The CTB-1 runs on three-phase power, so an appropriate supply must be confirmed before installation. At 134kg, it requires adequate structural support if bench-mounting, and positioning should account for door swing and tray access clearance. It is worth confirming ventilation arrangements at the point of installation, particularly in compact kitchen layouts.

This oven is well suited to small to medium-sized operations — cafés, small restaurants, pub kitchens, or as a secondary oven in a larger establishment. It is a practical choice where half-size capacity meets the demand. For kitchens with higher-volume output requirements, a full-size or multi-deck convection oven may be a more appropriate fit.

If you are weighing up whether the CTB-1 is the right unit for your kitchen setup, our team is happy to talk through your requirements before you commit.

The Blodgett CTB-2 is a double stacked half-size convection oven running on three-phase power. The stacked configuration places two independently operated oven cavities within a single floor footprint, making it a practical choice where kitchen space is limited but cooking capacity cannot be compromised. Each cavity operates as a standalone convection oven, circulating hot air evenly to deliver consistent results across baked goods, roasted proteins, reheated dishes, and more.

In a busy service environment, the ability to run two cavities independently is a genuine operational advantage. Operators can hold one cavity at a lower holding temperature while running the other at full baking temperature, or run both at full capacity during peak periods to move product through quickly. The convection fan arrangement supports even heat distribution across the half-size pans, reducing the need to rotate trays mid-cook — a meaningful time saving during a pressured service.

Key practical advantages include:

• Twin independent cavities allow simultaneous cooking at different temperatures
• Stacked format keeps the combined footprint comparable to a single full-size unit
• Even air circulation reduces hot spots and tray rotation requirements
• Stainless steel construction supports cleaning and withstands heavy daily use
• Proven Blodgett build quality associated with long service life in commercial kitchens

Installation requires a three-phase electrical supply, so this is not suitable for kitchens with single-phase supply only. At 270kg the unit is substantial — floor loading, access routes, and final positioning should be confirmed before delivery. Ventilation requirements should be assessed as part of your kitchen planning; the unit will need adequate clearance and extraction in line with standard commercial kitchen regulations.

The CTB-2 is well suited to medium-volume catering operations — hotels, restaurants, contract caterers, and similar sites — where half-size pan compatibility aligns with existing kit and two independently controlled cavities provide meaningful flexibility. For very high-volume sites running full-size pans or requiring greater throughput, a full-size or larger-capacity model may be worth considering. Equally, if only a single cavity is needed, a non-stacked alternative may represent a more proportionate investment.

If you are unsure whether the CTB-2 is the right fit for your site — particularly around electrical supply, extraction, or throughput requirements — the team is happy to talk it through before you commit.