Move your product
from the kitchen to the table quickly with the NEW Hydrovection™ by
The NEW Hydrovection™
oven by Blodgett unites hot air cooking with moisture to produce a
quality product faster than standard convection ovens.
Our innovative air
distribution system combines a multi speed
bi-direction/bi-functional blower wheel designed to form a unique
air flow pattern resulting in a high quality bake, with increased
product yields that generate savings for you.
AWARD WINNING CHEF GAVIN KAYSEN DEMONSTRATE THE BLODGETT
Blodgett is very proud that the Hydrovection oven has
received the endorsement of award winning Chef Gavin Kaysen,
Executive Chef of Café Boulud, in New York city.
Chef Kaysen represented the United States in the
prestigious Bocuse d'Or culinary competition held in France. In
2007, he was named one of Food & Wine magazine’s Best New Chefs, one
of the youngest to ever be awarded the honor. In addition, Chef
Kaysen prepared an exclusive tasting dinner at the 25th annual Food
& Wine Magazine Classic in Aspen. He recently appeared on the Food
Network's Iron Chef America.
Be sure to view video cooking demonstrations below featuring Chef Kaysen and the Blodgett Hydrovection.
"The Blodgett Hydrovection oven
does wonders for us in the kitchen. It cooks things that are as
delicate as salmon, and rustic and hearty like a roast duck. It’s
really a beautiful oven that gives you hot air, it gives you
humidity and at the end of the day it saves you a lot of space and a
lot of time, which in a New York kitchen is exactly what I am
looking for everyday.”
Chef Gavin Kaysen
Café Boulud, New York