Introducing Bridging the Gap Convection Combi

HydroVection Introduction What is HydroVection How HydroVection fits in product mix When to recommend HydroVection Why HydroVection is a great option FAQ Resources Q & A

WHAT IS HYDROVECTION? A multi-purpose, space saving appliance that offers variable, continuous humidification in the cooking chamber.

HYDROVECTION IN A GLANCE Two modes Hot Air Hydro

HYDROVECTION IN A GLANCE Two modes Hot Air Hydro Standard full size convection oven footprint

HYDROVECTION IN A GLANCE Two modes Hot Air Hydro Standard full size convection oven footprint Unique split door design Silicon door gasket creates a seal, keeping hot air and moisture in

WHY HYDROVECTION? Increases (over standard convection) Product Quality (taste & appearance)

WHY HYDROVECTION? Increases (over standard convection) Product Quality (taste & appearance) Product Yield (plate coverage)

WHY HYDROVECTION? Increases (over standard convection) Product Quality (taste & appearance) Product Yield (plate coverage) Applications A la carte Slow roasting Institutional Artisan-quality baking

WHY HYDROVECTION? Increases (over standard convection) Product Quality (taste & appearance) Product Yield (plate coverage) Applications A la carte Slow roasting Institutional Artisan-quality baking Up to 15% faster cook times Up to 10-15% greater yields (proteins)

PRODUCT PLACEMENT CONVECTION COMBI Advanced Combi Features Combi Cooking Moisture Enhanced Roasting & Baking Advanced Energy Efficiency Blodgett Signature Features Value / Bakery Depth Economy Oven BDO or SHO ZEPH DFG or MARK V ES Series BX or BLCT Series BCX or BCT Series HYDROVECTION

APPLICATIONS A La Carte Seafood & Roasts Institutional Artisan Quality Baking

APPLICATIONS HydroVection Convection Combi All the food product categories from convection PLUS: A la Carte Cooking Lines or Prep Kitchens Single serving proteins, holding, seafood Slow Roast Cooking & Hold Overnight prime rib K-12 Schools Oven frying, even baking, re-therm Artisan-Quality Breads Bagels, specialty breads Convection Baked Goods Cakes, pies, pastries, muffins, bread, croissants, cookies Appetizers Roasted Meats (dry) Casseroles Combi All the food product categories from Convection and HydroVection PLUS: Steamed Products Vegetables, potato, fish, shellfish Poached Products Fish, shellfish Baked Goods Roasted Meats Casseroles

SPACE SAVING Stackable HV-100 double stack Stacks with any full size convection oven (excluding XCEL)

SPACE SAVING Stackable HV-100 double stack Stacks with any full size convection oven (excluding XCEL) A la carte line Double door with catch latch door system

SPACE SAVING Stackable HV-100 double stack Stacks with any full size convection oven (excluding XCEL) A la carte line Double door with catch latch door system “Combi” like cooking in a traditional convection oven footprint

ERGONOMICS Lowest oven height in the industry: Single unit height is 50.56” Double unit height is 66.12”

HYDROVECTION ENVIRONMENT Filtered water injected into the hydro-zone, where it creates humidification of the cook chamber. Low and High on Manual control Adjustable in 10% increments on Menuselect, SmartTouch control

BUILT LIKE A BLODGETT Fully Welded Angle Iron Frame Stack with other units Stand up to the rigors of the commercial kitchen Up to 2.5” of Mineral Wool Board Insulation Will not sag, minimizing heat loss. Stainless steel front, top, sides, back exterior 316 Stainless Steel Liner with coved corners

DEPENDENT DOORS Heavy Duty Triple Mounted Dependent Doors Our doors are heavy duty and triple mounted into the welded angle iron frame. Doors stay aligned and sealed tightly, no moisture leaks with our modified turnbuckle assembly. We’ve rotated the door switch inside the turnbuckle and added ball bearings for smooth operation.

DOORS DESIGNED FOR STRENGTH AND CLEAN-ABILITY Dual pane tempered viewing window Hinged inner glass Beveled inner glass Catch-latch door system Creates a tight seal with the silicon gasket

EASY TO SERVICE Slide Out Panel for Easy Service Over 90% of the components on the HydroVection can be serviced from the front including enough wire to pull the motor through to the oven cavity 480 volt requires a rear mounted transformer, not serviceable by the front

Easy to Service Water lines are “push to connect” and color coded for visual recognition. Blue is the spray hose Red creates humidity Green is for drain quench Water Lines

EASY TO CLEAN AND MAINTAIN Designed for Easy Cleaning Dual pane thermal glass window swings open for cleaning between the panes.

EASY TO CLEAN AND MAINTAIN Designed for Easy Cleaning Dual pane thermal glass window swings open for cleaning between the panes. Integrated wash down hose

EASY TO CLEAN AND MAINTAIN Designed for Easy Cleaning Dual pane thermal glass window swings open for cleaning between the panes. Integrated wash down hose 316 stainless steel liner

EASY TO CLEAN AND MAINTAIN Designed for Easy Cleaning Dual pane thermal glass window swings open for cleaning between the panes. Integrated wash down hose 316 stainless steel liner Center sloped 1” drain

EASY TO CLEAN AND MAINTAIN Designed for Easy Cleaning Dual pane thermal glass window swings open for cleaning between the panes. Integrated wash down hose 316 stainless steel liner Center sloped 1” drain Coved interior corners

EASY TO CLEAN AND MAINTAIN Designed for Easy Cleaning Dual pane thermal glass window swings open for cleaning between the panes. Integrated wash down hose 316 stainless steel liner Center sloped 1” drain Coved interior corners Easy to remove baffle for blower wheel cleaning

EASY TO CLEAN AND MAINTAIN Designed for Easy Cleaning Dual pane thermal glass window swings open for cleaning between the panes. Integrated wash down hose 316 stainless steel liner Center sloped 1” drain Coved interior corners Easy to remove baffle for blower wheel cleaning At start of each day, the unit refreshes the thermostatically controlled quench box

SIMPLE TO OPERATE CONTROLS Available with SmartTouch, MenuSelect™ Control or Manual Control USB Port Standard on MenuSelect

LOW TEMPERATURE ROAST & HOLD/ROAST & SERVE Roast product at your convenience and hold it for serving at a later time, achieving a higher quality product with a greater yield than traditional roasting For immediate serving, use Roast and Serve The core temperature probe is detachable for ease of use including cleaning, sanitizing and safety No cooling of probe before using Allows for quick entry and exit from the oven

HYDROVECTION STATISTICS Models: HV-100E, HV100G or HV-50E Configurations: Single or double stacked Warranty: 1 year parts and labor HV-50E

HYDROVECTION STATISTICS Exterior Dimensions : Depth is approximately 3” deeper than a Mark V Width is the same as a Mark V Lowest working height (double with 4 ½” casters) is 55.59” Racks: 5 stainless steel racks and 9 rack positions Cavity: 316 stainless steel with coved corners Thermostatically controlled quenching system reducing water consumption Fan Speed: 4 speed, auto-reversing (every 4 minutes)

HYDROVECTION UTILITIES Power: 15 kW Power Options: 3Φ only (1Φ coming in future configurations), available in 208, 240, 440 or 480 VAC Water Connection: 3/4” NPT garden hose connection for cold water only. Water treatment a must (minimum water requirements) Drain Connection: 1” NPT connection Lighting: 2 bright halogen interior lights Water Consumption: 2.5 gallons/hr

FREQUENTLY ASKED QUESTIONS What is the benefit of HydroVection? Superior look, feel and taste of products Shorter production times Better heat transfer Increased yields High volume production For what applications are HydroVection suited? Over 300°F cooking a la carte foods, roasting, institutions and Artisan-quality breads

FREQUENTLY ASKED QUESTIONS What are the advantages of HydroVection over a boiler-less combi? Price Footprint Split door design

FREQUENTLY ASKED QUESTIONS Isn’t this really a Combi? No, HydroVection is not a Combi. It has moisture and humidity, not steam. What’s the big deal about moisture? Simply said, when you introduce moisture to the cooking, roasting and baking process you achieve: Better crusts and appearance on baked products Increased plate coverage on proteins (meat, fish, poultry) Efficient energy usage (heat transfer) Decreased roast/bake times Labor savings through easier cleanup

FREQUENTLY ASKED QUESTIONS Do you need to treat the water supply to a HydroVection? Absolutely. The HydroVection needs a similar filtration as any boiler-less appliance. TDS: < 100ppm Hardness: 80-120ppm pH: 7.0-8.0 Chlorides: < 30ppm 30(min) – 50(max) PSI

FREQUENTLY ASKED QUESTIONS How do you clean the HydroVection? Just like any boiler-less appliance, with chemicals for de-scaling.