1. Introducing
Bridging the Gap
Convection
Combi

2. 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

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

4. HYDROVECTION IN A GLANCE
Two modes
Hot Air
Hydro

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

6. 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

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

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

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

10. 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)

11. 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

12. APPLICATIONS A La Carte Seafood & Roasts Institutional
Artisan Quality Baking

13. 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

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

15. 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

16. 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

17. ERGONOMICS Lowest oven height in the industry:
Single unit height is ”
Double unit height is ”

18. 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

19. 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

20. 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.

21. 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

22. 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

23. 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

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

25. 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

26. 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

27. 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

28. 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

29. 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

30. 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

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

32. 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

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

34. 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)

35. 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

36. 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

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

38. 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

39. 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: ppm
pH:
Chlorides: < 30ppm
30(min) – 50(max) PSI

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