Specifications

Introduction
2
The Blodgett Combi-Oven/Steamer
For quite some time, commercial cooking equip-
ment has remained more or less unchanged.
There are kettles, deck ovens,the good old range
with its legion of pots and many other extra
appliances. The result: time expenditure, exces-
sive manual work, and countless cleaning pro-
cesses.Thelastfewyearshavepavedthewayfor
a revolutionin the equipmentof restaurant and in-
stitutional kitchens.
The Blodgett Combi-Oven/Steamer offers a com-
pletely new method of cooking. With the Oven/
Steameryouhave thechoice oftwo cookingpro-
cesses: Steam and Hot Air, either...
D Separately
D Combined, or
D In Sequence
Andfor easy operationyou can choose fromthree
modes:
Steam Hot Air Combi
Steam &
Hot Air
In the Steam mode you can:
D steam D blanch D poach
D defrost D rethermalize
In the Hot Air mode you can
D roast D bake D braise
In the Combi mode you can:
D defrost D roast D rethermalize
D reheat D bake D sous vide*
D proof* D cook & hold*
* with optional digital controls
Not only that, you can use two or three functions
in sequence during one cooking process. We call
this:
D combi-steaming
D combi-roasting
D combi-baking
The combination of circulating hot air and steam
in the space saving, high performance Combi-
Oven/Steamer leads to improvements in the fol-
lowing areas:
D increased productivity in the kitchen
D a reduction in capital expenditures for multiple
equipment replacement
D a wider range of menu choices
D a simplified cleaning process
The work process is simplified since products are
prepared on or in steam table pans and t rays.
F oodcan be cooked, stored,andtransportedwith
the same pans. Smallamounts ofproduct canbe
processed efficiently; pre-cooked and conve-
nience foods can be reheated within minutes.
Many frozen foods can be processed without pre-
thawing. This flexibility reduces the need for
kettles and steam tables since there is no needto
keep large amounts offood warmfor longperiods
of time.
Today the improvement offood quality is moreim-
portant t han ever. Vegetables are cooked in the
Blodgett Combi-Oven/Steamer without water at
the optimal temperature of just under 212_F
(100_C), maintaining valuable vitamins, minerals,
nutrients and trace elements.Cookingmeat inthe
Combiresultsinlessshrinkageandafirmer,juicier
product. The Blodgett Combi-Oven/Steamer is
being usedmore and more forbaking. Steamand
Hot Air modes make it a general purpose baking
appliance.