Blodgett BX-14, BCX -14 manual Starches, Potato, Rice, Pasta, Other

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STARCHES

Time & Temperature Recommendations

(All times and temperatures are estimates and should be verified in actual practice. Starting temperature of food,

pan size/fullness and opening oven during cooking will affect cooking times.)

 

 

Temp

Cook

 

Menu Item

Mode

F/C

Time

Comments

POTATO

 

 

 

 

Tri-taters

combi

375/190

20 min

 

Baked potato

combi

400/205

45 min

on sheet pan, unwrapped

Hash brown potatoes

combi

400/205

15 min

oiled pan, brush tops w/oil

Rissole potatoes

combi

350/175

20 min

single layer on sheet pan

Roast potatoes

combi

375/190

30 min

single layer on sheet pan

Baked sweet potatoes (whole)

combi

375/190

40 min

sheet pan

Parsley potatoes

steam

NA

25 min

2-1/2" solid pan

Glazed sweet potatoes

combi

300/150

30 min

2-1/2" solid pan

Potato puffs (frozen)

combi

375/190

20 min

single layer on sheet pan

RICE

 

 

 

 

Rice

steam

NA

25 min

2-1/2" pan, uncovered

Rice pilaf

steam

NA

25 min

2-1/2" solid pan

Cheesy rice casserole

combi

300/150

30 min

2-1/2" pan, uncovered

White & wild rice

 

 

 

 

(parboiled, conditioned)

steam

NA

30 min

2-1/2" pan, uncovered

Brown rice

steam

NA

30 min

2-1/2" pan, uncovered

PASTA

 

 

 

 

Spaghetti (retherm, w/sauce)

combi

250/120

15 min

2-1/2" pan, uncovered

Shells Florentine

 

 

 

 

(precooked pasta w/sauce)

combi

275/135

30 min

2-1/2" pan, uncovered

Lasagna

combi

300/150

40 min

2-1/2" pan, uncovered

Macaroni & cheese

combi

275/135

40 min

2-1/2" solid pan

OTHER

 

 

 

 

Baked beans

combi

300/150

40 min

2-1/2" pan, uncovered

Pizza (scratch crust)

combi

350/175

15 min

sheet pan

Chili cornbread casserole

hot air

325/165

35 min

2-1/2" solid pan

Black bean enchilada

combi

300/150

15 min

2-1/2" solid pan

Yorkshire pudding

hot air

350/175

30 min

2-1/2" solid pan

Blodgett BCX-BX Combi Cooking Guide

12

Image 13
Contents Blodgett-Combi Cooking Guide Enjoy your Blodgett Combi oven/steamer Steam Mode When to use the Hot Air Mode HOT AIR ModeHow the Hot Air Mode Works Tips for Cooking in the Hot Air ModeWhen to use the Combi Mode Combi ModeHow the Combi Mode Works Tips for Cooking in the Combi ModeRethermalizing in Combi Mode Special Tips & Techniques Basic Times & TemperaturesFrozen Pizza Egg DishesBagels Mock Stir Fry DishesBreaded Products Low-fat Oven Fried Chicken Mock Rotisserie ChickenRethermalizing Bagged Products Sous Vide Some Common Baking Problems & What Causes Them Pies & Cakes & Desserts Baked GoodsCookies MuffinsBREADS, Rolls & Biscuits Baked Goods & EggsEggs QuichePotato StarchesRice PastaBacon PorkHAM PorkHamburger & HOT DOG BeefSteak Chicken Poultry & FishTurkey FishVegetables

BX-14, BCX -14 specifications

The Blodgett BX-14 and BCX-14 are innovative commercial ovens designed to meet the high demands of busy restaurants, catering services, and institutional kitchens. These models from Blodgett, a leader in the commercial cooking equipment industry, are known for their superior performance, reliability, and advanced technology.

One of the standout features of the BX-14 and BCX-14 ovens is their baking capabilities. Both models are equipped with a convection fan system that ensures even heat distribution, resulting in perfectly baked goods. This technology allows for quicker baking times while maintaining the quality of food. The ovens have a 14-pan capacity, accommodating full-size hotel pans, which is ideal for high-volume cooking environments.

The BX-14 model is especially recognized for its temperature range, which can reach up to 500°F. It features a mechanical thermostat that allows chefs to easily set and maintain desired temperatures, providing precision control over the cooking process. The BCX-14 takes it a step further with its digital controls, allowing for programmable settings and presets that can be easily programmed and monitored. This feature enhances efficiency and repeatability in cooking operations.

Another key characteristic of these ovens is their construction. Both the BX-14 and BCX-14 are built with a stainless steel exterior and a fully-insulated baking chamber, which not only provides durability but also improves energy efficiency. The insulation helps maintain consistent cooking temperatures while reducing heat loss, making the ovens more economical to operate.

Cleaning and maintenance are simplified in these models, thanks to their easy-to-clean interiors and removable racks. The BCX-14 also features a self-diagnostic system that can alert users to potential issues before they become major problems, ensuring the oven remains in peak operating condition.

Both models emphasize safety with features such as a cool-touch door handle and a double-pane door that minimizes heat loss while preventing burns. The Blodgett BX-14 and BCX-14 are ideal choices for those who value performance, reliability, and advanced cooking technology in their commercial kitchen equipment. Whether for baking, roasting, or reheating, these ovens are designed to enhance productivity and deliver exceptional culinary results.