Steam Mode

When to use the Steam Mode

The steam mode is ideal for products that are typically boiled, simmered or poached, including vegetables, rice, shellfish, and waxy potatoes. Many seafood items lend themselves to poaching in the steam mode, as do some poultry and meat dishes. Rice requires the addition of water or a cooking liquid when steaming. Cooking dry pasta in the steam mode is not recommended.

How the Steam Mode Works

The fan circulates pressureless steam throughout the cooking cavity, producing a convection effect. This allows the steam mode to cook at lower temperatures than pressurized steam cookers without signifi- cant increases in cooking times. Pressureless steam preserves the texture and color of foods better than boiling or pressure cook- ing. The lower temperature does not destroy vitamin content.

Tips for Cooking in the Steam Mode

Cooking times should be measured from the time the window is fully fogged over, indi- cating that the cooking cavity has complete- ly filled with steam. Because your unit is cooking with pressureless convection steam, maximizing the exposed surface area of the food to be cooked will yield best results. Covering the pans with film or foil, using deep pans, or crowding the pans too close together without room for air circulation will slow down the steaming process consider- ably and may result in uneven cooking.

Shallow (2-1/2”) steam pans are recom- mended for best results. Solid foods which do not require liquid to be added or saved will cook fastest in perforated pans. This is especially true of frozen foods, which tend to accumulate condensate in solid pans.

Your steamer is a pressureless cooker. This allows you to open the door at any time in the cooking cycle to add or remove prod- ucts. Exercise caution when opening the door to prevent steam burns. The BCX/BX ovens feature a two step safety door latch to keep the operator safe from escaping steam. Turn the handle to the left to vent the steam, then turn to the right to open the door.

Steam On Demand

This EXCLUSIVE blodgett feature allows you to inject up to eight minutes of steam at any time during the cook cycle. A simple timer and push button combination puts you in control. This feature is great for crusty breads, to retard browning and to kick-start the cooking process with heavy loads.

Vario Steam

While the steam mode is generally 212°F/100°C, this EXCLUSIVE blodgett fea- ture allows you to poach in the steam mode at approximately 170-180°F/77-82°C.

Blodgett BCX-BX Combi Cooking Guide

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.