Blodgett BX-14, BCX -14 manual Mock Rotisserie Chicken, Low-fat Oven Fried Chicken

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SPECIAL TIPS & TECHNIQUES

Mock "Rotisserie" Chicken

Rotisserie cooking produces juicy, attractive whole chickens, but it's slow and a mess to clean up afterwards. A good substitute, with similar flavor and appearance, can be achieved by roasting whole birds (prepared with your favorite marinade or rub) upright on wire racks in Combi Mode at 375°F/190°1. A special rack is available for this application to help hold the birds upright. A 2-1/2 - 3 lb/1-1.5 kilo bird will cook in roughly 35 minutes. Cleanup is sim- ple with the standard spray hose and wash- ing procedure.

Low-fat "Oven Fried" Chicken

Dredge skinless chicken pieces in seasoned flour, dip in lightly beaten egg whites and coat with bread crumbs that have been moistened with salad oil. Bake at 375°F/190°C on wire racks. Chicken may be cooked on sheet pans, but will not brown well on bottom. Do not omit oil from bread crumbs completely or they will not brown properly.

Rethermalizing Bagged Products (Sous Vide)

Many operators are using "cook chill" sys- tems or purchasing fully cooked products in heat resistant bags. These products can be reheated in the bag (check for maximum heat tolerance), but you will generally see better results by removing the product from the bag and reheating in shallow pans in either steam or combi mode. The bags pro- tect the product but also act as insulators, significantly slowing down the reheating of the product. Rethermalizing in steam mode may result in condensate on the product changing the consistency. Rethermalizing in combi mode between 250-275°F/120-135°C will minimize condensation and allow rapid reheating.

Blodgett BCX-BX Combi Cooking Guide

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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 DishesMock Stir Fry Dishes BagelsBreaded Products Mock Rotisserie Chicken Low-fat Oven Fried 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 PorkBeef Hamburger & HOT DOGSteak 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.
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