Introduction

The Blodgett Combi-Oven/Steamer

The Blodgett Combi-Oven/Steamer offers a com- pletely new method of cooking. With the Oven/ Steamer you have the choice of two cooking pro-

cesses: Steam and Hot Air, either...

DSeparately

DCombined, or D In Sequence

And for easy operation you can choose from three modes:

Steam

Hot Air

Combi

Steam &

Hot Air

In the Steam mode you can:

steam

reheat

reconstitute

stew

thaw

simmer

blanch

preserve

braise

poach

 

 

In the Hot Air mode you can:

 

roast

bake

 

grill

gratinate

 

broil

 

 

In the Combination Steam and Hot Air mode you can:

defrost

roast

rethermalize

reheat

bake

forced steaming

You can also use two or three functions in se- quence during one cooking process. We call this:

Dcombi-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:

Dincreased productivity in the kitchen

Da reduction in capital expenditures for multiple equipment replacement

Da 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 trays. Food can be cooked, stored, and transported with the same pans. Small amounts of product can be processed efficiently; pre-cooked and conve- nience foods can be reheated within minutes. Many frozen foods can be processed without pre- thawing. This flexibility in preparation reduces the need for kettles and steam tables since there is no need for large amounts of food to be kept warm for long periods of time.

Today the improvement of food quality is more im- portant than ever. Vegetables are cooked in the Blodgett Combi-Oven/Steamer without water at the optimal temperature of just under 100_C (212_F), maintaining valuable vitamins, minerals, nutrients and trace elements. Cooking meat in the Combi results in less shrinkage and a firmer, juicier product. The Blodgett Combi-Oven/Steamer is being used more and more for baking. Steam and Hot Air modes make it a general purpose baking appliance.

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Blodgett BC-20G manual Blodgett Combi-Oven/Steamer, Combination Steam and Hot Air mode you can

BC-20G specifications

The Blodgett BC-20G is a high-performance gas convection oven designed for commercial kitchens, catering operations, and foodservice establishments. Recognized for its reliability and efficiency, the BC-20G stands out as a versatile tool that enhances cooking capabilities while ensuring consistent results.

One of its main features is the 20 cu. ft. capacity, which allows for large batches of food to be prepared simultaneously. This spacious interior accommodates up to five full-size sheet pans, making it ideal for bakeries and restaurants that require substantial baking or roasting space. The oven’s ability to handle various cooking tasks—from baking bread to roasting meats—makes it a key asset in busy kitchen environments.

The BC-20G utilizes a unique convection cooking system that circulates hot air evenly throughout the cavity. This technology ensures uniform cooking results, allowing food to be cooked quickly and efficiently. The built-in, adjustable, high-quality blower provides even air circulation, minimizing hot and cold spots within the oven, which ultimately leads to better browning and overall texture of the food.

The oven features an intuitive digital control panel, which allows users to set precise cooking times and temperatures with ease. It also includes a programmable timer that helps in maintaining consistency across different dishes and cooking styles. The adjustable humidity feature further enhances the cooking process by allowing operators to introduce steam when needed, which is particularly useful for baking delicate items like soufflés or crusty bread.

In terms of construction, the Blodgett BC-20G is built with a durable stainless steel exterior and interior, ensuring longevity and ease of cleaning. The heavy-duty door is designed with a double-pane glass window that provides visibility while maintaining optimal temperatures inside. The unit is also equipped with insulated sidewalls to improve energy efficiency.

Additional characteristics include a safety shut-off feature, automatic ignition, and a removable rack guide that simplifies the loading and unloading process. The oven operates on natural gas or propane, providing flexibility depending on the kitchen's infrastructure.

In conclusion, the Blodgett BC-20G is an exceptional investment for any commercial kitchen looking to enhance their cooking capability. With its thoughtful design, advanced cooking technology, and robust construction, this gas convection oven delivers on performance, reliability, and versatility, making it a favorite among professional chefs and culinary experts.