When to use the Hot Air Mode

The Hot Air Mode is best suited to those items that require a dry cooking environ- ment or rapid browning. Most bakery items (cookies, cakes, muffins, etc.) will be cooked in the Hot Air Mode, although many yeast- leavened products (breads and rolls, crois- sants, Danish pastries) will yield excellent results in Combi Mode as well. The Hot Air Mode can be used to pre-brown meats for braising or to intensify the final browning of roasts that have been completed in Combi Mode.

How the Hot Air Mode Works

The Hot Air Mode operates exactly like the familiar convection oven. When adapting recipes written for static ovens (e.g., deck ovens or restaurant-range type ovens), you will generally need to reduce temperatures 25-50°F/15-30°C. Moving (convected) hot air transfers heat to your food more efficient- ly than static air, allowing you to cook at lower temperatures.

Set the thermostat to the desired tempera- ture and allow the oven to fully preheat before beginning to cook. The small red thermometer light next to the thermostat will light up during preheating. When it goes out, the oven is up to temperature. This light will come on again periodically during operation, indicating that the hot air elements or burners are active.

HOT AIR MODE

Tips for Cooking in the Hot Air Mode

Because your unit is cooking with convected hot air, maximizing the exposed surface area of the food to be cooked will yield the best results. Covering the pans with film and/or foil, using deep pans or crowding the pans too close together without room for air cir- culation will slow down the cooking process considerably and may result in uneven cook- ing.

Cakes may be baked using pan inserts for greater volume and square corners. Use spe- cialized pans (e.g., muffin tins) as necessary.

If you observe over-browning around the edges of the product with a light or under- cooked center area, the temperature may be set too high for that product. Undercooked interiors with a burnt or overdone surface are also an indication that the temperature is too high.

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Blodgett BCX/BX Combi Cooking Guide

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Blodgett BCX -14, BX-14 manual HOT AIR Mode, When to use the Hot Air Mode, How the Hot Air Mode Works
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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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