to its volume (i.e., multiple shallow pans instead of a few deep pans) will give the fastest cooking times and most even cook- ing. Covering the food with film and/or foil will defeat the convection effect, and is not necessary to prevent scorching or drying because of the steam present during COMBI cooking. Pressureless steam is present in the cooking compartment during COMBI baking and roasting. The steam remains dry at tem- peratures above approximately 275°F/ 135°C, and will not appear as condensate on the door. The BCX/BX ovens feature a two step safety door latch to keep the oper- ator safe from escaping steam. Turn the han- dle to the left to vent the steam, then turn to the right to open the door.

If additional browning is desired after the food is almost fully cooked, switch to hot air and increase the temperature for the last few minutes until the desired color is achieved.

COMBI MODE

Rethermalizing in COMBI Mode

Rethermalization is the process of bringing fully cooked, chilled food from storage tem- perature to safe serving temperature without loss of quality. COMBI Mode lends itself to reheating food without the typical drying and overbrowning. Foods to be rethermal- ized should be in shallow pans with the product distributed in an even thickness. Temperatures between 250-300°F/120- 150°C are typically used for rethermaliza- tion.

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Blodgett BCX/BX Combi Cooking Guide

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Blodgett BCX -14, BX-14 manual Rethermalizing in Combi Mode
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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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