Introduction |
Description of the Blodgett Combi Convection Oven
Cooking in the Combi Convection Oven differs from cooking in a traditional deck or range oven since heated air is constantly recirculated over the product by a fan in an enclosed chamber. The moving air continually strips away the layer of cool air surrounding the product, quickly allowing the heat to penetrate. The result is a high quality prod- uct, cooked at a lower temperature in a shorter amount of time.
Blodgett Combi ovens are quality produced using
The two speed fan, which is guarded against acci- dental finger contact, is driven by a quiet and pow- erful motor.
The use of high quality insulation impedes exces- sive heat radiation and saves energy.
The oven has optional adjustable legs which adapt easily to slightly uneven surfaces and op- tional floor stands which are designed for use with all of the table models.
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