Operation

How Cook and Hold Works

With the optional COOK & HOLD feature, meat is roasted at lower temperatures for longer periods of time. This preserves flavor and tenderness and prevents over drying. There are three phases in cook and hold roasting.

DPrimary Cooking --- controlled by the COOK & HOLD TIMER. The meat is cooked at a low tem- perature until approximately 2/3 done.

DCooking from Stored Heat --- when the prima- ry cook time expires, the oven automatically switches to HOLD. The product continues to cook from the heat stored in the oven. Meat must remain in the hold cycle for a minimum of 1-1/2 to 2 hours before being served.

DHold --- holds the product for several hours be- fore serving without loss of moisture or tender- ness.

All meat should be completely thawed by refriger- ation. Using frozen meat increases the cook time causing shrinkage.

 

250_

 

 

 

 

Oven switches from

 

 

 

 

 

 

cook to hold

 

 

 

 

 

 

 

 

 

 

 

225_

Oven temp.

 

 

Stored heat

 

 

200_

 

 

 

 

 

 

 

 

 

 

 

 

 

 

175_

 

 

 

 

 

 

Product may be

(F)

150_

 

 

 

 

 

 

held up to 16 hours

 

 

 

 

 

 

 

 

 

Temperature

125_

 

 

 

 

 

 

 

 

 

100_

 

 

 

 

 

 

 

 

 

75_

 

 

 

 

Product may be

 

 

 

50_

 

 

 

 

removed and

 

 

 

 

 

 

 

 

served

 

 

 

 

 

 

 

 

 

 

 

 

25_

Meat temp

 

 

 

 

 

 

 

 

1

2

3

4

5

6

7

8

9

Time (hours)

Figure 14

Product

Cook

Hold

Quantity

Cook Time

Min. Hold

Total Time

 

Temp.

Temp.

 

(Hrs)

Time (Hrs)

(Hrs)

 

 

 

 

 

 

 

Prime rib, bone cap off

200_F

140_F

1

3

1

4

14-18 lbs. (6.4-8.1 kg)

93_C

60_C

3

3-1/4

1-1/2

4-3/4

 

 

 

6

3-1/2

2

5-1/2

 

 

 

 

 

 

 

Prime rib, bone cap on

200_F

140_F

1

3-1/2

1

4-1/2

14-18 lbs. (6.4-8.1 kg)

93_C

60_C

3

4

1-1/2

5-1/2

 

 

 

6

4-1/2

2

6-1/2

 

 

 

 

 

 

 

Top or bottom rounds

200_F

140_F

1

3-1/2

1

4-1/2

20-22 lbs. (9.1-10.0 kg)

93_C

60_C

3

4

1-1/2

5-1/2

 

 

 

6

4-1/2

2

6-1/2

 

 

 

 

 

 

 

Pork roast or ham

250_F

170_F

2

4

1

5

10-12 lbs. (4.5-5.4 kg)

121_C

76_C

4

4-1/4

1-1/2

5-3/4

 

 

 

6

4-1/2

2

6-1/2

 

 

 

 

 

 

 

Turkey

250_F

170_F

1

3-1/4

1

4-3/4

20-22 lbs. (9.1-10.0 kg)

121_C

76_C

6

4

1-1/2

5-1/2

 

 

 

 

 

 

 

Leg of Lamb, bone in

225_F

160_F

2

2-1/2

1

3-1/2

8-10 lbs. (4.36-4.5 kg)

107_C

71_C

4

2-3/4

1-1/2

4-1/4

 

 

 

6

3

2

5

30

Page 33 Page 35
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Image 34
Blodgett CTBR Series How Cook and Hold Works, Product Cook Hold Quantity Cook Time Min. Hold Total Time, Hrs Time Hrs
Page 33 Page 35

CTBR Series, CTB Series specifications

The Blodgett CTB Series and CTBR Series represent a pinnacle of innovation in commercial cooking equipment, designed specifically for the foodservice industry. With a focus on durability, efficiency, and versatility, these series cater to a variety of culinary needs, making them ideal for restaurants, bakeries, and other food establishments.

One of the standout features of the CTB Series is its advanced steam technology. This series employs a combination of convection and steam cooking, which helps retain moisture in food, ensuring that dishes are cooked evenly while locking in flavor. The ability to generate steam on-demand not only enhances cooking quality but also speeds up the cooking process, allowing for increased productivity in a busy kitchen environment.

The CTBR Series, on the other hand, takes it a step further with its revolutionary features designed for even more efficiency. Equipped with a patented ‘Combi-Cook’ technology, these ovens allow chefs to easily switch between convection, steam, and combination modes. This unparalleled flexibility enables a wide range of culinary techniques, from baking and roasting to steaming and even broiling, all in one compact unit.

Both series come with user-friendly digital controls that simplify operation, offering programmable cooking cycles. This feature is especially beneficial in establishing consistency in food preparation, a critical factor in high-volume foodservice operations. Additionally, the precise temperature control ensures that chefs can achieve the optimal cooking conditions for a variety of dishes.

Durability is another key characteristic of Blodgett ovens. Constructed from high-quality stainless steel, these ovens are built to withstand the rigors of a busy kitchen, reducing the need for frequent maintenance and repairs. The insulated design minimizes heat loss, resulting in energy savings and a more comfortable working environment for kitchen staff.

Moreover, Blodgett's commitment to innovation is evident in their focus on sustainability. The CTB and CTBR series utilize energy-efficient technology that aligns with modern demands for environmentally friendly cooking solutions. This efficiency does not come at the expense of performance, as users can still achieve exceptional cooking results while minimizing their carbon footprint.

In summary, the Blodgett CTB and CTBR Series stand as impressive options for any commercial kitchen that seeks reliability, versatility, and efficiency. With advanced steam technology, user-friendly controls, durable construction, and a commitment to sustainability, these ovens are not only a smart investment but also a valuable asset for any culinary professional looking to elevate their offerings.
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