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. Exercise caution when opening the door to prevent steam burns. Open the door slightly to allow the steam to dissipate for a few seconds, then open the door fully for access to reduce the chance of injuries from steam.

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 Combi Cooking Guide

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Blodgett R11021 manual Rethermalizing in Combi Mode
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R11021 specifications

The Blodgett R11021 is a highly efficient commercial convection oven designed to meet the needs of restaurants, hotels, and other food service operations. Known for its versatility and reliability, the R11021 is an ideal choice for chefs aiming to produce high-quality baked goods and roasted dishes with consistent results.

One of the standout features of the Blodgett R11021 is its advanced cooking technology, which includes a patented airflow system. This system ensures even heat distribution throughout the oven cavity, allowing for uniform cooking and baking. The oven is equipped with multiple racks, providing ample space for various dishes simultaneously. The ability to use multiple racks enhances productivity, making it easier to manage large orders during peak service times.

Additionally, the R11021 boasts an intuitive digital control panel. This user-friendly interface allows chefs to easily adjust cooking times and temperatures, monitor oven performance, and access pre-programmed recipes. The digital display provides precise temperature readings and real-time data, empowering kitchen staff to maintain consistency in their culinary creations.

Safety features are also a priority in the Blodgett R11021. The oven is designed with a robust stainless-steel exterior and double-layered glass doors, which not only enhance durability but also improve insulation. This construction results in energy efficiency, reducing operational costs while maintaining the desired cooking temperatures. The oven’s cool-touch door ensures that chefs can safely check on dishes without the risk of burns.

The Blodgett R11021’s performance is complemented by its quick recovery time. After the door is opened, the oven rapidly returns to the set temperature, reducing wait times and enhancing overall cooking efficiency. The oven also allows for humidity adjustment, giving chefs the ability to create steam for moist baking, which is especially beneficial for bread and pastries.

In summary, the Blodgett R11021 is a state-of-the-art convection oven packed with features that meet the demands of any busy kitchen. Its innovative technology, user-friendly controls, safety measures, and efficient energy use make it an invaluable asset for any food service operation. With a reputation for quality and performance, the R11021 allows chefs to unleash their creativity while ensuring that every dish is cooked to perfection.
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