Operation

General Guidelines for Operating Personnel

COOK TIMES AND TEMPERATURES Preheating the oven

Always preheat the oven before baking or roast- ing. We recommend preheating 50_F (10_C) above the cook temperature to offset the drop in temperature when the doors are opened and cold product is loaded into the oven. Set the thermostat to the cook temperature after the product is loaded.

NOTE: For frozen product, preheat the oven 100_F (38_C) above the cook tempera- ture.

Cook Temperatures

Generally, cook temperatures should be 50_F (10_C) lower than deck or range oven recipes. If the edges of the product are done but the center is raw, or if there is color variation, reduce the ther- mostat setting another 15---25_F (10---15_C). Con- tinue to reduce the cook temperature on succes- sive loads until the desired results are achieved.

NOTE: Cooking at excessive temperatures will not reduce cook time, it will produce un- satisfactory baking and roasting results.

Cook Time

Check the product in about half the time recom- mended for deck or range oven recipes. Record times and temperatures which provide best re- sults for future reference.

NOTE: Cook time will vary with the amount of product loaded, the type of pan and the temperature.

OPERATING TIPS

Pans and Racks

Product or pan height determines how many racks are used. The oven holds up to 10 18” x 26” (45.7 x 66.0 cm) bun pans.

Load the oven from the bottom, centering the pans on the rack. Never place a pan or aluminum foil on the bottom of the oven. This obstructs the flow of air and results in uneven baking and roasting.

Roasting

To reduce shrinkage when roasting, place meat directly on the racks. Place a sheet pan one-half full of water in the bottom rack position. The water evaporates, increasing humidity in the oven chamber. The pan catches grease from the meat, making oven cleaning easier.

Baking

Weigh the product to ensure equal distribution in each pan. Varying amounts of product will cause uneven baking results.

Fans

The fan must be operating for the oven to heat. Use the Pulse Plus feature to allow light or liquid product to set in the pan and to avoid rippling to- wards the fan. If your oven is not equipped with this feature use the following procedure.

1.Preheat the oven 25_F (15_C) above the bak- ing temperature.

2.Load the oven with product. Close the doors.

3.Set the thermostat to the baking temperature.

4.Turn the oven off.

5.Allow the product to set for 5---7 minutes with the fan off. The residual heat in the oven sets the product.

6.Turn the oven on for the remainder of the bake.

Lights

Turn the oven lights off when not viewing the prod- uct. Leaving the lights on for extended periods of time shortens the bulb life considerably.

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Blodgett RE Series manual General Guidelines for Operating Personnel, Operating Tips
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RE Series specifications

The Blodgett RE Series is a prominent line of commercial ovens designed to meet the rigorous demands of the foodservice industry. Renowned for its exceptional performance, durability, and efficiency, the RE Series combines cutting-edge technology with user-friendly features, making it a preferred choice for chefs and operators alike.

One of the standout features of the Blodgett RE Series is its advanced convection cooking technology. This technology ensures even cooking by utilizing a powerful fan and exhaust system, which circulates hot air throughout the oven cavity. This not only enhances cooking efficiency but also reduces cook times while maintaining consistent results. The ovens in this series are capable of achieving high temperatures quickly, making them ideal for a variety of cooking applications, from baking to roasting.

The RE Series is constructed with high-quality stainless steel, providing both durability and a sleek appearance that fits seamlessly into any commercial kitchen environment. Its robust build ensures longevity, standing up to the rigors of daily use in busy establishments. Additionally, the ovens are designed with easy-to-clean surfaces that facilitate sanitation and adherence to health regulations.

Another significant characteristic of the Blodgett RE Series is its intuitive control system. Featuring a user-friendly digital interface, operators can easily set cooking times, temperatures, and modes. This level of control allows for precise cooking, ensuring that dishes are prepared to perfection every time. Programmable recipes can also be stored, enabling consistency across multiple batches and minimizing the risk of human error.

Efficiency is a key focus of the RE Series, with models equipped to reduce energy consumption while maintaining high performance. The ovens are designed with insulation that minimizes heat loss, allowing for quicker preheating times and reduced energy usage over time. This not only benefits the environment but also helps reduce operating costs for foodservice operators.

Furthermore, the Blodgett RE Series offers versatility with various configuration options, including different sizes and rack capacities. This adaptability allows kitchen staff to use the ovens for a wide range of menu items, from pizzas to pastries, making it a valuable addition to any establishment, whether a small café or a large restaurant.

In summary, the Blodgett RE Series combines advanced cooking technology, durability, and user-friendly features to create an exceptional line of commercial ovens. With its focus on performance and efficiency, it is a reliable choice for foodservice professionals seeking to enhance their kitchen operations.
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