Introduction
2
The Blodgett Combi Cooking Line
For quite some time, commercial cooking equipĆ
ment has remained more or less unchanged.
There are kettles, deck ovens, the good old range
with its legion of pots āand āmany āother āextra
āappliances. The result: time expenditure, excesĆ
sive manual work, and countless cleaning proĆ
cesses. The last āāāfew āāāyears āāhave āāpaved āāthe āāway āāfor
āa revolution in the equipment of restaurant and inĆ
stitutional kitchens. Blodgett Combi is proud to ofĆ
fer three different cooking platforms, one of which
is sure to match your needs. The Blodgett Combi
line includes:
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The Blodgett Combi Convection Steamer
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The Blodgett Combi Convection Oven
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The Blodgett CombiĆOven/Steamer
All Blodgett Combi appliances improve your kitchĆ
en through:
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increased productivity
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a wider range of menu choices
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a simplified cleaning process
The work process is simplified since products are
prepared on or in steam table āpans āand trays.
Food can be cooked, stored, and transported with
āthe āsame āāpans. āSmall āamounts of product can be
processed efficiently; preĆcooked and conveĆ
nience foods can be reheated within minutes.
COMBI CONVECTION STEAMER
Steaming is a well known cooking process freĆ
quently used in restaurant and institutional kitchĆ
ens. With the Combi Convection Steamer, it is now
possible to enjoy the many advantages of steamĆ
ing including shorter cook times, higher product
quality and vitamin retention.
The Combi Convection Steamer is offered in two
models, each with different steam producing sysĆ
tems.
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The BCSĆ8E model includes a built in steam
generator. This unit includes an inlet, funnel asĆ
sembly and valve lever for decalcification.
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The BCSĆ8DS is a direct steam unit that is conĆ
nected to an external steam source.
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 prodĆ
uct, cooked at a lower temperature in a shorter
amount of time.
COMBIĆOVEN/STEAMER
With the Oven/Steamer you have the choice of two
cooking processes
:
Steam and Hot Air, either...
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Separately
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Combined, or
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In Sequence using two or three functions during
one cooking process. We call this combiĆsteamĆ
ing and combiĆbaking.
For easy operation you can choose from three
modes:
Steam
Hot Air
Combi
Steam &
Hot Air
In the Steam mode you can:
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Ăsteam
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Ăblanch
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Ăpoach
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Ădefrost
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Ărethermalize
In the Hot Air mode you can
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Ăroast
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Ăbake
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Ăbraise
In the Combi mode you can:
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Ădefrost
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Ăroast
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Ărethermalize
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Ăreheat
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Ăbake
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Ăsous vide*
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Ăproof*
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Ăcook & hold*
* with optional digital controls
The CombiĆOven/Steamer is offered in two models,
each with different steam producing systems.
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The COSĆ8E model includes a built in steam
generator. This unit includes an inlet, funnel asĆ
sembly and valve lever for decalcification.
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The COSĆ8EDS is a direct steam unit that is conĆ
nected to an external steam source.
