3
INSTALLATION
The Combi-Oven/Steamer
The Blodgett
Combi-Oven/Steamer offers a completely
new method of cooking. With the Oven/Steamer you have
the choice of two cooking processes: Steam and Hot Air,
either...
• Separately
• Combined, or
•
In Sequence
And for easy operation you can choose from three modes:
In the
Steam mode
you can:
steam reheat reconstitute
stew thaw simmer
blanche preserve braise
poach
In the
Hot Air
mode you can:
roast bake grill
gratinate broil
In the
Combination Steam and Hot Air
mode you can:
defrost roast rethermalize
reheat
bake
forced steam
We suggest utilizing combi mode and switching to
hot air mode with the vent open for the final 1-3 min
-
utes depending on the product.
There are four additional specialized modes to help you:
Retherm -
for perfect reheating
Proofing -
Proof and bake all in the same oven
Preheat
- in this mode the oven will preheat to 575ºF
(300ºC) for 15 minutes. The oven will then automatically
lower to 480ºF (249ºC) to protect the advanced elec-
tronic components.
Cool Down -
allows the oven cavity to cool down rapidly
with the door opened
You can also use two or three functions in se-
quence during one cooking process. We call this:
• combi-steaming
• combi-roasting
• combi-baking
The combination of circulating hot air and steam in the
space saving, high performance Combi-Oven/Steamer
leads to improvements in the following areas:
• increased productivity in the kitchen
•
a reduction in capital expenditures for multiple equip
-
ment replacement
• a wider range of menu choices
•
a simplified cleaning process
The work process is simplified since products are pre
-
pared on or in steam table pans and trays. Food can be
cooked, stored, and transported with the same pans.
Small amounts of product can be processed efficiently;
pre-cooked and convenience foods can be reheated with-
in minutes. Many frozen foods can be processed with-
out pre-thawing. This flexibility in preparation reduces the
need for kettles and steam tables since there is no need
for large amounts of food to be kept warm for long periods
of time.
Today the improvement of food quality is more important
than ever. Vegetables are cooked in the Blodgett Combi-
Oven/Steamer without water at the optimal temperature
of just under 212ºF (100ºC), maintaining valuable vita-
mins, minerals, nutrients and trace elements. Cooking
meat in the Combi results in less shrinkage and a firmer,
juicier product. The Blodgett Combi-Oven/Steamer is be-
ing used more and more for baking. Steam and Hot Air
modes make it a general purpose baking appliance.
