Introduction
2
The Blodgett CombiĆOven/Steamer
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.
The Blodgett CombiĆOven/Steamer offers a comĆ
pletely new method of cooking. With the Oven/
Steamer you have the choice of
two cooking proĆ
cesses
:
Steam
and
Hot Air
, either...
D
Separately
D
Combined, or
D
In Sequence
And for easy operation you can choose from three
modes:
Steam
Hot Air
Combi
Steam &
Hot Air
In the
Steam
mode you can:
steam
reheat
reconstitute
stew
thaw
simmer
blanch
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 steaming
Not āāonly āāthat, āāyou āācan āāuse āātwo āāor āthree functions
in sequence during one cooking process. We call
this:
D
combiĆsteaming
D
combiĆroasting
D
combiĆbaking
The combination of circulating hot air and steam
in the space saving, high performance CombiĆ
Oven/Steamer leads to improvements in the folĆ
lowing areas:
D
increased productivity in the kitchen
D
a reduction in capital expenditures for multiple
equipment replacement
D
a wider range of menu choices
D
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.
āMany frozen foods can be processed without preĆ
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 imĆ
portant than ever. Vegetables are cooked in the
Blodgett CombiĆOven/Steamer without water at
the optimal temperature of just under 100
_
C
(212
_
F), maintaining valuable vitamins, minerals,
nutrients and trace elements. Cooking meat in the
Combi results in less shrinkage and a firmer, juicier
product. The Blodgett CombiĆOven/Steamer is
being used more and more for baking. Steam and
Hot āAir āmodes āmake āit āa āgeneral āpurpose baking
appliance.
The COSĆ20 model includes a built in steam genĆ
erator. This unit includes an inlet, funnel assembly
and valve lever for decalcification.
