Introduction
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The Blodgett Combi-Oven/Steamer
For quite some time, commercial cooking equip-
ment has remained more or less unchanged.
There are kettles, deck ovens, the good old range
with its legion of pots and many other extra
appliances. The result: time expenditure, exces-
sive manual work, and countless cleaning pro-
cesses.Thelastfewyearshavepavedthewayfor
a revolution in the equipment of restaurant and in-
stitutional kitchens.
The Blodgett Combi-Oven/Steamer offers a com-
pletely new method of cooking. With the Oven/
Steameryou have thechoice oftwo cooking pro-
cesses:Steam and Hot Air, either...
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Separately
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Combined, or
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In Sequence
And foreasy 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
IntheCombinationSteamandHotAirmodeyou
can:
defrost roast rethermalize
reheat bake forced steaming
Not only that, you can use two or three functions
in sequence during one cooking process. We call
this:
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combi-steaming
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combi-roasting
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combi-baking
The combination of circulating hot air and steam
in the space saving, high performance Combi-
Oven/Steamer leads to improvements in the fol-
lowing areas:
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increased productivity in the kitchen
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a reduction in capital expenditures for multiple
equipment replacement
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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 pans and trays.
Food canbe cooked, stored,and transportedwith
the same pans. Small amounts of product can be
processed efficiently; pre-cooked and conve-
nience foods can be reheated within minutes.
Many frozen foods can be processed without pre-
thawing. This flexibility in preparation reduces the
need for kettles and steamtables since there is no
needforlargeamountsoffoodtobekeptwarmfor
long periods of time.
Today the improvement of food quality is more im-
portant than ever. Vegetables are cooked in the
Blodgett Combi-Oven/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
Combiresultsinlessshrinkageandafirmer,juicier
product. The Blodgett Combi-Oven/Steamer is
being used more and more forbaking. Steam and
Hot Air modes make it a general purpose baking
appliance.
