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Introduction
The Blodgett Combi Cooking Line
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. The last few years have paved the way for
a revolution in the equipment of restaurant and in-
stitutional kitchens. Blodgett Combi is proud to of-
fer three different cooking platforms, one of which
is sure to match your needs. The Blodgett Combi
line includes:
The Blodgett Combi Convection Steamer
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The Blodgett Combi Convection Oven
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The Blodgett Combi-Oven/Steamer
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All Blodgett Combi appliances improve your kitch-
en through:
increased productivity
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a wider range of menu choices
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a simplified cleaning process
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The work process is simplified since products are
prepared 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 conve-
nience foods can be reheated within minutes.
COMBI CONVECTION STEAMER
Steaming is a well known cooking process fre-
quently used in restaurant and institutional kitch-
ens. With the Combi Convection Steamer, it is now
possible to enjoy the many advantages of steam-
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 sys-
tems.
The BCS-20E model includes a built in steam
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generator. This unit includes an inlet, funnel as-
sembly and valve lever for decalcification.
The BCS-20DS is a direct steam unit that is con-
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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 prod-
uct, cooked at a lower temperature in a shorter
amount of time.
COMBI-OVEN/STEAMER
The Blodgett Combi-Oven/Steamer offers a com-
pletely new method of cooking. With the Oven/
Steamer you have the choice of two cooking pro-
cesses: Steam and Hot Air, either...
Separately
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Combined, or
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In Sequence using two or three functions during
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one cooking process. We call this combi-steam-
ing and combi-baking.
For easy operation you can choose from three
modes:
Steam
In the Steam mode you can:
steam
blanch
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defrost
rethermalize
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In the Hot Air mode you can
roast
bake
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In the Combi mode you can:
defrost
roast
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reheat
bake
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proof*
cook & hold*
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* with optional digital controls
The Combi-Oven/Steamer is offered in two models,
each with different steam producing systems.
The COS-20E model includes a built in steam
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generator. This unit includes an inlet, funnel as-
sembly and valve lever for decalcification.
The COS-20EDS is a direct steam unit that is
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connected to an external steam source.
2
Hot Air
Combi
Steam &
Hot Air
poach
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braise
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rethermalize
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sous vide*
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