I troductio
2
The Blodgett Combi Cooki g Li e
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:
DThe Blodgett Combi Co vectio Steamer
DThe Blodgett Combi Co vectio Ove
DThe Blodgett CombiĆOve /Steamer
All Blodgett Combi appliances improve your kitchĆ
en through:
Dincreased productivity
Da wider range of menu choices
Da 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. ā mall āamounts of product can be
processed efficiently; preĆcooked and conveĆ
nience foods can be reheated within minutes.
COMBI CONVECTION STEAMER
teaming is a well known cooking process freĆ
quently used in restaurant and institutional kitchĆ
ens. With the Combi Convection teamer, 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 teamer includes a built in
steam generator. This unit includes an inlet, funnel
assembly and valve lever for decalcification.
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/ teamer you have the choice of two
cooking processes: team and Hot Air, either...
Deparately
DCombined, or
DIn equence 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:
team Hot Air Combi
team &
Hot Air
In the team mode you can:
DĂsteam DĂblanch DĂpoach
DĂdefrost DĂrethermalize
In the Hot Air mode you can
DĂroast DĂbake DĂbraise
In the Combi mode you can:
DĂdefrost DĂroast DĂrethermalize
DĂreheat DĂbake DĂsous vide*
DĂproof* DĂcook & hold*
* with optional digital controls
The CombiĆOven/ teamer is offered in two models,
each with different steam producing systems.
DThe CO Ć8G model includes a built in steam
generator. This unit includes an inlet, funnel asĆ
sembly and valve lever for decalcification.
DThe CO Ć8GD is a direct steam unit that is
connected to an external steam source.
