Project
Item No.
Quantity
BCM-61/61E
BCM-61/61E
Double Stack Electric
Combination-Oven/Steamer
Shown with optional casters
Standard rack with 3.35” (85mm) spacing holds ten 12” x 20” x 2-1/2”
deep North American hotel pans
Optional rack with 2.56” (65mm) spacing holds twelve 12” x 20” x 2”
deep Gastronorm pans
Refer to operator manual specification chart for listed model names.
CONSTRUCTION
304 Stainless steel exterior and interior
Dual pane tempered viewing window with hinged inner glass for easy cleaning
2” (50mm) fixed drain in the bottom center of cavity
Door mounted drip tray reduces the risk of wet, slippery floors
Automatic door stops in positions 110° and 180° for ease of loading and
unloading and improved safety.
Left hinge door is field convertible to the right side (with the purchase of con-
version kit)
Two step safety door latch. The first step stops the fan.
OPERATION
Multiple cooking modes include hot air, combi 1 (30-40% steam), combi 2 (60-
80% steam), retherming, steaming, low-temperature steaming, forced steam,
and preheating
Automated CombiWash, closed circuit cleaning system features very low water
and detergent consumption and no contact with chemicals. No proprietary
chemicals required, see owner’s manual for detergent guidelines.
Semi-auto delime system
Built in steam generator produces pure, dry steam
Automatic boiler flushing system
User friendly control with dial and digital display
Control stores up to 50 recipe programs with 10 cooking stages each
Reversible 9 speed fan for optimum baking and roasting results
Programmable time delay start
85°-480°F (30°-250°C) temperature range, 575°F (300°C) preheating
Low water indicator
OPTIONS AND ACCESSORIES
(AT ADDITIONAL CHARGE)
Side heat shield
Casters
Wire oven rack
Right hinge door
Backflow preventer
Extra year warranty
OPTIONS AND ACCESSORIES
(AT NO CHARGE)
Rack with 2.56” (65mm) spacing
www.blodgett.com • 44 Lakeside Avenue, Burlington, VT 05401 • Phone: (802) 658-6600 • Fax: (802) 864-0183
STANDARD FEATURES
External core temperature probe with multiple measuring points. User-friendly
location reduces strain on the probe.
3 wire shelves per section
Bright halogen lights for superior visibility
Built in hand shower
Removeable cleaning chemical bottle shelf
11-1/4” (285 mm) tall stand
Start-up inspection service by factory authorized service agent
One year parts and labor oven warranty*
* For all international markets, contact your local distributor.
BLODGETT OVEN COMPANY
BCM-61/61E
APPROVAL/STAMP
DIMENSIONS ARE IN INCHES (MM)
35.39 (899)
13.85 (352)
7.52 (192)
1.3 (33)
12.7
V
29.06 (738)
52.83 (1342)
SHORT FORM SPECIFICATIONS: Provide Blodgett Combi model BCM-61/61E combination-oven/steamer. The BCM-61E has rack with 3.35” (85mm) spacing holds ten 12” x 20” x
2-1/2” deep North American hotel pans. The optional rack with 2.5” (65mm) spacing that holds twelve 12” x 20” x 2” deep Gastronorm pans. Unit shall have 304 stainless steel exterior
and interior. Oven door shall have dual pane tempered viewing window with hinged inner glass for easy cleaning. Multiple cooking modes include hot air, combi 1 (30-40% steam), combi
2 (60-80% steam), retherming, steaming, low-temperature steaming, and preheating. Unit shall have the ability to cook with pressureless steam, hot air, or combination of steam and
hot air. Steam generator shall be separate from the cooking compartment and shall drain and flush automatically. Unit shall have bright halogen lights for superior visibility. Standard
control includes user friendly digital display with dial, ability to store up to 50 recipe programs with 10 stages per recipe, and time delay start. The reversible 9 speed fan provides
optimum baking and roasting results. Automated CombiWash, closed circuit cleaning system features very low water and detergent consumption and no contact with chemicals. Semi
Automatic deliming system. One-year parts and labor warranty. Provide start-up inspection service by a factory authorized service agent. Provide options and accessories as indicated.
2.3 (58)
3.3 (83)
Electrical connection
located on bottom of oven
TOP VIEW
(323)
22.2 (565)
32.48 (825)
FRONT VIEW
69.76 (1772)
68.78 (1747)
62.87 (1597)
Max pan height
15.47 (393)
Min pan height
11.22 (285)
7.87 (200)
0 (0)
35.79 (909)
32.72 (831)
25.79 (655)
SIDE VIEW
2.83
(72)
1.50
(38)
U
1.30
(33)
F
BACK VIEW
U
D
F
0 (0)
D
F
F
U
U
DIMENSIONS:
Floor space: 35.39” x 32.72” (899 x 831mm)
Unit height: 69.76” (1772mm)
OVEN CLEARANCES:
From combustible and non-combustible construction
Right 4” (102mm)
Left 0” (0mm)
Back 2” (50mm)
Blodgett recommends and 12” (305mm) be maintained on the control
side for servicing.
WATER SUPPLY & DRAIN:
Good quality water feed is the responsibility of the owner. Water quality must be within
the following general guidelines.
TDS: 40-125 ppm Hardness: 35-100 ppm pH: 7.0 - 8.5
Silica: <13 ppm Chlorides: <25 ppm Chlorine: <0.2 ppm
Chloramine: <0.2 ppm
The best defense against poor water quality is a water treatment system designed to
meet your water quality conditions. Blodgett offers optional systems from Optipure.
Pressure: 40(min)-50(max) PSI
Connections: 2” drain connection - max. drain temperature 140°F (60°C)
3/4” garden hose cold water
MINIMUM ENTRY CLEARANCE (PER SECTION):
Uncrated 29.06” (738mm)
Appliance is to be installed with backflow protection in accordance with federal, state or
local codes.
Crated 38” (965mm)
SHIPPING INFORMATION:
POWER SUPPLY (PER SECTION):
Voltage KW Phase Amperage
208 VAC 9 3 25
240 VAC 9 3 22
480 VAC 9 3 11
Other voltages available, contact factory
NOTE: The company reserves the right to make substitutions of components without prior notice
BLODGETT OVEN COMPANY
www.blodgett.com • 44 Lakeside Avenue, Burlington, VT 05401 • Phone: (802) 658-6600 • Fax: (802) 864-0183
Printed in U.S.A.
NOTE: FOR COMMERCIAL USE ONLY
Approx. weight: 720 lbs. (327 kg)
Crate size: 40” H x 47” W x 38” D (1016 x 1194 x 965 mm) per section
NOTE: The company reserves the right to make substitutions of
components without prior notice
P/N 53047 Rev J (8/15)