Blodgett BCX-14E, BCX-14G, BX-14E, BX-14G General Manual

The BEST Solutions for your

School Foodservice Needs

BCX-14E/G Combi

Blodgett ranks at the top of the class with the introduction of the . Built with solid, reliable Blodgett construction, the BCX-14 is designed to last for years of rigorous use in your school kitchen. The BCX-14 provides all the features you need to increase production while decreasing your time, labor and maintenance costs. Our exclusive “Deliming Indicator” lets you know when it’s time to delime. Plus, with the semiautomatic deliming pump you simply push a button to delime. Available in gas or electric and single or double stacked units.

NEW BCX-14 Combi Oven

BCX-14G ovens shown.

Casters are standard with

all stacked units.

BX-14E/G Boilerless Combi

NEW Blodgett Combi BX-14 Boilerless

The

Oven-Steamers

with low cost maintenance and simple, reliable, intuitive controls. Available in gas or electric and single or double stacked units.

offer Combi versatility along

Combi & Convection

Want the capacity and versatility of both convection and combi? The

Convection Ovens

footprint as the BCX-14 and BX-14 combi ovens, making the CNVX-14 the perfect convection oven to stack with your combi. Or you can stack the BCX14E/G or BX-14E/G on your existing Blodgett DFG-200 or Zephaire bakery depth convection oven. Available in gas or electric.

are built with the same

NEW CNVX-14

THAW • FRY • REHEAT • STEAM • COMBI • ROAST • BAKE • RETHERM • BROIL • STEW

44 Lakeside Avenue, Burlington, VT 05401 (802)-658-6600

www.blodgett.com

BLODGETT Combi Cooking 101BLODGETT Combi Cooking 101

Blodgett Fry Pan The Healthy Way to Fry

The Blodgett Fry Pan offers unsurpassed air circulation for increased performance. Products not only cook faster, they brown more evenly from top to bottom. Use in place of a standard sheet pan when cooking oven ready fried products such as french fries, chicken nuggets and patties, fish sticks and much more. Use the Blodgett Fry Pan with virtually any product that can benefit from improved air flow, faster cook time and a crispier exterior.

+ The ½ inch reinforced rim adds

rigidity and helps to prevent overloading.

+ Welded stainless steel grid offers

better air circulation than standard sheet metal pans with holes.

The Versatility of Multiple Appliances

The Steam Mode is ideal for steaming vegetables and starches

just like a standard convection steamer. The Hot Air Mode bakes as well as a standard convection oven.

The Combi Mode combines steam and hot air for faster cooking.

EXCLUSIVE Blodgett Steam-On-Demand

The feature allows

you to add steam whenever you need - great for crusty breads or to boost performance. Blodgett Combi also includes Vario Steam , a special steam

setting for any items requiring a lower temperature.

Ideal Moisture Retention & Product Quality

Greater moisture and flavor retention mean better tasting

foods. In fact, food never needs to be covered using the

combi mode. This speeds up the cooking process without drying out the food. Combi fried foods retain moisture and have a crispy exterior.

The Blodgett Core Temperature Probe alerts you when the

product is cooked precisely to the desired temperature.

+ Easily fits into a dishwasher.

+ No need to add cooking oil or

sprays.

½ inch reinforced rim

Higher Product Yields

++Better moisture retention equals longer hold times

and greater yields. Greater yields can lead to tremendous cost savings.

Combi Cooking Saves You Time

Sample Products Cook Time

Convection Combi

Chicken Nuggets 12:30 6:15 Hash Browns 15:45 7:10 Hamburger Patties (Cooked) 17:30 7:00 Stuffed Crust Pizza 15:45 9:25 Fried Chicken 46:00 32:00

Welded stainless steel

construction

THAW • FRY • REHEAT • STEAM • COMBI • ROAST • BAKE • RETHERM • BROIL • STEW

Frozen Mac & Cheese 37:30 24:30 Grilled Cheese 12:00 5:00 French Fries 30:00 15:00

(minutes:seconds)

44 Lakeside Avenue, Burlington, VT 05401  (802)-658-6600

www.blodgett.com