BLODGETT Fresh from the Oven


December, 2005	The Latest Information for Foodservice Professionals from BLODGETT
Published monthly by Blodgett 44 Lakeside Avenue, Burlington, VT 05401 800-331-5842 www.blodgett.com

Riddle of the Month: What kind of holiday candle burns longer, a red candle or a green candle? (see answer below)

A GIFT FOR THE NEW YEAR

In time for the Holidays - XR8-G Rotating Rack Oven

The NEW Blodgett XR8-G mini-rack oven gives you the speed of convection cooking and roasting with the best bake ever.

The XR8-G features a continuously rotating 8 pan rack and unique airflow system that moves large amounts of air at low velocity to ensure a consistently even bake every time. Large viewing windows make it easier to check the product without opening the doors, saving energy. Since the pans rotate continuously you can see front to back and top to bottom.

The XR8-G features an internal steam system capable of producing large volumes of steam for up to two minutes - perfect for thick, shiny crusts and artesian style breads. The use of steam greatly decreases the cook time. In fact, the XR8-G bakes 20-30% faster than deck ovens*. The blower delay feature allows the convection fan to be turned off for up to 20 minutes - ideal for baking delicate products such as puff pastry and filo. Rapid cool down allows you to switch from high to low temperature baking in minutes. The unique Blodgett rack slide system enables the operator to quickly adjust slide spacing from 1 to 4 inches in any configuration. Patent Pending

Both the slides and rack can be easily removed without tools for quick dishwasher cleaning. The entire oven can be cleaned and ready to go in less than 15 minutes.

The Perfect Companion - Stack your XR8-G on the NEW Blodgett XBP-16 pan proofer to complete your baking center. The XBP-16 features internal humidity, digital controls, removable side shelves for easy cleaning, and five pre-programmed humidity settings.

* Based on field test results.

Click Here to view the spec sheet for the Blodgett XR8-G and Proofer.

By Chef Todd Belanger

Blodgett Corporate Chef

BAKE UP A HOLIDAY TREAT

apple strudel

Click here for recipe

The NEW XR8-G rotating rack convection oven is the perfect tool for all of your baking needs. Whether you are baking holiday cookies, breads, pastries, pies, rolls, or cakes the continuously rotating rack ensures an even bake every time.

Try this Apple Strudel recipe for a new holiday tradition at your home.

Happy Holidays.

Don't Forget the Top

While you might not be able to see the top of your XR8-G, it is very important to keep the top surface clean and the flue vent clear at all times. Many important components are located at the top of the unit and keeping it clean will prolong the life of your oven. To clean the oven top use a good degreaser. Be sure not to use water on the top of the oven.

Chef Timothy Klauder

WELCOME CHEF TIMOTHY KLAUDER

We are pleased to announce that Chef Timothy Klauder has joined the Blodgett team as Director of Sales for Combi. Chef Klauder was recently the Corporate Executive Chef at Electrolux Professional North America and also spent 14 years with Rational in their sales organization in a variety of capacities.

Chef Klauder has apprenticed in Florence, Italy and Anzer, Switzerland with world-renowned chefs. He graduated from the New England Culinary Institute under master chef, Michel LeBorgne, Maitres Cuisiniers De France. He obtained additional business & sales training from University of Notre Dame, University of California, the American Management Association and the Culinary Institute of America. Formerly, the executive chef of the award winning 5 star, 5 diamond Grand Bay Hotel in Coconut Grove, Miami, Florida, he has been the North American expert on combi-steamer cooking technology since 1986. Chef Klauder is a member of the top R & D certified chefs in the world that meet each year to advance the technology.

Chef Klauder is currently the co-chair of the NAFEM Industry Educational Steam Committee as well as being on the Board of Directors of the Electric Food Service Council. Chef Klauder is an active member of the ACF Tampa Chefs of Cuisine Association and a member of the RCA and ASFSA.

We are pleased to welcome Chef Tim to the Blodgett family.

Front (l-r) Dave Shangraw, George Rabas, Mark Halpin

Back (l-r) Jason Arms, Rob Harvey, Jason Havers,

Lee Strobridge, Kevin Griswold, Dan Swayze

MEET BLODGETT ENGINEERING

This month we would like to introduce you to the talented group of engineers responsible for developing all of the new products we have featured in Fresh from the Oven this year.

Led by George Rabas, Director of Engineering, the engineering group is responsible for all product design, oven control development, and prototype fabrication as well as continuing engineering and support to manufacturing.

During 2005, the engineering group has completed the new XR8-G rotating rack oven, the Combi Banquet Cart, and the new XCEL convection oven features including EZ slide racks, halogen interior lighting, porcelainized crumb trays and the core temperature probe control. In addition, they are working on the designs of several exciting products for 2006, including a new Combi oven, new XCEL series half size convection oven and the new Hydrovection oven first shown at NAFEM this past September.

PRICE BOOKS ARE COMING

The Blodgett 2006 price books are in the mail. Many of you should have received yours by now. If you have not and would like some copies please click here to send us an email request.

We would like to take this opportunity to thank you for your business this past year

and to wish you and your family a very safe and happy holiday.

	PRINTABLE VERSION
If you have questions on any of the information in this newsletter, please click here to contact us.

Riddle of the Month Answer: Neither, candles always burn shorter.

If you do not wish to receive this email please click here to unsubscribe.