BLODGETT Fresh from the Oven


December 2006	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 did the Gingerbread Man put on his bed? (see answer below)

A GIFT FOR THE NEW YEAR The NEW BCX Series Combi Oven from Blodgett - Let our Durability Profit for You! The future of Combi cooking has arrived with the introduction of the NEW BCX-14 Series Combi Ovens. Built with solid, reliable Blodgett construction, the BCX-14 is designed to last for years of rigorous use in the American kitchen. The BCX-14 provides all the features you need to increase production while decreasing your time, labor and maintenance costs.
BCX-14G Shown with optional stand and casters.	User friendly controls - cutting edge technology yet simple to operate featuring our EXCLUSIVE Steam On Demand which allows you to inject steam at the touch of a button, a four speed, bi-directional fan to eliminate hot spots, a vent switch to vent the oven cavity at any time and the EXCLUSIVE Time to Delime indicator with Semi-Automatic Deliming. Plus you get four bright halogen lights for superior product visibility.
	Detachable core temperature probe for precise probe placement and easy cleaning.
		Two step door latch keeps the operator safe from escaping steam. Just turn the handle to left to vent the steam, then to the right to fully open the door.
	Dual pane thermal glass window swings open for cleaning between the panes. No spill, door mounted drip pan keeps your floors dry.
	Integrated wash down hose.
The BCX-14, coming in January 2007, is available in either gas or electric models and single or double stacked configurations. The BX-14 boilerless gas and electric models include all of the same great features and will be available spring 2007. To schedule a live cooking demonstration in your area, contact your Blodgett Sales Representative. Click here for a directory.

By Chef Todd Belanger

Blodgett Corporate Chef

BAKE UP A HOLIDAY TREAT

Apple Cream Cheese

Torte

Click here for recipe

The NEW BCX Combi oven is the perfect tool for all of your holiday cooking needs from baking cookies and pies, preparing a roast, or steaming vegetables, rice or any other side dish.

Try this Apple Cream Cheese Torte recipe for a new holiday tradition in your home.

Happy Holidays.


	DELIMING MADE SIMPLE All Combi ovens eventually need to be delimed. The frequency between deliming will vary based on your water quality. The NEW Blodgett BCX Series Combi Ovens* make deliming easy with our EXCLUSIVE Time to Delime indicator and Semi-Automatic Deliming features. The Time to Delime Indicator light will flash when your BCX Combi is ready to be delimed. If the oven is hot, turn the mode selector switch at the top of the control to cool down and open the door for approximately 1 minute. Press and release the Steam On Demand button on the oven control. The active lamp will light and the Delime lamp will flash faster, acknowledging the action. Turn the oven to the OFF mode. Your BCX combi can be delimed at your convenience! You can start the process when you leave for the day and let your Combi delime itself overnight. It doesn't get any easier than this. * Water quality is a major factor affecting the function, reliability and life of your Combi. If you are unsure of your water quality, consult a local water treatment specialist and have the water analyzed and if necessary install the proper water filter.

	BLODGETT NAMES NEW V.P. SALES AND MARKETING Blodgett President, Phil Dei Dolori, has named Mark Pumpret the new Vice President of Sales and Marketing. “Mark has a longstanding track record of superior customer orientation. His strong background in heavy equipment and his experience as a corporate executive chef provides Blodgett with a unique perspective in the marketplace. His ideas led to the development of the New Blodgett Combi oven, which was introduced in November at the New York Hotel show. He steps into this role with a great deal of experience.” Mark was previously Director of Sales for Blodgett. Prior to that he held numerous leadership positions with Rational and Lang. He also gained valuable insight into restaurant operations with Sodexho. Mark holds a degree in Culinary Arts from the New England Culinary Institute and resides in Sudbury, MA. Mark replaces Rob August, who has decided to accept a growth opportunity with another manufacturer. Rob has contributed tremendously to Blodgett. We will all miss him and we wish him well in his new role.

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.

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Riddle of the Month Answer: A cookie sheet.

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