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December 2007 |
The Latest Information for Foodservice Professionals from BLODGETT |
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Published monthly by Blodgett 44 Lakeside Avenue, Burlington, VT 05401 800-331-5842 www.blodgett.com |
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Riddle of the Month: What do you have in December that you don't have in any other month? (see answer below) |
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SBF-5E five pan steamer shown |
NEW BOILER FREE STEAMERS SBF Electric Steamers Now Available Just in time for the holidays, Blodgett is pleased to introduce our new Boiler Free Steamers. These connectionless units require no plumbing for easy installation. Steam is created by heating water held in a pan resulting in low water consumption and easy scale removal. A removable steam diffuser plate helps keep large food products from falling into the water pan. All SBF steamers are high power units for fast recovery. Plus, you get a low water indicator light with audible buzzer and a constant steam setting. Built to the rigorous standards you have come to expect from Blodgett, these steamers feature a heavy duty door and 316 stainless steel cavity liner. The SBF is available in either three or five pan models. They may be mounted on legs for countertop use or on the optional stand complete with guides to hold hotel style pans. Click here to view the spec sheet. |
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FRAMBOISE CRANBERRY CHEESECAKE Click here for recipe
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The holidays are the season for
sharing special times and special food with friends and family.
Try this holiday recipe for Frambois Cranberry Cheesecake from
our own Chef Sarah Tresser. You can bake this cheesecake in
either a convection oven or a combi in the hot air mode. Happy Holidays, and Enjoy! |
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The Westin
Galleria Dallas Banquets for 1,000 |
HIP BANQUETS FOR 1000 The Blodgett Combi Banquet System Banquets are no problem for the Westin Galleria Dallas, under veteran executive Chef Fami Sukhan. Chef Sukhan has passionate people exceeding expectations every day. With the renovation and upgrade of the entire hotel and the 26 year old kitchen, the Westin selected the Blodgett Combi Banqueting system to provide increased flexibility and versatility for serving guests. This simple to use technology has excited the already passionate culinary team from the dishwasher to stewarding to the pastry/ bakery department. Chef Sukhan says there were many good choices of combi ovens out there, he choose Blodgett because of the simplicity of the control panel, the support of the local Blodgett team and the reliability of this 160 year old American manufacturer. Excellence is the starting point, five stars will be the result "In calculating the return on investment with the Blodgett combi we could save energy." said Chef Sukhan. "Our 26 year old revolving oven cost over $50,000 a year in gas. We calculated $20,000 minimum in savings in energy every year and a 40% reduction in water. The Blodgett Combis are ready in 15 minutes and we turn them on only when we are producing revenue. The increased quality and control of the food will play a critical role in achieving five stars. Our food is much healthier now, because in our combi we can now cook with 90% less fat and butter." "Others areas of pay back are 25% increase in vegetable yield while cooking 30% faster and a 40% increase in yield on roasts. Saving in time, labor and increased efficiency will add savings and above average profits to the bottom line." Banqueting Made Easy "Now we add the banquet cart system and the combi transforms into a world class meal delivery system. We can now deliver the freshest quality food without extended holding times and minimal staff. This was just not possible before in our kitchen. Its a la cart cuisine on demand for 1,000 no problem. We are able to have more creativity and consistent plate presentation for every banquet event." "The cleaning process could not be any easier, fast and effortless. This will also put saving to our bottom line."
"Lastly the support and training
provided by Blodgett’s culinary team was first class. These
professionals trained and motivated our team with such calm and
respect for each person. My culinary team is confident and
extremely excited about using these multi-purpose appliances. I
tip my hat to Blodgett and look forward to years of profit and
success. |
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Chef Charles Carroll |
CULINARY LEADERSHIP EVENT Have you Registered Yet? Just a reminder that Blodgett is a major sponsor for the first ever Culinary Symposium, January 14, 2008 at the beautiful River Oaks Country Club in Houston, TX. The event, hosted by Chef Charles Carroll, will be an action packed day filled with nationally acclaimed Chefs and motivational speakers. For more information and to register for the event go to www.culinaryleadership.com. |
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2007 has been a very busy, successful year here at Blodgett. We owe that success to you, our customers, for your continued loyalty and support. Listed below are just a few highlights from the past year. |
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January - NEW BCX Combi Launch Blodgett introduces our all new BCX Series Full Size Combi Ovens. Built with solid, reliable Blodgett construction, the BCX-14 is designed to last for years of rigorous use in any commercial kitchen. The BCX-14 provides all the features you need to increase production while decreasing your time, labor and maintenance costs. |
February - Environmental Achievement Blodgett's Mercury Reduction project is recognized by the State of Vermont with the Governor's Award for Environmental Excellence and Pollution Prevention. According to the Agency of Natural Resources, the Blodgett project "stands out as a model that should inspire all Vermonters to find innovative approaches to conserve natural resources, safeguard human and environmental health, and prevent pollution before it is generated." |
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March - SG1820 Launch Blodgett is proud to offer the smallest gas conveyor oven to the foodservice industry with the launch of the S1820G. This compact oven is perfect for kiosk and other small production applications. |
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April - Blodgett Receives Industry Awards April 12 - Blodgett is presented with the Equipment Vendor of the Year Award for 2006 from the National Association of Foodservice Equipment Dealers. April 26 - Blodgett is given the U.S. Equipment Award from KFC at the 2007 YUM Corporation STAR Awards. We are greatly honored by both of these awards and would like to thank both NAFED, KFC and the YUM Corporation. |
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May - Kitchen Innovations Award Blodgett is pleased to receive the Kitchen Innovations 2007 Award presented by the National Restaurant Association Hotel-Motel Show for the new XCEL half size, self cleaning convection oven. |
June - BX Boilerless Combi Launch Blodgett adds to the popular BCX Series combi line by introducing the BX Boilerless models. The ADVANTAGE of our BX-14: lower cost of ownership, while delivering high quality combi, hot air and steam modes for all your cooking needs. |
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July - Healthy Fried Foods for Schools Blodgett is very happy to once again cook live at the School Nutrition Association National Show. Thanks to all of the School Foodservice people that stopped by the booth for some of our healthy Combi fried food and grilled cheese sandwiches, all cooked without oil in the BCX combi. |
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August - PCA Award The Professional Chef's Association recognized the BCX with their gold award as being the easiest to use, best performing manual combi oven on the market, with unique cost saving customer features and the lowest cost of ownership. |
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September - CNVX Convection Ovens Introduced Blodgett is excited to introduce to the market the NEW CNVX-14 Convection Ovens. These ovens are built with the same footprint as the BCX-14 and BX-14 combi ovens, making the CNVX-14 the perfect convection oven to stack with your combi. |
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October - NAFEM The Blodgett booth is the place to be at NAFEM 2007 in Atlanta. Chef Tim Klauder entertained and informed guests all day long in the Blodgett Demonstration Theatre. Thank you everyone that stopped by either to participate in the demonstrations or to explore our booth. |
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November - FES Best in Class Blodgett is honored to be named Overall Best in Convection, Combi and Deck Ovens for 2007 by Foodservice Equipment and Supplies magazine. Blodgett products were recognized by industry Dealers, Consultants, Broadliners and Operators. |
December - Blodgett, Since 1848 Looking ahead to 2008, we are very proud and excited to be celebrating 160 years building quality ovens for the foodservice industry. |
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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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If you have questions on any of the information in this newsletter, please click here to contact us. |
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Riddle of the Month Answer: The letter D. |
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Copyright G.S. Blodgett Corporation 2007 |