The Blodgett Oven Company thrived during the 1850s, but when the American Civil War began in 1860 G.S. Blodgett joined the Union Army. During his absence, the company came to a standstill. In the army, Blodgett attained the rank of Assistant Quartermaster of Volunteers where he outfitted the First Vermont Cavalry. He was also instrumental in acquiring and planning the U.S. National Cemetery in Arlington, Virginia.
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February 2008 |
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: How do you make "one" disappear? (see answer below) |
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Original Blodgett Plant Burlington, Vermont |
CELEBRATING 160 YEARS 1850s to 1880s After leaving the army, Blodgett returned to civilian life and began to rebuild his company. In just a few years, Blodgett was again providing high-quality commercial ovens to tavern owners in Burlington, Vermont. He also began experimenting with other types of ovens. Blodgett was convinced that the |
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commercial cooking and baking industry needed more efficient ovens; so he began producing convection, deck, and conveyor ovens. With the addition of these new products, the company's revenues soared and Blodgett became a wealthy man by the 1880s. Source: "Blodgett Holdings, Inc.." Company Profile. Hoover's, Inc., 2008. Answers.com 19 Feb. 2008 |
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THE COMBI TOP 10 LIST Why Buy a Blodgett Combi |
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BC-14G shown with optional stand and casters |
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"Built like a Blodgett" - Angle iron frame construction. Other brands use unibody construction which does not have the strength nor rigidity to hold up to the rigors of the American Kitchen. |
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Made in Burlington, VT - 23 years Combi experience, 160 years of reliability. |
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Pan Configuration - 50% more
capacity than Euro pans |
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Lower cost of ownership! - Faster ROI |
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ECO-Friendly - 60% less energy, 70% less water 30% faster cooking. |
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Safety - 2-step door latch, detachable core probe, integrated hose, dual pane window. |
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Service free Deliming - Our Semi Automatic deliming system is unmatched by anyone. A real do it yourself system. |
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Simplest Control on the Market - Designed for anyone to become an expert user in no time. |
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Most Reliable and Trusted - 160 years of continuous manufacturing in Vermont. |
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Best Service and Support after the Sale - Best Service Agents, Dealers, and Representatives in the industry to support you before, during and after the sale. |
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Plus Blodgett has the largest selection and styles of combi to meet your needs and budget. Choose from our BCX-14 steam generator based combi for your high production needs, or our BX-14 boiler-less unit and stack them together or with our CNVX-14 Convection base oven or with our world renowned DFG 200, or Zephaire convection ovens. Click here for more information on the BCX, BX and CNVX series ovens. |
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combi school food Click here for recipe |
Try this sure fire Combi recipe to boost participation, meet nutritional guidelines and keep kids coming back for more! My school district customers love the results (no more greasy, soggy sandwiches) with minimum labor! After graduating from Penn State University, Val Schindewolf was Director of Food Service for a public school district. She was most recently President/CEO of Foundation Management Services, a contract foodservice management and consulting firm in Lancaster, PA. In 2006 |
Val Schindewolf |
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Val joined Schmid Dewland Associates, manufacturer's representatives, where her primary responsibilities include schools, colleges and universities and state institutions in PA and DE as well as key consultants. |
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GOING FOR THE GOLD Blodgett is very proud to be a sponsor of the 2008 ACF Culinary Olympic Team. ACF Culinary Team USA is preparing for the premier International Kochkunst Ausstellung (IKA) International Culinary Art Competition, also known as the "Culinary Olympics." The team is now practicing on all Blodgett equipment including Blodgett range and the BCX Combi oven. Team USA will compete in Erfurt, Germany, matching their skills against more than 30 international teams in October 2008. |
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COME SEE US LIVE Be sure to visit us in the booth at either the New York Restaurant Show on March 9-11 in New York City or at Hostex on March 2-4 in Toronto, Canada. Both shows will feature live cooking demonstrations and the latest in Blodgett products. |
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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: Add a "g" to make it "gone" or an "n" to make it "none" |
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If you do not wish to receive this email please click here to unsubscribe. |
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Copyright G.S. Blodgett Corporation 2008 |