January, 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:  Can you name three consecutive days without using the words Monday, Tuesday, Wednesday, Thursday, Friday, Saturday, or Sunday?   (see answer below)
 

ENERGY EFFICIENT INFRARED COOKING FROM BLODGETT RANGE

What's so special about Infrared? Blodgett Infrared models cook in half the time with 1/3 less gas than other equipment. Our Schwank infrared burners reach operating temperature in just 90 seconds, with intense infrared energy that quickly heats the food, not the surrounding air. Blodgett is pleased to introduce several NEW Infrared models to its 2006 Blodgett Range lineup.

NEW Infrared Salamander Broilers

With the NEW Blodgett NFR Series Infrared Salamanders, Blodgett now offers the only 48" wide salamander on the market as well as a full 36" wide model.

The 36" model, B36-NFR, features a 30" wide x 14" deep broiler cavity with four 10,000 BTU burners. The 48" model, B48-NFR, features a 42" x 14" deep broiler cavity with six 10,000 BTU burners.

Both models are available in range mount, wall mount or countertop configurations and feature two heating zones, right and left independent controls, two removable grill racks, and a "cool to the touch" handle.

NEW Infrared Cheesemelter

The NEW Blodgett Range Cheesemelter, in 36", 48" or 60" wide models are ideal for melted-cheese dishes, Mexican foods, casseroles, au gratin dishes, meringues, omelets, and plate warming.

The B36-CM features a 31" x 13" rack with four 10,000 BTU burners. The B48-CM features a 42" x 14" rack with six 10,000 BTU burners. The B60-CM features a 54" x 14" rack with six 10,000 BTU burners.

All sizes are available in single sided models or in an optional double sided pass-thru version. Standard features include a five position wire rack, two heating zones, and right and left independent controls for complete versatility.
 

By Chef Todd Belanger

Blodgett Corporate Chef

BROILED TO PERFECTION

             

BROILED STEAK

Click here for recipe

   Blodgett Range broilers are great for all sorts of things from cooking or reheating food to melting cheese. Salamander broilers work much like your home broiler but you don't have to close a door. Try this recipe for making a delicious broiled steak in the Blodgett Infrared Salamander.
 
   
 

INFRARED CLEANING

Blodgett Range equipment is constructed of the best materials and is designed to provide a high return on investment. To obtain best possible performance and durability, the equipment must be maintained and cleaned on a daily basis. Frequency of this care can be adjusted depending on the amount and degree of usage.

Never clean infrared tiles with any cleaner or hard objects (this will damage the tiles). If the unit is operated and maintained properly the infrared tiles self clean. Do not use any steel wool or similar scrub products – this may leave particles that may contaminate the food product or burn.

SALAMANDER BROILERS

Daily - Clean exposed areas with appropriate cleaners. Remove and empty drip or crumb pans. Clean cooking area such as the broiler rack and the rolling rack.

Monthly - Clean burner air mixers and orifices for lint and grease build up or any other obstruction. Visually inspect the pilot light.

Cleaning Procedure

  1. Move broiler rack to lowest position. Pull out rolling rack.

  2. Lift out broiler grid. Clean with a wire brush and non-toxic cleaner.

  3. Remove rack pan and clean with non-toxic cleaner.

  4. With rolling rack pull out to “stop” position, raise front handle. Rack roller will come through notches in the frame. Clean all components with non-toxic cleaner.

  5. Clean frame with non-toxic cleaner.

  6. Clean interior cavity of broiler with non-toxic cleaner.

  7. Lubricate roller bearings with lubricant.

  8. Reverse procedure to re-assemble.

CHEESEMELTERS

Daily - Clean exposed areas with appropriate cleaners. Remove and empty drip or crumb pans. Remove and clean wire rack

Monthly - Clean burner air mixers and orifices for lint and grease build up or any other obstruction. Visually inspect the pilot light.

Cleaning Procedure

  1. Remove wire rack and guides. Clean with non-toxic cleaner.

  2. Remove crumb and drip pan. Clean with non-toxic cleaner.

  3. Clean interior cavity with non-toxic cleaner.

  4. Reverse procedure to re-assemble.
 

WELCOME CHEF DON OCHELTREE

The Blodgett University on Wheels is on the road again. Blodgett's mobile kitchen demonstration program will travel throughout the southeast United States. With an onboard fully equipped and functioning kitchen, the Blodgett University on Wheels is able to demonstrate the latest foodservice technology right at your own location.

We are pleased to welcome Chef Don Ocheltree behind the wheel. Chef Don is a graduate of the Major Hotel Management program at the University of Las Vegas. During his three year internship, Don developed his skills with Liberace Tivoli Gardens, MGM Grand and Caesar's Palace. After graduation, Chef Don worked as Chef Grade Manager and Executive PM Sous Chef for the Fairmont in Dallas, Chef Grade Manager at the Dallas Four Seasons and Chef Tornade at the Dallas Hyatt Regency.

Chef Don will be splitting his time between the Blodgett training trailer and as the Corporate Chef for Ettinger-Rosini & Associates, where he has worked for the past 13 years. Welcome Chef Don.
 
 

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:  Yesterday, Today, and Tomorrow!

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

Copyright G.S. Blodgett Corporation 2006