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January 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 is the next letter in the series: "B, C, D, E, G,..."? Why? (see answer below) |
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PERFECT PRODUCT EVERYTIME NEW XCEL Convection Oven Core Temperature Probe Let your oven work for you 24 hours a day with the NEW Blodgett XCEL optional Core Temperature Control. This new control features both Cook & Hold and Low Temperature Roast & Hold functions allowing you to roast your product overnight. Use the Cook & Hold feature to prepare any product. The control cooks your product for the desired length of time and then automatically lowers the temperature to hold the food until you are ready to serve. The Low Temperature Roast & Hold feature with the integral core temperature probe enables you to roast product at your convenience and hold it for serving at a later time. This produces a quality product with a higher yield than traditional roasting. As an added feature, the Blodgett probe is detachable for easy cleaning and proper probe positioning. The Core Temperature control is available for DFG-100 XCEL and Mark V XCEL convection ovens. |
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Ask any good chef, "can you cook a roast in a convection oven and get optimum yield and even, consistent coloring from the first cut to the last like you would expect from a Roast & Hold oven", the answer would be a resounding NO!!! That has changed with the new XCEL Oven from Blodgett with Solid State Digital Controller and Detachable Core Temperature Probe. |
Just follow these simple steps at the end of a hard days work, 11pm:
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During the cook process, Blodgett's engineers have designed a cooking sequence that will give you fantastic carmelization/crusting of the exterior while cooking the roast. This gives you even and consistent coloring from the first slice to the last, all while yielding as little as 7% weight loss. When the cook cycle is completed, whatever time of night it is, the oven will automatically switch over to the hold program for up to 24 hrs. This new dimension of convection oven now means you no longer need to purchase a separate Cook & Hold oven, or a holding cabinet and a convection oven, simply purchase the XCEL with Low-Temperature Roasting capabilities and you can save on the purchase of a Cook & Hold Oven.....while utilizing your Blodgett XCEL Oven to its full potential. This process can be used for all cuts of Beef, Lamb, Pork, Poultry and more.... |
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Chef Gavin Kaysen |
BLODGETT SPONSORS CULINARY SENSATION AT 2007 BOCUSE D'OR IN FRANCE Gavin Kaysen to Represent U.S. at Premier International Cook-Off By Brent T. Frei Former Editor of Chef Magazine On Wednesday, January 24, all eyes in the nation—and, indeed, the world—will be on a 27-year-old cook from San Diego as he represents all American chefs in one of the most prestigious cooking competitions in the world. Rare is the American cook under the age of 30 who has garnered the respect that only those who have spent countless years of toil and sweat behind the commercial stove can claim they’ve earned. Yet Gavin Kaysen is one of them. Humble and articulate beyond his age, Kaysen’s bearing and skill in back of the house belie his age and paint him as much older, much more seasoned. Click here for full story. |
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BCX COMBI WORLD LAUNCH Blodgett Holds Product Training for National Sales Representatives In mid January, the Blodgett sales team escaped the chilly Vermont temperatures by traveling south to launch the new BCX Combi oven to our national sales representatives. Three sessions were held in Charlotte, NC, Dallas, TX and Los Angeles, CA. Participants were introduced to the great new features of the BCX ovens and were given the opportunity to use the equipment in hands on cooking demonstrations. The BCX Combi ovens include features to increase production while decreasing your time, labor and maintenance costs.
For more information, or to schedule a demonstration contact your Blodgett sales representative today. Click here for a national directory. |
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WELCOME STEVE Blodgett Names Steve Borosak National Sales Manager for Conveyor Ovens Steve Borosak comes to Blodgett after working for another conveyor oven manufacturer where his responsibilities in addition to sales included culinary development, product testing, scheduling, shipments, and installations for a large national chain. He previously worked at International Truck and Engine for 14 years in sales, marketing, and information technology. During his tenure, he supported a 250-dealer network specializing in customer relationships, contact management, and data analysis. Previous to that, Steve worked for a major Chicagoland food chain in marketing and sales functions.
Steve earned his AAS in Culinary
Arts and Management with honors at |
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2007 Salon Rendez-Vous HRI Show
Blodgett
Certified Chef Massimo D’Ascanio demonstrates to culinary
students from St. Puis X Culinary Institute where he is a Chef
Instructor. Chef Massimo worked along Chef Tim Klauder at the
2007 Salon Rendez-Vous HRI Show January 21-23, 2007 held in
Montreal, Canada which was represented by the Quebec office of
W.D. Colledge. Attendance at the 2007 show was nearly 9,500.
Thanks to all involved for their efforts in providing a
successful demonstration of the new BCX-14E at this show. |
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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 next letter would be P. They all rhyme. |
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Copyright G.S. Blodgett Corporation 2007 |