July 2006

Published monthly by Blodgett       44 Lakeside Avenue, Burlington, VT 05401       800-331-5842       www.blodgett.com

Riddle of the Month:  What six letter word in the English language contains ten other words without rearranging any of its letters?  (see answer below)

FULL STEAM AHEAD

Blodgett's Complete Line of Steam Equipment offers something for everyone.

Steam is one of the most efficient means of heat transfer available to the foodservice industry, providing an economical solution to any application, large or small. That's why Blodgett offers a complete line of steam equipment including, pressureless convection steamers, steam boiler cabinets, steam kettles and braising pans.

Blodgett Pressureless Convection Steamers provide efficient, consistent results with high volume productivity. High velocity dry steam is available with either steam generators or cabinet boiler bases in a variety of sizes for any application from vegetables to rice, pasta, fish, poultry, eggs and much more. Blodgett also offers a high efficiency gas steamer featuring a stainless steel steam generator that provides high steam output. Higher output means quicker heat up and recovery times and increased production.

Blodgett Steam Kettles are offered in countertop or floor model, self-contained or direct steam and are perfect for any application including soups, stocks, stews, sauces and chili. With kettles from 6 to 100 gallons, Blodgett is sure to have a solution for you.

With four different tilting mechanisms to choose from, Blodgett offers the most diverse line of Braising Pans in the industry. Choose from tabletop or floor model, manual, gearbox, power or hydraulic tilt. Blodgett braising pans are ideal for stir fries, scrambled eggs, chicken fried steak, sauces and much, much more.

Click here for more information on the entire line of Blodgett Steam Equipment.

bourbon bbq beef

on a baguette

Click here for recipe

Want to increase the quality of your product, try using steam. Cooking in steam equipment reduces loss of nutrients, while increasing flavor and moisture. In fact, cooking with steam is extremely versatile and has many advantages over other cooking methods:

• Steam cooks about 30% faster than other methods
• Steam prevents foods from drying out
• Steam is very gentle heat - does not burn or scorch food
• Steam allows very even heat penetration

See for yourself, try this recipe for BBQ Beef in your Blodgett steamer.

SB-6E boiler base steamer

running a 40 gallon direct steam kettle

SIZING YOUR BOILER

Blodgett boiler base steamers and boiler cabinets are capable of supplying steam to multiple pieces of direct steam equipment simultaneously. Will you need to hook up additional direct steam equipment to your Blodgett boiler? If so, refer to this boiler sizing guide to be sure you select a boiler that has the capacity to supply all of the equipment connected to it.

WATER QUALITY

Water quality is a major factor affecting the function, reliability and life of your Blodgett steamer. Boiler and steam generator maintenance as well as the use of good quality feed water are the responsibility of the owner/user. The use of poor quality feed water will void your warranty. If you are unsure of water quality, consult a local water treatment specialist and have the water analyzed. Your water supply must be within these general guidelines:

• Total dissolved solids: Less than 60 PPM

• Total alkalinity: Less than 20 PPM

• Silica: Less than 13 PPM

• Chlorine: Less than 1.5 PPM

• pH Factor: 7.0 - 8.5

Water which fails to meet these standards should be treated with professional water treatment. Blodgett recommends Selecto Scientific for a water conditioner to meet the needs of your location. Contact Selecto at 800-635-4017.

FCSI EVENT

On August 8th-10th Blodgett will host an FCSI Continuing Education program titled "What’s new in Oven Technology, A Seminar on Changes, Applications and Sizing" at the factory in Burlington, Vermont. The program will focus on the various oven formats available to today’s consultant including deck, convection, range ovens, rack ovens and combi. The session will also explore new innovations and advancements in oven technology addressing applications, changes and how to properly size an oven.

UNIVERSITY ON WHEELS

The Blodgett University on Wheels continued it's demonstrations in July with a stop at the ACF convention in Philadelphia. Then it was on to Pittsburgh, PA, Columbus, OH and Louisville, KY. To date 376 people have experienced the hands on demonstration in the Blodgett trailer with many more to come. The trailer is now touring the Eastern United States. Contact your Blodgett Sales Representative to schedule a demonstration in your area.

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:  The word is Spared. The ten words are:
Spa, Spar, Spare, Pa, Par, Pare, Pared, Are, Re, and Red. If you got this one you are good!

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Copyright G.S. Blodgett Corporation 2006