BLODGETT Fresh from the Oven


June 2009	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: How many 1 foot by 1 foot bricks would it take to complete a building that's 20 feet long on all four sides and 20 feet high? (see answer below)

Move your product from the kitchen to the table quickly with the NEW Hydrovection™ by Blodgett.

The NEW Hydrovection™ oven by Blodgett unites hot air cooking with moisture to produce a quality product faster than standard convection ovens. Our innovative air distribution system combines a multi speed bi-direction/bi-functional blower wheel designed to form a unique air flow pattern resulting in a high quality bake, with increased product yields that generate savings for you.

ECOFRIENDLY

Well Insulated with up to 2-1/2” of energy efficient mineral wool board insulation that stays in place to eliminate hot or cold spots.
Saves water by using a thermostatically controlled quench system.
Full Perimeter Door Gasket keeps hot air and moisture in the oven, right where you need it.

BUILT TO LAST

Fully Welded Angle Iron Frame for strength and durability. Blodgett Hydrovection will maintain its structural integrity.
Dependent Doors The Blodgett signature turnbuckle support makes it easy to operate the doors simultaneously with one hand.
Heavy Duty Doors are triple mounted directly into the full angle iron frame creating the strongest door in the industry. Triple mount construction means your doors always stay aligned and seal tight, preventing moisture, heat (and your heating dollars) from disappearing into thin air.

EASY TO SERVICE

Slide out Panel makes service easy. Virtually every component can be serviced from the front of the oven - saving time and service costs.

Contact your local Blodgett sales representative to place your order today.

Click here for more information on the NEW Blodgett HV-100E Hydrovection oven.


		FABULOUS FOCACCIA

focaccia bread

Click here for recipe

How better to celebrate the introduction of a versatile piece of equipment like the Hydrovection oven than with an equally versatile product like focaccia bread. Follow this recipe from our own baking specialist Chef Sarah Tresser for a delicious focaccia that you can top with just about anything. Use for sandwiches, pizza, bread baskets, or serve with pasta, stews, soups and much, much more.

Blodgett Expands Energy Star Offerings

We are very pleased to announce that the Zephaire G and Zephaire G Plus convection ovens have been certified for Energy Star. The Zephaire G and Zephaire G Plus join the Zephaire E, Zephaire E Plus, DFG-100, Mark V and DFG-200 as Energy Star certified convection ovens.

ENERGY STAR was created to help consumers easily identify products, homes, and buildings that save energy and money, and help protect the environment. As the government-backed, trusted symbol for energy efficiency, the ENERGY STAR label identifies highly efficient products and designates superior energy performance. More information is available on the Energy Star Website.

42 YEARS OF SERVICE

Leo Fortin Retires

What were you doing on October 12, 1967? Leo Fortin began what would be a 42 year career with Blodgett. Leo started sweeping floors, as all employees at the time did when they started. Leo then moved to cutting insulation, and later to building 900 deck ovens where he remained for a long period of time. From the deck line he moved into shipping and receiving and worked his way up to Leadperson in March of 1992. He remained in that position until he retired on May 29, 2009. Have fun in retirement Leo!

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If you have questions on any of the information in this newsletter, please click here to contact us.

Riddle of the Month Answer: Only 1...the last brick you put in will "complete it"

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