BLODGETT Fresh from the Oven


March 2007	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: You are at a river. With you are a chicken, bag of grain, and a wolf. You have to cross the river in your canoe but can only take one with you at a time. You can't leave the chicken with the grain. He'll eat it. You can't leave the wolf with the chicken. He'll eat it. How do you get everything over and intact? (see answer below)

NRA Show 2007

Visit Blodgett at Booth #3900 for the latest advancements in

foodservice cooking equipment. And be sure to stop by the

Kitchen Innovations booth to see the award winning

Blodgett Hydrovection Oven.

McCormick Place

Chicago, Illinois

May 19-22, 2007

BCX-14 Combi ovens on the production floor of the

Blodgett factory in Burlington, Vermont

THE BCX COMBI IS HERE

Production Begins on the Latest in Combi Ovens

The all NEW BCX-14 Combi ovens began rolling off the production floor in late February, on their way to kitchen's across the country. Built with solid, reliable Blodgett construction, the BCX-14 is designed to last for years of rigorous use in any commercial kitchen. The BCX-14 provides all the features you need to increase production while decreasing your time, labor and maintenance costs.

User friendly controls - cutting edge technology yet simple to operate featuring our EXCLUSIVE Steam On Demand which allows you to inject steam at the touch of a button, a four speed, bi-directional fan to eliminate hot spots, a vent switch to vent the oven cavity at any time and the EXCLUSIVE Time to Delime indicator with Deliming system to delime your oven at the flick of a switch with minimal interaction with descaling fluids. Plus you get four bright halogen lights for superior product visibility.
Detachable core temperature probe for precise probe placement and ease of cleaning and sanitizing.
Two step door latch keeps the operator safe from escaping steam.
Dual pane thermal glass window swings open for cleaning between the panes.
No spill, door mounted drip pan keeps your floors dry
Integrated wash down hose.

To schedule a live cooking demonstration in your area, contact your Blodgett Sales Representative. Click here for a directory.


	By Chef Geert Piferoen	THE PERFECT ROASTED WHOLE CHICKEN

Roasted Whole

Chicken

Click here for recipe

Cooking in the Blodgett BXC-14 Combi, even with lower temperatures, will take less time with only 14% shrinkage. Compare that to 34% shrinkage in a convection oven or rotisserie. So you have 20% more delicious juicy meat to serve to your happy customer, and a happy customer always comes back.

Chef Geert Piferoen

We are pleased to have Chef Geert Piferoen as our guest contributor for this month's Chef's Corner. Chef Geert, a graduate of Hotel & Restaurant Culinary School, Ypres, Belgium, was extensively trained in the culinary arts throughout Brussels as well as the Hotel Stahlbad, in St. Moritz, Switzerland. From 1976 to 1991, he held a variety of Executive Chef positions across Europe and was owner/chef of a gastronomic restaurant which received 14/20 and a "Red Toque" rating in the GAULT et MILLAUT restaurant guide. After coming to the United States in 1991, Chef Geert held the position of Executive Chef for the Belgium Embassy in Washington, DC where he was responsible for private and official catering and meals for the Embassy, staff, and the diplomatic corps, including diplomat receptions and state diners. Chef Geert turned his talents to the private sector in 1999, he is currently the Corporate Chef for the Schmid-Wilson Group.

Blodgett Certified Chef Dave Wilson in the W.D. Colledge test kitchen in their offices in Mississauga, Ontario

CANADIAN PRODUCT TRAININGS HELD

W.D. Colledge in Mississauga, Ontario held a series of three New Products Seminars for area consultants, dealers and end users in March. The seminar focused on Blodgett’s new products including the XR8-G Rotating Rack oven, the DFG-100 XCEL with Core Temperature Probe Control and the newly released BCX-14G Combi oven. Among the presenters were Chef Tim Klauder from Blodgett, Chef Dave Wilson and Chris Jeens, both from W.D. Colledge. The seminar was well attended at all three sessions and as a result, dealers and consultants have identified customers in their network who will benefit from these new products.

To increase the exposure of these new Blodgett products, consider holding a New Product Seminar in your area like W.D. Colledge did. Contact your Blodgett Representative for more information.

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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: Take the chicken over first and leave it on the other side. Next, take the wolf across and leave him, but bring the chicken back with you. Next trip, leave the chicken where you started and take the grain across with the wolf.
Finally, go back and get the chicken.

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