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COMBI BY THE NUMBERS: 3
Oven Sizes, 2 Great Controls, 2 Rack Configurations
Introducing Blodgett BCP &
BCM Combi Ovens |
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Blodgett is very pleased to
introduce the versatile all NEW BCP and BCM Series Combi ovens.
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Choose
the size that's right for you. The BCP and BCM are available
in half size and
full size models.
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Choose from two great controls, the
BCP programmable control and
the BCM manual control.
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Select your rack configuration; we
offer racks for North American hotel pans or gastronorm pans.
Whatever selections you choose, you
are guaranteed a great oven that will improve product quality
and increase yield while decreasing your labor and cleaning
costs. |
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With every BCP and BCM
oven you get: |
BCP-101E shown with
optional stand |
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CombiWash Self Cleaning
System -
The
automatic cleaning system ensures a spotlessly clean oven
chamber with no soap residue. CombiWash® uses a minimum amount of
water and chemicals, saving you money. You can choose
between four cleaning programs based on
your needs. Plus, no special cleaners are necessary. |
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Total Fan Control - 9
speed, auto-reversing fan provides uniform baking and
roasting results. |
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Core Probe Cooking -
The core temperature probe is located outside the oven
chamber for easy handling and reduced strain
on the probe. The probe has three measuring points to ensure
the desired core temperature. Plus, with the BCP
programmable control you can run 2 core probes simultaneously.
Quality Construction -
Complete 304 stainless steel construction. |
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Versatile Door with Safety in
Mind - Stainless steel door is available in left or
right hand hinge. The door is field convertible with
the addition of a kit. The
door hinges stop at 110° and 180°
making loading and unloading of products safer and easier.
Vented double glass ensures that the temperature on
the outside of the door remains below 150°F (65°C).
One Oven - Two
Technologies - In Steam
Mode, steam is produced using a steam generator. The oven
automatically self flushes when the temperature falls below 140°F
(60°C).
The self flush removes any loose limescale decreasing the
frequency of deliming. Combi Mode and Moisture Injection use
boilerless technology for an instantaneous reaction - no waiting
for steam generation. |
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BCP COMBI OVENS |
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BCM
COMBI OVENS |
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User-friendly
touchpad control
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Operating
modes include Hot Air, Steam, Low Temperature Steam,
Forced Steam, CombiOptima automatic humidity control,
Retherm, Proofing, Delta-T and Cook & Hold.
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CombiOptima, adds or
removes moisture as needed. Improves product quality
while reducing shrinkage. Simply choose the percentage
of humidity and CombiOptima does the rest.
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BCP control holds
200 product programs – each with up to 10 stages.
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User-friendly digital display with a turn knob.
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Operating
modes include Hot Air, Steam, Low Temperature Steam,
Forced Steam, Combi, and Retherm
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BCM control holds
10 product programs – each with up to 3 stages.
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85°-480°F (30°-250°C) temperature range,
575°F (300°C) preheating
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15 recipe catalogs for easy retrieval -
recipes can be grouped into categories (beef, chicken,
cookies, etc.)
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85°-480°F (30°-250°C) temperature range,
575°F (300°C) preheating
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Programmed time delay start
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HACCP compliant control - ideal for quality control and
documentation of
preparation processes. HACCP automatically collects and
saves data on production time and duration, production
temperature and core temperature of each preparation.
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USB
connection for recipe backup and upload as well as HACCP
data transfer to your computer
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CHEF'S
CORNER |
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MAKE YOUR OWN TAX BREAK IN
2010
Write Off Your Entire
Capital Expenditure Now
As part of the effort to continue
the economic recovery, congress enacted the HIRE Act to extend
the enhanced Section 179 deductions of 2008 and 2009. Companies
may write off up to $250,000 for capital expenditures.
Companies purchasing equipment may be able to deduct the cost in
a single tax year rather than a little at a time over a number
of years. This deduction is known by its section in the tax
code: Section 179. Under Section 179, businesses spending less
than $800,000 a year on qualified equipment may write off up to
$250,000 in 2010. The $250,000 deduction phases out when a
business purchases more than $800,000 in one year. Companies
cannot write off more than their taxable income.
For complete details or
changes to the tax incentives, please visit
www.irs.gov
or contact the IRS helpline at:
800-829-4933. |
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This month's guest Chef is Tracey
Shepos Cenami. Be sure to try her delicious recipe for Halibut
with Black Lentils and Roasted Tomato-Avocado Salad.
After graduating from the California Culinary Academy in San
Francisco, Chef Tracey headed to New York, where she became lead
line cook and helped open Helena’s. She moved on to Union Square
Café, working under Chef Michael Romano as a tournant for two
years.
Returning to San Francisco, Chef Tracey served as sous chef for
several area restaurants and also ran her own catering business,
Tracey Home Chef.
In 2002 Shepos participated in opening Willi’s Wine Bar in
Santa Rosa as sous chef and was soon after promoted to chef de
cuisine. Over the next six years Tracey assisted in the opening
of three more restaurants. Today she is a Chef Consultant and
Artisan Cheesemaker. |
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halibut
w/lentil & tomato-AVoCADO salad
Click here for recipe |
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DID YOU KNOW?
Fun Food
Facts
Doughnuts were originally
made of raised dough with a nut baked into the center.
That is how the word
"doughnut" came about! |
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ASK US ABOUT BLODGETT
COMBI
For three weeks in March, Blodgett
hosted all of our Sales Representatives and Certified Chefs for
a series of training events on the NEW BCP and BCM Combi Ovens.
Our representatives are all very excited about these new ovens.
We encourage you to contact the representative in your area for
more information on the ovens or to schedule a demonstration. To
find a Blodgett rep in your area,
click here.
Blodgett
Certified Chefs learn to program the BCP |
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