BLODGETT Fresh from the Oven


May, 2006	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: What falls but never breaks? What breaks but never falls? (see answer below)

NRA Show 2006

Visit Blodgett at Booth #3900 for the latest advancements

in foodservice cooking equipment.

McCormick Place

Chicago, Illinois

May 20-23, 2006

NRA 2006 Preview Edition

In this edition of Fresh from the Oven we would like give you a quick preview of what will be on display in the Blodgett booth (#3900) at NRA 2006, May 20-23 at McCormick Place, Chicago.

NEW BCX-14G Combi Oven Steamer

We are pleased to introduce the NEW Blodgett Combi BCX-14G oven-steamer at NRA 2006. This new full size combi includes all of the exclusive Blodgett features you currently enjoy, Steam-on-Demand, Time to Delime Indicator and the optional Semi-Automatic Deliming. Plus you get our newly designed oven door with a dual stage door latch to vent steam before fully opening, four halogen lights for superior oven illumination, and new oven controls with a 6-1/2” core temperature probe. The BCX-14G also includes a retractable hose reel hidden behind the door, a coved corner liner and a hinged pressure panel for easy cleaning. Be sure to stop by the Blodgett booth for your first look at the future of Combi cooking.

NEW XCEL-50E Half Size Convection Oven

Introducing for the first time at NRA 2006, the NEW XCEL-50E half size convection oven. We have completely redesigned our CTB oven with the latest advancements in cooking technology. The XCEL-50E features a single stage door handle, an oven cavity vent, and an adjustable multiple speed motor. To make cleaning easy, we have included a coved corner liner with drain and a baffle that is removable without tools. An optional integral spray hose for interior cleaning is also available.

The Blodgett XR8-G Rotating Rack Oven

The NEW Blodgett XR8-G rotating rack oven gives you the speed of convection cooking and roasting with the best bake ever. The XR8-G with a continuously rotating 8 pan rack and unique airflow system moves large amounts of air at low velocity to ensure a consistently even bake every time. The XR8-G is so consistent you can load your oven and walk away, no need to check product or turn the pans. The unique Blodgett rack slide system enables the operator to quickly adjust slide spacing from 1 to 4 inches in any configuration. Patent Pending.

The Perfect Companion - Stack your XR8-G on the NEW Blodgett XBP-16 pan proofer to complete your baking center. The XBP-16 features internal humidity, digital controls, removable side shelves for easy cleaning, and five pre-programmed humidity settings.

Click Here for more information.

Great NEW Xcel Oven Features

The NEW EZ Slide Racks from Blodgett glide completely out of the oven cavity for superior accessibility. Built to rugged Blodgett standards for durability and stability, the EZ Slide racks support up to 50 pounds. Ball bearing slides eliminate friction and slide out with ease using just one hand. The integrated locking mechanism holds the guide in place when sliding the racks out of the oven cavity.

The NEW Blodgett Convection Crumb Tray collects crumbs and cooking residues that drip to the bottom of your oven cavity. The Blodgett Crumb Tray is porcelainized on both sides for easy cleaning and separates into two easy to manage pieces. Simply pull the tray out of the oven and run through the dish washer.

The NEW Optional Roasting Control with Integral Meat Probe. The Blodgett roasting control ensures your proteins are thoroughly cooked, every time. Plus the Blodgett probe is detachable for easy cleaning and proper probe positioning.

Our NEW bright halogen interior lights provide optimum visibility.

The Combi Banquet Cart

The Blodgett Banquet Cart can hold 96 plates (up to 12-1/2" diameter) with our standard 3” plate spacing. Custom plate spacing is available on request. With the Blodgett banquet cart you can pre-plate in advance during slow times using fewer chefs and reducing personnel costs.

The heavy duty casters allow the cart to be moved into a chiller until you are ready to retherm, then rolled into the Blodgett BC-20G* Combi Oven for reheating (typically 4-7 minutes), and finally taken to the dining hall for serving. Our optional insulated thermal cart cover will keep food hot for up to twenty minutes. The thermal cover is full length for superior heat retention and features heavy duty zippered closures.

Click Here for more information

By Chef Todd Belanger

Blodgett Corporate Chef

What's on the Menu at NRA

MUSTARD-PEPPER

CRUSTED PORK RACK

Click here for recipe

At NRA 2006 we will once again have live cooking demonstrations on several pieces of Blodgett equipment including the NEW XR8-G Rotating Rack Oven and NEW BCX-14G Combi Oven-Steamer. For a sneak peak at what's on the menu check out the recipe for Mustard-Pepper-Crusted Pork Rack which will be cooked in the new BCX-14.

Blodgett Receives Prestigious Pride Award

The Blodgett Oven Company was presented with the Equipment Vendor of the Year Award for 2005 from the Pride Buying Group at the annual conference in Chicago, IL on April 4, 2006.

Blodgett would like to thank all of the Pride Dealers for this honor.

Blodgett Certified Chef Program

There is no better way to learn about Combi cooking than to see one in action. So Blodgett recently completed training Certified Chefs to address the demand for increased product demonstrations throughout North America. These chefs are ready to present hands on cooking demonstrations to dealers, end users and consultants. The map to the left indicates the locations for all of our current Certified Chefs; additional chefs will be trained in September to increase our coverage throughout the U.S.

HOW do I schedule a demo?

Contact your Blodgett Sales Representative to schedule a certified chef demonstration in your area.

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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: Night and Day.

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