BLODGETT Fresh from the Oven


October, 2005	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: There are two plastic jugs filled with water. How could you put all of this water into a barrel, without using the jugs or any dividers, and still tell which water came from which jug? (see answer below)

BLODGETT B14-G, THE VALUE MINDED COMBI

Why Buy a Blodgett Boilerless Combi

The B14-G Boilerless Combi features Blodgett's simple, robust design that produces steam by delivering a small amount of water to the blower fan. The fan breaks up the water stream into small droplets and flings them onto the heat exchangers where steam is produced. This system offers a better price point then those with a built in steam generator, saving the operator thousands of dollars on the purchase price. In fact, the price of our Boilerless Combi is less per pan than most steamers. Also, instead of having to delime a boiler, you simply clean any collected minerals from inside the oven, no service agent required. Maintenance couldn't be easier.

Plus you get the advantage of Blodgett's exclusive Steam on Demand. With this feature a simple timer and push button combination puts you in control of the steam. Just like a commercial bakery oven, you can inject steam when you decide for crusty breads or to retard browning. This feature also kick-starts the cooking process with heavy loads of proteins for even faster, moister cooking.

Click here for more information on the Blodgett B14-G.

By Chef Todd Belanger

Blodgett Corporate Chef

STEAM ON DEMAND

BBQ

Baby Back Ribs

Click here for recipe

This month's recipe should appeal to rib lovers everywhere. Cooking ribs in a Combi is sure to produce a tasty, tender product. No plastic wrap or foil is required. Instead use the Exclusive Blodgett Steam on Demand feature to reduce the cook time and increase tenderness. To use Steam on Demand, simply set the time and push the button when you are ready for steam. Be sure to click on the recipe at the left for all the details.

THE WATER FACTOR

The Importance of Water Quality and Filtration

Although the Blodgett B14-G does not have a boiler to delime, proper water quality and filtration still play an important role in the maintenance of your Combi. Good water quality makes for better cooking and easy cleaning. Be sure your water meets the following requirements: TDS <100 ppm, hardness = 80-120 ppm, pH = 7.0-8.0, Chlorides = 30pp. If you have any questions regarding the water in your area, please consult your local water authority.

The B14-G comes with a dual cartridge water filtration system designed to reduce the levels of dirt, chlorine and mineral build up in your oven. The water filtration system ensures that quality water is entering the oven for cooking and makes for easy oven cleaning.

The system consists of a Carbon Block Filter and a Scale Stick to reduce scale formation. Both of these filters will need to be changed periodically. On average, the filters should be replaced every 6 months. This may be more frequent depending on your water quality. The system comes with a wrench that simplifies removal of the plastic filter housings. It is time to change the filters:

If the pressure gauge drops into the RED area, while the oven is running, it is time to change your carbon block filter.
The Scalestick in the second bowl should be changed once the white substance in the stick drops to below ½" from the bottom of the bowl.

Culinary Super Challenge winners with

Blodgett Corporate Chef Todd Belanger

ACF CULINARY SUPER CHALLENGE

The American Culinary Federation held its annual Culinary Super Challenge at the 2005 Florida Restaurant Association Show in September. This prestigious challenge requires teams to prepare a four course meal for 55 people in 5 hours. Blodgett was pleased to offer the winners the use of a new BC-14E Combi Oven/Steamer for one year. Congratulations to Chef Derin Moore, CMC, Chef Brian J. Sode, CEC, Chef James P. McCalister, CEC and Chef Kevin Pysell, pastry chef of Team Midwest, winners of this year's challenge.

Raoul Cervantes

RAOUL CERVANTES JOINS BLODGETT RANGE

We are pleased to announce that Raoul Cervantes has joined the Blodgett Sales team as Director of Sales for the Blodgett Range line.

Raoul has over 15 years of foodservice industry experience most of which were spent at Jade Range where he held several positions including Director of Marketing, Sales Manager and National Accounts Manager. Raoul brings with him a vast experience in Product Engineering, Product Development, Marketing and Sales.

We are pleased to welcome Raoul to the Blodgett family.

l-r Lisa Carp, Christine Moshier, Karie Finn, Kim King

MEET CUSTOMER SERVICE

As a new feature of Fresh from the Oven, we would like to introduce you to some of the Faces of Blodgett. We begin in Customer Service. This talented group of ladies is responsible for price quotes, order entry as well as scheduling and monitoring orders through the Blodgett system, functioning as the primary interface for sales reps, dealers and customers, and much more. With an average of 12 years tenure with Blodgett, Christine, Kim, Lisa and Karie can answer any questions you might have on Blodgett equipment. To contact any of our customer service representatives just call 1-800-331-5842.

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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: Freeze them first. Take them out of the jugs and put the ice in the barrel. You will be able to tell which water came from which jug.

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