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October 2006 |
The Latest Information for Foodservice Professionals from BLODGETT |
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Published monthly by Blodgett 44 Lakeside Avenue, Burlington, VT 05401 800-331-5842 www.blodgett.com |
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Riddle of the Month: Cross out six letters in the following series and you'll find a word that you should know. The word must be spelled out in order. SBAIXNLETATNERSAS (see answer below) |
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November 12-14, 2006 Jacob J. Javits Convention Center New York City |
2006 International Hotel/Motel Restaurant Show Visit Blodgett at Booth #1138 for the latest advancements in foodservice cooking equipment. |
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2006 IH/M&RS 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 (#1138) at the International Hotel/Motel Restaurant Show, in New York City on November 12-14, 2006. NEW BCX Combi Oven Steamer We are pleased to introduce the NEW Blodgett Combi BCX-14 and BX-14 Boilerless Oven-Steamers. These new full size combis include all of the exclusive Blodgett features you currently enjoy, Steam-on-Demand, Time to Delime Indicator and 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, easy to use oven controls with a 6-1/2” core temperature probe. The BCX also includes a retractable hose reel hidden behind the door, a hinged window panel for easy cleaning and a no spill, door mounted drip pan to keep your floors dry. Be sure to stop by the Blodgett booth for your first look at the future of Combi cooking. |
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The Blodgett XR8-G Rotating Rack Oven The 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 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.
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Great Xcel Oven Features The 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 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 bright halogen interior lights provide optimum visibility. |
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Roast Stuffed Pork Loin |
We will once again be cooking live at the 2006 International Hotel/Motel & Restaurant show. This show will feature live demonstrations on the NEW BCX-14E Combi Oven-Steamer. For a sneak peak at what's on the menu check out this recipe for roast stuffed pork loin. |
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GOVERNOR VISITS BLODGETT Vermont Governor Jim Douglas visited Blodgett last week to tour the facility, see how the ovens are made and meet with employees.
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Blodgett Receives Best In Class Award Blodgett has been awarded Overall Best in Class for Convection, Combi and Deck Ovens for 2006 by Foodservice Equipment and Supplies magazine. Blodgett products were named Best in Class by foodservice dealers, consultants, broadliners and operators. Blodgett is honored by this recognition and would like to thank all of these professionals for their support throughout 2006 as we look forward to 2007.
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FCSI Event On November 8-9th, Blodgett will host an FCSI Continuing Education program titled "What’s new in Oven Technology, A Seminar on Changes, Applications and Sizing" at the factory in Burlington, Vermont. The program will focus on the various oven formats available to today’s consultant including deck, convection, range ovens, rack ovens and combi. The session will also explore new innovations and advancements in oven technology addressing applications, changes and how to properly size an oven. |
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If you have questions on any of the information in this newsletter, please click here to contact us. |
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Riddle of the Month Answer: Bananas. The letters you needed to cross out were: (S-I-X-L-E-T-T-E-R-S) |
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Copyright G.S. Blodgett Corporation 2006 |