September 2005

Published monthly by Blodgett       44 Lakeside Avenue, Burlington, VT 05401       800-331-5842                www.blodgett.com

Riddle of the Month:  How can you make the following equation true by drawing only one straight line: 5+5+5=550? (see answer below)

September 23-25, 2005

Anaheim Convention Center

Anaheim, California, USA

Visit Blodgett at NAFEM 2005, Booth #2620

for the latest advancements in foodservice cooking equipment.

What's HOT at NAFEM this Year

In this edition of Fresh from the OVEN we would like give you a quick preview of the exciting new products that will be on display in the Blodgett booth (#2620) at The NAFEM Show, September 23-25 at the Anaheim Convention Center.

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.

* Based on field test results.

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 and are built with the same quality chrome wire as our standard full size oven racks. 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 ergonomic design of the EZ Slide rack is excellent for your back; no more tugging shelves or twisting and turning to load or unload product.

The NEW Blodgett Convection Crumb Tray collects crumbs and cooking residues that drip to the bottom of your oven cavity. No more using sheet pans to catch drippings; sheet pans can hamper the air flow and are difficult to clean. 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. An integral probe, means you do not have to open the door to check product temperature, speeding up the cook 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

The NEW Hyrovection™ Oven*

The NEW Hydrovection™ oven from Blodgett combines convection cooking with moisture to produce a quality product quicker than standard convection ovens. Move your product from the kitchen to the table quickly with the Hydrovection™ from Blodgett. Features include a dual fan with independent variable fan speed and direction for even bake. Moisture injection is available on demand or continuous during the cook cycle. Fiber Optic lighting provides superior visibility throughout the oven cavity. The stainless steel liner with coved corners, drain and retractable spray hose provide easy cleaning.

* available 2006

ROAST STUFFED
PORK LOIN

Click here for recipe

At NAFEM 2005 we will once again have live cooking demonstrations on several pieces of Blodgett equipment. For a sneak peak at what's on the menu check out the recipe for Roast Stuffed Pork Loin which will be cooked in the Blodgett Combi BC-14E. Other items for your sampling pleasure will include items prepared in the:

• New Blodgett XR8-G Rotating Rack Oven

• Blodgett DFG-100 XCEL

• Blodgett Combi BC-14E

Blodgett Donates Twelve Ovens to the Hurricane Katrina Relief Effort

In response to the Hurricane Katrina disaster earlier this month, Blodgett  sent one dozen DFG-100 convection ovens, each weighing 590 pounds and valued at $9,300, by overnight air to the Red Cross. Some of the units were immediately installed in mobile units going to Baton Rouge. The units in Baton Rouge have been feeding victims of this hurricane since September 4th. The remaining units shipped to Falls Creek, Okalahoma, Tulsa, Oklahoma and parts of California and Utah in which victims will be resettled. As people are moved to their temporary homes, these mobile street units will move to the places they are most needed.

PRINTABLE VERSION

Riddle of the Month Answer:  Draw a line on the first plus sign. This turns it into a 4! The equation then becomes true: 545+5=550.

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Copyright G.S. Blodgett Corporation 2005