September 2006

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

Riddle of the Month:  What other letter fits in the following series:  B C D E I K O X?   (see answer below)

BUILT LIKE A BLODGETT

Back to Basics - Blodgett Signature Features

If you visit commercial kitchens across the country you will find many Blodgett convection ovens that are 20 to 30 years old and still running strong. This durability begins with the signature features of all Blodgett convection ovens.

Angle Iron Frame - With Blodgett convection ovens, you get a fully welded angle iron frame. This Blodgett advantage means your oven will keep its structural integrity even after decades of rigorous use.

Double Porcelainized Liner - Water vapor from cooking or combustion can rust through single sided porcelain liners. To ensure Blodgett ovens stand the test of time, our oven liner has porcelain on both sides.

Heavy Duty Rigid Insulation - Blodgett ovens have solid fiberboard insulation that won’t sag. Rigid insulation stays in place, eliminating hot and cold spots. Other brands may use insulation bats than can let you down, just 1” of solid fiberboard insulation does the job of 2-3” of bat insulation.

Triple Mounted Dependent Doors - Heavy-duty doors and the turnbuckle door-support are mounted into the welded steel frame. Blodgett doors seat beyond flush for a positive seal against the stainless door gaskets, keeping the heat in your oven where it belongs.

For complete specifications on Blodgett convection ovens use the following links:  Full Size Ovens,  Bakery Depth Ovens,  Half Size Ovens

Angle Iron Frame

Rigid Insulation

Double Porcelainized Liner

Triple Mounted Doors

roast beef au jus

Click here for recipe

Temperature  Most products cooked in a convection oven use temperatures approximately 50°F (28°C) lower than those called for in deck or range oven recipes. Please note: 50°F (28°C) is a general rule of thumb, some products and pans may require a greater reduction in temperature. If the edge of the product is done and the center is raw, or if there is much color variation, reduce the temperature by 15°-25°F (10°C-15°C) for the next load. Keep reducing the temperature for successive loads until the desired results are achieved.

Time Convection ovens generally bake and roast faster than deck or range ovens, even using lower temperatures. Check the product in about half the time recommended for deck or range oven recipes.

Step 2 - Removing rack supports 

CLEANING YOUR CONVECTION OVEN

The following cleaning instructions apply to any Blodgett convection oven. Follow this procedure on a regular basis to keep your convection oven working it's best. Be sure to clean the oven only when it is cold and never spray the oven with a hose.

1. Remove the oven racks.
2. Remove the rack supports by sliding them up and out of the support brackets.
3. Spray the oven interior with oven cleaner. DO NOT spray the blower wheel.
4. Allow the cleaner to set per the manufacturer's instructions.
5. Clean the exterior with non-toxic stainless steel cleaner. Always rub with the grain of the metal.

COME SEE US IN THE CITY

Blodgett will once again be exhibiting at the 2006 International Hotel/Motel Restaurant Show in the Jacob J. Javits Convention Center, New York City, November 12-14.  Come visit us at booth #1138 for the latest advancements in foodservice cooking equipment.

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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:  The letter H. All of the letters in the series flipped vertically remain the same.

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Copyright G.S. Blodgett Corporation 2006