BLODGETT COMBI -
The First and Last Name in Combination Ovens
Blodgett offers four Combi Series ovens
to choose from.
Series features a programmable control with the
ability to store up to 200 recipe programs with 10 cooking
stages per program, 9 speed reversing fan, USB connection, CombiWash self cleaning feature and our Auto Deliming.
The BCP is available in half size, full size or roll-in
Series is a user friendly manual control with
many extras, including a 9 speed reversing fan, core probe
cooking, CombiWash self cleaning feature and our Auto Deliming. The BCP is available in half size, full size or
Series full size ovens feature steam on demand, a
dual stage door latch and Auto Deliming. These ovens are
available in either manual or our versatile MenuSelect
Series Rollin Combi ovens are ideal for large
production operations and banquets.
All are manufactured to the same tough standards as the most respected
convection ovens in the world. Fit, finish and features are
painstakingly considered before the Blodgett nameplate can be
applied. At Blodgett, our goal is to bring you all of the
features you need without the bells and whistles you don't. We
combine this with the best technical support for a complete
package of products and services. Whichever
Blodgett combi you
select, you are guaranteed a quality oven that will improve product
quality and increase yield while decreasing your labor and cleaning
WHY YOU NEED A COMBI/OVEN
You can easily perform every
cooking function and maximize results in our high quality
Combination-Oven/Steamers. A Combi Oven is a unique style of
convection oven that steams, poaches, roasts, broils, bakes and
rethermalizes. You can combine three great modes of cooking in
one oven - steam, hot air, and a combination of both.
COOKING MODES: ONE GREAT OVEN
- Gentle Pressureless Steam
Cooks quickly and safely in closed, insulated cooking
chamber. The Combi-Oven/Steamer eliminates dangerous
stockpots boiling on the stove. Plus there's no flavor
transfer. The Blodgett Synergy Series Combi features Vario Steam for poaching.
HOT AIR MODE - Gentle
Circulated Hot Air
temperatures throughout the cooking chamber, assuring
even browning on baked goods and faster cooking times as
moving air speeds heat transfer to food.
COMBI MODE - Combination
of Steam and Hot Air
By combining both the steam
and hot air modes, the Combi mode cooks up to 50% faster
than convection ovens while maintaining the food's
essential moisture. The Combi mode eliminates the need
for basting roasts, reduces shrinkage while giving
perfect browning and is ideal for baking hard crusted
breads. Combi is perfect for rethermalization (reheat)
at 275°F / 135°C.
BENEFITS OF COMBI
Cook 30% to 40% faster than
conventional convection ovens.
Roasting in Combi mode reduces
shrinkage 20% to 30% (and food cost) yielding a juicier
Combi roasting increases
productivity while preserving quality. Browning and
crispness are achieved in Combi mode or enhanced with the
(dry) hot air mode near the end of cooking.
Shellfish cook rapidly in steam
mode without washing out flavors or dealing with heavy
Hot air mode operates as a
normal convection oven for baking cookies, cakes and flaky
High sugar recipes are less
likely to scorch when using Combi mode.
Breads pastries and other
yeast-raised products bake up higher and lighter with Combi
Click on the the links below for
information on all Blodgett Combi Oven/Steamers.