Half Size Combi Ovens

ideal for a la carte!

combi versatility for your kitchen

With capacity for 5-8 small hotel pans, these ovens are ideal for lower volume kitchens, or those where floor space is limited. Blodgett half size combi ovens can be stacked for increased production in a tight space.

The manual combi that cleans itself! Push a button, turn a dial, it’s that simple to operate.

boilerless models

  • BLCM-61 – Designed to hold 5 North American hotel pans
  • BLCM-101 – Designed to hold 8 North American hotel pans
  • BLCM-61-61E – Double stack BLCM-61E oven with stand*
  • BLCM-61-101E – BLCM-61E stacked on BLCM-101E oven with stand*

Boilerless models are available in gas or electric. *Double stacked units available in electric only.

Boiler based Models

  • BCM-61E – Designed to hold 5 North American hotel pans
  • BCM-101E – Designed to hold 8 North American hotel pans
  • BCM-61-61E – Double stack BCM-61E oven with stand
  • BCM-61-101E – BCM-61E stacked on BCM-101E oven with stand

Boiler based models are available in electric only.

pass through models

  • BCM-61E-PT – Electric pass-through oven designed to hold 5 North American hotel pans
  • BCM-101E-PT – Electric pass-through oven designed to hold 8 North American hotel pans

The Blodgett Pass Through combi has doors on both the front and back. The pass-through oven makes it possible to separate the raw products from the finished products and thus avoid cross-contamination. By placing the pass-through oven in the wall between the kitchen and the serving area, you may load the oven with the raw products from the kitchen side and unload the finished products from the opposite side. This improves the workflow in the kitchen considerably and saves you time as well as money.

Combi quality at your fingertips, the BCT series touchscreen is designed to improve your product quality and increase yield while decreasing your labor and cleaning costs.

boilerless models

  • BLCT-61 – Designed to hold 5 North American hotel pans
  • BLCT-101 – Designed to hold 8 North American hotel pans
  • BLCT-61-61E – Double stack BLCT-61E oven with stand*
  • BLCT-61-101E – BLCT-61E stacked on BLCT-101E oven with stand*

Boilerless models are available in gas or electric. *Double stacked units available in electric only.

Boiler based Models

  • BCT-61E – Designed to hold 5 North American hotel pans
  • BCT-101E – Designed to hold 8 North American hotel pans
  • BCT-61-61E – Double stack BCT-61E oven with stand
  • BCT-61-101E – BCT-61E stacked on BCT-101E oven with stand

Boiler based models are available in electric only.

pass through models

  • BCT-61E-PT – Electric pass-through oven designed to hold 5 North American hotel pans
  • BCT-101E-PT – Electric pass-through oven designed to hold 8 North American hotel pans

The Blodgett Pass Through combi has doors on both the front and back. The pass-through oven makes it possible to separate the raw products from the finished products and thus avoid cross-contamination. By placing the pass-through oven in the wall between the kitchen and the serving area, you may load the oven with the raw products from the kitchen side and unload the finished products from the opposite side. This improves the workflow in the kitchen considerably and saves you time as well as money.

When considering adding a combi oven-steamer to your kitchen one of the first decisions to make is whether to go with an internal steam generator or a boilerless model. The answer lies in how you plan to use your combi oven.

  • Boilerless models use a steam injection system. Water is injected onto either the heating elements (electric models) or heat exchanger (gas models). The resulting steam is distributed into the oven chamber by a fan wheel. Producing steam in a boilerless combi is very efficient. Boilerless combi ovens are an excellent choice for applications that do not require heavy loads and frequent cooking in steam mode.
  • No surprise, boiler based models product steam through an internal steam generation system. These ovens are capable of producing steam quickly and are ideal for applications that require high volume steam cooking. Water is connected directly to the generator which produces steam and sends it into the oven cavity. Quick recovery even after heavy steam loads is a huge benefit of using a combi with an internal steam generation system.