Roll-In Combi

Making your workflow effortless!

The ultimate in workflow efficiency

Do you serve large groups and banquets? Want to reduce labor and serve better food faster? From high volume roll-in ovens with an assortment of transport carts and banquet systems to our pass-through combi ovens, Blodgett helps to save you time, increase efficiency and improve the ergonomics of your kitchen.

BCM Series

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

  • BLCM-202 – Boilerless models designed to hold 20 sheet pans or 40 North American hotel pans
  • BCM-202E – Boiler based electric model designed to hold 20 sheet pans or 40 North American hotel pans

Boilerless models are available in gas or electric

BCT Series

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.

  • BLCT-202 – Boilerless models designed to hold 20 sheet pans or 40 North American hotel pans
  • BCT-202E – Boiler based electric model designed to hold 20 sheet pans or 40 North American hotel pans

Boilerless models are available in gas or electric

BC Series

BC-20 heavy duty combi ovens are designed with the rugged durability you expect from Blodgett. Available in gas or electric.

  • BC-20 – Standard cart is designed to hold 14 sheet pans or 28 North American hotel pans

Turn your Blodgett Combi into an efficient roll-in oven with our transport carts. The Blodgett Combi transport system can move as few as 5 hotel pans to as many as 20 sheet pans at one time. Imagine the added efficiency, speed, ease of moving product around your kitchen. Imagine doing it without the hassle of moving every pan… Imagine a Blodgett Combi with our transport system in your operation.The transport cart system also ensures ergonomically correct loading and unloading of the combi and the best working environment for your kitchen staff – no more heavy lifting! Plus, by shortening the length of time the oven door is open, it keeps the heat out of the kitchen and inside the oven, where you need it!

BCM/BCT Transport Carts

Blodgett BCT and BCM ovens can be equipped with a removable pan cassette and transport cart. The transport carts are designed to work with any of the Blodgett stands available for the 61, 101, 102 and 202 ovens.
Pan cassettes are available in either 3.35″ (85mm) or 2.5″ (65mm) vertical spacing. Pan cassettes for all 202 models are available in either 3.35″ (85mm) or 2.64″ (67mm) vertical spacing.

  • 61 – pan cassette and transport cart are optional.
  • 101 – pan cassette and transport cart are optional.
  • 102 – pan cassette is standard, transport cart is optional.
  • 202 – pan cassette and transport cart are standard. The 202 transport cart is designed to remain in the oven during the cooking process.

combi-cart-rack

BC Series Ovens & Carts

The BC-20 transport cart will easily fit in most blast chiller, holding cabinets and walk in refrigerators. BC-20 roll-in carts are available in multiple rack configurations. Learn more

Think cook chill. Prepare your food ahead of time, plate it in the morning when you can pay attention to detail. Load the plates on the Blodgett plate cassette and hold in your refrigerator until service time. Then just roll the cart into your Blodgett Combi for a quick 8 to 10 minute retherm and cover it with the insulated cover to keep warm. When it’s time to serve, simply sauce and garnish. Now how many people do you need to do that?

plate rack capacities

BCM-61 & BCT-61

  • Plate cassette w/2.56″ (65mm) spacing = 20 plates
  • Plate cassette w/3.35″ (85mm) spacing = 17 plate

BCM-101 & BCT-101

  • Plate cassette w/2.56″ (65mm) spacing = 32 plates
  • Plate cassette w/3.35″ (85mm) spacing = 27 plates

BCM-102 & BCT-102

  • Plate cassette w/2.56″ (65mm) spacing = 63 plates
  • Plate cassette w/3.35″ (85mm) spacing = 51 plates

BCM-202 & BCT-202

  • Plate cassette w/2.64″ (67mm) spacing = 117 plates
  • Plate cassette w/3.35″ (85mm) spacing = 99 plates

BC-20

  • BC-20 banquet cart holds 96 plates with standard 3″ spacing (custom spacing available at no charge)

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.