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Whether or not math was your favorite subject in school, everything we learned about math in school still comes in handy today – especially when we try to calculate just how many school lunches are prepared, served, and eaten, each and every day. Using data compiled by the School Nutrition Association, we’ve identified some of
School Lunches By The Numbers Read More »
Blodgett is proud to announce the new VLF Ventless Convection Oven was awarded a 2020 Kitchen Innovation (KI) Award from the National Restaurant Association (NRA). Each year, the NRA honors progressive equipment that increases efficiency and productivity in commercial kitchens by honoring recipients at the annual National Restaurant Association Show in Chicago, which will be held from
There are great reasons for going ventless in your commercial kitchen. Ventless cooking saves money via lower installation, maintenance, and energy costs. Greatly lowered energy use translates into becoming closer to the carbon neutrality that an increasing number of diners are looking for when choosing places to patronize. It also gives you the flexibility to set
Introducing the New Freestanding Ventless Convection Oven from Blodgett Read More »
With climate change becoming a major focus, it’s reasonable that cities and countries worldwide are working towards being more eco-friendly. It’s good to be aware of the carbon footprint we leave behind and the impact we make with things like using natural gas. Implementing bans and attempting to be progressive are major changes being discussed
Industry Insights: A Quick Look at the Natural Gas Ban Read More »
Eco-friendly alternatives to facilities and equipment using energy from fossil fuels called for by federal, state, and local governing entities has driven demand for more advanced electric solutions. This movement toward cutting natural gas demands also tries to focus on cost savings for consumers. The impact of this movement toward banning the use of natural
The Basics of Electric Ovens from Blodgett Read More »
Over the past decade, there have been a lot of changes to school foodservice programs. Shifts in demographics, nutritional demands, policy changes, and even student preferences have encouraged administrators nationwide to keep up with the trends in K-12 cafeterias. So what has changed recently in school foodservice? The days of metal trays piled high
The Latest Trends in K-12 School Foodservice Read More »