Blodgett Combination Steam/convection Oven, Electric Cos6, Fully Tested

US $11000

Albert Lea, Minnesota, United States
May 28th

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Excellent condition Blodgett steamer & convection oven that's ready for service. Accommodates half-sized sheet pans. Very versatile with three settings! With the "Steam" mode you can steam & blanch vegetables, quickly defrost product, poach and rethermalize. With the "Hot Air" mode it operates as a conventional convection oven for standard baking. Better yet, with the "Combination Steam and Hot Air" mode this oven can bake quickly without drying the product, thus providing true moist baking. Read more below.... We took this unit in recently, made repairs and fully tested the oven and all of it's features. It was run through several steam, hot air and combination cycles and passed all tests perfectly. The oven was already very clean and well maintained, but we cleaned even further. Repairs were simple and limited to a few water line seals, replacement of two hi-temp hose sections, remounting of water valve assembly (it was loose). All the elements and probes passed inspection. It is necessary to install this unit with a water pressure regulator set at 35psi. These regulators are commonly found in all hardware and big box home stores. Read the owners manual (included) for installation. Electric is 3 phase 208-240 volt (motor is 208-240), 9.4KW. Measures 35" wide, 31" deep and 30" tall. NSF certified. Nice clean unit. Very solid and well made. You will be very pleased! From the Manufacturer: For quite some time, commercial cooking equipment has remained more or less unchanged. There are kettles, deck ovens, the good old range with its legion of pots and many other extra appliances. The result: time expenditure, excessive manual work, and countless cleaning processes. The last few years have paved the way for a revolution in the equipment of restaurant and institutional kitchens. The Blodgett Combi-Oven/Steamer offers a completely new method of cooking. With the Oven/Steamer you have the choice of two cooking processes: Steam and Hot Air, either...Separately, Combined, or in Sequence. The combination of circulating hot air and steam in the space saving, high performance Combi-Oven/Steamer leads to improvements in the following areas: > increased productivity in the kitchen > a reduction in capital expenditures for multiple equipment replacement > a wider range of menu choices > a simplified cleaning process The work process is simplified since products are prepared on or in steam table pans and trays. Food can be cooked, stored, and transported with the same pans. Small amounts of product can be processed efficiently; pre-cooked and convenience foods can be reheated within minutes. Many frozen foods can be processed without pre-thawing. This flexibility in preparation reduces the need for kettles and steam tables since there is no need for large amounts of food to be kept warm for long periods of time. Today the improvement of food quality is more important than ever. Vegetables are cooked in the Blodgett Combi-Oven/Steamer without water at the optimal temperature of just under 212_F (100_C), maintaining valuable vitamins, minerals, nutrients and trace elements.Cooking meat in the Combi results in less shrinkage and a firmer, juicier product. The Blodgett Combi-Oven/Steamer is being used more and more for baking. Steam and Hot Air modes make it a general purpose baking appliance.