The Importance of Water Treatment

Water quality is a major factor affecting the function, reliability and life of your commercial kitchen equipment. Unseen contaminants can create serious issues with the taste, odor and appearance of your food, and the performance of your equipment.

  • Total Dissolved Solids (TDS) - This is the hard scale that gets left behind when water evaporates. You’ll see it as a film coating whatever it contacts and it is the reason everything from coffee makers to Combi Ovens need to be cleaned.
  • Alkalinity/pH - Water should be neither too alkaline or too acidic. Due to public water treatment requirements, most tap water is too alkaline which will increase the lime-scale build-up
  • Silica - This hard, glassy substance makes up another aspect of your water’s quality. Found in most water, but quite high in the midwestern US, it adds to the lime-scale build-up.
  • Sulfates & Chlorides - These substances are corrosive and they are common substances that are dissolved in tap water. Sulfates and Chlorides will attack the stainless steel liner of your new oven and the oven racks.
  • Chlorine & Cloromines - These disinfectants are added to public water systems to prevent water-borne disease and they are particularly corrosive to even the most protected stainless steel.

By treating your water to meet foodservice operations standards, you are ensuring that your food will taste the way you want it to, while extending the life of your cooking equipment. Plus by reducing scale buildup you decrease the frequency of deliming, saving on the cost of deliming agent.

bc water treatment OP175


bc water treatment OP350


bc water treatment FXI11


OP175/16 175 GPD RO/mineral addition with 16 gal tank & RP (Qty 1 per unit)
OP350/16 350 GPD RO/mineral addition with 16 gal tank & RP (Qty 1 per roll-in or double stack)
FXI-11+CR Multi-stage water filtration system (Qty 1 per single or double stack unit)



Model Quantity Pan Size


18"x26" Sheet Pans
14 12”x20”x2 1/2” hotel pans


10 18"x26" Sheet Pans
16 12”x20”x2  1/2” hotel pans


* *

*Maximum capacities are determined by rack spacing. Different spacing may be chosen based on application needs and cooking preferences which may reduce the effective maximum capacity

Model CAD & Revit Files

Sleek Design

With Stronger Frame

This series of Blodgett Combi ovens features a fully welded stainless steel frame for extra strength. This frame is specifically designed to prevent warping which causes door seals to leak.

These ovens are also made for high capacity with seven full size sheet pans or 14 hotel pans in the base model. These ovens come in both boiler based and boilerless options.

These ovens feature an Android™ based control, making it easy to use in any kitchen.

The Blodgett Combi Heavy Duty Combi ovens are made to withstand the rigors of any kitchen including institutional.


The Combi that's

"Built like a Blodgett"

  • Fully welded stainless steel frame has the strength and rigidity needed for shipping and holds up well to the rigors of the commercial kitchen
  • Solid fiber insulation will not sag, eliminating heat loss
  • Removable core probe for Cook & Hold and overnight roasting
  • Four speed reversing fan for an even quality bake
  • Semi-Automatic Deliming - you initiate the deliming process, it automatically pumps in the correct amount of solution. What could be easier? No need to call for service
  • Choose from programmable manual control and SmartTouch 2™ 7" touchscreen controls

Get More Information

Speak with your local Blodgett Combi expert to learn more about the ideal combi oven for your foodservice operation.