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)



Size Vertical Space Quantity Pan Size

1" increments


2.36” GN 1/1 pans

1" increments


12”x20”x21/2” hotel pans

1" increments


2.36” GN 1/1 pans

1" increments


12”x20”x21/2” hotel pans



60 mm GN 1/1 pans
5 12”x20”x21/2” hotel pans
6 60 mm GN 1/1 pans
5 12”x20”x21/2” hotel pans
BLCT-62E-H 2.56”
12 60 mm GN 1/1 pans
6 18”x26” sheet pans
10 12”x20”x21/2” hotel pans
5 18”x26” sheet pans
BLCT-101E-H 2.56”
10 60 mm GN 1/1 pans
8 12”x20”x21/2” hotel pans
10 60 mm GN 1/1 pans
8 12”x20”x21/2” hotel pans
BLCT-102E-H 2.56”
20 60 mm GN 1/1 pans
10 18”x26” sheet pans
16 12”x20”x21/2” hotel pans
8 18”x26” sheet pans

Model CAD & Revit Files


Ventless Oven Solution

Every kitchen has a limited amount of space for equipment that needs a ventilation system. With the Hoodini™ ventless hood your oven can break free.

This solution is free of consumables. You are not required to buy any filters or call any service companies to change them.

This ventless solution is available on all stand-alone oven sizes from the Mini Combi models all the way up to the 102 size model.

There are no restrictions on products and recipes that you can cook in these ovens.

blct-10-e-h transparent

The Ultimate in

Ventless Hood Technology

  • Condenser removes steam exhaust
  • Catalyst removes smoke and fumes
  • No filters to change
  • Integrated hood - no fire suppression required
  • Top clearance required = Zero inches!
  • Door is not on timed lock (unlike the competition)
  • The BLCT touchscreen control can store up to 500 recipe programs with 15 cooking steps per program
  • Cook the way you want - Blodgett lets you choose which kind of chef you want to be. You can cook manually and easily and easily fine-tune your settings. Use pre-programmed recipes to ensure consistent, results every time. Or use the SmartChef feature which automatically selects the optimum settings for an effortless cooking process.
  • Rack timing allows for setting individual timers for each rack
  • Reversible 9-speed fan for optimum baking and roasting results

Hoodini Ventilation System

How a Hoodini Works

Hoodini™ ventless hood system is the ultimate in ventless hood technology. Hoodini combines a catalytic converter with a condensing system. It removes steam, smoke and fumes even when cooking raw proteins.

  1. Main fan starts and pulls cooking vapors out of oven cavity.

  2. Heavy particles drop towards the drain. Lighter particles get pulled towards the condenser.

  3. Vapor gets drawn over the condenser. As it cools, water particles form and drip towards the drain.

  4. Remaining vapor gets superheated, then passes through the platinum and palladium-coated catalytic converter where gases are further reduced to carbon dioxide and water.

  5. These harmless gases are returned to the oven cavity to start the cycle over again.


Get More Information

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