UNIVERSAL COMBI EXCEPTIONAL DESIGN FOR EXCEPTIONAL KITCHENS

BLCT-62

62 Series

Single 12 Pan Boilerless Combi

The 62 Series ovens have an ideal meal capacity of 60-160 meals. Blodgett-Combi makes it possible for you to double your capacity without using more of your valuable floor space. For example, you can roast lamb in the bottom oven while steaming vegetables in the top oven. Moreover, you can easily adjust the cooking capacity to the present number of guests. Switch off the oven that you do not use in off-peak periods to avoid over-capacity and save money on energy. The 62 series can be stacked with an additional 62 oven or with an oven from the 102 series.

62 series

Increase Quality & Savings

FEATURES

  • With a 2.56" vertical space the 62 series holds twelve (12) 60mm gn 1/1 pans or six (6) 18" x 26" sheet pans
  • With a 3.35" vertical space the 62 series holds ten (10) hotel pans (12"x20"x2.5") or five (5) 18" x 26" sheet pans
  • Unique ability to combine form and function; beauty and functionality effortlessly blends together
  • Appealing streamlined design with unmatched functionality
  • Reach perfection every time and with every meal
  • Stack two ovens, so you can gain maximum flexibility
  • Combinations are available in electric and gas oven models in sizes 1/1 GN and 2/1 GN.
  • Choose from boilerless or boiler based models depending on your heavy steaming needs.

> Documentation

> Additional Oven Information

> Water Treatment

> CAD & Revit Files

CAPACITY

2.56" (65mm) vertical rack spacing

  • (12) 12” x 20” x 2” deep Gastronorm pans 
  • (6) 18" x 26" sheet pans

3.35" (85mm) vertical rack spacing

  • (10) 12” x 20” x 2- 1/2” deep North American hotel pans
  • (5) 18" x 26" sheet pans

MODELS AVAILABLE

  • BLCT-62E electric boilerless oven
  • BLCT-62G gas boilerless oven

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.
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