Roll-In Oven

BC-20 heavy duty roll-in combi ovens are designed with the rugged durability you expect from Blodgett. At just 28-3/8" across, the BC-20 transport cart will easily fit in most blast chillers, holding cabinets and walk in refrigerators.


Making Your Workflow Effortless!


  • 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 manual control and Menuselect™ programmable controls
  • Warranty: 1-year parts and labor


  • Standard TC10 cart is designed to hold 14 sheet pans or 28 North American hotel pans.
  • Optional TC20 cart holds 40 steam table pans or 20 bake pans (used primarily for gastronorm pans)
  • Optional TC10 Prison Cart holds 20 steam table pans or 10 bake pans
  • Optional banquet cart holds 96 plates with 3" plate spacing (custom spacing available at no charge)


  • BC-20G gas roll-in combi oven
  • BC-20E electric roll-in combi 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.