CombiSlim The optimal choice when size matters



Single 10 Pan Mini Combi

Now you can have all that power in a countertop model, installed where you need it. Anything is possible in a small space with the Blodgett-Combi electric boilerless mini combi ovens. Measuring only 20” (51.5 cm) wide, CombiSlim ovens fit in any space, making them ideal for cafés and bars, convenience stores, and kiosks. These combis can change the entire way you bring fresh food to your consumers. Use a CombiSlim in tandem with blast chillers, griddles, fryers and more to help increase throughput in even the busiest of times.


Small Size, Big Performance


  • Large view window with cleanable dual pane glass ensures that the temperature on the outside of the oven door remains safe
  • Field reversible door makes the CombiSlim the perfect fit for any kitchen
  • The BCT 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
  • Stainless steel liner
  • Removable smoker box available
  • Warranty: 1-year parts and labor


  • (10) 12” x 20” x 2” deep Gastronorm pans
  • (6) 12” x 20” x 2- 1/2” deep North American hotel pans

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.