Sixteen pan boilerless universal combi oven with Hoodini ventless hood
Hoodini™ combines a catalytic system (which removes smoke and grease-laden air) with a condenser (which removes steam exhaust).
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
(20) 12" x 20" x 2" GN pans at 2.56" (65mm) spacing
(10) 18" x 26" sheet pans at 2.56" (65mm) spacing
(16) 12" x 20" x 2-1/2" hotel pans at 3.35" (85mm) spacing
(8) 18" x 26" sheet pans at 3.35" (85mm) spacing
BLCT-102E-H - boilerless combi with pan cassette with 3.35" spacing, 5 wire racks and Hoodini ventless hood
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.