Oven |Combi | Steam | Hydrovection | Range

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Blodgett Oven

Providing a variety of ovens to meet your needs from Conventional, Convection, and Deck ovens. Highlighted with the simpler operation, ease of cleaning, and rugged steal frames, Blodgett Ovens are built to last.

Blodgett DFG and Mark V Xcel Ovens

The DFG 100, gas fired oven, easily switches from 60,000 to 80,000 BTU's of power at a flick of a switch.
The Mark V, electric oven, is equipped with a long life heating coil to perform dependably and cost-effectively year after year.
Full Angle Iron Frame built for rigorous use.
Rigid Frame Insulation to help reduce hot spots.
Two sided porcelain liner to ensure the oven stands the test of time.
Easy cleaning coved corners.
Heavy Duty, triple mounted doors that are easy to operate.

Pictured here
Mark V - Double Stack

Blodgett XR8 Mini Rotating Rack Oven

Angle iron frame
Stainless steel front, top, sides, and back
304 stainless steel oven cavity
Dual pane thermal glass window
Adjustable rack spacing with removable rack assembly
Internal steam system with pre-plumbed water lines.
Halogen interior lighting
Digital controls with six programmable presets
Steam vent control
Blower delay
Separate bake and steam times
110,000 BTU's
Two year warranty

Blodgett Deck Ovens

Variety of compartment heights available
BTU's vary with compartment size
including High BTU Pizza Deck ovens
Stacking and combination models possible
Table top Electric Deck oven available

Blodgett Model #961 Deck Oven

7" high baking compartment
37,000 BTU per section
Shown with optional stainless steel legs

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Blodgett Combi - The First and Last Name in Combination Ovens

Our entire Combi line is produced to the same tough standards as the most respected convection ovens in the world. Fit, finish and features are painstakingly considered before the Blodgett nameplate can be applied. At Blodgett, our goal is to bring you all of the features you need without the bells and whistles you don't. We combine this with the best technical support for a complete package of products and services.

What is a Combi/Oven Steamer?

You can easily perform every cooking function and maximize results in our high quality Combination-Oven/Steamers. A Combi Oven is a unique style of convection oven that steams, poaches, roasts, broils, bakes and rethermalizes. You can combine three great modes of cooking in one oven - steam, hot air, and a combination of both.

Three Great Cooking Modes: One Great Oven

1. STEAM MODE - Gentle Pressureless Steam

Cooks quickly and safely in closed, insulated cooking chamber. The Combi-Oven/Steamer eliminates dangerous stockpots boiling on the stove. Plus there's no flavor transfer. The Blodgett Synergy Series Combi features Vario Steam for poaching.

2. HOT AIR MODE - Gentle Circulated Hot Air

Provides uniform temperatures throughout the cooking chamber, assuring even browning on baked goods and faster cooking times as moving air speeds heat transfer to food.

3. COMBI MODE - Combination of Steam and Hot Air

By combining both the steam and hot air modes, the Combi mode cooks up to 50% faster than convection ovens while maintaining the food's essential moisture. The Combi mode eliminates the need for basting roasts, reduces shrinkage while giving perfect browning and is ideal for baking hard crusted breads. Combi is perfect for rethermalization (reheat) at 275°F / 135°C.

Benefits of Combi Cooking

Cook 30% to 40% faster than conventional convection ovens.
Roasting in Combi mode reduces shrinkage 20% to 30% (and food cost) yielding a juicier product.
Combi roasting increases productivity while preserving quality. Browning and crispness are achieved in Combi mode or enhanced with the (dry) hot air mode near the end of cooking.
Shellfish cook rapidly in steam mode without washing out flavors or dealing with heavy stockpots.
Hot air mode operates as a normal convection oven for baking cookies, cakes and flaky pastries.
High sugar recipes are less likely to scorch when using Combi mode.
Breads pastries and other yeast-raised products bake up higher and lighter with Combi mode.

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Blodgett Steam

Steam is one of the most efficient means of heat transfer available to the foodservice industry, providing an economical solution to any application, large or small. Blodgett is pleased to introduce a complete line of quality steam equipment to meet all of your needs.

Pressureless Convection Steamers

High Efficiency Gas Convection Steamers
Steam Boiler Cabinets
Steam Kettles
Braising Pans

All built with the rugged durability and quality you have come to expect from Blodgett.

BLG-40 Floor Model Braising Pan with Manual Gear Box Tilt

Features one piece covered corner stainless steel pan with angled front for easy pour and a narrow footprint. Power switch, solid state thermostat, and high temperature cut-off and 100-450 degree F temperature range. Permanent lubricated, self-contained gear box tilt mechanism. Water resistant controls and electronic ignition (for gas model). Spring assist hinged stainless steel cover with handle, 4" vent port, and no drip condensate guide. and a removable pour strainer on the pour lip. Available in Gas or Electric models.

Steam Jacketed Kettles

A wide variety of floor and table kettles are available in Gas, Electric, or Direct Steam. Contact GFR and we will assist you in selecting the size that best fits your need.

Pictured Here is
a sample Kettle Line

Pictured is
the KLS-40G model

SB-6 Convection Steamer

Features include manual controls, split water line, type 316 stainless steel steamer compartment liner, adjustable 6" legs with bullet feet in front and flanged feet in rear for leveling, pan guides, auto blowdown, electronic ignition (on gas model), coved corners and CSD-1 compliant. Startup by factory authorized service agent. Available with Gas or Electric Boiler bases and in pan capacities from 5 to 16.

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Blodgett Hydrovection

Coming Soon

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Blodgett Range

Coming Soon