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Introduction
2
Description of the Blodgett Combi Convection Oven
Cooking in the Combi Convection O ven differs
from cooking in a traditional deck or range oven
since heated air is constantly recirculated over the
product by a fan in an enclosed chamber. The
moving air continually strips away the layer of cool
air surrounding t he product, quickly allowing the
heat to penetrate. The result is a high quality prod-
uct, cooked at a lower temperature in a shorter
amount of time.
Blodgett Combi ovens are quality produced using
high-grade stainless steel with first class work-
manship.
The two speed fan, which is guarded against acci-
dental finger contact, is driven by a quiet and pow-
erful motor.
The use of high quality insulation impedes exces -
sive heat radiation and saves energy.
The oven has optional adjustable legs which
adapt easily to slightly uneven surfaces and op -
tional floor stands which are designed for use with
all of the table models.
Figure 1