Blodgett's Combi, a combination convection oven and pressureless steamer, is designed for high-volume food service. The unit cooks faster at lower temperatures and costs less to operate because it avoids electric demand charges. The unit's moist hot air reduces food shrinkage and eliminates basting. Multiple functions save kitchen space and allow operators to expand or change menus quickly.
Convection provides uniform temperatures, browns evenly, and accelerates cooking.
A roll-in rack lets operators prepare an ovenful of food the night before. The stainless steel interior can be hosed down for easy cleaning.