INSTALLATION AND OPERATION MANUAL - EXPORT SERIES ELECTRIC COMBINATION OVENS - BLODGETT COMBI

Oct 22, 2026

Installation and operation manual for Blodgett Combi export series electric combination ovens. Covers equipment introduction and cooking concepts using steam, hot air, and combined or sequential modes, plus core appliance description and features. Provides step-by-step guidance for owner responsibilities, oven location and leveling, leg attachment, stacking, plumbing and electrical connections, adjustments, and final checklists. Includes operational instructions for meat probe options, standard controls, IM2000 and CH100 control modes, and maintenance procedures such as cleaning, preventive maintenance, and decalcification.

LanguageEnglish

CategoryResearch & Report

FormatPDF

Pages27

Reading Time1 h 8 min

AccessFree to download

Introduction

The Blodgett Combi-Oven/Steamer

Description of the Combi-Oven/Steamer

Oven Features

Installation

Owner’s Responsibilities

Oven Location and Leveling

Leg Attachment

Stacking

Plumbing Connections

Electrical Connections

Adjustments

Final Check Lists

Operation

Optional Meat Probe

Standard Controls

IM2000 Control

CH100 Control

Maintenance

Spray Bottle Operating Procedure

Cleaning and Preventive Maintenance

Decalcification

INSTALLATION AND OPERATION MANUAL FOR EXPORT SERIES ELECTRIC COMBINATION OVENS BLODGETT COMBI [www.blodgett.com](www.blodgett.com) 44 Lakeside Avenue, Burlington, Vermont 05401 USA Telephone (800) 331-5842,(802) 860-3700 Fax: (802)864-0183 PN R7197 Rev D (6/01) E 2000 --- Blodgett Combi Introduction The Blodgett Combi-Oven/Steamer ................................. 2 Description of the Combi-Oven/Steamer ............................ 3 Oven Features ................................................... 4 Installation Owner’s Responsibilities .......................................... 5 Oven Location and Leveling ....................................... 6 Leg Attachment .................................................. 7 Stacking ........................................................ 8 Plumbing Connections ............................................ 10 Electrical Connections ............................................ 11 Adjustments ..................................................... 12 FInal Check Lists ................................................. 14 Operation Optional Meat Probe .............................................. 15 Standard Controls ................................................ 16 IM2000 Control .................................................. 18 CH100 Control ................................................... 21 Maintenance Spray Bottle Operating Procedure .................................. 23 Cleaning and Preventive Maintenance .............................. 24 Decalcification ................................................... 25 Introduction The Blodgett Combi-Oven/Steamer | For quite some time, commercial cooking equipment has remained more or less unchanged. There are kettles, deck ovens, the good old range with its legion of pots and many other extra appliances. The result: time expenditure, excessive manual work, and countless cleaning processes. The last few years have paved the wayfora revolution in the equipment of restaurant and institutional kitchens.
The Blodgett Combi-Oven/Steamer offers a completely new method of cooking. With the Oven/ Steamer you have the choice of two cooking processes: Steam and Hot Air, either...
D Separately
D Combined, or
D In Sequence
And for easy operation you can choose from three modes:
Steam Hot Air Combi
Steam & Hot Air
In the Steam mode you can:
steam reheat reconstitute
stew thaw simmer
blanch preserve braise
poach
In the Hot Air mode you can roast bake
grill gratinate
broil
In the Combination Steam and HotAir mode you can:
defrost roast rethermalize
reheat bake forced steaming | Not only that, you can use two or three functions in sequence during one cooking process. We call this:
D combi-steaming D combi-roasting D combi-baking
The combination of circulating hot air and steam in the space saving, high performance CombiOven/Steamer leads to improvements in the following areas:
D increased productivity in the kitchen
D a reduction in capital expenditures for multiple equipment replacement
D a wider range of menu choices D a simplified cleaning process
The work process is simplified since products are prepared on or in steam table pans and trays. Food can be cooked, stored, and transported with the same pans. Small amounts of product can be processed efficiently; pre-cooked and convenience foods can be reheated within minutes. Many frozen foods can be processed without prethawing. This flexibility in preparation reduces the need for kettles and steam tables since there is no need for large amounts of food to be kept warm for long periods of time.
Today the improvement of food quality is more important than ever. Vegetables are cooked in the Blodgett Combi-Oven/Steamer without water atthe optimal temperature of just under 100_C (212_F), maintaining valuable vitamins, minerals, nutrients and trace elements.Cooking meat

FAQs

What cooking modes are available on the Blodgett Combi-Oven/Steamer?

The manual describes steam mode, hot air mode, and a combination mode using steam and hot air, including sequence operation. It also lists example functions available in each mode.

Which installation topics are covered in the manual?

It covers owner responsibilities, oven location and leveling, leg attachment, stacking, plumbing and electrical connections, adjustments, and final checklists.

What maintenance procedures are included?

Maintenance topics include spray bottle operating procedure, cleaning and preventive maintenance, and decalcification to support ongoing operation.

Oct 22, 2026

Uploaded by Nguyễn Văn Học