Blodgett convection ovens: Good. Better. Best and Bestest.

Get the most out of your foodservice operations with Blodgett

Blodgett convection ovens are one of the preferred brands in the industry, as the hot air currents and circulation technology cuts cooking times by 50% and reduces temperatures by 30%. As the heat that would normally be lost with other models is recirculated within the cooking chamber before being vented from the unit, thus resulting in reduced energy consumption and greatly enhanced oven performance.

Standard Blodgett Features vs. Other Brands

Parts	Blodgett	Other Brands
Outer frame	All Blodgett Convection ovens are built with a welded, extruded, hot rolled angle iron frame. These ovens maintain their structural integrity even after decades of rigorous use, and provide a durability not found in other ovens.	Other brands use a bolted- steel unibody construction with a few spot welds, which will wear over time.
Door	Blodgett has a door system that is triple mounted onto the frame, which reinforces the seal and keeps air from escaping. Turnbuckle support makes for easy opening and closing doors with one hand. Door removal is made simple with Blodgett.	Other brands use a 2-point system that can break down more easily.
Insulation	Blodgett convection ovens use mineral wool as a supportive base along with a dense, high temperature insulation that is resistant to moisture and vibration. The insulation stays in place, eliminating hot spots.	Other manufacturers use insulation that sags over time, collects grease and moisture and pulls away from the sides – all creating hot spots that compromise bake patterns over time.
Gas burner	Blodgett makes the most efficient gas burner in the market. The Energy Star rated convection ovens are 54% efficient, according to company reps.	Burners by other brands are usually stamped and are at maximum 48% efficient.

Choosing the right piece of equipment

When it comes to purchasing the right commercial convection oven, there is one main question to consider before selecting what you think would be best, and that is: “What am I using it for?” The correct size and functionality mostly depend on your output. Let’s say you operate a single restaurant or small foodservice operation and are baking batches of muffins in the morning and then cooking other items later in the day, you may opt for a Blodgett economy or mid-range model with the standard features over a premium model. If you are operating a professional bakery, school cafeteria or any larger-scale foodservice operation that requires consistent cooking and baking throughout the day, you may need a premium series convection oven which provides more temperature control at high volumes.

It really boils down to what your capacity needs are and whether they will remain consistent or scale up in the future. The pros here at ACityDiscount are well-versed in the industry and can help you find the right convection oven for your size operation. Here are the good, better, best (and bestest) options from Blodgett.

Good (Economy)

These two economy models (SHO and BDO) meet industry standards for convection cooking and have all the standard brand features as well as simple controls, glass doors and interior lighting. Not to mention they are a couple hundred dollars less than similar models from other top brands.

While both are great value options, the SHO series is best for an establishment with a low-volume output of baked foods, as these models take more time to recover. The BDO series is still fit for small scale operations but is geared for more intermittent use and is a little more efficient than its value counterpart. It boasts better recovery times and overall energy efficiency.

SHO

• Will fit up to 5 full size baking pans in the left to right position
• Two-speed fan, with ½ horsepower motor and automatic thermal overload protection
• Double-sided porcelainized baking compartment liner (14-gauge steel)
• Dual flow gas system combines direct and indirect heat
• 50,000 BTU/per hour
• Not Energy star qualified
• 1-year parts and labor warranty

BDO

The main difference between the BDO and the SHO series is that BDO convection oven model is ENERGY STAR ® qualified.

Features:

• 45,000 BTU/per hour, lower than the SHO but higher in energy efficiency overall
• ¾ horsepower blower motor with two-speed fan. More horsepower means more consistent air flow in cabinet interior
• Direct fired gas system
• Double-sided porcelainized baking compartment liner (16-gauge steel), which holds heat for a longer period
• 1-year parts and labor warranty

Better options

These mid-level ovens are best for low volume, institutional food service, such as catering operations. Available in gas and electric, the Zephaire Series feature a solid-state digital timer combined with LTR control as well as all the signature features.

Key features:

• Available in standard and bakery depth
• Capacity – up to 5 full size baking pans in left to right position
• Serviceable from the side (side panel can be removed for servicing and maintenance)
• Most models are ENERGY STAR® qualified
• 2-year parts, 3-year door and 1-year labor warranty
• Pulse Plus feature helps to avoid rippling effect toward the fan with liquid products.

Best options

The Premium Series are the ones that are best for high-volume use and bakery use, as it uses digital controls with cook and hold options. This series is built to have the lowest cost of ownership over its lifespan and could last well beyond 30 years.

Premium features:

• Two-speed, 3/4 HP convection motor with automatic thermal overload protection
• Direct Fired Gas system
• Zero-Grease™ Technology - no grease migration to inner glass and glass reflects heat back into oven.
• Super-view windows - larger display area shows 25% more of oven cavity.
• Warranty: 3-year parts, 2-year labor, 5-year limited warranty on doors
• 54% energy efficiency rating
• Fits up to 5 standard size (18” x 26”) baking pans in left to right position
• Available in single, double and stackable varieties
• Most premium models are ENERGY STAR® qualified

Bestest options

The XR8 Rotating Oven Series is Blodgett’s best baking oven, period. Perfect for baking and selling large quantities of goods and displaying goods in the front of the house for customers to eat with their eyes as it features an extra-large viewing window. This is a true, no turn rotating rack oven with halogen lighting that delivers consistent results from front to back, top to bottom.

Features:

• Applications include baking (bread, pastry, cakes, etc.), dry roasting, wet roasting, fried foods
• Rack slide enables the operator to adjust slide spacing to any space configuration they want
• Blower delay feature allows the convection fan to be turned off for up to 10 mins, which is great for baking delicate products
• Internal steam system can produce large volumes of instant steam for bagels (think thick, shiny crusts) or artisan-style breads

Blodgett guidelines for operation:

Cook times and temperatures:

• Always preheat oven before baking or roasting. Preheating to 50°F (28°C) above the cook temperature to offset the dip in temperature when the doors are opened, and cold product is loaded into the oven. For frozen product, preheat the oven 100°F (56°C) above the cook temperature.
• Set thermostat to desired cook temperature after the product is loaded
• Cook temperatures should be 50°F (28°C) lower than deck or range oven recipes. Check the product in about half the time recommended for deck or range oven recipes.
• If the edges of the product are done but the center is raw, or if there is color variation, reduce the thermostat setting another 15-25°F (10-15°C). Continue to reduce the cook temperature on successive loads until the desired results are achieved.
• Cooking at excessive temperatures will not reduce cook time, it will produce unsatisfactory baking and roasting results.
• Cook time will vary with the amount of product loaded, the type of pan and the temperature.

Operating tips:

• Load the oven from the bottom, centering the pans on the rack.
• Never place a pan or aluminum foil on the bottom of the oven. This obstructs the flow of air and results in uneven baking and roasting.
• To reduce shrinkage when roasting, place meat directly on the racks. Place a sheet pan one-half full of water in the bottom rack position. The water evaporates, increasing humidity in the oven chamber.
• Lights Turn the oven lights off when not viewing the product. Leaving the lights on for extended periods of time shortens the bulb life considerably.
• Use the Pulse Plus feature to allow light or liquid product to set in the pan and to avoid rippling towards the fan.

If your oven is not equipped with this feature use the following procedure:

1. Preheat the oven 25°F (15°C) above the baking temperature.
2. Load the oven with product. Close the doors.
3. Set the thermostat to the baking temperature.
4. Turn the oven off.
5. Allow the product to set for 5-7 minutes with the fan off. The residual heat in the oven sets the product.
6. Turn the oven on for the remainder of the bake.