|
Thread Number: 70490
/ Tag: Ranges, Stoves, Ovens
I found the Cadillac of convection ovens. |
[Down to Last] |  |
Post# 934119 4/23/2017 at 19:02 (2,552 days old) by whirlykenmore78  (Prior Lake MN (GMT-0500 CDT.)) |
||
My friends and former employers needed a new gas convection oven to replace their old single deck Hobart which had failing controls and ignition. I did some looking around and found this AMAZING TOL double Blodgett. Over $18000 new I found this unit out of an elementary school that had VERY LOW mileage at a used equipment house in Nordeast Minneapolis/ST. Anthony village. They sold it to me for $3500. This oven will cook 5 sheet trays of thick cut bacon on low fire/fan in 25% less time than the old one did at full power. A 40# batch of pulled chicken is done in the Blodgett in 4 hours on low heat/fan VS high fan/full heat in the old Hobart. Keep in mind this is a double oven so in reality oven capacity has been much more than doubled. I always wanted to play with one of these super premium ovens. I might "help out" on some of my days off just to test it's capability. Enjoy the eye candy guys.
WK78 | ||
|
|
Post# 934122 , Reply# 1 4/23/2017 at 19:30 (2,552 days old) by Lorainfurniture (Cleveland ) |
||
|
I replaced a blower motor on one of those about a year or two ago. Pretty serious piece of equipment | ||
|
Post# 934125 , Reply# 2 4/23/2017 at 19:36 (2,552 days old) by warmsecondrinse (Fort Lee, NJ) |
||
|
That (or something very similar) was in the kitchen of a cooking program I worked in last year. The chef loved it! | ||
| Post# 934126 , Reply# 3 4/23/2017 at 19:39 (2,552 days old) by Michaelman2 (Lauderdale by the Sea, FL) | ||
|
We had this unit in a kitchen at a hotel I managed. They turned out some serious quantities of banquet food. I remember the executive chef saying this oven was an absolute necessity in his kitchen. | ||
|
Post# 934128 , Reply# 4 4/23/2017 at 19:47 (2,552 days old) by whirlykenmore78 (Prior Lake MN (GMT-0500 CDT.)) |
||
|
Lorainfuriture,warmsecondrinse &Michaelman2
Yes this is a VERY serious piece of equipment. It is the oven equivalent to a Hobart dishmachine. I am not surprised the chef loved his Blodgett ovens, IMPO they are the best. I am not surprised that these units are used for large scale banquets. They are the most productive convection ovens IMPO.
WK78 | ||
|
Post# 934150 , Reply# 6 4/23/2017 at 21:01 (2,552 days old) by whirlykenmore78 (Prior Lake MN (GMT-0500 CDT.)) |
||
|
Hobart Flight Dishmachines and Blodgett Conv. ovens | ||
| Post# 934218 , Reply# 7 4/24/2017 at 08:58 (2,551 days old) by vacerator (Macomb, Michigan) | ||
|
Has anyone ever seen a Roscan commercial oven? Convection, steam, and even steam cleans itself. | ||
| Post# 934527 , Reply# 8 4/25/2017 at 17:20 (2,550 days old) by firedome (Binghamton NY & Lake Champlain VT) | ||
Blodgett... | ||
| Post# 934618 , Reply# 9 4/26/2017 at 06:25 (2,550 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod) | ||
 | ||
| Forum Index: |
| Other Forums: |
|
|
|
|
|
Comes to the Rescue!
;){kind=link}
;){kind=link}