Thread Number: 49244
Now THIS is an oven!
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Post# 712649   11/1/2013 at 18:34 (3,819 days old) by whirlykenmore78 (Prior Lake MN (GMT-0500 CDT.))        

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Blodgett Dual Flow gas stacked convection oven.  This workhorse will last forever and cook anything!  He's in great shape too.  Good match for a nice Hobart mixer.  Enjoy the eye candy boys.

WK78



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Post# 712654 , Reply# 1   11/1/2013 at 18:47 (3,819 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        
NICE !!!

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You know Nick,

It's nice to see they don't change the design of something great.

My Blodgett Ovens that run 14 hours per day and get the crap kicked out of them just keep going. Unfortunately being the restaurant is over Salt Water, the equipment just corrodes due to the Salt Air and No Heat.

I will probably be replacing them in the spring. They're 12 years old, but the rust is killing them.


Post# 712658 , Reply# 2   11/1/2013 at 18:57 (3,819 days old) by ovrphil (N.Atlanta / Georgia )        

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whatever you cook there, I believe they get the crap kicked out them - worked in the restaurant area for a while, and your kitchen looks like it cranks out alot of food.....can you mention the restaurant name? I know it's not near Atlanta!

Post# 712678 , Reply# 3   11/1/2013 at 19:44 (3,819 days old) by whirlykenmore78 (Prior Lake MN (GMT-0500 CDT.))        
Eddie and Phil

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We have a 20+ year old set of these in the Prison kitchen @ MCF-Shakopee.  We use these ovens 365 days a year for all of our baking and any oven cooking that we don't do in the Convotherm combi ovens.  Those machines are another story altogether.  With 650+ inmates eating 3 times a day you can imagine the workload on these Blodgett ovens.  I turn them on @ 0530 when I open the kitchen and they run until at least 1530 and as late as 1900 365 days a year.   Only our dishwasher puts in more hours.  On @ 0530 off @ 1930 every day of the year.  A piece of foodservice equipment will really have to prove itself in prison! 

Eddie,  I am amazed that the SS on these ovens has gone bad so soon, even with salt air.  You guys must really beat the hell out of them, LOL!  I guess cooking prison food has no fury like salt air.

WK78


Post# 712749 , Reply# 4   11/2/2013 at 09:21 (3,818 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        
Hi Phil

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We serve about 600-700 per day in July and August.

The restaurant is on the water so we're real busy during High Tourist Season in July and August.

We're a Seafood House and last year sold over 7,000 lbs of Cod,3500 lbs Swordfish and roughly 4800 lbs of Sea Scallops. Most of this is in a 9 week time slot.

The kitchen is actually tiny for how many we serve.

Nick, we run the top oven at 450-475 all day. The bottom oven is at 325 Low fan for some of the prep cooking I do during the day but then gets cranked to 450 high fan for Lobsters and Overflow from the top oven.


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Post# 712782 , Reply# 5   11/2/2013 at 13:41 (3,818 days old) by ovrphil (N.Atlanta / Georgia )        
Got Hungry

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Eddie - omgosh, you got me hungry looking at the menu. We would hop over now as it's lunch time. I knew those ovens were busy - so you have a prison service and Mattakeese....BUSY man! Thanks for making me drool. :-)

Post# 712790 , Reply# 6   11/2/2013 at 14:36 (3,818 days old) by toploader55 (Massachusetts Sand Bar, Cape Cod)        
Oh Phil LOL

toploader55's profile picture
Nick is the Chef at a Prison in Minn,

I am the Chef at this restaurant that is now closed for the season.

Sometimes my kitchen does feel like a prison though. LOL !!!


Post# 712803 , Reply# 7   11/2/2013 at 15:51 (3,818 days old) by jetcone (Schenectady-Home of Calrods,Monitor Tops,Toroid Transformers)        
Eddie is not mentioning

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his award winning 2 POUND LOBSTER ROLL  that he laid on  Unimatic, Fred & Gansky this summer HOLLA!

 

We had those Blodgetts at Magic Pan !! Eddie I was wrong last week, it was these that our Chef did the overnite Prime Rib in not the Vulcan!

 

They are even pretty! I love Side Door Ovens! I think I've biked by the factory , it sits on L.Champlain in Burlington VT!!

 

 


Post# 712842 , Reply# 8   11/2/2013 at 19:59 (3,818 days old) by ovrphil (N.Atlanta / Georgia )        
Foot sandwich

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Lesson number one: Read who is sending what. Lesson Two: Remove foot from mouth.



Post# 712843 , Reply# 9   11/2/2013 at 20:02 (3,818 days old) by ovrphil (N.Atlanta / Georgia )        

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Eddie : "Sometimes my kitchen does feel like a prison though. LOL !!! "

LOL! I know of a few chefs who would agree, when you're tied to the grills and ovens for hours.

Closed for the season - you can relax, now?


Post# 713355 , Reply# 10   11/5/2013 at 12:09 (3,815 days old) by firedome (Binghamton NY & Lake Champlain VT)        
Yes those Blodgetts are indeed

firedome's profile picture
made in Burlington VT, at the end of Lakeshore Ave. right off Pine St in the South End, and about 5 miles from our lake cottage as the crow flies. We used to live there year round, about 10 miles to the South, and plan to move back in a year or so. The employees at Blodgett take a great deal of pride in their products, and they are an excellent exmaple of quality still made here in the US of A.


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