Blodgett COS-6 User Manual

Introduction
2
The Blodgett Combi-Oven/Steamer
For quite some time, commercial cooking equip-
ment has remained more or less unchanged.
There a re k ettles, deck ovens, the good oldrange
with its legion of pots a nd many other extra
appliances. The result: time expenditure, exces-
sive manual work, and countless cleaning pro-
cesses.Thelastfewyearshavepavedthewayfor
a revolutioninthe equipment ofrestaurant and in-
stitutional kitchens.
The B lodgett Combi-Oven/Steamer offers a com -
pletely new method of cooking. With the Oven/
Steameryouhavethechoiceoftwo cookingpro-
cesses: Steam and Hot Air, either...
D Separately
D Combined, or
D In Sequence
Andfor easyoperationyou canchoose fromthree
modes:
Steam Hot Air Combi
Steam &
Hot Air
In the Steam mode you can:
D steam D blanch D poach
D defrost D rethermalize
In the Hot Air mode you can
D roast D bake D braise
In the Combi mode you can:
D defrost D roast D rethermalize
D reheat D bake D sous vide*
D proof* D cook & hold*
* with optional digital controls
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 Combi-
Oven/Steamer leads to improvements in the fol-
lowing 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 a re
prepared on or in steam table pans and trays.
F oodcan be cooked, stored,and transportedwith
the same pans. Smallamounts ofproduct can be
processed efficiently; pre-cooked and conve-
nience foods can be reheated within minutes.
Many frozen foods can be processed without pre-
thawing. This flexibility reduces the need for
kettles and steam tables since there is no need to
keep large amounts offood warm for longperiods
of time.
Today the improvement of food quality is more im-
portant than ever. Vegetables are cooked in the
Blodgett Combi-Oven/Steamer without water at
the optimal temperature of j ust under 212_F
(100_C), maintaining valuable vitamins, minerals,
nutrients and trace elements.Cookingmeat inthe
Combiresultsinlessshrinkageandafirmer,juicier
product. The Blodgett Combi-Oven/Steamer is
being usedmore andmore forbaking. Steamand
Hot Air modes make it a general purpose baking
appliance.

Blodgett COS-6 Specifications

General

Brand	Blodgett
Model	COS-6
Category	Oven
Language	English