Blodgett Combi or Zephaire oven?

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fan-of-fans

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I was wondering what the oven at my high school kitchen was.

Did Blodgett ever make a Combi oven that looked just like their double stacked convection ovens? I can't find any pictures of any, but they had a stacked oven, the doors had windows in them and there were vents on the front below each oven. I really seem to remember it saying Blodgett/Combi on each oven, but now that I look online, maybe it said Blodgett/Zephaire? Because I see those have those vents below the ovens. But I really thought it said Blodgett/Combi.
 
OK: I just found this thread;

Convection ovens and Combi ovens look completely different and as fellow Chef Eddie said are 2 different animals. The similarity stops at them both using a power driven fan to circulate a common cooking medium around the product. That cooking medium being hot air for both machines.
Then we go into the great advances of the Combi. With the right machine it should roast, bake, steam, broil, rethermalise, combi bake/roast and even mock deep fry(The Rational oven is the only one I know of that does this. Most combi's can be programmed to customize the oven to your menu. Also any good combi will have a menu of automatic cleaning cycles so your oven will clean itself at the end of the day. It will inject water and chemicals like a dishmachine to do it.

What you saw were most likely convection ovens. Being in a public institution I would think they would be of the DFG (Dual Flow Gas) or if gas was not an option a Mark IV electric conv. oven. However maybe the district decided to cut costs and go with the Zephaire.
WK78
 
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