I found the Cadillac of convection ovens.

[whirlykenmore78]

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

 

[lorainfurniture]

I replaced a blower motor on one of those about a year or two ago. Pretty serious piece of equipment

 

[warmsecondrinse]

That (or something very similar) was in the kitchen of a cooking program I worked in last year. The chef loved it!

 

[michaelman2]

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.  

 

[whirlykenmore78]

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

 

[michaelman2]

whirleykenmore78,  you nailed it.   The property had a very large dish washing area.   I remember it was a Hobart system and very large.   We could be feeding over 5,000 people at one time and they had to really turn out some large quantities of food.   Also it was quality food, not the typical banquet "rubber chicken" crap.   This chef was a master in the kitchen.   

 

Your post brought back many memories.    In fact, I think there were a bank of these ovens in that very large kitchen.    I remember touring a kitchen on a cruise ship several years ago and these ovens were also in those huge kitchen(s).

 

They are HEAVY and really hold up to a good deal of use.

 

 

 

[whirlykenmore78]

Hobart Flight Dishmachines and Blodgett Conv. ovens

We had a MASSIVE 35 foot long Hobart flight dishmachine and several stacked Blodgetts @ the Minneapolis airport hotel I worked at. The ovens ran from 04:00 to 21:00 365 days a year. The dishmachine from 07:00 to 01:00 365 days a year. Quality equipment makes such a difference.
WK78

 

[vacerator]

Has anyone

ever seen a Roscan commercial oven?
Convection, steam, and even steam cleans itself.

 

[firedome]

Blodgett...

best of the best and built in downtown Burlington VT a few miles from our home, their factory is right on the waterfront of Lake Champlain!

 

[toploader55]

I've used Blodgett since the late 1960's.

Built like tanks and can really handle abuse.

Whether it is a deck oven or convection they always have built a quality piece of equipment which is always worth the extra money.

 

[fan-of-fans]

I remember seeing those in the schools around here, each one usually had at least one of these Blodgett convection ovens.