Now THIS is an oven!

Automatic Washer - The world's coolest Washing Machines, Dryers and Dishwashers

Help Support :

NICE !!!

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.

toploader55++11-1-2013-18-46-50.jpg
 
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!
 
Eddie and Phil

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
 
Hi Phil

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.

http://www.mattakeese.com/
 
Got Hungry

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. :-)
 
Eddie is not mentioning

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!!

 

 
 
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?
 
Yes those Blodgetts are indeed

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.
 

Similar threads

whirlykenmore78
I found the Cadillac of convection ovens.
Replies
10
Views
21
fan-of-fans
F
whirlykenmore78
Complete vintage dishroom $ 3800
Replies
1
Views
16
fan-of-fans
F
S
I had a pretty interesting Friday on a routine no-cool call for a reach in fridge...
Replies
1
Views
24
mikael3
M
whirlykenmore78
Beautiful double convection oven
Replies
0
Views
2
whirlykenmore78
whirlykenmore78
whirlykenmore78
NOW THIS IS A STOVE!
Replies
2
Views
9
circlew
C

Latest posts

Back
Top