Introduction; The Blodgett Combi Convection Steamer - Blodgett BCS-8E Owner's Manual

Introduction

The Blodgett Combi Convection Steamer

Steaming is a well known cooking process fre
quently used in restaurant and institutional
kitchens. With the Blodgett Combi Convection
Steamer, it is now possible to enjoy the many ad
vantages of steaming, some of which are:
Simplified Work Process
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The work process is simplified since products
are prepared on or in steam table pans and
trays. Food can be cooked, stored, and trans
ported with the same pans. Small amounts of
product can be processed efficiently; pre
cooked and convenience foods can be re
thermalized within minutes. Many frozen
foods can be processed without pre thawing.
This flexibility in preparation reduces the need
for kettles and steam tables since there is no
need for large amounts of food to be kept
warm for long periods of time.
High Quality Foods
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Today the improvement of food quality is
more important than ever. With the useof
steam, valuable taste and aroma are pre
served since steamed foods retain their own
natural taste. During the steaming process
foods retain the nutrients and vitamins which
are lost in water during boiling. Therefore,
when compared, steamed foods have much
better color than foods that have been boiled.
Also, by using shallow containers the product
is not layered as deeply and mushing is
avoided.
Vitamin Retention
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In the Blodgett Combi Convection Steamer vi
tamins are not destroyed. This is due to the
shorter cooking times, the use of less or little
water and the use of a low temperature; slight
ly less than 212_F/100_C.
Firmness
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With the use of steam, overcooking is not a
problem and firmness can be individually
controlled.
Simultaneously Steaming Different Foods
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There is no flavor transfer when cooking with
the Convection Steamer. For this reason, vari
ous types of food with different cooking times
can be loaded or removed at any point during
the steaming process.
HOW STEAMING WORKS
The Blodgett Combi Convection Steamer gently
cooks food using non pressurized steam. Fresh
steam is directed into the unit from the genera
tor. It is not necessary to add water to foods dur
ing the steaming process.
WHAT CAN BE STEAMED
Vegetables, side dishes, fish, meat, poultry, diet
foods, garnishes, dumplings, casseroles, meat
loaf, fruits, desserts and eggs.
In the Steam mode you can:
steam
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stew
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blanch
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poach
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rethermalize
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thaw
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preserve
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reconstitute
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simmer
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