The Blodgett BCT-101E_208/60/3 Combi Oven Steamer is a high-capacity commercial combination oven designed for professional kitchens requiring versatile cooking solutions. This electric boiler unit features an industrial-grade design with a stainless steel exterior and interior, supporting up to (8) 12" x 20" full-size hotel pans. Equipped with programmable touch screen controls and multiple cooking modes, it addresses the demands of high-volume foodservice environments such as hotels, healthcare, and institutional kitchens. Its boiler steam type and precise temperature control ensure consistent results, making it an optimal choice for chefs seeking reliable, advanced combinational steaming and baking capabilities. With a compact footprint of 35.39" W x 35.55" D x 59.72" H and a weight of 545 lbs, it balances capacity with stability for commercial-grade operation.
Top Blodgett BCT-101E_208/60/3 Features
This Blodgett combi oven steamer provides advanced performance with features tailored for commercial foodservice. It integrates multiple cooking modes, a reversible 9-speed fan for uniform heat distribution, and a high-capacity boiler producing reliable steam. Its durable stainless steel construction ensures longevity and ease of maintenance, while the touch screen interface and stored recipes streamline operation. External temperature probe access and USB connectivity facilitate precise control and data management, accommodating busy kitchen workflows. The automated CombiWash and semi-automatic deliming system simplify cleaning and maintenance, reducing downtime.
- Capacity: Supports (8) 12" x 20" hotel pans for large batch cooking
- Construction: Heavy-duty stainless steel exterior and interior for durability
- Control System: Programmable controls with multiple preset cooking modes
- Ease of Maintenance: Automated cleaning functions and removable components
- Performance: Reversible 9-speed fan for consistent, even heat distribution
Ideal for mid-volume institutional and hotel kitchen operations seeking versatile, reliable combi steaming and baking.
Blodgett BCT-101E_208/60/3 Technical Specs
This model operates on a 208-volt, 60Hz single-phase electrical supply with an amperage draw of significant load, delivering a total wattage suitable for demanding kitchen environments. Its self-contained, air-cooled design manages internal temperature effectively. The unit produces consistent steam, utilizing a boiler system, with a total weight of 545 lbs and external dimensions of 35.39" W x 35.55" D x 59.72" H. Made entirely of stainless steel, it features high-quality, food-safe materials with seamless cleaning surfaces. The unit’s safety features include a glass door with a mounted drip tray, rounded corners, and anti-slip feet for secure placement. Operating within a safe temperature range, it is designed for rigorous daily use, with a magnetic control system and integrated USB port for firmware updates and data transfer. Its sanitation compliance is confirmed via ETL-Sanitation and cETLus certifications.
- Electrical Requirements: 208 V, 60 Hz, single-phase, high amperage
- Cooling Method: Air-cooled for efficient heat management
- Construction & Finish: Stainless steel interior and exterior
- Dimensions & Weight: 35.39" W x 35.55" D x 59.72" H; 545 lbs
- Temperature Range: Designed for maximum operational safety and consistency
- Cleaning & Maintenance: Automated and semi-automatic deliming system, removable panels
- Food Safety: Food-grade stainless steel and seamless surfaces for sanitation compliance
- Usage Compatibility: Integrated with standard kitchen power and ventilation setups
- Installation Considerations: Requires appropriate clearance and airflow for optimal performance
What is a commercial combi oven steamer?
A commercial combi oven steamer is a multi-functional food preparation appliance used in professional kitchens to cook, steam, bake, and roast with precise control. The model Blodgett BCT-101E_208/60/3 features a boiler steam system, programmable controls, and a large capacity for high-volume foodservice settings. Installed in hotel, healthcare, or institutional kitchens, it delivers consistent, versatile results suitable for diverse menu requirements. Its construction with durable stainless steel supports rigorous daily use, making it ideal for mid-volume production and scheduled cooking processes.
Top convection combi ovens for large-volume foodservice
Expert-grade combi ovens like the Blodgett BCT-101E_208/60/3 excel in medium-workload commercial kitchens such as hotels and healthcare facilities. Built with robust stainless steel, they support versatile cooking operations, including steaming, baking, and roasting. Designed for operation in busy environments, these units offer programmable controls and large capacity support, making them suitable for mid-volume restaurant and institutional applications. Blodgett BCT-101E_208/60/3 combines durable construction with advanced features for reliable, restaurant-ready performance in demanding foodservice settings.
- Operation Type — suited for mid-volume institutional kitchens
- Kitchen Space — designed for compact commercial environments
- Foodservice Category — ideal for hotel, healthcare, and cafeteria use
- Workload Qualifier — supports moderate throughput requirements
- Use Case — multi-functional cooking for diverse menu items
Why Choose Blodgett BCT-101E_208/60/3
The Blodgett BCT-101E_208/60/3 offers a combination of durable stainless steel construction, advanced programmable controls, and reliable boiler steam performance. Its large capacity and automation features enhance workflow efficiency while supporting consistent quality in high-volume settings. The unit’s design emphasizes longevity, sanitation, and ease of maintenance—elements that streamline daily operations in demanding commercial kitchens. Its integration with existing kitchen infrastructure ensures seamless use, setting it apart from comparable combi units.
- Self-contained boiler design simplifies installation and reduces setup time
- Robust stainless steel build for enhanced durability and sanitation
- Large capacity supports increased production without sacrificing quality
- Automated cleaning systems minimize operational downtime
- Programmable controls enable precise recipe execution and consistency
