The Blodgett BCT-101E-PT_240/60/3 Combi Oven Steamer is an industrial-grade electric cooking appliance designed for high-volume foodservice operations. Crafted by Blodgett (Middleby), this model features a boiler steam type and programmable controls, delivering precise and versatile cooking performance. With a full capacity for (8) 12" x 20" hotel pans, it supports simultaneous multi-mode operation—combining steaming and oven functions—ideal for busy commercial kitchens seeking efficiency, consistent results, and reliable durability in a stainless steel construction. Its technical specifications include a 59.72" height, 35.39" width, and 40.66" depth, with a weight of 545 lbs, making it suitable for installation on a dedicated stand or embedded setup, to streamline workflow in large-scale foodservice environments.
Top Blodgett BCT-101E-PT_240/60/3 Features
The Blodgett BCT-101E-PT_240/60/3 Combi Oven Steamer provides advanced functionality suited for commercial kitchens, featuring touch screen controls, multiple cooking modes, and a pass-thru design for efficient workflow. Its stainless steel build ensures durability and ease of cleaning, while integrated USB and external temperature probe facilitate seamless operation and monitoring. Capable of storing up to 500 recipes, it supports high-volume food production with automated cleaning and semi-automatic deliming, suitable for operations requiring consistent, high-quality results in a compact footprint.
- High-capacity steam boiler: 8 hotel pans for versatile batch cooking
- Durable stainless steel construction: ensures corrosion resistance and longevity
- Intuitive touch screen controls: simplifies programming and operation
- Multiple cooking modes: switch seamlessly between steaming, baking, or combination
- Integrated recipe storage: holds up to 500 custom cooking profiles
Designed for medium-volume kitchens requiring efficient, flexible cooking solutions, this combi oven steamer optimizes workflow and consistency.
Blodgett BCT-101E-PT_240/60/3 Technical Specs
This commercial combi oven steamer operates on a 240V, 60Hz, three-phase electrical supply, drawing approximately 37 amps at a wattage of approximately 8.9 kW, supporting high-demand foodservice environments. It features a boiler steam system with airflow cooled by internal fans, ensuring consistent steam production. Constructed with stainless steel for both interior and exterior surfaces, it measures 59.72" in height, 35.39" in width, and 40.66" in depth, with a shipping weight of 545 lbs. Its dimensions are optimized for built-in or stand-mounted installation, supporting operational stability and ease of maintenance. The unit includes programmable controls with external probe compatibility, USB data transfer, and automated cleaning features—making it ideal for multi-shift restaurants, hotel kitchens, and institutional cafeterias.
- Electrical requirements: 240V, 60Hz, three-phase, 37A, 8.9 kW power draw
- Construction material: Stainless steel interior and exterior for durability
- Dimensions: 59.72" H x 35.39" W x 40.66" D, weight 545 lbs
- Temperature tolerance: Safe operating temperature up to 500°F
- Cleaning features: Automated CombiWash system and semi-automatic deliming
- Capacity: (8) 12" x 20" hotel pans
- Storage: Stores up to 500 recipes for quick retrieval
Requires: Adequate electrical supply, 3-phase connection, and proper ventilation
Installation clearance: Sufficient space around for airflow and maintenance access
Plumbing: Includes water inlet and drain connections compatible with water supply
Electrical setup: Dedicated circuit for safe operation in high-demand environments
Workflow integration: Supports multi-mode cooking with programmable recipes and external probe input
What is a commercial combi oven steamer?
A commercial combi oven steamer is a multifunctional cooking appliance designed for high-volume food preparation, combining the benefits of convection oven and steam cabinet functionalities. The Blodgett BCT-101E-PT_240/60/3 model features a robust boiler system, programmable controls, and large capacity for hotel pans, making it suitable for institutional, hotel, and restaurant kitchens. It provides precise temperature and steam regulation, supporting various cooking techniques such as roasting, steaming, baking, and combination cooking, essential for efficient, consistent results in medium-volume foodservice settings.
Top Commercial Combi Ovens for Medium-Volume Foodservice Settings
Designed for medium-volume restaurant kitchens and institutional foodservice, the Blodgett BCT-101E-PT_240/60/3 provides precise control, durable stainless steel construction, and a pass-thru design for seamless operation, ideal for multi-shift operations in hotel and healthcare environments.
- Operation type — medium-demand commercial kitchens
- Kitchen space — compact footprint with stand support
- Foodservice category — multi-method cooking appliances
- Workload qualifier — moderate throughput, high reliability
- Use case — versatile batch cooking in institutional settings
Why Choose Blodgett BCT-101E-PT_240/60/3?
Blodgett BCT-101E-PT_240/60/3 combines a robust boiler steam system with programmable controls and large capacity, delivering dependable performance for demanding foodservice environments. Its stainless steel build and automated cleaning enhance sanitation and maintenance efficiency, making it a preferred choice over similar high-capacity combi ovens. The unit’s pass-thru design and recipe storage streamline kitchen workflow and ensure consistent results across shifts.
- Self-contained boiler system reduces external connections
- Stainless steel exterior enhances durability under heavy use
- Built-in recipe storage minimizes setup time and errors
- Automated cleaning reduces manual maintenance efforts
- Large capacity supports high-volume batch production
