The Blodgett BCT-61-61E_208/60/3 Combi Oven Steamer Electric Boiler is a commercial-grade combination oven designed for high-efficiency cooking in professional kitchens. This double-stacked model features a boiler-based steam system with a 10 full-size hotel pan capacity, providing precise control over steaming and baking processes. Its programmable touch screen controls facilitate multiple cooking modes, store up to 500 recipes, and enable automated cleaning cycles. Crafted with stainless steel exterior and interior, it ensures durability and easy sanitation, making it suitable for restaurant, hotel, and institutional foodservice environments requiring consistent, versatile cooking performance.
Top Blodgett BCT-61-61E_208/60/3 Features
The Blodgett BCT-61-61E_208/60/3 combines advanced programmable controls with a boiler steam type, enabling precise multi-mode cooking suitable for chef-driven menus. Its stainless steel construction supports durable, sanitary operations, while the touch screen interface allows for seamless menu management. Its external temperature probe and USB port streamline calibration and recipe transfer. Designed for high-volume use, it integrates easily into professional kitchens requiring rapid, consistent outputs with minimal downtime.
- Multiple cooking modes with programmable controls for precise operation
- Stainless steel build ensures durability and sanitation
- Reversible 9-speed fan promotes uniform heat distribution
- External temperature probe simplifies monitoring and calibration
- Stores up to 500 recipes for operational efficiency
Ideal for commercial kitchens managing diverse menu demands with high reliability and control
Blodgett BCT-61-61E_208/60/3 Technical Specs
The Blodgett BCT-61-61E_208/60/3 features a 208V three-phase electrical connection, drawing approximately 57 amps at a maximum of 12 kW. Its air-cooled design supports efficient operation in busy kitchen environments. This self-contained boiler provides consistent steam generation suitable for mid-volume operations, capable of producing and maintaining precise humidity levels for cooking. Constructed predominantly of stainless steel, it measures 35.39 inches wide, 38.62 inches deep, and 69.76 inches tall, weighing 740 pounds for stable installation. With a maximum operating temperature aligned to professional standards, it supports food-safe cleaning with stainless steel surfaces and integrated sanitation features. The unit includes a glass door with a mounted drip tray for easy access and cleaning, supported by a semi-automatic deliming system to minimize maintenance downtime.
- Electrical Requirements: 208V, three-phase, 57A, 12kW
- Cooling Method: Air-cooled
- Capacity: 10 full-size hotel pans
- Construction & Finish: Stainless steel exterior and interior
- Dimensions: 35.39"W x 38.62"D x 69.76"H
- Weight: 740 lbs (product weight)
- Electrical connection: Suitable for dedicated electrical hookup and compliance with local wiring standards
- Ventilation needs: Proper airflow clearance for air-cooled systems recommended
- Drainage: Connection to standard drainage for semi-automatic deliming system
- Installation: Requires adequate clearance for service and ventilation
- Cleaning & maintenance: Disassembly supported for manual cleaning of interior surfaces
What is a commercial combi oven steamer?
A commercial combi oven steamer is a versatile cooking appliance that combines baking, roasting, steaming, and convection functions within a single unit. Often installed in professional kitchens, these units like the Blodgett BCT-61-61E_208/60/3 are used for preparing a wide variety of dishes efficiently. They typically feature programmable controls, multiple cooking modes, and large capacities suitable for mid-volume restaurant, hotel, or institutional foodservice operations, supporting precise temperature and humidity management for consistent food quality.
Top Combi Ovens for High-Volume Foodservice Settings
Constructed with durable stainless steel, the Blodgett BCT-61-61E_208/60/3 is designed for efficient operation in commercial kitchens requiring multi-mode cooking, ideal for restaurant and hotel environments. Its precise control features support flexible menu execution, making it suitable for moderate throughput operations looking for reliable, versatile cooking equipment.
- Operation for medium-volume restaurant kitchens
- Suitable for compact commercial spaces
- Ideal for versatile cooking in institutional foodservice
- Supports moderate throughput for hotel dining
- Perfect for food preparation requiring reliable multi-mode control
Why Choose Blodgett BCT-61-61E_208/60/3
The Blodgett BCT-61-61E_208/60/3 combines robust stainless steel construction with an intensive feature set that enhances workflow efficiency and sanitation. Its programmable touch controls, large capacity, and precise steam and heat management distinguish it from conventional combi ovens, supporting high-quality results in demanding foodservice scenarios. Its efficient boiler system, reversible fan, and recipe storage capabilities make it a restaurant-ready, durable solution for professional kitchens seeking dependable, versatile cooking equipment.
- Self-contained boiler for reliable steam generation
- Compact footprint ideal for limited kitchen space
- Integrated programmable controls for easy operation
- Designed for consistent, high-quality food output
- Built with long-lasting stainless steel for durability
