The Blodgett BCT-61E-PT_208/60/3 Combi Oven Steamer is a commercial-grade electric combination oven designed for professional foodservice environments. This countertop unit features a boiler system with pass-thru design, accommodating (5) 12" x 20" full-size hotel pans for versatile cooking capabilities. Equipped with advanced programmable touch screen controls and multiple cooking modes, it enables precise temperature management and recipe execution. Store up to 500 recipes for rapid operation, while the external temperature probe ensures accurate monitoring. Its reversible 9-speed fan facilitates uniform heat circulation, making it suitable for medium-volume kitchens, catering operations, and institutional settings. The equipment's robust stainless steel construction enhances durability and ease of cleaning, supporting high sanitation standards. This combi oven steamer combines technical precision with common industry requirements, optimizing workflow efficiency and food quality consistency.
Top Blodgett BCT-61E-PT_208/60/3 Features
The Blodgett BCT-61E-PT_208/60/3 combi oven steamer offers precise control with programmable touchscreen interfaces, and supports multi-function cooking modes suitable for various culinary applications. Constructed from durable stainless steel, it ensures longevity and ease of maintenance. Its pass-thru design streamlines kitchen workflows, while external probes enable real-time temperature adjustments. Ideal for medium-volume kitchens requiring flexible, reliable performance.
- Capacity: (5) 12" x 20" hotel pans for versatile food prep
- Material: Heavy-duty stainless steel outer and interior for durability
- Ease-of-use: Touch screen controls with programmable recipe storage
- Maintenance: Simplified cleaning with semi-automatic deliming system
- Workflow Integration: Pass-thru design with external temperature probe for efficient operation
Ideal for foodservice operations demanding reliable combination cooking and steamer functions, such as hotels or institutional kitchens.
Blodgett BCT-61E-PT_208/60/3 Technical Specs
This commercial combi oven steamer is engineered with a self-contained boiler system operating on 208V, 60Hz, three-phase power, drawing approximately 30 amps, and consuming around 6 kW of electrical power. It features a stainless steel construction with dimensions of 35.39" W x 40.66" D x 59.72" H, and weighs approximately 435 lbs. The unit includes cETLus and ETL-Sanitation approvals, supporting high sanitation standards, and is designed for robust, long-term commercial kitchen use. Operating within a temperature range suitable for steam and dry heat, it withstands maximum safe temperatures up to 300°F. The external glass door with mounted drip tray facilitates inspection and cleaning, while the programmable controls and automated cleaning features improve operational workflow.
- Electrical Requirements: 208V, 60Hz, three-phase, 30A, 6 kW
- Construction: Stainless steel exterior and interior with antimicrobial finish
- Capacity: Supports (5) full-size hotel pans
- Dimensions: 35.39" W x 40.66" D x 59.72" H; weighs 435 lbs
- Cleaning & Maintenance: Semi-automatic deliming, automated CombiWash system
- Usage Compatibility: Suitable for steam and dry heat cooking, installed on standard countertops
What is a commercial combi oven steamer?
A commercial combi oven steamer is a versatile kitchen appliance designed for precise cooking methods combining convection baking, steaming, and combination modes. Typically installed in professional kitchens, it features advanced programmable controls, large capacity support, and durable construction. The Blodgett BCT-61E-PT_208/60/3 model, for example, offers flexible culinary applications with its 5-pan capacity and automated features, making it ideal for medium-volume foodservice operations such as hotels, cafeterias, and catering kitchens that require efficient and consistent food preparation.
Top Combi Ovens for Medium-Volume Foodservice Settings
Designed for medium-volume kitchens, the Blodgett BCT-61E-PT_208/60/3 delivers robust combination cooking with programmable controls, stainless steel durability, and versatile capacity. It is suited for institutional and catering environments requiring reliable, multifunctional equipment that enhances workflow and food consistency.
- Operation type — medium-volume restaurant and cafeteria kitchens
- Kitchen setting — compact commercial spaces with high sanitation standards
- Foodservice category — combination ovens with steaming capabilities
- Workload qualifier — moderate throughput of diverse menu items
- Use case — multi-method culinary preparation and rapid service
Why Choose Blodgett BCT-61E-PT_208/60/3
Compared to other commercial combi ovens, this model’s pass-thru design, stainless steel construction, and programmable controls provide superior operational efficiency and sanitation. Its robust boiler system and extensive recipe store capabilities ensure precise, consistent results. The automated cleaning and external probe features reduce maintenance complexity, making it a reliable choice for demanding foodservice environments.
- Self-contained boiler with high durability stainless steel exterior
- Reversible 9-speed fan for uniform heat distribution
- Supports more complex and diverse culinary programs
- Designed for user-friendly operation with programmable interface
- Optimized for medium-volume cooking workflows in commercial kitchens
