The Blodgett BLCT-61-101E_240/60/3 Combi Oven Steamer Electric Boilerless is a commercial-grade combination oven and steamer engineered for high-performance food preparation in professional kitchens. This double-stacked unit features touch screen controls with multiple cooking modes and advanced programmability, allowing operators to store up to 500 recipes for streamlined operation. Its boilerless steam generation system eliminates the need for external water connections, enhancing reliability and ease of maintenance. Designed with stainless steel exterior and interior construction, it offers durability and sanitary cleanliness, making it suitable for medium-volume restaurants, hotels, and catering services requiring precise cooking and steaming capabilities. Its integrated external temperature probe ensures accurate monitoring while the reversible 9-speed fan optimizes airflow for consistent results across a variety of dishes. The model supports (13) 12" x 20" hotel pans, maximizing capacity and operational efficiency.
Top Blodgett BLCT-61-101E_240/60/3 Features
The Blodgett BLCT-61-101E_240/60/3 combi oven and steamer offers precise digital controls, multiple cooking modes, and large capacity for commercial kitchens. Its stainless steel build provides durability, while touch screen operation facilitates quick programming and recipe management. Designed for medium-volume foodservice environments, it streamlines workflows with automated cleaning and reliable steam production.
- Capacity: (13) 12" x 20" hotel pans for high-volume service
- Material: Heavy-duty stainless steel exterior and interior
- Ease-of-use: Touch screen controls with programmable recipe storage
- Performance: Reversible 9-speed fan ensures uniform airflow
- Maintenance: Automated CombiWash system simplifies cleaning routine
Ideal for restaurants and hotels seeking versatile and efficient cooking solutions
Blodgett BLCT-61-101E_240/60/3 Technical Specs
The Blodgett BLCT-61-101E_240/60/3 combines an electric, boilerless steam generation system with a footprint measuring 35.39" wide by 38.62" deep and 80" high. It operates on 240 V, 60 Hz, three-phase power, drawing approximately 37.2 kW and 154 amps, suitable for dedicated electrical circuits in commercial kitchens. Its self-contained design facilitates installation without external water or drainage connections, while its stainless steel construction and Prop 65 compliance ensure durability and safety. The unit delivers consistent steaming and baking through programmable controls, with a total weight of 830 lbs. Additional features include ETL-sanitation and cETLus certifications, making it suitable for foodservice environments with high sanitation standards. The unit operates within an ideal temperature range for cooking processes, has dimensions optimized for efficient kitchen layout, and benefits from easy disassembly for maintenance. Its energy consumption and capacity make it suitable for moderate workload applications in professional foodservice settings.
- Electrical Requirements: 240 V, 60 Hz, three-phase, 37.2 kW, 154 amps
- Cooling Method: Air-cooled
- Production Capacity: Capable of steaming and cooking multiple dishes simultaneously in hotel pans
- Construction & Finish: Full stainless steel exterior and interior for durability and sanitation
- Dimensions & Weight: 35.39" W x 38.62" D x 80" H; 830 lbs
- Temperature Range: Operates within safe cooking temperatures for commercial food processing
- Cleaning & Maintenance: Automated CombiWash and disassembly features for easy upkeep
- Usage Compatibility: Compatible with standard kitchen electrical infrastructure
- Installation Considerations: Requires dedicated electrical circuit, clearance for airflow, and accessible water inlet
What is a commercial combi oven and steamer
A commercial combi oven and steamer is a multifunctional kitchen appliance designed for precise baking, roasting, steaming, and combination cooking. The Blodgett BLCT-61-101E_240/60/3 provides efficient steam generation without a boiler, supporting medium-volume foodservice operations such as hotels, restaurants, and catering. With advanced programmable controls, large capacity for hotel pans, and stainless steel durability, it improves operational efficiency and consistency in high-demand environments, making it a versatile choice for professional culinary settings.
Top Combi Ovens for Medium-Volume Foodservice Settings
Designed for consistent performance in medium-volume kitchens, the Blodgett BLCT-61-101E_240/60/3 offers reliable multi-mode cooking with durable stainless steel construction and programmable features. Suitable for hotels and restaurants, it ensures efficient workflow and high sanitation standards in busy food preparation environments.
- Operation type — optimally suited for hotel and restaurant kitchens
- Kitchen setting — compact for space-conscious professional environments
- Foodservice category — ideal for hotel, cafeteria, and catering applications
- Workload qualifier — supports moderate throughput with large capacity
- Use case — versatile cooking, steaming, and combination operation
Why Choose Blodgett BLCT-61-101E_240/60/3
Blodgett's BLCT-61-101E_240/60/3 stands out with its double-stacked design and boilerless steam generation, reducing installation complexity and maintenance. Its programmable controls, stainless steel durability, and automated cleaning system enhance operational efficiency and sanitation, setting it apart from traditional models, and ensuring consistent high-quality results in demanding foodservice environments.
- Self-contained system: Eliminates external water and drainage requirements
- Built for durability: Heavy-grade stainless steel for long-term use
- Advanced controls: Touch screen with 500 recipe storage capacity
- Space-efficient design: Double-stacked configuration maximizes capacity in compact footprints
- Enhanced sanitation: Automated cleaning reduces labor and contamination risk
