Stop settling for equipment that slows service. This combi oven steamer integrates rapid steam generation with programmable controls to deliver consistent results across full-size hotel pans, reducing hold times and improving throughput in high-volume kitchens. Designed for professional food service operations, the unit combines 208 volts 3-Phase power and 6900 Watts to meet demanding production schedules without sacrificing control.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the unit and let it cool. Remove racks and wash with warm water and mild detergent, scrub stainless steel surfaces with a non-abrasive pad, rinse and dry. Clean door gaskets and check seals; replace if cracked. Remove debris from vents and wipe condenser areas; clean coils with a brush and vacuum. Flush steam generator per manufacturer schedule. Record cleaning dates to ensure CSA and ETL sanitation compliance.#@@#Additional Info#@#Blodgett's BLCT-6-10E combi oven steamer offers boilerless steam cooking for full-size hotel pans at 208 volts, 3-phase power, and 6,900 watts.#@@#General Info#@#Description #@#
Stop settling for equipment that slows service. This combi oven steamer integrates rapid steam generation with programmable controls to deliver consistent results across full-size hotel pans, reducing hold times and improving throughput in high-volume kitchens. Designed for professional food service operations, the unit combines 208 volts 3-Phase power and 6900 Watts to meet demanding production schedules without sacrificing control.
#@@# Power-Dense Performance#@#
The unit operates at 208v 3-Ph and draws 20 amps, providing robust thermal capacity for sustained cooking cycles. Operators gain predictable recovery and uniform steam injection across multiple pans, enabling identical cook profiles for batch production.
#@@# Boilerless Steam System#@#
The boilerless steam source produces immediate steam on demand and eliminates separate boiler maintenance, cutting service intervals and space requirements. Technicians experience simplified servicing while chefs access reliable steam for roasting, proofing, and holding.
#@@# Full Size Capacity#@#
The design accommodates 10 hotel pans at full size, allowing kitchens to scale output for banquets and high-turn events. Managers achieve consistent volume handling without staging smaller loads or sacrificing product uniformity.
#@@# Precise Control Interface#@#
Dials and buttons deliver direct control over time and temperature with intuitive feedback for busy operators. Culinary teams reduce errors during shift changes and maintain repeatable schedules for plate-to-plate consistency.
#@@# Stainless Steel Construction#@#
Stainless steel surfaces and an enclosed double-stacked layout resist corrosion and stand up to daily washdown protocols. Maintenance crews find external and internal surfaces easy to clean, supporting sanitation standards such as ETL sanitation listing and CSA recognition.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect door gaskets weekly and replace damaged seals to maintain steam integrity and prevent heat loss. Clean interior surfaces daily with a noncaustic detergent and rinse with potable water to avoid residue that affects cooking. Descale steam pathways monthly with a manufacturer-approved descaler to prevent mineral buildup. Lubricate door hinges and latches quarterly with food-grade lubricant. Verify 208v 3-Ph connections and tighten terminals during maintenance; record amp and watt readings.