Blodgett COS-6 User manual

44 Lakeside Avenue, Burlington, VT USA 05401 • Toll Free: [phone] • Phone: [phone] • Fax: [phone]
www.blodgett.com
Welcome to Blodgett Combi. We are proud to be the only full
line of Combi/Oven Steamers manufactured in the United
States. Our entire Combi line is produced in the Blodgett
factory, to the same tough standards as the most respected
convection ovens in the world. Fit, finish and features are
painstakingly considered before the Blodgett nameplate can
be applied. At Blodgett Combi, our goal is to bring you all of
the features you need without the bells and whistles you
don’t. We combine this with the best technical support for a
complete package of products and services.
HOT AIR MODE Gently circulating hot air
provides uniform temperature througout the
cooking chamber, assuring even browning on
baked goods and faster cooking times as
moving air speeds heat transfer to the food.
STEAM MODE Gentle, pressureless steam cooks
quickly and safely in a closed, insulated cooking
chamber with no flavor transfer. The optional
Digital Cook & Hold control features Vario
®
Steam for poaching. Steam can be generated
at many temperatures, allowing for greater
steam control.
COMBI MODE By combining both the steam and
hot air modes, the Combi mode cooks up to
50% faster than convection ovens while
maintaining the food’s essential moisture. The
Combi mode is excellent for roasting, baking
and rethermalizing.
WHAT IS A COMBI/OVEN STEAMER?
WHAT IS A COMBI/OVEN STEAMER?
A Combi/Oven Steamer is a combined convection steamer
and convection oven. This technology ensures tremendous
food quality and cooking speed in a much smaller footprint
than traditional equipment. In addition, the Combi Mode
will cook your food faster and with more moisture retention
than a standard convection oven. As an example, Blodgett
Combi/Oven-Steamers will cook a full load of whole chickens
in 30 to 35 minutes. Try that in a standard convection oven.
WHO IS BLODGETT COMBI?
WHO IS BLODGETT COMBI?
35-5/16" (897)
ELECTRICAL SPECIFICATIONS
Volts 3 Phase 1 Phase
Dimensions are in inches (mm). See spec sheet for complete details.
COS-6 Electric
COS-6
Amps per line:
208 26 45
240 23 40
By Mode: Steam Hot Air Combi
9 kw 9 kw 9 kw
Blower Motor: .33HP/0.4 kw
28" (711)
22-15/16" (583) TOP RACK
BOTTOM RACK
11-1/8" (283)
0" (0)
Dimensions are in inches (mm). See spec sheet for complete details.
COS-6 Electric
COS-101S
35-5/16" (897)
24-7/8"
(632)
2-1/4" (57)
1-3/4" (45) 0
200
28-3/4"
(730)
ELECTRICAL SPECIFICATIONS
Volts 3 Phase 1 Phase
Amps per line:
208 52 89
240 45 77
480 23 N/A
By Mode: Steam Hot Air Combi
18 kw 18 kw 18 kw
Blower Motor: .50HP/0.5 kw
Dimensions are in inches (mm). See spec sheet for complete details.
COS-6 Electric
COS-101
24-7/8"
(632)
2-1/4" (57)
1-3/4" (45) 0
200
28-3/4"
(730)
ELECTRICAL SPECIFICATIONS
Volts 3 Phase 1 Phase
Amps per line:
208 52 89
240 45 77
480 23 N/A
By Mode: Steam Hot Air Combi
18 kw 18 kw 18 kw
Blower Motor: .50HP/0.5 kw
Can be stacked on COS-6, COS-101 or COS-101S
Dimensions are in inches (mm). See spec sheets for complete details.
COS-6 Electric
COS-20E
ELECTRICAL SPECIFICATION
Volts 3 Phase 1 Phase
Amps per line:
208 170 N/A
240 147 N/A
480 74 N/A
By Mode: Steam Hot Air Combi
45 kw 60 kw 60 kw
Blower Motor: 1HP/1 kw
38" (965)
32-1/4" (819)
11-1/8" (283)
0" (0)
TOP RACK
BOTTOM RACK
29"
(737)
2-1/4" (57)
1-3/4" (45) 0
200
33"
(838)
39-3/4" (1010)
41-1/4" (1048)
BOTTOM RACK
TOP RACK
0" (0)
9-5/8" (245)
36-5/8" (930)
52-1/2” (1334)
64-7/32”
(1631)
22”
(559)
74-1/4”
(1886)
0” (0)
37”
(940)
40-1/4”
(1019)
2-1/2” (64)
TOP RACK
BOTTOM RACK
The first and last name in Combination Ovens
COS Series

FORCED STEAMING • GRILLING • BRAISE • THAW • BLANCH • DEFROST • REHEAT • STEAM • COMBI • POACH • ROAST • BAKE • RETHERM • BROIL • STEW • RECONSTITUTE • PRESERVE • SIMMER • GRATINATE
PROVEN PERFORMANCE - A FULL SPECTRUM OF SIZESPROVEN PERFORMANCE - A FULL SPECTRUM OF SIZES
COS-20E
The COS-20E is the largest oven-steamer in the
Blodgett Combi line.
28 Steam Table Pans
14 Full Size Bake Pans
CAPACITY
>
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Steam Table Pans - 12” x 20” x 2-1/2” (3.5 x 5.0 x 64 mm) Full Size Bake Pans - 18” x 26” (457 x 660 mm) Half Size Bake Pans - 18” x 13” (457 x 330 mm)
COS-101S
Need a full size oven-steamer but
floor space is tight. Try the
COS-101S.
18 Steam Table Pans
9 Full Size Bake Pans
CAPACITY
>
>
COS-101
Our half size COS-101 is perfect
for any application.
7 Steam Table Pans
10 Half Size Bake Pans
CAPACITY
>
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COS-6
For lower volume applications, you
need the half size COS-6.
4 Steam Table Pans
6 Half Size Bake Pans
CAPACITY
>
>
Standard transport cart
for COS-20E
The use of the transport cart with
the COS-20E means continuous
loading, increased capacity,
efficiency and productivity. Or try
our new plate rack - holds 96
plates for heating.
Self-Flushing Boiler
Reduces accumulation of
mineral deposits - without
operator intervention. Simple,
external access makes deliming
easy - without the need for a
service call.
Automatic Quenching System
Prevents flavor transfer when cooking a variety
of foods simultaneously - maximizing
utilization.
Welded Stainless Steel Frame
Prevents warping, even after years of heating
and cooling. No warping means no leaking
doors.
Steam to Clean
Save up to 20 minutes per oven vs.
conventional ovens. Steam loosens up food
soil in oven. Easier to clean - less fumes and
cost. We even include a hose and spray
nozzle to rinse down the oven.
Stackable
The COS-6 may be stacked on
another COS-6, a COS-101 or
COS-101S for optimum production.
You want reliability, simplicity, versatility.
We’re building your oven now ... to last.
STEAM
OFF
HOT AIR
COMBI
DRAIN
FLUSH
COOL
DOWN
FILL
DON’T
STEAM
POWER
ON
M321
START PROG STOP
STAGE
ONE
ACTUAL
TEMP
STAGE
TWO
UP
DOWN
UP
DOWN
HOUR-MIN MIN-SEC
HEAT
T
I
M
E
T
E
M
P
Programmable
Digital Cook & Hold
Easy to Use
Standard Control
All the control you need
Standard Control
®
Optional Digital Cook & Hold with Vario Steam
Simplicity perfected. Our standard control has individual time and
temperature dials for easy set up. It also includes our simple yet
functional mode switch for selecting between the Steam, Hot Air,
Combi or Cool Down modes.
In addition to the features of our standard control, you get a digital
display of both time and temperature. Plus the ability to store 3
time and temperature programs, and select a hold time and
temperature. The "hold" temperature can be selected to be higher
than the cooking temperature allowing this unit to essentially
switch modes. Example: You can cook chicken in a high moisture
environment (stage 1), then switch to a higher temperature for
browning (stage 2).
Thermostatically controlled steam production means all the
steam you need without wasted water or excess energy
consumption.
STEAM
OFF
HOT AIR
COMBI
TEMP
65
°F
80
0
1 0
150
200
120
20
5
140
300
160
350
180
200
40
0
220
450
5 0
0
240
2 0
6
120
110
100
90
80 0
7
60
50
40
30
20
10
0
STAY ON
TIME
DRAIN
FLUSH
COOL
DOWN
FILL
DON’T
STEAM
POWER
ON
OFF ON
MEAT
PROBE
WATLOW
SET
1
2
RDY
Optional Meat Probe
You can add a meat probe to
either control.
Ask about these other options and
accessories:
>
>
>
>
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Extra carts
Casters/Legs/Stands
Chicken Racks
Side Shields
Prison Package
>
>
Rolling Plate Rack for COS-20E
The COS-20E is also available in
direct steam models for maximum
cost savings and low maintenance.