Attention to detail is essential when it comes to excelling in the restaurant business. This is especially evident when selecting equipment for use in a restaurant or commercial kitchen. A perfect example of a brand that dedicates itself to detail excellence is Blodgett. The Blodgett name has been synonymous with quality commercial oven components for the last 160 years.
Gardner Spring Blodgett founded the company in Vermont in 1848 and since then Blodgett has grown to become one of the world’s leading brands. restaurant equipment. If you pay attention to any oven you see in a restaurant you frequent, you will no doubt see the name Blodgett time and time again. Their durability, reliability and time-tested commitment to quality have made Blodgett not only a well-known but respected brand. The company’s breakthrough design helps save time, money and effort.
The Blodgett oven isn’t a purchase you’ll likely make twice as long unless you’re expanding your kitchen. These ovens are built to last a lifetime and they have the history to prove it. The oven has an angle iron frame that is built to maintain its structural integrity over decades of heavy use. If you ever need to replace a part of your Blodgett oven, even one that’s as simply designed as possible. Motors are easily accessible from the front of their oven for easy maintenance. In addition, Blodgett uses no proprietary chemicals. So instead of having to order a specific product from their line, you can purchase any cleaning agent for your Blodgett oven that meets industry standards.
Blodgett oven cutouts are built with large drains and a semi-automatic de-liming process that allows you to save time and money that you would otherwise spend repairing your oven. The double pane thermal glass and dense fiber insulation used in this oven help prevent heat loss, while saving energy. Some restaurateurs find that cooking in a Blodgett oven even reduces the need for butter and oil. Ovens are designed to produce better tasting food while allowing you to reduce inventory. Blodgett knows that time is money in commercial kitchens and their ovens are built to accommodate more pans and cook food faster, increasing the production value of your time.
Innovation for Efficiency
Gardner Blodgett launched his business in Vermont after successfully designing better wood-burning ovens for local diners. The Blodgett brand continues this spirit by finding innovative ways to increase the efficiency of operating a commercial kitchen. Today, Blodgett is turning his creativity into endeavors such as building more economical ovens. Blodgett gas ovens can accommodate low BTU inputs without compromising your finish and their combination ovens use less water than almost any combination model on the market. The Blodgett combination oven also has a two-step door latch that protects you from hot steam that can escape from the oven. The pass-through model allows the oven to be accessed from the front and rear to allow for a more efficient workflow.
The Blodgett name is built on the solid foundation of long-lasting, high-performance ovens that meet the needs of today’s commercial kitchens. Blodgett oven parts are easy to replace, easy to operate and keep repairing. Few ovens can offer the lifetime of reliable service that Blodgett can provide while increasing your bottom line.
Patty Ballard currently is the Restaurant Events Coordinator and has owned his own restaurant franchise.