BCM 61E PT spec
BLODGETT OVEN COMPANY
www.blodgett.com • 44 Lakeside Avenue, Burlington, VT 05401 • Phone: (802) 658-6600 • Fax: (802) 864-0183
CONSTRUCTION
304 stainless steel exterior and interior
Dual pane tempered viewing windows on the front and back of the oven.
Windows have hinged inner glass for easy cleaning
2” (50mm) fixed drain in the bottom center of cavity
Door mounted drip tray reduces the risk of wet, slippery floors
Automatic door stops in positions of 110° and 180°
Left hinge doors are field convertible to the right side (with the purchase of
conversion kit)
Two step safety door latch on front and back. The first step stops the fan.
OPERATION
Multiple cooking modes include hot air, combi 1 (30-40% steam), combi 2 (60-
80% steam), retherming, steaming, low-temperature steaming, forced steam,
and preheating
Automated CombiWash, closed circuit cleaning system features very low water
and detergent consumption and no contact with chemicals. No proprietary
chemicals required, see owner’s manual for detergent guidelines.
Semi-auto delime system
Built in steam generator produces pure, dry steam
Automatic boiler flushing system
User friendly control with dial and digital display
Control stores up to 50 recipe programs with 10 cooking stages each
Reversible 9 speed fan for optimum baking and roasting results
Programmable time delay start
85°-480°F (30°-250°C) temperature range, 575°F (300°C) preheating
Low water indicator
Restart button on the back of the oven enables the operator to restart the last
cooking cycle
STANDARD FEATURES
External core temperature probe with multiple measuring points. User-friendly
location reduces strain on the probe.
3 wire shelves
31-1/2” tall stainless steel stand with runners & adjustable feet
Bright halogen lights for superior visibility
Built in hand shower
Removeable cleaning chemical bottle shelf
Start-up inspection service by factory authorized service agent
One year parts and labor oven warranty*
* For all international markets, contact your local distributor.
OPTIONS AND ACCESSORIES
(AT ADDITIONAL CHARGE)
Legs and Stands
31-1/2” tall stainless steel stand with runners &
casters
Adjustable feet for table top installation
Banquetting Accessories
Pan cassette with 2.56” (65mm) spacing
Pan cassette with 3.35” (85mm) spacing
Plate cassette with 2.56” (65mm) spacing holds
20 plates
Plate cassette with 3.35” (85mm) spacing holds
15 plates
Cassette support platform
Transport trolley, to move the cassette
Insulated thermal blanket with vent
Wire oven rack
Right hinge door
Backflow preventer
Extra year warranty
OPTIONS AND ACCESSORIES
(AT NO CHARGE)
Optional rack with 2.56” (65mm) spacing
BCM-61E-PT
Single Electric Pass-Through
Combination-Oven/Steamer with
Manual Control
BCM-61E-PT
Project
Item No.
Quantity
Standard rack with 3.35” (85mm) spacing holds five 12” x 20” x 2-1/2”
deep North American hotel pans
Optional rack with 2.56” (65mm) spacing holds six 12” x 20” x 2” deep
Gastronorm pans
Refer to operator manual specification chart for listed model names.