Blodgett Convection Oven

Blodgett Hydrovection-Convection Cooking With Moisture

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HV-100G-Double

Full Size Gas Hydrovection Oven

The latest buzz in the convection oven industry is being brought to you by Blodgett Oven Company in Burlington, Vermont. They currently have the only continuously humidified convection oven being produced and it’s sure make your baking more efficient and delicious. But what is Hydrovection, and how can it help you save time and money?

The Hydrovection oven has two settings: convection only cooking and Hydrovection at high and low humidity. It’s two ovens in one, somewhere in between convection and Combi, and is conveniently the same size as a standard convection oven. Although you cannot do a steam only cook as with a Combi (you always have to have convection with the moisture), the benefits come without debate. Not only will you see higher yields of 15% over convection cooking, but cooking times will also be reduced. You’ll save both time and money without sacrificing kitchen space. Also, you’ll enjoy the eco-friendly benefits found in the insulation and overall construction and as well as the water saving technology found in the quench system.

Don’t be fooled by the higher price tag-this oven will be paying for itself in no time with ease of use and higher yields. It comes in gas and electric models as well as a half size electric version. You can also upgrade to some pretty handy control options, including but not limited to the SmartTouch which can hold up to 255 recipes and allows for cavity moisture to be changed in accurate 10% increments.

This method of cooking is economical and eco-friendly, in a durable, space-saving machine. With a Blodgett Hydrovection oven, you can cook faster and serve your customers more in less time. A great addition to any kitchen, this equipment will produce for years. Three control options also give you a range of options to meet your cooking needs. Check out our website for all Blodgett hydrovaction ovens today!

Commercial Oven Maintenance

Ranges, Refrigerators and Ovens are all vital components of any commercial kitchen. From warming foods to baking your fabulous dishes your Oven is perhaps one of the most used piece of equipment in your restaurant so let’s keep it performing at 100%. While specific maintenance requirements vary for each manufacturer, here are a few tips to keep you Oven working. Refer to your Instruction Manual for more specific maintenance advice.

Convection Ovens:

  1. Clean exterior with a cloth and stainless steel cleaner. Dry with a clean cloth.
  2. To clean interior, remove racks, rack supports and back panel. Soak parts  in a water and ammonia solution. Clean porcelain interior with commercial oven cleaner but do not allow cleaner to come in contact with temperature probe, heating element or blower wheel. Let cleaner sit 10-20 minutes then wipe clean with wet cloth. If you have caked on spills inside your oven, use an oven brush to thoroughly clean these spots.

    Oven Brush

    Clean painted and stainless steel surfaces with a wet cloth. Reinstall removed components.

  3. Clean air intake weekly.
  4. Clean fan daily to prevent grease buildup.
  5. Inspect oven seal to prevent heat from escaping. Clean around door to remove food particles that prevent a proper closing.
  6. Annual Maintenance: Venting system should be checked annually for possible deterioration from moisture and corrosive flue products. This must  be done by an authorized service technician.

Conveyor Oven:

1. Clean interior with a wet cloth regularly to remove spills, crumbs and grease as this will prevent even airflow and cooking.Use a damp cloth for light cleaning and a non-caustic cleaner for heavier, baked on messes. To prevent costly damage, do not use excessive water or caustic oven cleaner.

2. Cooling Fan Grill: Clean daily with a stiff nylon brush and check air intake.

3. Conveyor Belt: Remove excess crumbs from conveyor belt with a brush. Remove and clean crumb pans. Remove the belt once a month for a more thorough cleaning.

4. Blower/Fan Motor: Thoroughly blow out the fan motor components and vents with compressed air to prevent the failure of the blower fan motor. Do this every 3 months. Check Blower Fan Belt for wear and tear.

5. Electrical Terminals: Every 3 months tighten all electrical control terminal screws.

6. Ventilation: Check air circulation every 3 months throughout the oven to make sure it’s not blocked and is properly working.

Contact Burkett to discuss options to troubleshoot your issue and get your Oven back up and running! Burkett Parts Support can be reached at: 1-800-828-8564 ext 299.

National Vanilla Cupcake Day

Pies and cakes are a thing of the past! Cupcakes are the latest craze to hit the food world. Food Networks Cupcake Wars is a great example of this fad- an entire show devoted to the creation of unique, decorative, and tasty cupcake treats. Years ago your choices were chocolate or vanilla, but today cupcake varieties are endless. Bacon and Maple-Glazed, Lemon, Pumpkin Spice, Oreo….. The list can go on for quite some time. Yet, today is National Vanilla Cupcake Day. A day in which we pay homage to the original and perhaps most simplistic flavor. While other flavors will come and go, Vanilla Cupcakes are a time tested tradition. You’ve probably had a zillion different vanilla cupcakes in your lifetime, and yet each recipe tastes a bit different from the next. Today, on your menu add Vanilla Cupcakes to your dessert menu as a special treat for your customers. Years ago, I found this recipe in Bon Appetit Magazine and fell in love with its moist and delicious flavor. It may be a bit more complex than your average recipe, but it’s definitely worth the effort!

Vanilla Bean-Coconut Cupcakes

Ingredients

Reduced Coconut Milk:

  • 2 13- to 14-ounce cans unsweetened coconut milk (preferably organic)
Cupcakes:
  • 2 cups all purpose flour
  • 2 1/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3/4 cup (1 1/2 sticks) unsalted butter, room temperature
  • 1 1/3 cups sugar
  • 3 large eggs
  • Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
  • 1 cup reduced coconut milk (see above), room temperature
Frosting:
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 2 1/2 cups powdered sugar
  • 1/3 cup reduced coconut milk (see above), room temperature
  • Seeds scraped from 1 split vanilla bean or 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon salt
  • 1 1/2 cups sweetened flaked coconut, lightly toasted (for garnish)
Directions:
Reduced Coconut Milk:
  1. Bring coconut milk to boil in large deep saucepan over medium-high heat (coconut milk will boil up high in pan). Reduce heat to medium-low; boil until reduced to 1 1/2 cups, stirring occasionally, 25 to 30 minutes.
  2. Remove from heat; cool completely. Transfer to small bowl. Cover; chill (coconut milk will settle slightly as it cools). (Can be made 2 days ahead. Keep chilled.)
Cupcakes:
  1. Position rack in center of your Blodgett Single Deck Gas Convection Oven. Preheat to 350°F.
  2. Line eighteen 1/3-cup muffin cups with paper liners.
  3. Whisk flour, baking powder, and salt in medium bowl. Set aside.
  4. Using an Immersion Blender, beat butter in large bowl until smooth. Add sugar; beat on medium-high speed until well blended, about 2 minutes. Add 2 eggs, 1 at a time, beating well after each addition and occasionally scraping down sides of bowl. Beat in seeds from vanilla bean and remaining egg.
  5. Add half of flour mixture; mix on low speed just until blended. Add 1 cup reduced coconut milk; mix just until blended. Add remaining flour mixture; mix on low speed just until blended. Divide batter among muffin cups.
  6. Bake cupcakes until tops spring back when gently touched and tester inserted into center comes out clean, about 20 minutes. Transfer cupcakes in pans to rack; cool 10 minutes. Carefully remove cupcakes from pans and cool completely on rack.
Frosting:
  1. Using electric mixer, beat butter in large bowl until smooth. Add sugar, 1/3 cup reduced coconut milk, seeds from vanilla bean, and salt. Beat on medium-low speed until blended, scraping down sides of bowl. Increase to medium-high and beat until light and fluffy.
  2. Using pastry bag fitted with large star tip, pipe frosting onto cooled cupcakes. Sprinkle with coconut. DO AHEAD Can be made 1 day ahead. Store in airtight containers; chill. Bring to room temperature before serving.

Today is National Chocolate Day

Dark, milk, white, coated over nuts, caramel, and even peanut butter- chocolate is a versatile and delicious way to satisfy your sweet tooth! It’s no surprise that National Chocolate Day is in October. Halloween is the biggest chocolate season- over 600 million pounds of chocolate are sold this time of year- more than Easter and Valentine’s Day combined! Check out this great article on the history of popular Halloween candy.

Today in honor of this scrumptious day, indulge your customers with a little bit of chocolatey-goodness!

Chocolate Fudge Pie (serves 8)

Ingredients

  • 1C Unsalted Butter
  • 6oz Semisweet Chocolate, coarsely chopped
  • 9 Eggs, lightly beaten
  • 1 1/2C Sugar
  • 1t Vanilla Extract
  • 1/8t Salt
  • 1 Unbaked 10-inch Pie Shell
  • Whipped Topping
Directions
  1. Preheat the Blodgett Double Deck Gas Convection Oven to 300 degrees.
  2. Heat chocolate and butter in double broiler until blended, stirring frequently. Pour mixture into a heatproof bowl and cool slightly.
  3. Add eggs, sugar, vanilla, and salt. Whisk with a 10″ Piano Whip until smooth.
  4. Spoon mixture into pie shell and back 40-45 minutes. Let stand until cool.
  5. Serve with whipped topping.

Today is National Macadamia Nut Day!

Pistachios, peanuts,walnuts, cashews and pecans are the most commonly consumed nuts in the world. They are a great in salads, cookies, to coat fish or chicken dishes and just as snacks. They are so popular that people often forget about the most exotic nut of all- the Macadamia Nut! Rarely will you find a restaurant dish that contains, let alone features this tropical nut. So, I thought it would be only fitting to give you a recipe today that highlights this creamy, buttery, and crunchy nut! Go ahead and try out this recipe for Coconut Cheesecake with Macadamia Crust. The recipe comes from the now closed Stixx Asia Bistro. I remember going in there and tasting the dish for the first time. It was utterly delightful. When I found the recipe for it in a cookbook a couple of years ago I was elated. Your customers are going to love it just as much as I did- I promise!!!

Coconut Cheesecake with Macadamia Crust (Serves 12)

Macadamia Crust Ingredients

  • 1-2T Unsalted Butter, melted
  • 1C Graham Cracker Crumbs
  • 1/4C Macadamia Nuts, toasted and coarsely chopped
  • 1/4C Unsalted Butter, melted

Filling Ingredients

  • 32oz Cream Cheese, softened
  • 1 1/2C Sugar
  • 4 Eggs
  • 1/4C Sour Cream
  • 1/2C Unsweetened Cream of Coconut
  • 2T Heavy Cream
  • 1C Shredded Sweetened Coconut
  • Mango Sauce (Optional) (pureed mangoes and sugar)
  • Fresh Strawberries, halved  (Optional)
Directions
  1. Crust: Brush side of 9″ springform pan with 1-2T butter. Combine crumbs, nuts, and 1/4C butter in a bowl and mix well. Press mixture on bottom of pan. Wrap the bottom of pan with foil and chill in fridge for 15 minutes.
  2. Preheat oven to 325 degrees.
  3. Filling: Beat cream cheese with a hand mixer in a mixing bowl until light and fluffy. Add sugar and beat until smooth, scrapping the sides occasionally. Add eggs one at a time, mix well. Beat in sour cream, cream of coconut, heavy cream until blended. Spoon mixture into pan. Sprinkle with coconuts.
  4. Place springform pan in a larger baking pan. Add enough hot water to baking pan to come halfway up the side of the springform pan.
  5. Bake 1 1/4 hours or until set. Cool in pan on a wire rack. Chill for 8-10 hours before serving.
  6. Before serving, drizzle with mango sauce and garnish with strawberries.
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