For years, Blodgett, located out of Burlington, Vermont, has been a leading manufacturer in commercial ovens, priding themselves on their product’s sustainability and quality. Now they are stepping it up a notch by extending their warranties on a number of commercial ovens
Blodgett is now offering a three-year parts and labor warranty on their new model Mark V, DFG 100, and DFG 200 convection ovens. They are also offering a two-year additional door warranty for the same products. All three ovens are energy efficient. The Mark V is a full size electric oven that saves 71.4% of energy than other brands. With its fully welded angle iron frame and durable dual-paned doors, this oven is ideal for almost any type of restaurant or cafeteria establishment. The DFG 100 and 200 models are dual flow gas convection ovens that save 44.3% of energy. They have a modular slide out front control panel for easy cleaning and a triple-mounted pressure lock door design with turnbuckle assembly. The dual gas system merges direct and indirect heat and has a pressure regulator making these models ideal ovens for any commercial kitchen.
With Blodgett being a loyal customer to school kitchens, they are now offering an exclusive 5 year parts and labor warranty on all three model Mark V, DFG 100, and DFG 200 to Kindergarten to Twelfth grade schools.
The CNVX-14 convection oven has a special three-year parts and labor school warranty. This model features a 4 speed auto reversing fan, cavity vent and hand shower. This model is designed to combine with the BCX/BX model.
There is now a three-year parts and labor warranty on all Blodgett deck ovens. These all-purpose baking ovens are ideal for making great pizzas. These ovens use a convection heating system for even baking. Several of these models are energy efficient with gas oven and no electricity required.
Blodgett is now offering combi ovens like the BCP-101E model. Combi ovens is a type of convection oven that steams, roasts, broils, bakes and rethermalizes. Three modes of cooking—steam, hot air, and a combination of steam and hot air—are combined into one oven. Combi ovens are advantageous in that they cook up to 50% faster than a standard convection oven. The hot air cooker of the combi reduces food shrinkage and retains all the flavor and juices of most foods. The steam mode is ideal for cooking shellfish without drying out the flavor. Water is an important component of the combi ovens, but it can also prove detrimental to the ovens components. In order to maintain quality assurance, a free second year warranty is offered on all combi ovens with a proof of purchase of a water filter system.
