Blodgett (Middleby) BC-20G Blodgett Combi Combi Ovens - BC-20G
High-volume performance for banqueting, production kitchens & catering
Turn out hundreds of perfectly cooked entrées, sides or baked goods with the power and versatility of a true combi. The BC-20G combines pressure-less steam, dry convection heat and any level of humidity in between, giving chefs unmatched control while slashing cook times, labor and clean-up.
Features
- Roll-in design with included TC-14 transport cart—load once, roll to hold, chill or serve.
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14 full-size sheet pan / 28 hotel pan capacity handles banquet production with ease.
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215,000 BTU gas boiler-based system recovers steam instantly for back-to-back batches.
- Four cooking modes (steam, hot air, combi, cool-down) selected by a simple rotary dial.
- Core temperature probe ensures precise results and HACCP-friendly records.
- Two-speed fan and open-vented system eliminate flavor transfer between loads.
- Dual-pane glass door with hinged inner panel makes viewing and cleaning effortless.
- Factory-installed water pressure regulators and automatic deliming pump protect the generator.
- Heavy-gauge stainless steel cabinet, fully welded frame and easily replaceable door gasket built for years of rigorous service.
Everything That Ships With Your Oven
- TC-14 roll-in cart (14 rack levels)
- (10) stainless steel wire shelves
- Core temperature probe
- Vented drain assembly
- Water pressure regulator (2 per section)
- Hose & spray assembly for interior wash-down
- Pressure spray bottle
Performance & Construction Highlights
- Boiler produces pure, dry steam; separate from cooking chamber for fastest recovery.
- Solid-state thermostat adjustable 150 – 500 °F (66 – 260 °C).
- 120-minute timer with auto-shutoff.
- Magnetic door interlock pauses cooking when door opens for operator safety.
- Self-flushing generator & flashing deliming alert simplify maintenance.
- NSF & cETLus listed for gas and sanitation compliance.
Specifications
| Pan Capacity |
14 full-size (18" × 26") sheet pans
28 full-size (12" × 20") hotel pans |
| Cooking Modes |
Steam, Hot Air, Combi, Cool-Down & Vario Steam® (steam-on-demand) |
| Total Gas Input |
215,000 BTU/hr (125 k BTU hot air + 90 k BTU boiler) |
| Gas Connection |
¾" NPT
Natural 7" W.C. / Propane 11" W.C. inlet pressure |
| Electrical |
115 VAC, 20 A, NEMA 5-20R dedicated receptacle (208-240 V option) |
| Fan Motor |
½ hp, two-speed |
| Water Connection |
¾" garden hose, 40-50 PSI cold potable water |
| Drain |
2" line, max 140 °F (60 °C) to open floor drain |
| Exterior Dimensions |
52.5" W × 47.25" D × 77.25" H |
| Required Clearances |
6" each side & rear (16" on control side for service) |
What our Experts Think
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High-Capacity Cooking – Handles large batches, perfect for high-volume foodservice operations.
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Combi Technology – Offers convection, steam, or a combination for ultimate menu flexibility.
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Precise Controls – Ensures consistent cooking results while reducing food shrinkage.
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Energy Efficient – Designed to optimize gas use without sacrificing performance.
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Blodgett Reliability – A proven choice for kitchens that demand durability and versatility.
Q&A
Q: What is the Blodgett BC-20G Combi Oven?
A: The Blodgett BC-20G is a full-size gas combi oven that combines convection, steam, and combination cooking for maximum versatility in commercial kitchens.
Q: What makes the BC-20G stand out?
A: It accommodates up to 20 full-size pans, offering large capacity, precise humidity control, and programmable settings for consistent results.
Q: What foods can it prepare?
A: Ideal for roasting meats, baking breads, steaming vegetables, cooking seafood, and multi-menu production.
Q: How does it cook?
A: Gas-powered with adjustable steam and convection modes, delivering even cooking, moisture retention, and faster cooking times.
Q: What is it built from?
A: Heavy-duty stainless steel construction with a user-friendly control panel and durable interior for long-lasting performance.
Q: Who benefits most from this oven?
A: Hotels, restaurants, catering operations, and institutions needing high-volume, flexible, and efficient cooking solutions.
Maintenance Tips
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Run the oven’s self-cleaning cycle daily to prevent buildup and maintain optimal cooking performance.
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Empty and rinse the drip tray regularly to avoid overflow and odors.
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Wipe down the interior with a damp cloth after use; avoid abrasive cleaners that may damage surfaces.
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Check the water supply filter and descaling system often to reduce limescale buildup.
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Inspect gaskets and door seals regularly to ensure tight closure and efficient steam retention.
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Schedule professional service for burners, fans, and steam systems to ensure long-term reliability.
