Blodgett (Middleby) BLCT-10E-H Blodgett Combi Combi Ovens - BLCT-10E-H
Electric • Boilerless • 20.2" wide • 6-10 Pan Capacity
Full-feature combi performance that fits anywhere. At just 20 inches wide, the BLCT-10E-H brings Blodgett’s legendary durability, intuitive One Touch control and Hoodini™ ventless technology to even the tightest kitchens—no external hood or boiler required.
Features
- Boilerless injection steam system cuts maintenance, scale & energy use.
- Hoodini™ catalytic/condensing hood removes smoke, odor & grease—zero top clearance, no filters or fire suppression needed.
- One Touch 7" touchscreen stores up to 1,500 recipes (15 steps each) and features SmartChef automatic cooking presets.
- Reversible 9-speed fan plus 2-piece rack ensure even baking & roasting on every shelf.
- Automated CombiWash cleans the cavity with minimal water and detergent—no contact with chemicals.
- Built-in multi-point core probe, USB port & HACCP data logging streamline food-safety compliance.
- CTD Cool-Touch dual-pane glass door and stainless-steel interior/exterior for safety and long life.
Specifications
| Exterior width |
20.2" / 513 mm |
| Exterior depth |
31.7" / 805 mm |
| Exterior height |
38.0" / 967 mm (tabletop) |
| Shipping weight |
245 lb / 111 kg |
| Pan capacity |
(10) 12" × 20" × 2" hotel pans
(6) 12" × 20" × 2 ½" pans
(10) half-size sheet pans |
| Electrical |
208 V / 3 ph / 10.4 kW / 34 A
240 V / 3 ph / 13.8 kW / 34 A
480 V / 3 ph / 12.4 kW / 18 A (see full chart below) |
| Water connection |
¾" GHT cold water, 40–50 PSI |
| Drain |
1.57" (40 mm) center cavity drain, max 140 °F (60 °C) |
| Certifications |
cETLus, ETL-Sanitation, CE |
Accessories
- (10) 12" × 20" × 2" hotel pans or (6) 12" × 20" × 2½" hotel pans
- (10) half-size sheet pans (13" × 18")
- (10) wire shelves on a removable 2-piece rack system
- Detachable hand shower for quick rinse-downs
- Internal core temperature probe (multiple measuring points)
Multi-Mode Cooking Flexibility
- Hot air convection (85 – 500 °F)
- Steam, low-temp steam & forced steam
- Combi (steam + hot air)
- CombiSpeed rapid cook
- Proofing & programmable preheat
- Manual or automatic cavity cool-down
What our Experts Think
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Compact Combi Cooking: Combines steam and convection for versatile cooking in a space-saving design.
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Even Heat Distribution: Ensures consistent results for all dishes.
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Durable Construction: Heavy-duty stainless steel built for long-lasting commercial performance.
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Energy Efficient: Optimized to reduce energy usage while maintaining cooking precision.
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User-Friendly Controls: Simple interface allows efficient operation with minimal staff training.
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Professional Standard: Perfect for restaurants, cafés, and catering operations needing reliable, compact combi oven performance.
Q&A
Q: What is the Blodgett BLCT-10E-H?
A: A commercial Blodgett Combi oven with heating and combi functions designed for versatile cooking, including steaming, roasting, baking, and combination modes.
Q: What are its key features?
A: Single-chamber design, programmable controls, stainless steel construction, multiple cooking modes, and energy-efficient operation.
Q: Why choose this model?
A: Provides reliable, consistent cooking results while maximizing versatility in a compact footprint.
Q: Who is it best for?
A: Restaurants, hotels, catering kitchens, and institutional kitchens needing high-performance, commercial-grade combi ovens.
Q: What makes it unique?
A: Combines precise heating with flexible cooking modes, offering professional results for small to medium kitchens.
Maintenance Tips
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Clean oven cavity, racks, and trays daily using mild, non-abrasive cleaners.
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Run automatic cleaning cycles regularly to prevent grease and residue buildup.
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Descale the steam/water system as recommended to maintain efficiency.
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Inspect door gaskets frequently to ensure a tight, efficient seal.
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Keep vents, fans, and filters free of dust, grease, and debris.
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Schedule professional servicing periodically for safe, long-term operation.
