Blodgett (Middleby) BLCT-6-10E Blodgett Combi Combi Ovens - BLCT-6-10E
Electric • Boilerless • Stacked Double Oven – only 24.8" wide
Add two independent combi cavities to the tightest kitchen without sacrificing floor space. The Blodgett Combi Mini pairs a BLCT-6E on top of a BLCT-10E, packing full-size oven power, SmartChef automation, self-washing convenience and rock-solid Blodgett durability into one slim 20-series footprint.
Features
- Boilerless steam generation cuts maintenance costs and downtime.
- 7" full-color touchscreen stores up to 1,500 multi-step recipes.
- SmartChef presets automatically dial in time, temperature, humidity & fan speed.
- Reversible 9-speed fan delivers perfectly even results on every rack.
- Multi-point core temperature probe included for pinpoint accuracy.
- Automated CombiWash cleans, rinses & dries with minimal water and detergent—no chemical contact required.
- USB port & built-in HACCP logging simplify compliance and menu updates.
- Cool-Touch dual-pane glass doors and two-step safety latches protect staff.
- Heavy-duty 304/430 stainless steel inside and out.
Specifications
| Configuration |
BLCT-6E stacked on BLCT-10E (includes stainless stand & adjustable feet) |
| Footprint (W × D) |
24.8" × 31.9" (630 × 810 mm) |
| Height (overall) |
78.95" (2,005 mm) |
| Controls |
One-Touch 7" touchscreen, manual or automatic, 1,500-recipe memory |
| Fan |
Reversible 9-speed, auto-reverse |
| Core probe |
Removable multi-point probe included |
| Cleaning system |
Integrated CombiWash – no proprietary chemicals |
| Connectivity |
USB port, HACCP data logging & download |
| Construction |
304 SS interior & doors / 430 SS exterior, dual-pane Cool-Touch doors |
| Certifications |
cETLus, ETL-Sanitation, CE |
Capacity
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Top BLCT-6E: up to 5 full-size 12" × 20" × 2" hotel pans (or 4 pans up to 2.5" deep / 6 half-sheet pans)
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Bottom BLCT-10E: up to 10 full-size 12" × 20" × 2" hotel pans (or 6 pans up to 2.5" deep / 10 half-sheet pans)
- 4-piece rack system supplied (15 wire shelves total)
Cooking modes
- Convection hot air 86–500 °F
- Combi (steam + hot air)
- Pressure-less steam 86–212 °F
- Low-temperature & forced steam
- Proofing, pre-heating & automatic cavity cooling
- Sous-vide capability
What our Experts Think
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Versatile Performance: The BLCT-6-10E combines convection, steam, and combi cooking modes—ideal for high-volume kitchens demanding flexibility and speed.
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Precision Cooking: Digital controls with programmable recipes ensure consistent, high-quality results every time.
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Energy Efficient: Electric-powered with advanced heat and moisture management to reduce energy use without sacrificing performance.
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Space-Saving Design: Stacks easily with other units (like the BLCT-6) to maximize kitchen efficiency.
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Durable Build: Stainless steel construction built for heavy commercial use with easy-clean surfaces.
Q&A
Q: What is the Blodgett BLCT-6-10E?
A: A commercial electric combi oven offering steam, convection, and combination cooking.
Q: What makes the BLCT-6-10E efficient?
A: Energy-saving design, rapid cooking, and even heat distribution.
Q: What is its cooking capacity?
A: Fits up to 6 full-size pans; ideal for medium-volume foodservice operations.
Q: Is it user-friendly?
A: Yes, with an easy-to-use touchscreen and programmable settings.
Q: Who is this oven ideal for?
A: Perfect for restaurants, hotels, schools, and institutional kitchens.
Maintenance Tips
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Clean the oven interior daily using a mild, non-abrasive cleaner.
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Wipe and inspect door gaskets weekly to maintain a proper seal.
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Descale the steam generator monthly with a manufacturer-approved descaler.
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Check and clean air intake filters regularly to prevent airflow issues.
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Clear the drain and filter system weekly to ensure proper water flow.
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Schedule professional maintenance annually to preserve performance and efficiency.
