August 2008

The Latest Information for Foodservice Professionals from BLODGETT

Published monthly by Blodgett       44 Lakeside Avenue, Burlington, VT 05401       800-331-5842       www.blodgett.com

 

Riddle of the Month:  I'm not really more than holes tied to more holes; I'm strong as good steel, though not as stiff as a pole. What am I?   (see answer below)
 

CELEBRATING 160 YEARS

1950s

After World War II, and continuing through the 1950s, Blodgett built upon its previous success. Each year brought increased revenue, with more benefits for the company's employees. The Patrick family, still in control of the company's operations, built a tradition of excellent management-employee relations.

By 1958, Blodgett had grown large enough for management to expand the company operations overseas. Blodgett International was established and contracted its first foreign distributor the same year.

Current Blodgett Plant on shores of Lake Champlain
Burlington, Vermont

Another development in the 1950s was the introduction of a line of deck ovens with a higher BTU for cooking pizza.
Source: "Blodgett Holdings, Inc.." Company Profile. Hoover's, Inc., 2008. Answers.com 19 Feb. 2008
 

BUILT LIKE A BLODGETT

Back to Basics - Blodgett Signature Features

If you visit commercial kitchens across the country you will find many Blodgett convection ovens that are 20 to 30 years old and still running strong. This durability begins with the signature features of all Blodgett convection ovens.

Angle Iron Frame - With Blodgett convection ovens, you get a fully welded angle iron frame. This Blodgett advantage means your oven will keep its structural integrity even after decades of rigorous use.

Double Porcelainized Liner - Water vapor from cooking or combustion can rust through single sided porcelain liners. To ensure Blodgett ovens stand the test of time, our oven liner has porcelain on both sides.

Heavy Duty Rigid Insulation - Blodgett ovens have solid fiberboard insulation that won’t sag. Rigid insulation stays in place, eliminating hot and cold spots. Other brands may use insulation bats than can let you down, just 1” of solid fiberboard insulation does the job of 2-3” of bat insulation.

Triple Mounted Dependent Doors - Heavy-duty doors and the turnbuckle door-support are mounted into the welded steel frame. Blodgett doors seat beyond flush for a positive seal against the stainless door gaskets, keeping the heat in your oven where it belongs.

For complete specifications on Blodgett convection ovens use the following links:  Full Size Ovens,  Bakery Depth Ovens,  Half Size Ovens

Angle Iron Frame

 

Rigid Insulation

Double Porcelainized Liner

 

Triple Mounted Doors
 
   
 

COOKIES FROM SOUTH OF THE BORDER

             

mexican

tea cookies

Click here for recipe

  

This month we are pleased to feature our own Chef Sarah Tresser.

Sarah has been doing a lot of baking on all of the Blodgett convection ovens lately and would like to share her recipe for Mexican Tea Cookies with you. Try this in your Blodgett convection oven for a real treat . 

Chef Sarah Tresser
 

Blodgett BCX-14G Combi shown with optional stand and casters.

REMINDER: TIME IS RUNNING OUT

Let the 2008 Tax Stimulus Act Help with YOUR Equipment Update

Do you need a new Blodgett combi oven for your kitchen? How about a double stacked convection oven, or maybe some steam or range equipment? If so, the US Economic Stimulus Act of 2008 could help.

The 2008 stimulus package offers a one-year, 50% bonus depreciation, that allows you to write off half the cost of new foodservice equipment purchased and installed prior to January 1, 2009.

Plus, the expense-limit has been nearly doubled, so that small businesses such as restaurants can now write off up to $250,000 in new and used equipment purchases in '08. That's almost double the $128,000 expense level from '07. Also, the cap on how much equipment can be purchased to use the write-off has been increased to $800,000, up from $510,000.

For further information on the 2008 Stimulus Act, visit the Internal Revenue Service website at, www.irs.gov/newsroom/article/0,,id=179227,00.html. 

As the students begin returning to the classroom,

we would like to wish all of our friends in School Foodservice

a happy and healthy school year.
 
 

PRINTABLE VERSION

    

   If you have questions on any of the information in this newsletter, please click here to contact us.
 

Riddle of the Month Answer:  A steel chain

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Copyright G.S. Blodgett Corporation 2008