Convection Combi HydroVection Introduction What is HydroVection How HydroVection fits in product mix When to recommend HydroVection Why HydroVection is a great option FAQ Resources Q amp A ID: 759478
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Slide1
Introducing
Bridging the Gap
Convection
Combi
Slide2HydroVection
Introduction
What is HydroVection
How HydroVection fits in product mix
When to recommend HydroVection
Why HydroVection is a great option
FAQ
Resources
Q & A
Slide3WHAT IS HYDROVECTION?
A multi-purpose, space saving appliance that offers variable, continuous humidification in the cooking chamber.
Slide4HYDROVECTION IN A GLANCE
Two modesHot AirHydro
Slide5HYDROVECTION IN A GLANCE
Two modesHot AirHydroStandard full size convection oven footprint
Slide6HYDROVECTION IN A GLANCE
Two modesHot AirHydroStandard full size convection oven footprintUnique split door designSilicon door gasket creates a seal, keeping hot air and moisture in
Slide7WHY HYDROVECTION?
Product Quality (taste & appearance)
Increases (over standard convection)
Slide8WHY HYDROVECTION?
Product Quality (taste & appearance)Product Yield (plate coverage)
Increases (over standard convection)
Slide9WHY HYDROVECTION?
Product Quality (taste & appearance)Product Yield (plate coverage)ApplicationsA la carteSlow roastingInstitutionalArtisan-quality baking
Increases (over standard convection)
Slide10WHY HYDROVECTION?
Product Quality (taste & appearance)Product Yield (plate coverage)ApplicationsA la carteSlow roastingInstitutionalArtisan-quality bakingUp to 15% faster cook timesUp to 10-15% greater yields (proteins)
Increases (over standard convection)
Slide11PRODUCT PLACEMENT
CONVECTION
COMBI
Advanced Combi Features
Combi Cooking
Moisture Enhanced Roasting & Baking
Advanced Energy Efficiency
Blodgett Signature Features
Value / Bakery Depth
Economy Oven
BDO or
SHO
ZEPH
DFG or M
ARK V
ES Series
BX or BLCT
Series
BCX or BCT
Series
HYDROVECTION
Slide12APPLICATIONS
A La CarteSeafood & RoastsInstitutionalArtisan Quality Baking
Slide13APPLICATIONS
ConvectionBaked GoodsCakes, pies, pastries, muffins, bread, croissants, cookiesAppetizersRoasted Meats (dry)Casseroles
HydroVectionAll the food product categories from convection PLUS:A la Carte Cooking Lines or Prep KitchensSingle serving proteins, holding, seafoodSlow Roast Cooking & Hold Overnight prime ribK-12 SchoolsOven frying, even baking, re-thermArtisan-Quality BreadsBagels, specialty breads
Combi
All the food product categories from Convection and HydroVection
PLUS
:
Steamed Products
Vegetables, potato, fish, shellfish
Poached Products
Fish, shellfish
Baked Goods
Roasted Meats
Casseroles
Slide14SPACE SAVING
Stackable
HV-100 double stack
Stacks with any full size convection oven (excluding XCEL)
Slide15SPACE SAVING
Stackable
HV-100 double stack
Stacks with any full size convection oven (excluding XCEL)
A la carte line
Double door with catch latch door system
Slide16SPACE SAVING
Stackable
HV-100 double stack
Stacks with any full size convection oven (excluding XCEL)
A la carte line
Double door with catch latch door system
“
Combi” like cooking in a traditional convection oven footprint
Slide17ERGONOMICS
Lowest oven height in the industry:Single unit height is 50.56”Double unit height is 66.12”
Slide18HYDROVECTION ENVIRONMENT
Filtered water injected into the hydro-zone, where it creates humidification of the cook chamber.
Low and High on Manual control
Adjustable in 10% increments on Menuselect, SmartTouch control
Slide19BUILT LIKE A BLODGETT
Fully Welded Angle Iron FrameStack with other unitsStand up to the rigors of the commercial kitchenUp to 2.5” of Mineral Wool Board Insulation Will not sag, minimizing heat loss.Stainless steel front, top, sides, back exterior316 Stainless Steel Liner with coved corners
Slide20DEPENDENT DOORS
Heavy Duty Triple Mounted Dependent DoorsOur doors are heavy duty and triple mounted into the welded angle iron frame.Doors stay aligned and sealed tightly, no moisture leaks with our modified turnbuckle assembly. We’ve rotated the door switch inside the turnbuckle and added ball bearings for smooth operation.
Slide21DOORS DESIGNED FOR STRENGTH AND CLEAN-ABILITY
Dual pane tempered viewing window
Hinged inner glass
Beveled inner glass
Catch-latch door system
Creates a tight seal with the silicon gasket
Slide22EASY TO SERVICE
Slide Out Panel for Easy ServiceOver 90% of the components on the HydroVection can be serviced from the front including enough wire to pull the motor through to the oven cavity
480 volt requires a rear mounted transformer, not serviceable by the front
Slide23Easy to Service
Water lines are “push to connect” and color coded for visual recognition.Blue is the spray hoseRed creates humidityGreen is for drain quench
Water Lines
Slide24Designed for Easy CleaningDual pane thermal glass window swings open for cleaning between the panes.
EASY TO CLEAN AND MAINTAIN
Slide25Designed for Easy CleaningDual pane thermal glass window swings open for cleaning between the panes.Integrated wash down hose
EASY TO CLEAN AND MAINTAIN
Slide26Designed for Easy CleaningDual pane thermal glass window swings open for cleaning between the panes.Integrated wash down hose316 stainless steel liner
EASY TO CLEAN AND MAINTAIN
Slide27Designed for Easy CleaningDual pane thermal glass window swings open for cleaning between the panes.Integrated wash down hose316 stainless steel linerCenter sloped 1” drain
EASY TO CLEAN AND MAINTAIN
Slide28Designed for Easy CleaningDual pane thermal glass window swings open for cleaning between the panes.Integrated wash down hose316 stainless steel linerCenter sloped 1” drainCoved interior corners
EASY TO CLEAN AND MAINTAIN
Slide29Designed for Easy CleaningDual pane thermal glass window swings open for cleaning between the panes.Integrated wash down hose316 stainless steel linerCenter sloped 1” drainCoved interior cornersEasy to remove baffle for blower wheel cleaning
EASY TO CLEAN AND MAINTAIN
Slide30Designed for Easy CleaningDual pane thermal glass window swings open for cleaning between the panes.Integrated wash down hose316 stainless steel linerCenter sloped 1” drainCoved interior cornersEasy to remove baffle for blower wheel cleaningAt start of each day, the unit refreshes the thermostatically controlled quench box
EASY TO CLEAN AND MAINTAIN
Slide31SIMPLE TO OPERATE CONTROLS
Available with SmartTouch, MenuSelect™ Control or Manual ControlUSB Port Standard on MenuSelect
Slide32LOW TEMPERATUREROAST & HOLD/ROAST & SERVE
Roast product at your convenience and hold it for serving at a later time, achieving a higher quality product with a greater yield than traditional roastingFor immediate serving, use Roast and Serve
The core temperature probe is detachable for ease of use including cleaning, sanitizing and safety
No cooling of probe before using
Allows for quick entry and exit from the oven
Slide33HYDROVECTION STATISTICS
Models: HV-100E, HV100G or HV-50EConfigurations: Single or double stackedWarranty: 1 year parts and labor
HV-50E
Slide34HYDROVECTION STATISTICS
Exterior Dimensions
:
Depth is approximately 3” deeper than a Mark V
Width is the same as a Mark V
Lowest working height (double with 4 ½” casters) is 55.59”
Racks:
5 stainless steel racks and 9 rack positions
Cavity:
316 stainless steel with coved corners
Thermostatically controlled quenching system reducing water consumption
Fan Speed:
4 speed, auto-reversing (every 4 minutes)
Slide35HYDROVECTION UTILITIES
Power:
15 kW
Power Options:
3Φ only (1Φ coming in future configurations), available in 208, 240, 440 or 480 VAC
Water Connection:
3/4” NPT garden hose connection for cold water only. Water treatment a must (minimum water requirements)
Drain Connection:
1” NPT connection
Lighting:
2 bright halogen interior lights
Water Consumption:
2.5 gallons/hr
Slide36FREQUENTLY ASKED QUESTIONS
What is the benefit of HydroVection?
Superior look, feel and taste of products
Shorter production times
Better heat transfer
Increased yields
High volume production
For what applications are HydroVection suited?
Over 300°F cooking
a la carte foods, roasting, institutions and Artisan-quality breads
Slide37FREQUENTLY ASKED QUESTIONS
What are the advantages of HydroVection over a boiler-less combi?
Price
Footprint
Split door design
Slide38FREQUENTLY ASKED QUESTIONS
Isn’t this really a Combi?
No, HydroVection is not a Combi. It has moisture and humidity, not steam.
What’s the big deal about moisture?
Simply said, when you introduce moisture to the cooking, roasting and baking process you achieve:
Better crusts and appearance on baked products
Increased plate coverage on proteins (meat, fish, poultry)
Efficient energy usage (heat transfer)
Decreased roast/bake times
Labor savings through easier cleanup
Slide39FREQUENTLY ASKED QUESTIONS
Do you need to treat the water supply to a HydroVection?
Absolutely. The HydroVection needs a similar filtration as any boiler-less appliance.
TDS: < 100ppm
Hardness: 80-120ppm
pH: 7.0-8.0
Chlorides: < 30ppm
30(min) – 50(max) PSI
Slide40FREQUENTLY ASKED QUESTIONS
How do you clean the HydroVection?Just like any boiler-less appliance, with chemicals for de-scaling.