BLCT-10E

Overview

The Blodgett BLCT-10E is a mini electric combi oven for commercial kitchens. Its boilerless injection-steam system combines steam and hot-air cooking, with additional modes for proofing and retherming. The manufacturer positions the Mini Combi for cafes and smaller kitchens where space is limited. Its half-size chamber accommodates six 12" x 20" x 2.5" hotel pans or ten 12" x 20" x 2" hotel pans.

The BLCT-10E has touch-screen controls, a stainless-steel cooking chamber and exterior, and a reversible nine-speed fan. Features such as SmartChef automatic cooking, programmable venting and automatic humidity pulsing provide control over cooking settings. An internal core-temperature probe, USB port and recipe storage support repeatable operation and recordkeeping.

Key Features

• Boilerless steam: The injection-steam system generates steam without a boiler.
• Multiple cooking modes: Hot air, steaming, proofing and retherm; the listed controls also include preheating, low-temperature steaming and forced steaming.
• Touch-screen operation: Icon-driven controls provide access to cooking settings and stored recipes.
• SmartChef: Automatic cooking helps set and manage cooking parameters.
• Fan and humidity control: A reversible nine-speed fan, automatic humidity pulsing and programmable venting support control of airflow and moisture.
• Steam control: Steam injection can be timed or requested on demand.
• Temperature monitoring: A core-temperature probe measures product temperature.
• Recipe and data functions: Stores up to 500 recipes and includes a USB port; the product listing identifies HACCP recording via USB.
• Cleaning and access: Automated CombiWash, a detachable hand shower, bright halogen lights and a two-piece rack system are listed features.
• Door construction: Cool Touch Door with a dual-pane tempered-glass window and hinged inner glass, plus a two-step safety door latch.
• Cooling control: Manual or automatic cooling is listed among the operating functions.

Specifications

• Manufacturer: Blodgett
• Model: BLCT-10E
• Product type: Mini electric combi oven; half-size, boilerless
• Cooking modes: Hot air, steaming, proofing and retherm
• Pan capacity: Six 12" x 20" x 2.5" hotel pans or ten 12" x 20" x 2" hotel pans
• Maximum load: 30 kg (66 lb) total; 5 kg (11 lb) maximum per pan
• Controls: Touch screen
• Recipe capacity: Up to 500 recipes
• Fan: Reversible, nine-speed
• Steam generation: Boilerless injection steam
• Construction: 430 stainless steel sides, top and back; 304 stainless steel bottom, door and interior
• Dimensions: 20.2 in. W x 33.86 in. D x 38.05 in. H
• Weight: 210 lb
• Electrical supply: 50/60 Hz, three-phase. The manual lists 208/230/240 V options at 10.4/12.7/13.8 kW and 34 A; 400/415 V options at 12.7/13.8 kW and 20 A; and 440/480 V options at 10.4/12.4 kW and 18 A. Ratings are listed for 3AC and, where applicable, 3NAC configurations. Confirm the exact rating on the unit and its rating plate before specifying electrical service.
• Example listed configuration: The 240 V, three-phase listing gives 13.8 kW and 34 A.
• Electrical cord: The manual states that the installer supplies a cord meeting local and national installation standards.
• Certifications listed in the product information: cETL, ETL and CE.

Installation & Requirements

Electrical connection

The BLCT-10E is an electric oven; no gas connection applies. The installation manual says appliances must be installed in accordance with local or national electrical codes. It specifies an approved plug outlet or safety cutout close to the oven so the appliance can be disconnected for installation or repair. The safety cutout must disconnect all poles with a total break distance of at least 3 mm. The manual also says to disconnect the power supply before servicing. Electrical ratings vary by voltage and configuration, so use the oven rating plate to confirm the required connection. The manual calls for the installer to supply a compliant power cord.

Water, drain and exhaust

The oven uses water for combi cooking and cleaning. The manual’s final installation checklist calls for checking the water connection, supply, leaks, dirt filter, hand shower, drip tray, drain and exhaust connections. It states that drain piping must use temperature-resistant material, have adequate diameter and avoid flow restriction. It also specifies a drain temperature limit of 140°F (60°C), and says drain connection work must be carried out by a licensed plumber. The drain must not end directly beneath the equipment or be located on the same side as the controls. The manual describes the BCT/BLCT exhaust as an open/direct system that removes surplus humidity from the oven chamber. Follow the instructions for the specific unit and installation; the BLCT-10E should not be confused with the separately identified ventless model.

Clearances and positioning

For electric models 6 and 10, the manual lists minimum clearances of 2 in. at the left, right and back, and 4 in. at the top. It separately recommends 12 in. at the oven sides and back for servicing. The oven should be upright and level; the manual says to check level at the front and side edges of the roof. It warns against placing strong heat sources such as open-flame ranges, griddles or charbroilers near the oven. Excessive surrounding temperatures can cause a safety shutdown, and failure to observe the manual’s requirements may affect the warranty.

Operation

Use the touch screen to select the required cooking mode and settings. Available modes include hot air, steaming, proofing and retherm. The listed functions also include preheating, low-temperature steaming, forced steaming, manual or automatic cooling, and timed or on-demand steam injection. SmartChef automatic cooking, programmable venting and automatic humidity pulsing provide additional control. The reversible nine-speed fan circulates air through the chamber, while the core-temperature probe measures the product temperature.

The BLCT-10E can store up to 500 recipes. Its USB port supports HACCP recording according to the product listing. The two listed pan arrangements allow operators to select six deeper pans or ten shallower pans, subject to the manual’s maximum load of 5 kg (11 lb) per pan and 30 kg (66 lb) total.

Cleaning & Maintenance

The manual calls daily cleaning essential for sanitation and to help prevent operating difficulties. For the exterior, it instructs operators to let the appliance cool, wipe it with a cloth lightly saturated with oil, and dry it with a clean cloth. Do not spray the outside with water or clean it with a water jet: the manual warns that this can introduce chlorides into the stainless steel and cause corrosion.

For the interior, the manual says not to use corrosive cleaners that are not intended for oven cleaning. It recommends using approved oven-cleaning products and cautions that non-approved products can harm the unit and may affect the warranty. Use the attached spray hose beneath the control to clean the front drip tray; water runs to the drain in the oven cavity. The oven’s automated CombiWash system is also listed as a cleaning feature. The manual notes that if a cleaning cycle is interrupted, for example by a power outage, the oven automatically performs a safety flush to remove detergent remnants.

The manual specifies weekly cleaning of the air intakes, which supply cooling air to internal components, and cleaning behind the fan guard. It says scale can build up on the fan and heat source and make the oven less efficient. The manual’s control-filter cleaning instructions explicitly say that the control filter does not apply to mini combi ovens.

Troubleshooting

The supplied manual does not provide a model-specific fault-code list or a general troubleshooting chart for the BLCT-10E. It does identify two operating conditions to watch for: surrounding temperatures that are too high can cause a safety shutdown, and scale buildup on the fan and heat source can reduce oven efficiency. The manual also says to disconnect the power before servicing. For faults beyond these stated conditions, consult a qualified service provider rather than attempting repairs based on assumptions.

Applications

The manufacturer identifies the Mini Combi as an option for cafes and smaller kitchens where space is limited. Its combination of hot-air cooking, steam, proofing and retherm modes can support varied commercial preparation needs, while the listed pan capacity provides options for batch sizes and pan depths. The recipe memory and automatic cooking functions are useful when operators need to recall stored cooking programs.