Blodgett DFG-200 ADDL_NAT 38 Inch Gas Convection Oven with touchscreen controls 60000 BTU

The Blodgett DFG-200 ADDL_NAT Convection Oven Gas Single-deck is a commercial-grade baking appliance designed for precise and efficient operation within professional kitchens. Constructed with a stainless steel front, sides, and top, this bakery-deep convection oven features a single-deck configuration capable of accommodating five 18" x 26" pans per compartment, making it suitable for medium-volume baking environments. Equipped with artisan touchscreen controls, a meat probe, and a 2-speed fan, it offers advanced temperature regulation and multifunctional baking options. With a 60,000 BTU gas input and a self-contained design, this model ensures consistent heat distribution and robust performance for bakery, café, and restaurant applications. Its porcelain interior, sealed thermal glass windows, and Olephobic liner facilitate sanitation and ease of maintenance, providing a reliable solution for commercial baking needs.

Top Blodgett DFG-200 ADDL_NAT Features

The Blodgett DFG-200 ADDL_NAT convection oven is engineered for medium-duty bakery operations, integrating durable stainless steel construction, precise digital controls, and a meat probe for versatile cooking. Its single-deck design with bakery depth capacity simplifies workflow, while the 2-speed fan ensures optimal air circulation. The oven’s porcelain interior and Olephobic liner promote hygiene, with easy-access panels for maintenance. Its gas-fired system offers uniform heat and high throughput for commercial baking applications across cafés, bakeries, and restaurants.

• Capacity: Holds five 18" x 26" pans per compartment for high-volume baking
• Material: Constructed with stainless steel for durability in commercial kitchens
• Ease of Maintenance: Sealed thermal glass windows and Olephobic liner simplify cleaning
• Performance: 60,000 BTU gas input provides consistent, even heat distribution
• Workflow Integration: Digital artisan touchscreen with meat probe enhances baking precision

Ideal for bakery and restaurant kitchens requiring reliable, high-capacity convection baking equipment.

Blodgett DFG-200 ADDL_NAT Technical Specs

The Blodgett DFG-200 ADDL_NAT convection oven operates with a gas input of 60,000 BTU, utilizing an air-cooled ventilation system compatible with standard kitchen exhaust setups. Its dimensions—38.25" wide, 36.88" deep, and 32" high—fit seamlessly into medium-sized commercial spaces, supported by six-inch stainless steel legs and optional stacking kits. The unit’s interior is porcelain-finished for easy cleaning, and it features digital controls with an integrated meat probe for precise temperature management. Weighing 565 lbs, this model requires proper clearance for airflow and access for maintenance. It comes with NSF and cETL certifications, ensuring safety and sanitation compliance. The oven’s construction includes stainless steel exterior panels resistant to corrosion, suitable for continuous operation in busy foodservice environments. Safety features such as rounded corners and ergonomic handles facilitate operator comfort and safety during operation and cleaning.

• Electrical Requirements: Not electric; gas-powered with 60,000 BTU input
• Cooling Method: Air-cooled ventilation with flue connector included
• Construction: All stainless steel exterior, porcelain interior
• Dimensions: 38.25" W x 36.88" D x 32" H
• Weight: 565 lbs including interior components
• Usability: Designed for bakery, café, and restaurant baking workflows

What is a commercial convection oven

A commercial convection oven is a high-capacity baking appliance designed for use in professional foodservice settings. It employs circulating fans to ensure even heat distribution across baked goods, enabling precise and consistent results. The Blodgett DFG-200 ADDL_NAT model, built with durable stainless steel construction and integrated digital controls, is optimized for bakery operations, cafés, and restaurants. Its sizable interior accommodates multiple pans simultaneously, making it suitable for mid-volume baking tasks. Installed in bakery depths or countertop configurations, it is ideal for establishments requiring reliable, efficient, and uniform baking performance in a restaurant or bakery environment.

Top commercial convection ovens for bakery and café kitchens

Designed for medium-volume bakery and restaurant operations, the Blodgett DFG-200 ADDL_NAT offers sturdy construction, precise digital controls, and substantial capacity, making it suitable for bakery, café, and foodservice facilities. Its robust design and high-performance features support efficient operation and baking consistency, meeting the needs of professional kitchen environments.

• Operation Type — Ideal for bakery, café, and restaurant baking workflows
• Kitchen Setting — Fits medium-sized commercial kitchens with efficient space utilization
• Foodservice Category — Supports bakery, snack bar, and prep kitchen applications
• Workload Qualification — Suitable for moderate throughput baking needs
• Use Case — Back-of-house baking for retail or foodservice menus

Why Choose Blodgett DFG-200 ADDL_NAT

Blodgett DFG-200 ADDL_NAT stands out with its durable stainless steel construction, integrated touchscreen controls, and efficient gas heating system, offering consistent baking performance in demanding commercial kitchens. Its bakery depth capacity and robust design optimize workflow, while ease of cleaning and maintenance support daily sanitation standards, ensuring operational reliability and sanitation excellence in high-volume foodservice environments.

• Self-contained gas system for simplified installation and operation
• Robust stainless steel exterior provides long-term durability
• Bakery depth capacity supports high-volume baking efficiency
• Artisan touchscreen controls enable precise temperature and time management
• Efficient 2-speed fan ensures uniform heat circulation