Blodgett MARK V-200 DBL_240/60/3 38 Inch Electric Convection Oven Double Deck

The Blodgett MARK V-200 DBL_240/60/3 Convection Oven Double-deck is a commercial-grade, electric convection oven engineered for high-volume bakery and foodservice operations. This model features a dual-stack configuration with bakery depth compartments capable of holding five 18" x 26" pans each, optimized for efficient multi-tier baking. Equipped with Artisan touchscreen controls and a meat probe, it allows precise temperature management and recipe customization. The interior porcelain finish enhances durability and ease of cleaning, while the interior light provides visibility during operation. Designed for consistent performance, each deck operates on 11.0 kW, supporting robust operation in demanding kitchen environments. Its stainless steel exterior complements high hygiene standards and longevity, making it suitable for professional kitchens requiring dependable, high-capacity baking solutions.

Top Blodgett MARK V-200 DBL_240/60/3 Features

The Blodgett MARK V-200 DBL_240/60/3 convection oven offers advanced digital controls with a meat probe, dual stainless-steel doors with thermal glass, and a 2-speed fan for customizable airflow. The porcelain interior, stainless steel construction, and Olephobic liner ensure durability and straightforward maintenance. Its bakery depth design facilitates seamless multi-pan operation, ideal for high-capacity baking workflows in commercial kitchens. The unit’s energy-efficient design supports consistent baking performance while simplifying cleaning and sanitation.

• Dual-deck design: Supports simultaneous baking and high throughput.
• Stainless steel construction: Provides durability and corrosion resistance in busy kitchens.
• Artisan touchscreen controls: Enable precise temperature and process management.
• Porcelain interior: Simplifies cleaning and resists staining.
• Bakery depth capacity: Fits five 18" x 26" pans per compartment for large batch production.

Ideal for medium-volume bakery applications requiring reliable, efficient baking capabilities.

Blodgett MAR V-200 DBL_240/60/3 Technical Specs

The Blodgett MARK V-200 DBL_240/60/3 features a stainless steel exterior with dimensions of 38.25" wide, 36.88" deep, and 64.25" high, supporting stable installations with six 6" stainless steel legs. Each deck operates at 11.0 kW with a total energy consumption of approximately 22 kW, suitable for three-phase electrical systems at 240V and 60Hz. The oven is air-cooled and self-contained, with a weight of 1060 lbs. The porcelain interior withstands high temperatures up to 572°F (300°C). It holds certification approval for NSF, CE, and cETL, ensuring safety and sanitation. Its energy-efficient design supports consistent baking with a focus on durability, sanitation, and ease of maintenance, making it an effective choice for bakery and high-volume culinary environments.

• Electrical requirements: 240V, 60Hz, three-phase, 11.0 kW per deck.
• Cooling method: Air-cooled, self-contained system.
• Construction materials: Stainless steel front, sides, and top.
• Dimensions: 38.25" W x 36.88" D x 64.25" H.
• Capacity: Two stacked decks, five pans per compartment, bakery depth.
• Interior finish: Porcelain, heat-resistant interior for easy cleaning.
• Weight: 1060 lbs, supporting sturdy, stable operation.
• Temperature range: Up to 572°F (300°C), suitable for high-temperature baking.
• Certifications: NSF, CE, and cETL listed for safety and sanitation.
• Technology & features: Digital controls with meat probe, Olephobic interior liner, dual-pane thermal glass doors.

Electrical connection: Ensure compatibility with a 240V three-phase power supply.

Ventilation and airflow: Requires proper air circulation for effective cooling and operation.

Clearance: Adequate space around the unit for cleaning and maintenance.

Installation: Should be mounted on stable, level surfaces with secure electrical and ventilation connections.

Maintenance: Interior cleaning with compatible liners, door gasket inspection, and periodic control calibration.

What is a commercial convection oven

A commercial convection oven is a high-capacity kitchen appliance designed for uniform, efficient baking and roasting processes in professional foodservice environments. These units, such as the Blodgett MARK V-200 DBL_240/60/3, feature powerful fans to circulate hot air, ensuring even heat distribution across multiple racks simultaneously. They are typically installed in bakery, cafe, and restaurant kitchens where consistent product quality and high throughput are critical. This model offers dual decks with bakery depth, digital controls, and durable stainless-steel construction, ideal for mid-volume baking needs in high-demand culinary settings, supporting precise temperature control and batch efficiency.

Top commercial convection ovens for bakery and restaurant kitchen throughput

Commercial convection ovens provide durable, high-performance baking solutions designed for medium-volume bakery and foodservice operations. Blodgett’s MARK V-200 DBL_240/60/3 exemplifies robust construction, precise digital controls, and multi-deck capacity optimized for bakery workflows, suitable for restaurant and bakery settings requiring reliable, consistent baking performance. The model’s efficient design supports high throughput while maintaining sanitation and ease of maintenance, making it ideal for professional culinary environments.

• Operation for medium-volume bakery workflows.
• Built for compact commercial kitchen spaces with efficient depth.
• Designed for bakery and restaurant use with high-capacity baking.
• Supports moderate throughput with consistent results.
• Ideal for bakery applications with multi-pan capacity and digital control features.

Why Choose Blodgett MARK V-200 DBL_240/60/3

Designed for high-capacity baking in professional environments, the Blodgett MARK V-200 DBL_240/60/3 offers industry-leading durability with stainless steel construction and advanced digital controls. Its dual-deck configuration maximizes workflow efficiency, while the glass doors and porcelain interior facilitate sanitation and visibility. With substantial power and reliable operation, it stands out among commercial convection ovens for consistency, build quality, and ease of maintenance, supporting demanding bakery and culinary operations without compromise.

• Robust stainless steel exterior with high-durability interior.
• Dual deck design for simultaneous batch baking.
• Advanced touchscreen controls for precise process management.
• Energy-efficient, supporting consistent high-volume output.
• Supports multi-pan capacity in bakery size for maximum throughput.