Blodgett CTB DBL_208/60/1 30 Inch Electric Convection Oven Double-deck

The Blodgett CTB DBL_208/60/1 Convection Oven, Electric Double-deck is a commercial-grade cooking appliance designed for high-efficiency baking and roasting in professional kitchens. This model features a dual-deck configuration with a half-size footprint, accommodating five 13" x 18" pans per deck. Equipped with solid-state infinite controls for precise temperature and timer management, it delivers consistent heat distribution with a 2-speed fan system. Crafted with stainless steel front, sides, top, and back for optimal durability and sanitation, this convection oven is suitable for busy foodservice establishments seeking reliable, full-volume baking capacity.

Top Blodgett CTB DBL_208/60/1 Features

The Blodgett CTB DBL_208/60/1 convection oven offers superior performance for medium-volume foodservice settings, combining robust build quality with flexible controls. Its stainless steel construction ensures longevity and ease of cleaning, while the independent thermostat and timer controls enable precise cooking workflows. Designed for installations requiring high throughput, this oven supports up to five 13" x 18" pans per deck, with porcelain interior finish for resilience. The unit’s stacked base maximizes workspace efficiency, ideal for bake, roast, or reheat applications in commercial kitchens.

• Capacity: Five 13" x 18" pans per deck for high-volume baking
• Material Durability: Premium stainless steel exterior and porcelain interior
• Ease of Maintenance: Hinged doors with dual thermal glass and removable interior panels
• Workflow Integration: Separate thermostat and timer controls streamline multi-stage baking
• Performance Reliability: 2-speed fan promotes even heat circulation across decks

Ideal for mid-volume baking environments requiring consistent, precise oven performance.

Blodgett CTB DBL_208/60/1 Technical Specs

The Blodgett CTB DBL_208/60/1 convection oven operates on a voltage of 208 V with a single-phase electrical supply and consumes approximately 1.0 to 5.99 kW per deck. It is an air-cooled, self-contained model with a total weight of 595 lbs, designed for permanent installation in commercial kitchens. Its stainless steel exterior conforms to high sanitation standards and withstands typical operating temperatures up to 500°F (260°C). The porcelain interior facilitates easy cleaning, while the overall dimensions are 30.25" wide by 25.13" deep and 69.13" tall, optimized for stacking within tight kitchen spaces. Certifications include NSF, ETL, and CE, ensuring compliance with industry safety and sanitation standards. The unit’s energy use details include approximately 1.0 to 5.99KW per deck, supporting typical daily production needs with efficient power consumption. Installation requires clearance for proper airflow and venting, with recommended routine cleaning of interior components.

• Electrical Requirements: 208 V, single-phase, 1.0 - 5.99 KW power draw per deck
• Cooling Method: Air-cooled, built-in ventilation system
• Construction & Finish: Stainless steel exterior, porcelain interior
• Dimensions & Weight: 30.25" W x 25.13" D x 69.13" H; 595 lbs
• Operating Range: Up to 500°F (260°C), suitable for professional baking

• Electrical Compatibility: Requires 208 V power connection, suitable for fixed installation
• Ventilation Needs: Adequate airflow for air-cooled operation and heat dissipation
• Cleaning Routine: Rigid interior panels and removable glass doors facilitate sanitation
• Installation Space: Ensure clearance for ventilation and service access
• Usage Environment: Suitable for high-traffic commercial kitchen environments

What is a commercial convection oven?

A commercial convection oven is a professional-grade cooking appliance designed for high-capacity baking and roasting, featuring a fan-assisted system for consistent heat distribution. The Blodgett CTB DBL_208/60/1 convection oven is equipped with double decks for simultaneous multi-pan operation, making it ideal for busy restaurant or bakery settings. This unit’s stainless steel construction and porcelain interior provide durability and sanitation, supporting high-volume food production with precise temperature control. Its design is optimized for installation in commercial kitchens, food preparation areas, or catering facilities seeking reliable and efficient cooking performance.

Top commercial convection ovens for foodservice environments

Designed for medium-volume baking operations, the Blodgett CTB DBL_208/60/1 offers durable construction and precise control functions, making it ideal for restaurants, bakeries, and catering services. The unit’s robust stainless steel build and stacked design support seamless integration into busy kitchen workflows, supporting consistent, high-quality outcomes in professional foodservice settings.

• Operation Type — optimized for high-throughput restaurant kitchens
• Kitchen Setting — suited for compact, fast-paced commercial food prep areas
• Foodservice Category — tailored for bakery and prepared foods applications
• Workload Qualification — supports moderate to high baking demands
• Use Case — ideal for multi-batch baking and simultaneous roasting needs

Why Choose Blodgett CTB DBL_208/60/1?

Blodgett CTB DBL_208/60/1 stands out among commercial convection ovens with its double-deck design, stainless steel durability, and independent controls for each deck, enhancing operational efficiency. Its reliable performance, energy-efficient operation, and comprehensive safety features make it a top choice for professional kitchens seeking high-volume baking capacity without compromise. The unit’s stacked construction maximizes workspace, and its precise temperature controls support consistent product quality in demanding environments.

• Self-contained design reduces installation complexity, streamlining setup
• Robust stainless steel exterior ensures longevity and sanitation
• Independent controls enable precise multi-stage baking workflows
• Stacked configuration optimizes limited kitchen space
• Supports high-volume production with five pans per deck