Blodgett CTB DBL_208/60/3 30 Inch Electric Convection Oven Double-deck with Solid State Controls

The Blodgett CTB DBL_208/60/3 Convection Oven is a commercial-grade, electric double-deck unit designed for high-efficiency baking and roasting in professional foodservice environments. Featuring two half-size decks, this convection oven accommodates five 13" x 18" pans simultaneously, optimizing throughput for mid-volume restaurant and hotel kitchens. Its solid state infinite controls allow precise temperature and timer adjustments, while the 2-speed fan ensures uniform heat distribution, making it suitable for high-demand baking operations. The stainless steel construction and porcelain interior bolster durability and ease of maintenance, providing a reliable solution for professional kitchens requiring consistent culinary results.

Top Blodgett CTB DBL_208/60/3 Features

The Blodgett CTB DBL_208/60/3 convection oven offers advanced features tailored for commercial kitchen workflows, including independent control dials for thermostat and timer, ensuring precise operation. Its stainless steel exterior and porcelain interior resist corrosion, supporting cleanliness and longevity under heavy use. The unit's stacked design maximizes space efficiency, and the glass hinged doors facilitate easy monitoring of baking progress. Designed for moderate throughput environments, this convection oven enhances workflow efficiency with reliable temperature stability and durable construction. It is ideal for bakeries, hotels, and cafeteria operations seeking consistent results in a compact footprint.

• Capacity: Supports five 13" x 18" pans per deck for high-volume baking
• Material Grade: Heavy-duty stainless steel exterior and porcelain interior
• Ease of Maintenance: Hinged thermal glass doors simplify cleaning inspection
• Use in Workflow: Suitable for multi-batch baking and roasting applications
• Performance Integration: Equipped with solid state infinite controls and dual-speed fan

Ideal for commercial bakeries and hospitality kitchens requiring efficient, reliable baking capacity

Blodgett CTB DBL_208/60/3 Technical Specs

The Blodgett CTB DBL_208/60/3 convection oven operates on a 208 V electrical supply at 60 Hz with a three-phase configuration, drawing between 1.0 to 5.99 KW per deck. Its energy consumption aligns with 595 lbs of weight, built from stainless steel with a porcelain interior surface designed for robust daily use and straightforward cleaning. Featuring a self-contained, air-cooled cooling system, the unit ensures safe operation in various kitchen climates. Its dimensions measure 30.25" in width, 25.13" in depth, and 69.13" in height, providing a balanced footprint for medium-scale commercial kitchens. The product supports standard commercial oven safety and sanitation standards, with a maximum operating temperature suitable for most baking needs. The model is supplied with hinged thermal glass doors, stainless steel exterior finish, and includes necessary accessories for installation and maintenance.

• Electrical Requirements: 208 V, 3-phase, 60 Hz, 1.0-5.99 KW per deck
• Cooling Method: Air-cooled system supports continuous operation
• Construction & Finish: Stainless steel front, sides, top & back; porcelain interior
• Dimensions: Width 30.25", Depth 25.13", Height 69.13"
• Food Safety & Compatibility: Designed with corrosion-resistant, easy-to-clean surfaces supporting sanitation standards
• Weight: 595 lbs for the assembled unit

• Electrical Compatibility: Requires 208 V, three-phase power supply for installation
• Ventilation Needs: Adequate airflow and venting required for safe operation
• Space Clearance: Minimum clearance for airflow and maintenance access
• Cleaning Routine: Hinged thermal glass doors ease inspection and cleaning
• Installation: Supports stacking with appropriate mounting considerations

What is a commercial convection oven

A commercial convection oven is a high-capacity, professional-grade cooking appliance designed to provide consistent heat circulation for baking and roasting food in foodservice establishments. The Blodgett CTB DBL_208/60/3 exemplifies this category, offering dual decks with independent controls, stainless steel durability, and porcelain interiors, making it suitable for medium-volume baking in restaurants, bakeries, and catering facilities. Its features support efficient workflow and uniform cooking, ideal for high-turnover kitchens seeking reliable performance and ease of maintenance.

Top convection ovens for commercial foodservice environments

Designed for moderate throughput kitchens, the Blodgett CTB DBL_208/60/3 delivers precise heat control, durable construction, and space-efficient double-deck operation. Made by Blodgett, known for commercial kitchen equipment, this model supports high-quality baking in restaurants, hotels, and catering services. Its robust design and technical features ensure consistent results during busy operations.

• Operation type — mid-volume restaurant baking
• Kitchen setting — compact commercial kitchen spaces
• Foodservice category — bakery and hotel kitchens
• Workload qualifier — moderate throughput baking
• Use case — multi-batch baking and roasting tasks

Why Choose Blodgett CTB DBL_208/60/3

Blodgett's CTB DBL_208/60/3 offers a resilient, double-deck convection solution with stainless steel durability and advanced solid state controls, enhancing operational reliability. Its stacked design maximizes kitchen space while providing precise temperature management and uniform baking performance. Built for consistent, high-volume output, this convection oven simplifies maintenance and supports efficient kitchen workflows.

• Compact footprint for efficient kitchen space utilization
• Stainless steel construction ensures long-term durability
• Independent controls for precise temperature and timer settings
• Dual-speed fan promotes uniform heat distribution
• Hinged thermal glass doors streamline inspection and cleaning