Blodgett CTB SGL_208/60/1 30 Inch Electric Convection Oven with Solid State Controls

The Blodgett CTB SGL_208/60/1 Convection Oven is an industrial-grade, electric, single-deck convection oven engineered for commercial foodservice applications. This half-size unit features a porcelain interior finish and a stainless steel exterior, providing durable, easy-to-clean surfaces suitable for high-volume kitchens. Equipped with solid state controls for precise thermostat and timer management, it offers a capacity to hold five 13" x 18" pans, making it ideal for bakeries, pizzerias, and cafeteria-style operations requiring consistent heat distribution and efficient workflow. Its 28.25-inch height, 30.25-inch width, and 25.13-inch depth allow for seamless integration into medium-sized chef stations, optimizing operational space with a focus on hygiene, reliability, and performance.

Top Blodgett CTB SGL_208/60/1 Features

The Blodgett CTB SGL_208/60/1 convection oven is designed for medium-volume commercial kitchens, combining solid state controls with a robust stainless steel build for longevity. Its 2-speed fan ensures even baking and roasting, while the porcelain interior simplifies cleaning routines. Engineered for ease of operation, it supports professional workflows with separate thermostat and timer dials, supporting consistent cooking cycles. The unit’s single hinged door with thermal dual-pane glass enhances insulation and safety, fitting seamlessly into restaurant prep lines or cafeteria lines where reliable cooking and sanitation are critical.

• Capacity: Holds five 13" x 18" pans for versatile meal prep
• Construction Materials: Stainless steel exterior and porcelain interior for durability
• Ease of Maintenance: Hinged door with thermal glass simplifies cleaning
• Enhanced Airflow: 2-speed fan ensures even heat distribution
• Control System: Solid state infinite controls for precise temperature and timer regulation

Designed for professional kitchens requiring consistent baking and roasting capabilities, ideal for medium-volume foodservice settings

Blodgett CTB SGL_208/60/1 Technical Specs

The Blodgett CTB SGL_208/60/1 convection oven operates on a standard electrical setup with a voltage requirement of 208/60/1, consuming approximately 1.0 to 5.99 kW per deck. It features a self-contained, air-cooled design supported by a stainless steel exterior in a sleek finish. Its interior accommodates five 13" x 18" pans, suitable for a variety of baked goods and prepared foods. The unit weighs 295 lbs and measures 30.25 inches wide by 25.13 inches deep and 28.25 inches high, offering a balanced combination of capacity and space efficiency. Constructed with durable stainless steel and porcelain interior, it supports straightforward cleaning and ongoing maintenance. It includes solid state controls, a hinged thermal glass door, and complies with ETL, CE, and NSF standards for safe operation. With a typical shipping time of 1-2 weeks, it provides a reliable, restaurant-ready convection solution for moderate-volume food production.

• Electrical Requirements: 208V, 60Hz, single-phase, approximately 1.0-5.99 kW per deck
• Cooling Method: Air-cooled system for consistent airflow and heat dissipation
• Construction & Finish: Stainless steel exterior with porcelain interior for durability and sanitation
• Dimensions: 30.25" W x 25.13" D x 28.25" H
• Weight: 295 lbs
• Control Features: Solid state infinite thermostat and timer controls
• Capacity: Supports five 13" x 18" pans, suitable for baking, roasting, and food prep
• Temperature Range: Operates efficiently within typical bakery and kitchen temperature protocols
• Standards & Certifications: Meets ETL, CE, and NSF requirements for commercial foodservice equipment

Electrical connection must be compatible with standard 208V outlets.

Proper airflow clearance ensures optimal operation and sanitation.

Requires adequate ventilation space as per installation guidelines.

Cleaning routine involves disassembly of door panels for interior sanitation.

Supports integration into main kitchen circuits; minimal electrical load per use area.

What is a commercial convection oven?

A commercial convection oven is a heavy-duty kitchen appliance designed for high-volume baking, roasting, and food preparation tasks. It features a fan system that circulates hot air for uniform cooking, often with precise digital or analog controls. The Blodgett CTB SGL_208/60/1 is a top-tier model equipped with solid state infinite controls, porcelain interior, and stainless steel exterior, installed in professional kitchens across hospitality or institutional settings. It is primarily used for baking breads, pastries, and roasting meats, suitable for medium-volume production environments that require consistent results and easy sanitation.

Top commercial convection ovens for medium-sized foodservice operations

Built for medium-volume cooking, the Blodgett CTB SGL_208/60/1 boasts a robust stainless steel construction and precise control system, optimized for bakery and cafeteria work in restaurant or institutional kitchens. Its durable design and efficient airflow support reliable operation suited for moderate throughput and consistent quality, making it ideal for professional foodservice environments requiring dependable, restaurant-ready equipment.

• Operation Type — Suitable for medium-volume bakeries and cafeterias
• Kitchen Setting — Designed for compact to mid-sized commercial spaces
• Foodservice Category — Ideal for baking, roasting, and reheating applications
• Workload Qualifier — Supports moderate throughput with reliable heat circulation
• Use Case — Fits well in preparation lines focused on batch cooking and finishing tasks

Why Choose Blodgett CTB SGL_208/60/1?

The Blodgett CTB SGL_208/60/1 stands out among commercial convection ovens with its solid stainless steel build, porcelain interior, and precise solid state controls. Designed for reliable, restaurant-quality results in medium-volume kitchens, it offers ease of cleaning and consistent airflow. Its capacity and durable construction support daily high-demand use, surpassing standard models with enhanced operational efficiency and sanitation features.

• Compact footprint: Fits seamlessly into existing kitchen layouts
• Self-contained system: Easy installation with minimal external components
• Enhanced durability: Stainless steel exterior withstands heavy use
• Consistent results: 2-speed fan ensures uniform baking and roasting
• Reliable operation: Voice in high-demand environments with solid state controls