Blodgett CTBR ADDL_220-240/60/1 30 Inch Electric Convection Oven Stainless Steel with Solid State Controls

The Blodgett CTBR ADDL_220-240/60/1 Convection Oven, Electric is a commercial-grade, single-deck unit designed for precise and efficient food preparation in professional kitchens. Engineered by Blodgett (Middleby), this half-size convection oven features a porcelain interior and stainless steel exterior, delivering consistent heat distribution with a 2-speed fan for optimal airflow. Its solid state controls with separate thermostat and timer dials facilitate accurate operation, making it suitable for mid-volume foodservice environments demanding reliable performance and ease of maintenance. With a capacity to hold five 13" x 18" pans, it supports streamlined workflow in various culinary applications, including baking, roasting, and reheating, with dimensions of 30.25" W x 25.13" D x 25.5" H.

Top Blodgett CTBR ADDL_220-240/60/1 Features

The Blodgett CTBR ADDL_220-240/60/1 convection oven is equipped with 1.0 to 5.99 kW of power per deck, integrating solid state infinite controls for precise temperature regulation and separate timer dials to optimize cooking cycles. Its porcelain interior enhances durability and ease of cleaning, while the stainless steel exterior provides corrosion resistance. Designed for easy serviceability, the unit's vent riser and leg base facilitate optimal airflow and stability. This oven supports standard kitchen workflows and is ideal for moderate throughput in busy commercial kitchens or food preparation facilities.

• Convection fan: 2-speed fan ensures consistent heat circulation
• Construction: Stainless steel front & sides for durability and sanitation
• Controls: Solid state controls for precise temperature and timer settings
• Capacity: Fits five 13" x 18" pans for versatile baking needs
• Design: Porcelain interior for long-lasting resilience and easy cleaning

Ideal for commercial kitchens seeking reliable convection baking with accurate controls and durable construction.

Blodgett CTBR ADDL_220-240/60/1 Technical Specs

The Blodgett CTBR ADDL_220-240/60/1 convection oven operates on a voltage range of 220-240V at 60Hz, with a single-phase connection drawing approximately 1.0 to 5.99 KW per deck. Its air-cooled design maintains consistent internal temperatures without requiring water cooling. The unit weighs 350 lbs and measures 30.25" wide by 25.13" deep and 25.5" high, with a stainless steel exterior and porcelain interior finish that support sanitation and ease of cleaning. The product offers a typical electric energy consumption suitable for sustained use in foodservice settings, equipped with NSF, CE, and ETL certifications for safety and compliance. The robust construction features a leg base for stability and efficient airflow. Installed, it requires proper clearance for venting and maintenance routines, with disassembly using standard tools and included accessories for gasket and seal replacement.

• Electrical requirements: 220-240V, 60Hz, single-phase, 1.0-5.99 KW per deck
• Cooling method: Air-cooled for reliable temperature control and minimal water use
• Construction: Stainless steel exterior with porcelain interior for durability
• Dimensions & weight: 30.25" W x 25.13" D x 25.5" H; 350 lbs
• Capacity & performance: Supports five 13" x 18" pans with consistent heat distribution

What is a commercial convection oven?

A commercial convection oven is a specialized cooking appliance designed for efficient, uniform baking and roasting in professional foodservice environments. It features a fan-assisted heating system that ensures even heat distribution, reducing cooking times and enhancing product consistency. The Blodgett CTBR ADDL_220-240/60/1 model is installed in restaurant kitchens, bakery operations, and catering facilities, supporting mid-volume production with precise temperature control and durable construction suitable for frequent use. This model’s half-size capacity and stainless steel exterior make it ideal for installations where space efficiency and sanitation are critical, allowing chefs to deliver consistent quality across a variety of menu items.

Top commercial convection ovens for mid-volume restaurant service

Built for reliable operation in professional kitchens, the Blodgett CTBR ADDL_220-240/60/1 offers precise temperature control and robust construction, making it suitable for standard foodservice workflows. Ideal for moderate throughput, it supports baking, roasting, and reheating tasks efficiently in restaurant or institutional environments, ensuring uniform results with minimal downtime.

• Operation type — suited for moderate-volume food preparation in busy kitchens
• Kitchen setting — designed for use in standard or compact foodservice spaces
• Foodservice category — optimized for baking, roasting, and reheating applications
• Workload qualifier — supports moderate throughput with consistent performance
• Use case — best for medium-volume culinary operations requiring reliable convection baking

Why Choose Blodgett CTBR ADDL_220-240/60/1?

Blodgett CTBR ADDL_220-240/60/1 units distinguish themselves through robust stainless steel construction, precise solid state controls, and dependable airflow management, ensuring consistent cooking results. Its compact footprint makes it suitable for space-limited kitchens, while the porcelain interior supports sanitation and ease of maintenance. With a focus on operational efficiency and long-term durability, this convection oven enhances workflow and product quality in commercial settings.

• Compact footprint optimized for space-constrained kitchens
• Robust stainless steel exterior offers durability and easy cleaning
• Solid state controls enable precise temperature and timer management
• Porcelain interior ensures longevity and sanitation compliance
• Supports five pans for versatile baking applications