Blodgett CTBR BASE_220-240/60/1 Half Size Electric Convection Oven with Solid State Controls

The Blodgett CTBR BASE_220-240/60/1 Convection Oven is a professional-grade, electric single-deck kitchen appliance designed for commercial foodservice environments requiring reliable convection baking. This half-size convection oven features a durable stainless steel exterior with a porcelain interior lining, providing excellent thermal stability and easy cleaning. Its 1.0 - 5.99 kW power range and solid state infinite controls for thermostat and timer enable precise temperature management, making it suitable for mid-volume bakery, restaurant, or cafeteria operations. The unit’s capacity accommodates five 13" x 18" pans, optimized for consistent heat circulation and uniform cooking, critical for time-sensitive food production. With a compact footprint, this model supports efficient workflow integration in busy commercial kitchens focused on high-quality baking performance.

Top Blodgett CTBR BASE_220-240/60/1 Features

The Blodgett CTBR BASE_220-240/60/1 convection oven provides precise temperature control via solid state controls, robust stainless steel construction for durability, and a porcelain interior surface for easy cleaning. Its 2-speed fan ensures uniform airflow, enhancing heat distribution for consistent baking. Designed for moderate workloads, it integrates seamlessly into restaurant kitchens, bakeries, and institutional foodservice facilities needing reliable performance and efficient operation.

• Capacity: Supports five 13" x 18" sheet pans for versatile baking
• Material durability: Stainless steel exterior with porcelain interior for longevity
• Ease of maintenance: Featuring removable panels and straightforward cleaning routine
• Workflow efficiency: 2-speed fan optimizes air circulation, reducing bake times
• Control interface: Solid state controls with separate thermostat and timer dials for precise adjustments

Ideal for medium-volume baking and convection cooking in professional kitchen settings.

Blodgett CTBR BASE_220-240/60/1 Technical Specs

The Blodgett CTBR BASE_220-240/60/1 convection oven operates on a voltage of 220-240V at a frequency of 60Hz with a single-phase connection. Its power consumption ranges from 1.0 to 5.99 kW, supporting a stable energy profile for commercial use. The oven measures 30.25" in width, 25.13" in depth, and stands 25.5" high, with a weight of approximately 280 lbs, ensuring a sturdy, commercial-grade build. The stainless steel exterior finish complements professional kitchens, providing a durable, corrosion-resistant surface. The porcelain interior withstands high temperatures and frequent cleaning. This model is certified by both ETL and CE standards, with NSF approval facilitating compliance in foodservice environments. The unit's operating temperature ranges from room temperature up to safe culinary limits, offering precise control for baking, roasting, or holding applications. When installed with proper airflow clearance and drainage, the convection oven ensures optimal performance and sanitation.

• Electrical requirements: 220-240V, 60Hz, single-phase, 1.0-5.99 kW power draw
• Construction & finish: Stainless steel exterior with porcelain interior for durability and cleanability
• Dimensions & weight: 30.25" W x 25.13" D x 25.5" H, approximately 280 lbs
• Control features: Solid state thermostat and timer with separate analog dials
• Certifications: ETL, CE, NSF approval for safety and sanitation compliance

What is a commercial convection oven?

A commercial convection oven is a professional kitchen appliance designed for even heat distribution through a fan-assisted system, suitable for baking, roasting, and culinary preparations in foodservice operations. The Blodgett CTBR BASE_220-240/60/1 convection oven features a half-size interior with porcelain lining, stainless steel exterior, and variable speed fan for consistent results. Installed in restaurant kitchens or bakeries, it is ideal for moderate throughput environments requiring precise temperature control and efficient workflow, supporting multiple pans simultaneously while maintaining uniform baking conditions.

Top Convection Oven for Medium-Volume Foodservice Settings

Designed for precise and reliable convection baking, the Blodgett CTBR BASE_220-240/60/1 supports moderate workloads in professional kitchens, ensuring uniform results with a robust stainless steel build and advanced controls. Suitable for institutional, restaurant, and bakery environments, it features a compact footprint and high-performance features for efficient food production.

• Operation for medium-sized commercial kitchens with consistent performance
• Compact footprint ideal for space-conscious settings
• Supports selective baking applications in foodservice operations
• Designed for moderate throughput with durable materials
• Optimized for bakery production and convection cooking needs

Why Choose Blodgett CTBR BASE_220-240/60/1

Compared to other convection ovens, the Blodgett CTBR BASE_220-240/60/1 offers a combination of robust stainless steel construction, precise solid state control, and a porcelain interior lining, optimizing both durability and performance. Its efficient 2-speed fan ensures uniform heat circulation, reducing bake times and improving product consistency. The unit’s design emphasizes ease of maintenance and reliable operation in high-demand foodservice environments, making it a standout choice for commercial kitchens seeking dependable, restaurant-ready baking equipment.

• Self-contained design reduces installation complexity and enhances sanitation
• Heavy-duty stainless steel exterior resists corrosion and simplifies cleaning
• Adjustable solid state controls provide precise temperature management
• Compact half-size capacity maximizes kitchen space utilization
• Enhanced airflow with 2-speed fan ensures even baking and roasting