The Blodgett DFG-200-ES ADDL_NAT Convection Oven is a professional-grade, gas-powered commercial cooking appliance designed for bakery and foodservice operations requiring precise heat distribution and reliable performance. This single-deck, bakery-depth convection oven features a porcelain interior finish, accommodating five 18" x 26" pans per compartment for high-volume baking. Equipped with digital controls and an integrated meat probe, it enables accurate temperature management, while artisan touchscreen interfaces facilitate ease of operation. With a robust stainless steel front and sides, it offers durability and straightforward maintenance, making it an ideal solution for mid-volume commercial kitchens demanding consistent and efficient baking technology. The oven’s 50,000 BTU output ensures powerful, uniform heat with energy efficiency recognized by ENERGY STAR® standards.
Top Blodgett DFG-200-ES ADDL_NAT Features
This commercial convection oven provides precise digital controls, two-speed fans for uniform heat circulation, and a meat probe for targeted cooking. Its durable stainless steel exterior, porcelain interior, and Olephobic liner enhance longevity and ease of cleaning. Designed for bakery applications, it supports seamless workflow integration with conveyor or stackable setups, ideal for high-volume baking environments.
- Powerful 50,000 BTU gas output for consistent, even cooking and baking
- Stainless steel construction offers excellent durability and corrosion resistance
- Bakery depth interior accommodates five 18" x 26" pans simultaneously
- Artisan touchscreen controls with meat probe simplify precise temperature and internal probe management
- Two-speed fans with heat circulation for even baking performance across workloads
Designed for commercial kitchen operators requiring dependable baking capacity and efficiency
Blodgett DFG-200-ES ADDL_NAT Technical Specs
This convection oven features a stainless steel exterior finish, with dimensions of 38.25" width, 36.88" depth, and 32" height, weighing approximately 604 lbs. It operates on a gas supply with a voltage requirement aligned with typical commercial kitchen standards, powered by 50,000 BTU of heat output and energy efficiency validated by ENERGY STAR® certification. The porcelain interior finish enhances sanitation and cleaning routines, compatible with standard commercial oven maintenance practices. With a self-contained design, it is equipped with an air-cooled system and comes with six-inch stainless steel legs and a stacking kit for flexible installation. The oven’s temperature range and operating parameters support bakery and high-volume cooking applications, while its dual-pane thermal glass doors provide safe, easy access during operation. Included accessories such as a flue connector simplify setup, making this unit a versatile addition to professional kitchens.
- Electrical requirements: Not applicable (gas-powered with standard connection)
- Cooling method: Air-cooled
- Production capacity: Supports 5 pans per compartment, total of 25 pans
- Construction finish: Stainless steel front, sides, and top
- Dimensions: 38.25" W x 36.88" D x 32" H
- Weight: 604 lbs
- Operating temperature range: Typical baking temps for professional use
- Food safety features: Porcelain interior, sealing thermal glass doors
- Cleaning & maintenance: Interior liner removable and easy to clean, no special disassembly required
- Usage preparedness: Compatible with standard gas hookups, requires appropriate clearance and ventilation
What is a commercial convection oven?
A commercial convection oven is a specialized baking appliance used in professional foodservice settings for high-volume food production. Powered by gas or electric, it employs fans to circulate hot air evenly around food items, ensuring uniform cooking and baking results. The Blodgett DFG-200-ES ADDL_NAT, as a gas-fired convection oven with bakery depth, features a single baking deck, digital controls, and a porcelain-lined interior, making it suitable for bakery, restaurant, or institutional kitchens requiring reliable thermal performance and ease of maintenance. Its design allows efficient workflow integration, supporting large batch outputs and consistent quality needed in busy foodservice operations.
Top Commercial Gas Convection Ovens for Bakery and Foodservice Operations
Efficient, durable, and precise, the Blodgett DFG-200-ES ADDL_NAT offers reliable baking for medium-volume kitchens, ideal for bakery environments and restaurant operations requiring stackable, bakery-deep convection ovens. Blodgett (Middleby) models are recognized for build quality and performance in commercial kitchen equipment.
- Operation type — suited for bakery and mid-volume commercial kitchens
- Kitchen setting — ideal for bakery, restaurant, and institutional use
- Foodservice category — designed for baking, roasting, and high-volume production
- Workload qualifier — moderate throughput with consistent results
- Primary use case — supports high-capacity baking and user-friendly operation
Why Choose Blodgett DFG-200-ES ADDL_NAT?
Compared to similar commercial oven models, this Blodgett convection oven features a robust all-stainless steel exterior, bakery-depth interior, and precise digital controls with a meat probe, enhancing operational reliability and baking consistency. Its energy-efficient design and high BTU output make it highly suitable for demanding foodservice workflows, offering long-term durability and ease of maintenance in busy kitchen environments.
- Enhanced durability with stainless steel construction
- Energy-efficient operation validated by ENERGY STAR®
- Bakery depth for large batch baking
- Self-contained, easy-to-clean porcelain interior
- Integrated meat probe for precise internal temperature control
