Blodgett MARK V-100 BASE_208/60/1 38 Inch Electric Convection Oven with Touchscreen Controls

The Blodgett MARK V-100 BASE_208/60/1 Convection Oven Electric is a commercial-grade, single-deck convection oven designed for precise heat circulation and high-volume throughput. Built by Blodgett (Middleby), this unit features a full-size, standard depth design with a capacity to hold five 18" x 26" pans per compartment, making it suitable for bustling foodservice environments such as restaurants, bakeries, and institutional kitchens. Equipped with Artisan touchscreen controls including a meat probe, and a 2-speed fan, it offers advanced operation and consistent baking performance. The porcelain interior, stainless steel exterior, and energy-efficient design enhance durability, sanitation, and operational efficiency, optimizing workflow for medium-volume culinary applications. The model operates on 208V, 60Hz, single-phase, with a total power draw of 11.0 kW, suitable for commercial kitchen power setups. Its robust construction and technical features promote reliable operation and easy maintenance in professional settings.

Top Blodgett MARK V-100 BASE_208/60/1 Features

The Convection Oven by Blodgett offers precise temperature control via digital interfaces and a meat probe for accurate cooking. Its porcelain interior withstands frequent cleaning, while stainless steel front and sides provide corrosion resistance. Suitable for medium workloads, the unit's design ensures consistent heat distribution and straightforward maintenance, ideal for busy kitchens needing reliable convection baking. The 5-pan capacity and standard depth allow seamless integration into existing workflow and rack setups.

• Capacity: Holds five 18" x 26" pans per compartment for high-volume batch baking
• Durability: Features stainless steel exterior and porcelain interior resist corrosion and wear
• Ease of maintenance: Removable interior liner simplifies cleaning routines
• Use case fit: Perfect for medium-demand commercial kitchens, bakeries, and cafeterias
• Operational integration: Digital controls and meat probe enhance baking precision and workflow efficiency

Ideal for medium-volume baking operations requiring consistent results and easy upkeep

Blodgett MARK V-100 BASE_208/60/1 Technical Specs

The Blodgett MARK V-100 BASE_208/60/1 convection oven operates on 208V, 60Hz, single-phase power with a maximum wattage of 11.0 kW, supporting reliable electrical compatibility for standard commercial kitchen setups. Its air-cooled design ensures sufficient ventilation without requiring additional water lines, while the stainless steel exterior and porcelain interior provide durability and ease of cleaning. Weighing 490 lbs, this unit is built for heavy use, with a height of 32", width of 38.25", and depth of 36.88". The control system features digital controls with touchscreen interface and a meat probe, fostering precise cooking cycles and easy operation. The machine meets CE, cETLus, and ENERGY STAR® standards, while its construction and finish support sanitary cleaning and long-term reliability. Accessories include a removable porcelain lining for efficient cleaning, and the unit ships without legs for flexible installation—ideal for fixed placement in medium-volume kitchens. Maintaining optimal airflow and clearance is essential for consistent performance and cooling.

• Electrical Requirements: 208V, 60Hz, single-phase, 11.0 kW
• Cooling Method: Air-cooled
• Construction & Finish: Stainless steel exterior, porcelain interior
• Dimensions: 38.25" W x 36.88" D x 32" H, 490 lbs
• Food Safety & Maintenance: Material-safe for frequent cleaning, with removable interior liner
• Control Type: Digital touchscreen with meat probe for accuracy
• Usage Compatibility: Suitable for high-precision baking and roasting in commercial kitchens

What is a commercial convection oven

A commercial convection oven is a professional-grade appliance providing uniform heat circulation for efficient baking, roasting, and cooking in foodservice establishments. The Blodgett MARK V-100 BASE_208/60/1 features digital controls, a porcelain interior, and stainless steel construction, designed for high-volume baking in restaurants, bakeries, and cafeterias. Its reliability and capacity to hold multiple pans make it suitable for medium-demand applications, supporting consistent quality and operational speed in busy commercial kitchens.

Top convection ovens for foodservice operations

Designed for medium-demand commercial kitchens, the Blodgett MARK V-100 BASE_208/60/1 convection oven offers durable stainless steel construction, precise digital controls, and a 5-pan capacity, supporting efficient baking workflows in restaurant or bakery settings. Its robust features make it ideal for reliable, consistent performance during high-volume food preparation.

• Operation Type — suited for busy restaurant kitchens with medium throughput
• Kitchen Type — ideal for commercial spaces with standard size units
• Foodservice Category — optimal for baking, roasting, and simultaneous cooking
• Workload Qualifier — designed for moderate throughput culinary operations
• Use Case — supports high-volume batch baking and food prep tasks

Why Choose Blodgett MARK V-100 BASE_208/60/1

Compared to similar convection ovens, the Blodgett MARK V-100 BASE_208/60/1 features a robust stainless steel build, advanced digital controls with meat probe, and a porcelain interior that withstands frequent cleaning. Its compact yet spacious design improves workflow efficiency, while its energy star-certified operation reduces utility costs, making it a reliable and cost-effective choice for medium-volume foodservice establishments.

• Build quality: Heavy-duty stainless steel exterior conducive to sanitation
• Performance: Precise digital controls support consistent cooking results
• Design traits: Full-size capacity within a standard footprint
• Efficiency benefits: ENERGY STAR® certified for lower operational costs
• Operational features: Removable porcelain interior simplifies cleaning routines