Blodgett MARK V-100 BASE_240/60/3 Electric Convection Oven 38 Inch with 5 Pans

The Blodgett MARK V-100 BASE_240/60/3 convection oven is a commercial-grade electric single-deck appliance designed for efficient bakery, pizzeria, and foodservice operations. Crafted with stainless steel front, sides, and top, it features a porcelain interior finish for durability and easy cleaning. Equipped with artisan touchscreen controls including a meat probe, this convection oven maximizes workflow precision and consistency. With a capacity to accommodate five 18" x 26" pans per compartment, it supports high-volume baking and roasting tasks in demanding environments. At a power rating of 11.0 kW and a three-phase connection, it ensures robust performance for continuous operation in professional kitchens.

Top Blodgett MARK V-100 BASE_240/60/3 Features

The Blodgett MARK V-100 BASE_240/60/3 convection oven offers precise control with digital artisan touchscreen controls and a meat probe for accurate cooking. Its 2-speed fan enhances airflow for uniform baking, while its porcelain interior and Oleophobic liner simplify cleaning and maintenance. Designed for large kitchens, it efficiently supports high-volume baking workflows in bakeries and restaurant kitchens. The unit’s standard depth accommodates multiple pan sizes, optimizing space and productivity in commercial foodservice settings.

• Capacity: Supports (5) 18" x 26" pans per compartment for high throughput
• Construction: Heavy-duty stainless steel exterior for durability and sanitation
• Control System: Artisan touchscreen controls with meat probe for precise cooking
• Fan Performance: Dual-speed fan ensures even heat distribution and consistent baking
• Ease of Maintenance: Porcelain interior with Oleophobic liner simplifies cleaning and upkeep

Ideal for high-volume bakery, pizzeria, and commercial kitchen applications requiring reliable, precise convection baking.

Blodgett MARK V-100 BASE_240/60/3 Technical Specs

The Blodgett MARK V-100 BASE_240/60/3 convection oven operates on a three-phase electrical supply at 240V, with a power consumption of 11.0 kW, supporting continuous, high-intensity baking operations. It is equipped with an air-cooled system designed for efficient heat dissipation, and features a self-contained design suitable for installation in commercial kitchens. The interior’s porcelain finish promotes longevity and ease of cleaning, while the stainless steel exterior offers corrosion resistance. The unit measures 38.25" wide, 36.88" deep, and 32" high, with a total weight of approximately 490 lbs. The convection oven includes digital controls, a meat probe, and complies with safety standards like cETLus, CE, and ENERGY STAR®. Built for continuous use, it provides consistent output to support bakery and restaurant throughput. Designed with professional chefs and equipment managers in mind, it seamlessly integrates into high-volume baking workflows.

• Electrical Requirements: 240V, three-phase, 11.0 kW power connection
• Cooling Method: Air-cooled for efficient heat dissipation
• Production Capacity: Supports multiple pans for large-scale baking needs
• Construction & Finish: Stainless steel exterior, porcelain interior finish
• Dimensions & Weight: 38.25" W x 36.88" D x 32" H; approximately 490 lbs weight
• Temperature Range: Capable of operating within typical baking temperature ranges, safe max temperature exceeded
• Food Safety & Maintenance: Durable materials with easy cleanability and corrosion resistance
• Operation & Installation: Standard depth for seamless integration into commercial kitchen layouts

What is a commercial convection oven

A commercial convection oven is a high-capacity baking appliance designed for continuous operation in professional foodservice environments. It features powerful fans to ensure even heat distribution, supporting consistent baking, roasting, and reheating processes. The Blodgett MARK V-100 BASE_240/60/3 is installed in bakeries, pizzerias, and large-scale kitchens, where reliability and uniform results are critical for high-volume production. Its single-deck design with digital controls and a porcelain interior makes it suitable for demanding culinary applications requiring precise temperature management and easy maintenance, making it ideal for mid-volume bakery and restaurant service.

Top commercial convection ovens for high-volume bakery and restaurant kitchens

Built for durability, high performance, and continuous use, the Blodgett MARK V-100 BASE_240/60/3 convection oven ensures efficient workflow in bakery and foodservice operations. Designed for medium workloads, it supports large baking tasks in commercial kitchens with precision heating and robust construction. Suitable for bakery, pizzeria, and restaurant environments, it delivers reliable, restaurant-ready results with a compact footprint and advanced control features.

• Medium-workload operation — ideal for bakery and restaurant services
• Compact footprint — optimized for limited kitchen space
• Durable stainless steel design — withstands demanding commercial use
• High-capacity pans — supports efficient high-volume baking
• Precise digital controls — ensures consistent cooking results

Why Choose Blodgett MARK V-100 BASE_240/60/3

Designed for operational efficiency and consistent output, the Blodgett MARK V-100 BASE_240/60/3 stands out with its durable stainless steel construction, advanced touchscreen controls, and large capacity. Its precise airflow and porcelain interior provide uniform baking results while minimizing cleaning time. Strategic integration into professional kitchens enhances workflow and product consistency, making it a preferred choice in high-demand foodservice environments.

• Built with heavy-duty stainless steel for longevity
• Features digital artisan touchscreen controls
• Supports high-volume baking with large capacity
• Energy-efficient design supports energy savings
• Optimized for seamless integration into commercial kitchen layouts