Blodgett MARK V-100 DBL_220/60/1 38 Inch Electric Convection Oven Double-deck

The Blodgett MARK V-100 DBL_220/60/1 Convection Oven is a commercial-grade electric double-deck baking appliance designed for high-efficiency foodservice operations. It features two fully insulated decks with porcelain interiors that withstand frequent cleaning and heavy use. Each deck accommodates five 18" x 26" pans, supporting consistent heat distribution for bakery, restaurant, and institutional kitchen applications. This model employs artisan touchscreen controls with meat probe integration, digital temperature regulation, and a two-speed fan system, ensuring precise cooking parameters. The unit’s stainless steel exterior and interior enhance durability and sanitation, while its 70.63" height, 38.25" width, and 36.88" depth optimize space utilization in medium-volume settings. That makes the Blodgett MARK V-100 DBL_220/60/1 highly suitable for professional kitchens requiring reliable, multi-layer convection baking with energy-efficient operation at 11.0 kW per deck.

Top Blodgett MARK V-100 DBL_220/60/1 Features

The convection oven’s double-deck configuration enables simultaneous baking, maximizing throughput in medium-volume foodservice environments. Equipped with artisan touchscreen controls and meat probe functionality, it provides precise temperature and humidity management. Its porcelain-lined interior simplifies cleaning and reduces maintenance, while stainless steel construction ensures long-term durability. The unit’s two-speed fans optimize airflow, promoting uniform browning and cooking consistency. Designed for installation in commercial kitchens, it integrates seamlessly into standard workspaces, supporting efficient workflow with its ergonomic door handles and thermal glass viewing windows.

• Capacity: Five 18" x 26" pans per compartment supports large batch production
• Material: Stainless steel exterior and porcelain interior withstand heavy use and cleaning
• Controls: Artisan touchscreen with meat probe for precise cooking adjustments
• Performance: Two-speed fan system ensures even heat circulation across decks
• Design: Standard depth, full-size configuration for versatile installation and workflow integration

Ideal for mid-volume bakery, restaurant, or institutional baking needs requiring reliable double-deck performance.

Blodgett MARK V-100 DBL_220/60/1 Technical Specs

The Blodgett MARK V-100 DBL_220/60/1 features a 220-volt electrical input operating at 11.0 kW per deck, with a three-phase power supply suited for commercial kitchen infrastructure. Its air-cooled design enhances heat dissipation, maintaining consistent internal temperatures ideal for baking environments. The unit weighs 1020 lbs, with a robust stainless steel front, sides, and top for corrosion resistance. The porcelain interior surface provides longevity and ease of cleaning, while the fully insulated decks operate within a temperature range suitable for baked goods, with safety features complying with CE and cETLus standards. Dimensions measure 38.25" wide, 36.88" deep, and 70.63" in height, fitting seamlessly into standard kitchen layouts. The oven’s energy consumption aligns with ENERGY STAR standards, promoting efficient operation in busy foodservice facilities.

• Electrical Requirements: 220 V, 3-phase, 11.0 kW per deck
• Cooling Method: Air-cooled for stable internal temperatures
• Construction: Stainless steel exterior with porcelain interior surface
• Size & Weight: 38.25" W x 36.88" D x 70.63" H, weighs 1020 lbs
• Temperature Range: Suitable for baking applications, operating safely within specified temperature limits
• Standards: Complies with CE and cETLus safety standards, ENERGY STAR certified
• Capacity: Supports five 18" x 26" pans per deck for high-volume baking

• Electrical Compatibility: Requires 220V three-phase power supply with adequate circuiting
• Clearance: Sufficient airflow clearance around ventilation areas for optimal performance
• Installation: Set on 6" stainless steel legs for stability and leveling
• Cleaning & Maintenance: Porcelain interior and stainless steel exterior facilitate routine cleaning
• Workflow Integration: Designed for standard kitchen layouts, supporting multi-deck baking operations
• Safety & Ergonomics: Dual pane thermal glass viewing windows and curved aluminum door handle for ease of use

What is a commercial convection oven?

A commercial convection oven is a high-capacity kitchen appliance designed for professional foodservice environments, equipped with sealed fans and advanced controls. The Blodgett MARK V-100 DBL_220/60/1 is a full-size, double-deck convection oven tailored for bakery, restaurant, and institutional use, offering precise temperature control, uniform heat distribution, and the ability to bake large quantities simultaneously. Its durable stainless steel construction, porcelain interior, and digital controls make it suitable for high-volume baking tasks, installed in kitchens needing consistent, efficient cooking at scale, particularly in medium-volume operations requiring reliable performance and quick turnaround.

Top Commercial Convection Ovens for Medium-Volume Foodservice Settings

The Blodgett MARK V-100 DBL_220/60/1 offers robust construction and precise digital controls, ideal for modestly scaled bakery and restaurant production. Manufactured by Blodgett, it supports medium throughput operations in professional kitchens, ensuring consistent baking quality. Its double-deck design optimizes space and productivity, making it a suitable choice for mid-sized foodservice facilities.

• Operation Type — Ideal for bakery and restaurant production environments
• Kitchen Setting — Suitable for medium-volume commercial kitchens
• Foodservice Category — Supporting bakery, institutional, and restaurant baking
• Workload Qualifier — Designed for moderate throughput and batch baking
• Use Case — Efficiently supports multi-layer baking and simultaneous cooking

Why Choose Blodgett MARK V-100 DBL_220/60/1?

The Blodgett MARK V-100 DBL_220/60/1 stands out with its durable stainless steel build, energy-efficient design, and advanced artisan touchscreen controls. Its dual-deck configuration maximizes baking capacity while maintaining uniform heat distribution, enhancing operational efficiency in busy commercial kitchens. These features improve workflow, simplify maintenance, and support consistent baking results, making it a superior choice against other convection ovens in its class.

• Built for consistent performance in high-demand bakery and commercial kitchens
• Double-deck design maximizes capacity without increasing footprint
• Stainless steel construction enhances durability and sanitation standards
• Artisan touchscreen controls with meat probe enable precise adjustments
• Energy-efficient operation reduces operational costs in medium-volume settings