Blodgett MARK V-100 DBL_220/60/3 38 Inch Electric Convection Oven Dual Deck with Touchscreen Controls

The Blodgett MARK V-100 DBL_220/60/3 Convection Oven is a professional-grade, electric double-deck convection oven designed for high-efficiency commercial kitchen operations. Engineered by Blodgett (Middleby), this full-size unit features a dual-deck configuration with each deck capable of accommodating five 18" x 26" sheet pans, optimizing throughput in bakeries, hotels, and restaurant environments. Equipped with artisan touchscreen controls with meat probe integration, 2-speed airflow, and a porcelain interior liner, it ensures precise temperature regulation and consistent baking results in demanding foodservice settings. The stainless steel exterior and interior finish facilitate sanitation and durability, while the 11.0 kW per deck power rating delivers robust performance for medium-volume culinary workflows.

Top Blodgett 1048_MARK V-100 DBL_220/60/3 Features

The Blodgett MARK V-100 DBL_220/60/3 convection oven offers advanced digital controls with meat probe capability, enabling precise temperature and humidity management for baked goods and roasts. Its double-deck design provides high-capacity cooking with easy access via simultaneous operated doors with thermal glass windows. Constructed from stainless steel, it ensures longevity and effortless cleaning, while the porcelain interior minimizes baking residue. Ideal for mid-volume catering, bakery, and food production operations, this energy-efficient unit maximizes workflow efficiency and product consistency within a standard-depth footprint.

• High-capacity baking chambers: accommodates 5 pans per deck for increased throughput
• Stainless steel construction: superior durability and sanitation reliability
• Artisan touchscreen controls: precise temperature, time, and meat probe integration
• Dual-pane thermal glass doors: enhance visibility while minimizing heat loss
• Two-speed fan system: for optimal airflow control and even baking

Designed for commercial kitchens seeking reliable, high-volume baking of multiple items simultaneously.

Blodgett MARK V-100 DBL_220/60/3 Technical Specs

The Blodgett MARK V-100 DBL_220/60/3 features a robust electrical setup requiring 220/60/3V, with each deck drawing 11.0 kW and a combined total of approximately 22 kW. Its air-cooled design ensures efficient heat dissipation, supporting its high-performance operation in busy kitchen environments. The unit's self-contained construction includes stainless steel front, sides, and top, with a porcelain interior that withstands thermal and chemical cleaning. Weighing 1020 lbs, the oven measures 38.25" wide, 36.88" deep, and 70.63" in height, fitting within a standard-sized footprint for streamlined installation. It operates within a temperature range suitable for baking, roasting, and holding, with a focus on food safety and sanitation. The unit complies with multiple standards including CE and cETLus, and benefits from ENERGY STAR® energy efficiency certification. The double-deck design provides a 6" stainless steel legs height, supporting ergonomic and safe operation. Accessories such as a meat probe and digital controls come standard, simplifying daily maintenance and calibration. The unit's specifications support demanding foodservice workflows, providing consistent results in mid-volume bakery and catering environments.

• Electrical requirements: 220/60/3V, 22 kW total power draw
• Cooling method: Air-cooled for effective heat management
• Construction finish: Stainless steel exterior with porcelain interior
• Dimensions: 38.25" W x 36.88" D x 70.63" H
• Weight: 1020 lbs for the entire unit
• Food capacity: 10 pans total (5 per deck) for high-volume baking
• Control features: Digital controls with artisan touchscreen and meat probe
• Performance features: 2-speed fan system with thermal double-pane glass doors

What is a commercial convection oven

A commercial convection oven is a high-capacity kitchen appliance designed for rapid and uniform baking, roasting, and holding in foodservice operations. The Blodgett MARK V-100 DBL_220/60/3 is an electric double-deck convection oven providing consistent airflow and temperature precision with digital controls and a porcelain interior. Installed in bakery, restaurant, or catering facilities, it supports medium-volume production while offering efficient workflow and sanitation reliability. This model excels in environments requiring multiple simultaneous baking steps, making it ideal for culinary operations with high throughput demands.

Top commercial convection ovens for medium-volume foodservice settings

Built for durable performance in versatile professional kitchens, the Blodgett MARK V-100 DBL_220/60/3 convection oven provides reliable baking capacity and advanced controls, suitable for traditional bakeries, hotel banquets, and catering services. With its robust construction, proven efficiency, and precise airflow management, it’s optimized for medium throughput operations.

• Operation type — designed for medium-volume bakery and catering kitchens
• Kitchen environment — suited for commercial bakery, hotel, and restaurant prep areas
• Foodservice category — ideal for high-capacity baking, roasting, and holding
• Workload qualifier — handles moderate throughput with consistent results
• Primary use case — supports multiple batch baking and rotisserie-style roasting

Why Choose Blodgett 1048_MARK V-100 DBL_220/60/3

The Blodgett (Middleby) MARK V-100 DBL_220/60/3 stands out among commercial convection ovens with its dual-deck configuration, high power output, and touchscreen precision controls. Its stainless steel build and porcelain interior ensure longevity and ease of cleaning, while the ENERGY STAR® certification emphasizes efficiency. The unit’s design and features offer improved operational efficiency, sanitation, and product consistency, making it a reliable choice for demanding culinary environments.

• Dual-deck capacity: high-volume baking within a compact footprint
• Self-contained, stainless steel construction: superior durability and sanitation
• Advanced digital controls: precise baking temperature and meat probe features
• Energy-efficient design: ENERGY STAR® certification reduces operational costs
• Versatile installation: standard size with easy integration into existing kitchen layouts