Blodgett MARK V-200 ADDL_220/60/1 38 Inch Bakery Depth Electric Convection Oven with Touchscreen Controls

The Blodgett (Middleby) MARK V-200 ADDL_220/60/1 Convection Oven is a commercial-grade electric single-deck convection oven designed for bakery and foodservice operations. Featuring a bakery depth with a capacity to hold five 18" x 26" pans per compartment, this oven delivers precise temperature control and uniform heating. It includes artisan touchscreen controls with a built-in meat probe, a 2-speed fan for airflow adjustments, and a porcelain interior finish for easy cleaning. Constructed with a stainless steel front, sides, and top, along with 6-inch stainless steel legs, it offers durability and sanitation suited for high-volume kitchens. With a power draw of 11.0 kW and a compact footprint, the model optimizes workflow efficiency in bakery, culinary, and institutional settings, providing consistent baking results with advanced control features.

Top Blodgett MARK V-200 ADDL_220/60/1 Features

Designed for commercial bakery and foodservice environments, this convection oven’s advanced digital controls enable precise temperature and humidity management. The oven’s bakery depth capacity allows seamless integration into multi-pan workflows, while its all-stainless construction ensures longevity and ease of sanitation. Its porcelain interior and dual-pane thermal glass doors facilitate easy maintenance, making it suitable for high-duty use in demanding environments.

• Capacity: Supports five 18" x 26" pans per compartment for high-volume baking
• Durability traits: Made with stainless steel for corrosion resistance and longevity
• Ease-of-use: Artisan touchscreen controls streamline operation with meat probe integration
• Workflow integration: Bakery depth design fits multiple pans, ideal for industrial kitchens
• Maintenance: Porcelain interior with sealed dual-pane thermal glass for straightforward cleaning

Suitable for mid-volume bakery production or large-scale foodservice outlets requiring consistent results and easy operation.

Blodgett MARK V-200 ADDL_220/60/1 Technical Specs

This convection oven operates on a three-phase electrical system with a voltage of 220/60/1, consuming approximately 11.0 kW and requiring a dedicated circuit to support its high-performance heating and fan system. Its air-cooled design ensures effective heat dissipation, while the porcelain interior is compatible with standard cleaning agents for routine maintenance. The unit’s exterior is finished with stainless steel on all sides, providing a professional appearance suited for prominent placement in commercial kitchens. With dimensions of 38.25 inches in width, 36.88 inches in depth, and 30.13 inches in height, it weighs approximately 545 lbs—optimized for durability and stability. Its construction adheres to food safety standards, featuring corrosion-resistant, easy-to-clean materials, and the unit is supplied with flexible legs for customizable installation. The integrated control system comprises digital controls for precise bake cycles, and the interior includes an energy-efficient porcelain finish. The oven’s compact footprint allows efficient use of space in bakery or culinary operations, while its robust build guarantees long-term service, supporting high-frequency use in demanding foodservice environments.

• Electrical requirements: 220V, single-phase, 11.0 kW, dedicated circuit
• Cooling method: Air-cooled system for heat management
• Construction & finish: Stainless steel exterior with porcelain interior
• Dimensions & weight: 38.25" W x 36.88" D x 30.13" H; 545 lbs
• Operation features: Digital controls with meat probe for precise baking
• Use case scenarios: Installed in bakery and commercial kitchens for multi-pan baking

What is a commercial convection oven

A commercial convection oven is a heavy-duty kitchen appliance designed for high-volume baking, roasting, and food preparation in professional foodservice settings. This equipment utilizes afan system to circulate hot air evenly around the cavity, ensuring consistent cooking results. The Blodgett (Middleby) MARK V-200 ADDL_220/60/1 model, configured with bakery depth and supporting multiple pans, is ideal for bakeries, large restaurants, and institutional kitchens. It’s installed in environments where precise temperature control, durability, and high throughput are essential for efficient operation and product quality in bakery, culinary, or institutional applications.

Top Commercial Convection Ovens for Bakery and Foodservice Operations

Built for moderate throughput in bakery or institutional kitchens, the Blodgett (Middleby) MARK V-200 ADDL_220/60/1 convection oven offers precise digital controls, durable stainless-steel construction, and bakery depth capacity for efficient multi-pan operation. Its reliable performance makes it ideal for professional bakery settings and foodservice environments requiring consistent baking results.

• Operation for bakery or food production
• Designed for commercial kitchen environments with heavy daily use
• Supports bakery depth multi-pan capacity for efficient workflows
• Suitable for moderate workload applications with high durability
• Ideal for structured baking processes in bakery, culinary, or institutional settings

Why Choose Blodgett (Middleby) MARK V-200 ADDL_220/60/1

This model offers a robust stainless steel exterior combined with advanced digital controls and a porcelain interior for lasting durability and easy maintenance. Its bakery depth design maximizes pan capacity, supporting high-volume baking without sacrificing uniformity. The energy-efficient operation and versatile features directly enhance operational efficiency and product consistency in busy commercial kitchens, setting it apart from standard convection ovens.

• Self-contained design with integrated controls for streamlined operation
• Stainless steel construction ensures long-term durability and sanitation
• Bakery depth supports multiple pans for high-capacity baking
• Energy-efficient with ENERGY STAR® certification reduces operating costs
• Precise digital controls with meat probe for consistent results