Blodgett MARK V-200 ADDL_220/60/3 38 Inch Convection Oven Electric with Artisan Controls

The Blodgett MARK V-200 ADDL_220/60/3 Convection Oven is a commercial-grade electric single-deck convection oven designed specifically for bakery and foodservice applications requiring high efficiency and reliable baking performance. Engineered by Blodgett (Middleby), this oven features a bakery depth interior capable of accommodating five 18" x 26" pans per compartment, optimized for mid-volume baking operations. Its advanced artisan touchscreen controls with integrated meat probe facilitate precise temperature management and automation, making it suitable for professional kitchens, bakeries, and restaurant kitchens. The unit's porcelain interior lining ensures durability and ease of cleaning, while the stainless steel exterior provides a hygienic and corrosion-resistant surface. With an energy-efficient design rated ENERGY STAR®, this convection oven delivers consistent baking results at a maximum wattage of 15.0 kW per deck and operates on a 220V three-phase electrical supply. It measures 38.25 inches wide by 36.88 inches deep and stands at 30.13 inches in height, weighing approximately 545 pounds, making it suitable for installation within fully equipped commercial kitchens aiming for high productivity and reliability.

Top Blodgett MARK V-200 ADDL_220/60/3 Features

The Blodgett MARK V-200 ADDL_220/60/3 convection oven offers precise bakery-depth capacity with five full-size pan placements, digital artisan controls with meat probe, and a durable porcelain interior for consistent baking. Its stainless steel exterior ensures hygiene and longevity, ideal for medium-volume bakeries and foodservice outlets. The 2-speed fan enhances airflow and heat circulation, optimizing baking uniformity for versatile cuisine production.

• Capacity: Fits five 18" x 26" pans per compartment for efficient batch baking
• Durability: Constructed with stainless steel exterior and porcelain interior lining
• Ease-of-use: Features intuitive artisan touchscreen controls with meat probe integration
• Use case fit: Suitable for bakery, pastry, and foodservice production environments
• Workflow benefit: Facilitates batch processing with precise temperature and fan control

Ideal for medium-volume foodservice operations seeking dependable bakery equipment

Blodgett MARK V-200 ADDL_220/60/3 Technical Specs

The Blodgett MARK V-200 ADDL_220/60/3 convection oven operates at a voltage of 220V with a three-phase power supply, drawing approximately 15.0 kW of power across its single deck. It employs an air-cooled cooling system for effective heat dissipation and features a self-contained refrigeration system suitable for consistent baking conditions. With a production capacity of five 18" x 26" pans per compartment, it is designed for medium-duty workloads in bakery operations, providing uniform heat distribution through a 2-speed fan system and a porcelain interior finish that simplifies cleaning and maintenance. The exterior is constructed from stainless steel, finished in stainless steel front and sides, with dimensions of 38.25 inches width, 36.88 inches depth, and 30.13 inches height, with a total weight of 545 lbs. This model operates within a temperature range suitable for professional baking needs, with temperature safety limits specified for reliable operation. It includes digital controls, an interior light, dual-pane thermal glass windows, and ergonomic aluminum door handles, all tailored for operator safety and convenience. The unit complies with CE, cETL, and NSF standards.

• Electrical Requirements: 220V, 3-phase, 15.0 kW total
• Cooling Method: Air-cooled system for heat management
• Construction & Finish: Stainless steel exterior, porcelain interior lining
• Dimensions: 38.25" W x 36.88" D x 30.13" H; 545 lbs
• Temperature Range: Suitable for professional baking environments, with safe operating limits
• Usage Compatibility: Designed for bakery, pastry, and commercial foodservice production
• Features: Digital controls, meat probe, interior lighting, dual-pane thermal glass
• Cleaning & Maintenance: Porcelain interior facilitates cleaning; stainless steel exterior withstands regular sanitation
• Installation & Usage: Requires adequate electrical hookup, airflow clearance, and space for safe operation

What is a commercial convection oven?

A commercial convection oven is a heavy-duty cooking appliance designed for high-volume baking and roasting tasks within foodservice operations. Equipped with powerful fans and uniform heat distribution systems, these ovens facilitate faster cooking times and consistent results. The Blodgett MARK V-200 ADDL_220/60/3 features a bakery-optimized interior, advanced digital controls with meat probe, and durable stainless steel construction, ideal for bakery, pastry shops, and restaurants with moderate production throughput. It is typically installed in commercial kitchens for continuous use, offering precise temperature management and reliable performance for large batch baking needs.

Top Commercial Convection Ovens for Bakery and Foodservice Operations

These commercial convection ovens, including model Blodgett MARK V-200 ADDL_220/60/3 from Blodgett (Middleby), provide robust build quality, efficient baking capabilities, and tailored features for bakery and restaurant setups. Designed for moderate workloads, these units support batch processing, ensuring consistent product quality in bakery, pastry, and foodservice environments, all supported by essential operation features and professional-grade construction.

• Medium-duty operation suited for bakery production and café kitchens
• Compact footprint ideal for limited kitchen space
• Designed for bakery depth capacity and bakery-friendly workflows
• Constructed with stainless steel for hygiene and longevity
• Features digital controls and meat probe integration for precision baking

Why Choose Blodgett MARK V-200 ADDL_220/60/3?

Compared to similar commercial convection ovens, the Blodgett MARK V-200 ADDL_220/60/3 offers superior durability with stainless steel exterior, integrated artisan touchscreen controls, and a porcelain interior designed for long-term sanitation. Its bakery depth capacity and dual-pane thermal glass doors enhance workflow and safety, while optimized energy efficiency reduces operational costs, making it a versatile and dependable choice for professional kitchens seeking high-quality, restaurant-ready bakery equipment.

• Compact footprint with bakery depth interior for space-efficient baking
• Heavy-duty stainless steel construction ensures durability
• Advanced digital touchscreens facilitate precise control and monitoring
• Energy-efficient design supports lower operating costs
• Features dual-pane thermal glass for operator safety and visibility