Blodgett MARK V-200 BASE_208/60/3 38 Inch Electric Convection Oven with Touchscreen Controls

The Blodgett MARK V-200 BASE_208/60/3 Convection Oven Electric (base oven only) single-deck is a professional-grade commercial convection oven designed for high-efficiency food preparation in bakeries and foodservice establishments. Featuring a bakery depth interior capable of accommodating five 18" x 26" pans per compartment, it offers precise temperature control through advanced digital controls with a meat probe. The unit is equipped with a two-speed fan for optimized air circulation, an Oleophobic baking compartment liner for easy maintenance, interior lighting for visibility, and dual-pane thermal glass doors with stainless steel frames—contributing to operational durability and sanitation. Constructed with stainless steel on the front, sides, and top, the oven ensures longevity and easy cleaning, while the 11.0kW electric heating elements deliver consistent heat suitable for medium-volume bakery and restaurant applications. Overall, this oven provides reliable performance with a 30.13-inch height, 38.25-inch width, and 36.88-inch depth, weight of 545 lbs, and energy-efficient operation compliant with ENERGY STAR standards.

Top Blodgett MARK V-200 BASE_208/60/3 Features

The Blodgett MARK V-200 BASE_208/60/3 convection oven is engineered for professional bakery and commercial kitchen operations. It integrates a bakery-depth interior capable of holding five 18" x 26" pans per compartment, with digital artisan touchscreen controls incorporating a meat probe for precise baking. The two-speed fan enhances airflow control, while the Oleophobic liner facilitates easy cleaning. Designed for medium workload environments, it fits seamlessly into bakery, restaurant, or institutional kitchens seeking consistent baking results and durable stainless steel construction. It supports efficient workflow and reliable operation over extended periods with minimal maintenance.

• Capacity: Spacious enough for five 18" x 26" pans per compartment for high-volume baking
• Durability: Constructed with stainless steel front, sides, and top for corrosion resistance
• Ease of Maintenance: Oleophobic interior liner simplifies cleaning routines
• Performance: 11.0kW heating power ensures rapid, consistent heat distribution
• Design: Ergonomically curved aluminum door handle with sealed dual-pane thermal glass

Ideal for bakeries, commercial kitchens, or foodservice operations requiring reliable, high-capacity convection baking with precise control

Blodgett MARK V-200 BASE_208/60/3 Technical Specs

The Blodgett MARK V-200 BASE_208/60/3 convection oven operates on 208 volts, with a three-phase, 11.0kW electrical connection ensuring robust heating performance. It is equipped with air-cooling for heat dissipation, standard for commercial bakery equipment. The unit weighs 545 lbs and features a stainless steel exterior finish complemented by porcelain interior panels for longevity and sanitation. Its dimensions—30.13 inches in height, 38.25 inches wide, and 36.88 inches deep—allow for versatile installation in compact bakery or restaurant spaces. The oven's energy-efficient design complies with ENERGY STAR standards, consuming approximately 11.0 kW during operation. It includes fan speeds adjustable for airflow, with digital controls for precise baking, and is built with a food-safe porcelain interior resistant to staining and easy to clean. The unit’s construction ensures safe operation within typical operating temperature ranges of standard commercial baking processes, supporting both high-volume and moderate workloads with ease.

• Electrical Requirements: 208V, three-phase, 11.0kW, 30A amperage connection
• Cooling Method: Air-cooled system for heat management
• Construction & Finish: Stainless steel exterior with porcelain interior
• Dimensions: 30.13" (H) x 38.25" (W) x 36.88" (D)
• Weight: 545 lbs (product weight)
• Temperature Range: Operates safely within standard baking temperature ranges
• Food Safety: Materials compatible with commercial cleaning routines, meets industry safety standards
• Performance Features: Dual-pane thermal glass, digital controls with meat probe, Oleophobic interior liner
• Maintenance: Easy underside disassembly, accessible interior liner

• Electrical Compatibility: Requires 208V, 3-phase power, 11.0kW
• Installation Space: Fits in 30" clearance width with adequate airflow
• Ventilation Needs: Adequate room ventilation for heat dissipation
• Cleaning Routine: Interior liners and sealed glass facilitate cleaning with minimal effort
• Workflow Integration: Sized for medium-volume bakery production

What is a commercial convection oven?

A commercial convection oven is a professional culinary appliance designed for high-volume baking and roasting in foodservice environments. Featuring powerful heating elements and a built-in fan system, this type of oven ensures consistent, even heat distribution for optimal cooking results. The Blodgett MARK V-200 BASE_208/60/3 is an electric, single-deck convection oven equipped with advanced digital controls, a bakery depth interior, and a capacity suitable for large-scale bakery production or restaurant use. Installed in foodservice operations such as bakeries, hotels, or institutional kitchens, it supports precise temperature management and efficient workflows, making it ideal for medium-volume baking needs.

Top commercial convection ovens for bakery production and restaurant kitchens

Built with durable stainless steel construction and advanced digital controls, the Blodgett MARK V-200 BASE_208/60/3 provides reliable medium-volume baking performance. Designed for bakery and foodservice operations, it features bakery depth capacity, precise airflow, and energy-efficient operation, ideal for institutional or restaurant applications requiring consistent results. The model offers a robust, dependable solution for professional baking workflows with a compact footprint and high operational efficiency.

• Operation Type — suited for restaurant and bakery workflows
• Kitchen Type — ideal for compact and medium-sized commercial kitchens
• Foodservice Category — optimized for bakery, cafeteria, and hotel kitchens
• Workload Qualifier — supports moderate throughput baking
• Use Case — ideal for consistent baking in high-volume bakery outlets

Why Choose Blodgett MARK V-200 BASE_208/60/3

Compared to standard convection ovens, the Blodgett MARK V-200 BASE_208/60/3 offers superior build quality with stainless steel construction and advanced digital controls. Its bakery-depth interior and dual-pane thermal glass doors enhance operational durability and sanitation, while the compact form maximizes efficient kitchen space. The unit's precise temperature control, integrated meat probe, and energy-efficient design improve workflow consistency and reduce operational costs over time.

• Self-contained design simplifies installation and maintenance
• Stainless steel exterior ensures longevity and corrosion resistance
• Optimized airflow with a two-speed fan for even baking results
• Designed specifically for medium-volume bakery and foodservice operations