Blodgett MARK V-200 BASE_220/60/3 38 Inch Electric Convection Oven Single-deck

The Blodgett MARK V-200 BASE_220/60/3 Convection Oven Electric (base oven only) single-deck model is a professional-grade commercial convection oven designed for high-efficiency baking applications in foodservice environments. This unit features a deep bakery size interior capable of accommodating five 18" x 26" pans per compartment, optimized for medium-volume bakery, deli, or institutional operations. It utilizes artisan touchscreen controls with a built-in meat probe for precise temperature management, complemented by a two-speed fan for adaptable airflow, ensuring even heat distribution. Constructed with stainless steel front, sides, and top for durability and corrosion resistance, this oven operates at 11.0 kW, with efficient energy consumption suitable for modern commercial kitchens. Its porcelain interior finish simplifies cleaning and maintenance, while sealed dual-pane thermal glass doors and ergonomically curved aluminum handles facilitate safe, easy access. The unit’s technical specifications—such as its energy-efficient design, digital controls, and large capacity—make it an integral component for professional baking tasks requiring reliable performance and consistent results.

Top Blodgett MARK V-200 BASE_220/60/3 Features

Designed for bakery operations and commercial kitchens, the Blodgett MARK V-200 BASE_220/60/3 convection oven integrates advanced digital controls and a meat probe for precise temperature regulation. Its five-pan bakery capacity, stainless steel construction, and porcelain interior ensure durability, hygienic cleaning, and consistent baking performance. The two-speed fan enables workflow adaptability, while sealed thermal glass doors and ergonomic handles facilitate maintenance and safety. Suitable for mid-volume foodservice settings, this oven supports efficient batch production and uniform baking results.

• Convection performance: Two-speed fan ensures even heat circulation for uniform baking
• Durability traits: Constructed with stainless steel exterior and porcelain interior
• Ease-of-use: Artisan touchscreen controls with meat probe simplify operation
• Maintenance: Sealed thermal glass doors and corrosion-resistant surfaces ease cleaning
• Workflow fit: Deep bakery size interior accommodates five 18" x 26" pans per compartment

Ideal for institutional bakeries, commercial kitchens, or food production facilities requiring reliable, large-capacity convection baking.

Blodgett MARK V-200 BASE_220/60/3 Technical Specs

This convection oven operates with a voltage of 220V at 60Hz in a three-phase configuration, drawing approximately 11.0 kW for robust performance. Its cooling method is air-cooled, supporting continuous operation under demanding workloads. The unit is self-contained, with a stainless steel exterior finish and a porcelain interior that resists chemical cleaning agents, facilitating sanitation and maintenance. Weighing 545 lbs, it measures 38.25" wide, 36.88" deep, and 30.13" high, fitting standard commercial kitchen layouts. It features digital controls with energy-efficient operation certified by ENERGY STAR®, optimized for moderate throughput environments. The unit’s construction ensures safe operation within an operating temperature range suitable for high-volume baking, with materials selected for food safety and ease of cleaning. Accessories include sealed doors and a durable base, requiring no assembly beyond unit placement.

• Electrical requirements: 220V, 60Hz, three-phase, 11.0 kW power draw
• Cooling method: Air-cooled system for consistent temperature control
• Construction & finish: Stainless steel exterior with porcelain interior finish
• Dimensions & weight: 38.25" W x 36.88" D x 30.13" H, 545 lbs
• Performance features: Digital controls, dual-pane thermal glass doors, ENERGY STAR® certified
• Usability: Easy-to-clean surfaces, sealed compartments for sanitation, ergonomic handles

What is a commercial convection oven?

A commercial convection oven is a high-capacity, professionally designed baking appliance used in foodservice establishments for consistent and efficient cooking. It employs circulating hot air via a fan to ensure uniform heat distribution, making it suitable for baking, roasting, and food finishing tasks. Models like the Blodgett MARK V-200 BASE_220/60/3 are installed in bakery, deli, or institutional kitchens to handle medium workloads, offering features such as digital controls, large capacity interiors, and durable construction. These ovens are ideal for applications requiring reliable, repeatable baking performance for medium-volume production runs.

Top Electric Convection Ovens for Bakery and Foodservice Operations

Efficient and durable, Blodgett's MARK V-200 BASE_220/60/3 is crafted for bakery and commercial kitchens, supporting medium throughput with reliable performance. It is engineered for consistent baking, ideal for foodservice environments requiring high-volume batch processing. Model number Blodgett (Middleby) 1048_MARK V-200 BASE_220/60/3 facilitates precise temperature control and robust construction for professional use.

• Medium-volume bakery and deli kitchens
• Compact footprint suited for busy foodservice spaces
• Designed for reliable, restaurant-ready performance
• Supports moderate throughput with efficient workflow integration
• Suitable for commercial baking and food prep operations

Why Choose Blodgett (Middleby) MARK V-200 BASE_220/60/3

Compared to typical convection ovens, this model offers superior stainless steel durability, advanced digital controls, and a large, bakery-sized interior. Its energy-efficient design and sealed compartments enhance operational efficiency and sanitation. Built for consistent baking results, it supports medium-volume food production with reliable, restaurant-grade performance, optimizing workflow and maintenance in commercial kitchens.

• Superior stainless steel construction improves longevity and hygiene
• Designed for medium workloads with large capacity interior
• Energy-efficient and ENERGY STAR® certified for cost savings
• Digital touchscreen controls with meat probe precision
• Optimized for bakery, deli, and institutional foodservice environments