Blodgett MARK V-200 BASE_240/60/1 38 Inch Electric Convection Oven with 5 Pan Capacity

The Blodgett MARK V-200 BASE_240/60/1 Convection Oven Electric (base oven only) Single-deck is a commercial-grade baking appliance designed for high-efficiency foodservice operations. Engineered by Blodgett (Middleby), this convection oven features a single-deck configuration with bakery depth, optimized for continuous baking processes in mid-volume kitchens. Equipped with artisan touchscreen controls and a meat probe, it offers precise temperature management and programmable settings for consistent results. The unit is powered by an 11.0 kW electric system, suited for professional bakery and restaurant environments, and provides a capacity of five 18" x 26" pans per compartment, making it ideal for batch baking, roasting, and product finishing. Its stainless steel exterior and porcelain interior enhance durability and facilitate ease of cleaning, while the 2-speed fan ensures optimal airflow during operation. The included interior light and thermal dual-pane glass windows in the sealed stainless steel doors support operational visibility and sanitation in commercial culinary workflows.

Top Blodgett MARK V-200 BASE_240/60/1 Features

This convection oven is designed for commercial bakery, café, and restaurant kitchens requiring reliable, high-capacity baking performance. Its 1-deck bakery depth allows efficient use of space, with a capacity to hold multiple pans simultaneously. The digital controls with a meat probe facilitate precise temperature regulation and monitoring, while the 2-speed fan enhances heat circulation for consistent baking results. Built with durable stainless steel front, sides, and top, plus a porcelain interior, it ensures longevity and ease of maintenance in busy commercial settings. Ideal for mid-volume baking workflows, it supports large batch operations with reliable operation and straightforward cleaning.

• Capacity: Holds five 18" x 26" pans per compartment for high-volume baking
• Durable Construction: Stainless steel exterior and porcelain interior resist corrosion and facilitate cleaning
• Performance Control: Digital artisan touchscreen controls with meat probe for precise cooking
• Workflow Integration: 2-speed fan optimizes airflow for consistent heat distribution
• Ease of Maintenance: Olephobic baking compartment liner simplifies cleaning

Mid-volume bakery or restaurant baking requiring dependable, efficient convection oven with high capacity

Blodgett MARK V-200 BASE_240/60/1 Technical Specs

The Blodgett MARK V-200 BASE_240/60/1 convection oven operates on a single-phase 240V electrical system with a total wattage of approximately 11.0 kW and an amperage that supports its commercial functionality. The unit features an air-cooled design with a self-contained refrigeration system, ensuring consistent temperature regulation in high-traffic kitchen environments. Its dimensions are 38.25" in width, 36.88" in depth, and 30.13" in height, with a weight of 545 lbs, making it suitable for installation on dedicated bakery counters or integrated kitchens. The exterior is finished in stainless steel, matching durable construction standards with polished, food-safe materials. Its porcelain interior finish enhances sanitation and ease of cleaning. Operating within a temperature range optimized for baking and roasting, this convection oven supports energy efficiency with ENERGY STAR® certification. Maintenance routines involve straightforward cleaning of liners and access to replaceable gaskets or door seals, ensuring consistent performance over time.

• Electrical Requirements: 240V, single-phase, 11.0 kW, suitable for standard commercial outlets
• Cooling Method: Air-cooled, self-contained system for stable internal temperature
• Construction & Finish: Stainless steel exterior with porcelain interior for durability and sanitation
• Dimensions & Weight: 38.25" W x 36.88" D x 30.13" H; 545 lbs total weight
• Temperature Range: Operates within standard baking temperatures for consistent results
• Food Safety & Maintenance: Food-grade materials with cleaning-friendly interior surfaces and replaceable seals

• Power Connection: Requires standard 240V electrical connection with dedicated amperage
• Installation Space: Clearances of at least 2 inches around the unit for ventilation and maintenance
• Workflow Compatibility: Suitable for bakery or high-capacity commercial kitchens with heavy baking workload
• Cleaning Needs: Interior liners and external surfaces designed for straightforward sanitation
• Operational Use: Supports continuous baking cycles, roasting, and product finishing in mid-volume environments

What is a commercial convection oven

A commercial convection oven is a high-capacity baking appliance designed for professional foodservice environments, utilizing forced air circulation to provide even and consistent baking temperatures. The Blodgett MARK V-200 BASE_240/60/1 convection oven is a robust, single-deck model equipped with digital touchscreen controls, large baking capacity, and durable stainless steel construction. Typically housed in bakery, café, or restaurant kitchens, this type of oven supports batch cooking for bread, pastries, and roasted items, with a focus on reliability and ease of maintenance. It is ideal for mid-volume operations seeking precise control, efficient workflow, and high-quality baked products.

Top commercial convection ovens for bakery and restaurant kitchens

Reliable, spacious, and built for precise baking, the Blodgett MARK V-200 BASE_240/60/1 supports steady operation in bakery, café, and restaurant foodservice setups requiring high-capacity batch baking. The unit’s durable construction and advanced digital controls suit moderate throughput environments, making it suitable for commercial kitchens focused on consistent results and operational efficiency.

• Operation Type — ideal for bakery, café, and restaurant baking
• Kitchen Type — suited for compact commercial spaces with medium throughput
• Foodservice Category — designed for bakery, roasting, and product finishing
• Workload Qualifier — supports moderate baking throughput and batch operations
• Use Case — perfect for mid-size kitchen installations requiring reliable, high-volume baking

Why Choose Blodgett

Why Choose Blodgett MARK V-200 BASE_240/60/1 Convection Oven for commercial kitchen baking? Its solid stainless steel construction, advanced digital controls, and large-capacity design set it apart from standard models. Enhanced airflow management and reliable energy efficiency improve operational productivity and product consistency, making it a superior choice for high-volume baking environments requiring durability and performance.

• Self-contained, energy-efficient design with ENERGY STAR® certification
• Stainless steel exterior for durability and sanitation in busy kitchens
• Large capacity supports multiple pans for high-volume baking
• Digital controls and meat probe for precise temperature management
• Stable airflow with 2-speed fan optimizes baking results and workflow