Blodgett MARK V-200 DBL_208/60/3 38 Inch Electric Convection Oven Double-deck

The Blodgett MARK V-200 DBL_208/60/3 Convection Oven is a commercial-grade, electric double-deck convection oven designed for high-performance baking and roasting applications in professional foodservice environments. Built with durable stainless steel front and sides, this bakery-sized convection oven features two stacked decks, each capable of holding five 18" x 26" pans, making it ideal for medium-volume operation. Equipped with artisan touchscreen controls and a meat probe, it offers precise temperature management and streamlined workflows. Each deck consumes 11.0 kW of power, supporting efficient, consistent baking with porcelain interior finish, and its ENERGY STAR® certification emphasizes energy efficiency for busy commercial kitchens.

Top Blodgett MARK V-200 DBL_208/60/3 Features

This convection oven from Blodgett combines robust construction with advanced digital controls, offering reliable performance for bakery, restaurant, and institutional foodservice operations. Its double-deck design maximizes capacity in a compact footprint, while the artisan touchscreen interface simplifies operation and monitoring. The stainless steel exterior and interior lining facilitate easy cleaning, ensuring sanitation during high-use periods. With a 5-pan capacity per deck and porcelain interior finish, the product supports high-volume baking tasks with consistent heat distribution and user-friendly maintenance.

• Capacity: Holds five 18" x 26" pans per compartment, increasing throughput
• Material: Stainless steel front, sides, and top for durability and sanitation
• Control: Digital touchscreen controls with meat probe for precise temperature management
• Ease of Maintenance: Oleophobic baking compartment liner simplifies cleanup
• Workflow Efficiency: Stacked, bakery-depth design optimizes kitchen space utilization

Suitable for bakery production, batch roasting, and high-volume baking in commercial kitchens

Blodgett MARK V-200 DBL_208/60/3 Technical Specs

This convection oven features a stainless steel exterior finish and porcelain interior for strengthened durability and ease of cleaning. Each of its two decks consumes between 11.0 and 15.99 kW, with a total energy input supporting consistent baking performance. The unit operates at 208/60/3 volts, with three-phase power, and a maximum weight of 1060 lbs, including the stacked configuration. It includes digital controls with artisan touchscreen interface, a meat probe, and interior lighting for visibility. Certified for safety and efficiency, it supports operation within an appropriate temperature range to maintain food safety standards. The oven measures 38.25" wide, 36.88" deep, and stands 64.25" high, supported by sturdy 6" stainless steel legs, making it suitable for installation in professional commercial kitchens requiring high-volume baking capacity.

• Electrical Requirements: 208/60/3 V, three-phase, 11.0-15.99 kW per deck
• Cooling Method: Air-cooled
• Construction & Finish: Stainless steel front, sides, and top with porcelain interior
• Capacity: Two decks, each with five 18" x 26" pan capacity
• Dimensions & Weight: 38.25" W x 36.88" D x 64.25" H, 1060 lbs
• Temperature Range: Designed for safe, consistent operation within industrial standards
• Certifications: CE, cETL, ENERGY STAR®
• Cleaning & Maintenance: Disassemblable interior liner, straightforward access for cleaning

What is a commercial convection oven

A commercial convection oven is a high-capacity, industrial-grade cooking appliance used primarily in professional kitchens for even, efficient baking and roasting processes. It employs fans and specialized interior liners to circulate hot air uniformly, reducing cooking times and ensuring consistent results. The Blodgett MARK V-200 DBL_208/60/3 convection oven, with its double-deck configuration and advanced control interface, offers precise temperature regulation and capacity suited for bakery, restaurant, and institutional foodservice settings. Its deep bakery size makes it ideal for high-volume baking, roasting, and batch preparation in facilities where productivity and quality are paramount.

Top commercial convection ovens for bakery and high-volume foodservice

Built for professional bakery and restaurant use, the Blodgett MARK V-200 DBL_208/60/3 offers superior build quality, consistent performance, and suitable for medium workload environments. Designed for operation in busy commercial kitchens, it provides dependable double-deck baking capacity with advanced digital controls from Blodgett, a leading manufacturer of commercial kitchen equipment.

• Operation Type — ideal for bakery and high-volume roasting
• Kitchen Setting — suitable for medium-traffic commercial foodservice spaces
• Foodservice Category — optimized for bakery, catering, and institutional use
• Workload Qualification — supports moderate throughput with reliable output
• Use Case — streamlining batch baking and roasting operations efficiently

Why Choose Blodgett MARK V-200 DBL_208/60/3

Designed for demanding commercial kitchens, this model stands out with its superior stainless steel construction, dual decks for maximum capacity, and digital artisan controls that enhance operational accuracy. Its energy-efficient features and thoughtful design improve workflow efficiency, sanitation, and product presentation, making it a reliable choice for professional foodservice establishments seeking durable, restaurant-ready convection oven equipment.

• Compact footprint compared to larger industrial ovens
• Stacked design optimizes space in busy kitchens
• High-power decks for consistent, even baking results
• Stainless steel exterior enhances durability and sanitation
• Easy-to-use touchscreen interface simplifies operation and monitoring