Blodgett MARK V-200 DBL_220-240/60/3 38 Inch Electric Convection Oven Double-deck

The Blodgett MARK V-200 DBL_220-240/60/3 Convection Oven combines high-capacity commercial baking performance with durable, professional-grade construction. Designed for frequent use in bakeries, restaurants, and foodservice establishments, this electric double-deck convection oven features a bakery depth configuration that accommodates five 18" x 26" pans per compartment. Equipped with artisan touchscreen controls including a meat probe, two-speed fans, and porcelain interior lining, it ensures precise temperature management and even heat distribution. Its stainless steel front, sides, and top provide corrosion resistance and ease of cleaning, while its ENERGY STAR® certification underscores energy-efficient operation. With a height of 64.25 inches, width of 38.25 inches, and depth of 36.88 inches, the unit is engineered for built-in or stand-alone installation in professional kitchens. Each deck consumes 11.0 kW, facilitating rapid heat transfer suited for high-volume baking tasks, with a total weight of 1060 lbs for stable deployment. This convection oven's robust features support consistent product quality and efficient workflow in high-demand foodservice environments.

Top Blodgett (Middleby) MARK V-200 DBL_220-240/60/3 Features

The Blodgett MARK V-200 DBL_220-240/60/3 convection oven offers advanced digital controls, dual-pane thermal glass doors, and a porcelain interior for simplified maintenance. Its double-deck design maximizes capacity and throughput, ideal for bakery and restaurant operations with moderate workloads. Built from stainless steel, it ensures durability and hygiene, while its artisan touchscreen with a meat probe allows precise cooking control. The high-performance two-speed fan guarantees even baking across both decks, optimized for multi-item production. With a capacity of five 18" x 26" pans per compartment, it supports batch baking with efficiency and consistency.

• Capacity: Double-deck design for five pans per compartment
• Material: Stainless steel exterior for durability and corrosion resistance
• Control: Digital artisan touchscreen with meat probe for precise cooking
• Performance: Two-speed fan for uniform heat distribution
• Ease of Maintenance: Porcelain interior with Olephobic lining simplifies cleaning

Ideal for bakery and foodservice operators requiring reliable high-capacity convection baking in moderate-volume settings.

Blodgett (Middleby) MARK V-200 DBL_220-240/60/3 Technical Specs

This model operates on electrical requirements of 220-240 volts, three-phase power, with each deck drawing 11.0 kW, totaling 33 kW. It is an air-cooled unit with a self-contained heating system, contributing to straightforward installation without external venting. The oven's construction features stainless steel front, sides, and top, supporting rigorous kitchen environments. Its porcelain interior finish withstands repeated cleaning, while the interior dimensions of approximately 36.88" D x 38.25" W x 64.25" H accommodate multiple baking pans. The weight of 1060 lbs provides stability on stainless steel legs, and its energy use aligns with ENERGY STAR® standards, optimizing operational costs. The oven includes hinged double-pane thermal glass doors with stainless steel seals, ergonomic aluminum handles, and integrated interior lighting. Its dimensions and robust build make it suitable for installation in bakery and restaurant kitchens, supporting consistent baking performance and easy maintenance.

• Electrical Requirements: 220-240 V, three-phase; 11.0 kW per deck
• Cooling Method: Air-cooled with self-contained system
• Construction: Stainless steel front, sides, top; porcelain interior
• Dimensions: 36.88" D x 38.25" W x 64.25" H
• Weight: 1060 lbs
• Operation Compatibility: Suitable for bakery and commercial kitchen applications

What is a commercial convection oven?

A commercial convection oven is a high-capacity, professional-grade baking appliance designed for frequent use in foodservice operations. Typically installed in bakery, restaurant, or institutional settings, it features multiple decks, precise digital controls, and robust construction for consistent, high-volume baking. The Blodgett MARK V-200 DBL_220-240/60/3 convection oven is positioned for moderate-volume production, offering double-deck capacity with bakery-depth pans. It is ideal for bakeries, cafes, and mid-volume commercial kitchens looking for reliable, efficient baking solutions that ensure uniform heat distribution and easy maintenance, supporting streamlined workflow and product consistency.

Top commercial convection oven for bakery and restaurant use

The Blodgett MARK V-200 DBL_220-240/60/3 delivers professional-grade baking with double-deck capacity, digital controls, and durable stainless steel construction. Designed for bakery and foodservice environments, it ensures even heat and efficient operation in moderate workloads without compromising on reliability or performance.

• Operation in bakery and restaurant kitchens supporting moderate throughput
• Suitable for compact commercial spaces with bakery-depth size
• Perfect for bakery, batch cooking, and high-volume baking needs
• Designed for consistent operation and energy efficiency in foodservice
• Supports high-volume bakery production with dual decks and capacity

Why Choose Blodgett (Middleby) MARK V-200 DBL_220-240/60/3?

The Blodgett MARK V-200 DBL_220-240/60/3 stands out among commercial convection ovens due to its durable stainless steel construction, large capacity with double decks, and integrated touchscreen controls with meat probe. Its efficient two-speed fan ensures even baking, and its bakery depth design maximizes pans per cycle. The unit's energy-efficient design and robust build improve operational workflow and sanitation, making it a reliable choice for professional kitchens seeking consistent baking performance with straightforward maintenance.

• Rigid stainless steel construction for longevity and sanitation
• High-capacity double-deck design optimizes batch productivity
• Advanced digital controls with meat probe for precision cooking
• Energy-efficient operation aligned with ENERGY STAR standards
• Built-in porcelain interior simplifies cleaning and maintenance