Blodgett MARK V-200 DBL_220/60/1 38 Inch Electric Convection Oven Double-deck

The Blodgett MARK V-200 DBL_220/60/1 Convection Oven is a commercial-grade, double-deck electric convection oven designed for high-efficiency baking applications in professional foodservice environments. Engineered by Blodgett (Middleby), this bakery-sized convection oven features two stacked cooking chambers, each capable of accommodating five 18" x 26" pans, optimizing throughput for bakery, pizzeria, and institutional operations. Its advanced Artisan touchscreen controls, integrated with a meat probe, enable precise temperature management and operational flexibility. With porcelain interior lining, stainless steel construction, and a stainless steel exterior, it offers durability, ease of maintenance, and sanitation compliance. Each deck operates at 11.0 kW, providing consistent heat distribution and rapid recovery times, making it ideal for medium-volume commercial kitchens requiring reliable, high-capacity baking solutions.

Top Blodgett MARK V-200 DBL_220/60/1 Features

The Blodgett MARK V-200 DBL_220/60/1 convection oven delivers expert-level baking with dual decks, rapid heat recovery, and artisan touchscreen controls. Its stainless steel exterior and porcelain interior ensure durability and easy cleaning for medium-volume bakery and institutional kitchens. Designed for seamless workflow, it supports efficient baking with high-capacity pans, while integrated meat probes and dual-pane thermal glass enhance control and sanitation.

• Dual-deck design: Supports simultaneous baking of 10 pans for increased throughput
• Stainless steel construction: Ensures long-term durability and corrosion resistance
• Porcelain interior lining: Facilitates easy cleaning and sanitation maintenance
• Artisan touchscreen controls with meat probe: Provides precise temperature and moisture control
• 11.0 kW power per deck: Guarantees consistent heat distribution and quick recovery

Ideal for bakery production, institutional baking, or multi-product commercial kitchens requiring reliable, high-capacity convection baking.

Blodgett MARK V-200 DBL_220/60/1 Technical Specs

This model features a total of 2 decks, each consuming approximately 11.0 kW, wired at 220/60/1 with appropriate electrical infrastructure to support high power demand. Its exterior is constructed from stainless steel front and sides, with interior porcelain lining for minimal cleaning effort. It measures 38.25" wide, 36.88" deep, and 64.25" high, weighing approximately 1060 lbs for sturdy installation. The oven includes NSF, CE, and cETL certifications, and benefits from ENERGY STAR® efficiency standards. Equipped with digital controls, it offers precise temperature regulation, and its steam-resistant interior design maintains consistent baking environments. The oven’s structure supports easy disassembly for routine maintenance and sanitation, with sturdy 6" stainless steel legs ensuring stability during operation. Shipping typically occurs within 1-2 weeks, with freight class 92.5.

• Electrical requirements: 220V, 60Hz, single phase, approx. 22.0 kW total
• Construction & finish: Stainless steel front and sides, porcelain interior
• Size and weight: 38.25" W x 36.88" D x 64.25" H, 1060 lbs
• Cooling method: Air-cooled for temperature stability
• Food safety & cleaning: Sanitary porcelain interior and stainless exterior facilitate routine cleaning
• Control features: Digital artisan touchscreen with meat probe for precise bake cycles
• Operational standards: cETL, CE, NSF approved for commercial use
• Usage compatibility: Supports bakery and convection cooking applications

What is a commercial convection oven

A commercial convection oven is a high-capacity heating appliance designed for professional foodservice operations, supporting even heat circulation for consistent baking and roasting. The Blodgett MARK V-200 DBL_220/60/1 model is a dual-deck electric convection oven with bakery depth, built for medium-volume baking environments such as large-scale bakeries, restaurants, and institutional kitchens. Its robust stainless steel construction, porcelain interior, and digital artisan controls make it suitable for continuous daily use while delivering precise temperature management and sanitation. Best suited for baking, roasting, and cooking multiple batches simultaneously, it meets high standards for performance, reliability, and efficiency in busy commercial settings. With a capacity for up to ten full-size pans, it optimizes workflow and ensures operational productivity.

Top commercial convection ovens for bakery and institutional use

Reliable commercial convection ovens like the Blodgett MARK V-200 DBL_220/60/1 provide high-capacity baking for bakery, restaurant, and institutional facilities. Engineered for medium workloads, they support efficient, consistent cooking processes with durable stainless steel construction and advanced digital controls, making them suitable for busy foodservice operations requiring dependable equipment.

• Operation type — suitable for bakery production and large-scale baking tasks
• Kitchen setting — ideal for commercial bakery, café, or institutional kitchens
• Foodservice category — supports baking, roasting, and multi-product processing
• Workload qualifier — designed for medium-volume throughput
• Use case — supports continuous baking and high-capacity cooking workflows

Why Choose Blodgett 07ecabea-1432-4068-8586-23fe6616fe84

Blodgett’s convection ovens distinguish themselves through durable stainless steel build, precise digital controls, and high power capacity, supporting reliable, efficient baking in demanding commercial kitchens. The MARK V-200 DBL_220/60/1 model provides dual decks for increased capacity, ensuring consistency and ease of maintenance, ideal for medium-volume foodservice operations seeking restaurant-ready, dependable convection cooking solutions.

• Built with stainless steel for long-term durability and sanitation
• Dual-deck configuration enhances baking capacity for high throughput
• Energy-efficient with ENERGY STAR® certification reduces operational costs
• Artisan touchscreen controls facilitate precise bake cycle management
• Supports large-batch baking with bakery depth design