Blodgett MARK V-200 DBL_240/60/1 38 Inch Electric Convection Oven Double-deck

The Blodgett MARK V-200 DBL_240/60/1 Convection Oven Electric Double-deck is a commercial-grade baking appliance engineered for high-efficiency operations in professional kitchens. Featuring a dual-deck configuration, it provides bakery depth with capacity for five 18" x 26" pans per compartment, optimizing throughput in bakeries, pastry shops, and large-scale catering facilities. Equipped with artisan touchscreen controls including a meat probe, two-speed fan, and porcelain interior lining, this unit offers precise temperature management, consistent baking results, and simplified operation through advanced digital interfaces. Its stainless steel exterior and interior enhance durability and ease of cleaning, while its energy-efficient design, complying with ENERGY STAR® standards, reduces operational costs. The model’s 11.0 kW power per deck supports robust performance, making this convection oven a reliable addition to high-volume foodservice environments requiring resilient and high-capacity baking solutions.

Top Blodgett MARK V-200 DBL_240/60/1 Features

The Blodgett MARK V-200 DBL_240/60/1 convection oven offers precise control and high capacity for commercial baking. Its double-deck design accommodates multiple pans simultaneously, suitable for bakery operations and large foodservice establishments. Features include artisan touchscreen controls with meat probe, durable porcelain interior, and stainless steel exterior, ensuring reliability and easy maintenance in busy kitchens.

• Dual-deck configuration: Supports 5 pans per compartment for high-volume baking
• Stainless steel construction: Ensures durability and simplifies cleaning
• Artisan touchscreen controls: Facilitate precise temperature and process adjustments
• Porcelain interior lining: Offers resistance to food spills and easy sanitation
• Two-speed fan system: Enhances airflow, baking uniformity and efficiency

Ideal for bakeries, catering kitchens, and pastry production requiring reliable, high-capacity convection baking

Blodgett MARK V-200 DBL_240/60/1 Technical Specs

The Blodgett MARK V-200 DBL_240/60/1 convection oven operates on a three-phase electrical supply with a voltage of 240V, frequency of 60Hz, and a total wattage of approximately 22 kW, with 11.0 kW per deck. It is equipped with an air-cooled design for efficient heat dissipation, bolstering performance in working environments without dedicated ventilation systems. The self-contained unit features a stainless steel exterior and interior, with an overall height of 64.25 inches, width of 38.25 inches, and depth of 36.88 inches, weighing 1060 lbs. The porcelain interior finish supports sanitation and longevity. Energy-efficient and compliant with ENERGY STAR® standards, it includes digital controls and a meat probe for precise baking, while its deep/bakery size design optimizes workflow in professional baking operations. The unit is NSF, CE, and cETL certified, ensuring food safety, compliance, and safety standards fulfillment.

• Electrical Requirements: 240V, 3-phase, 11.0 kW per deck, 60Hz
• Cooling Method: Air-cooled ventilation
• Capacity: Supports five 18" x 26" pans per compartment
• Construction & Finish: Stainless steel front, sides, and top
• Interior Finish: Porcelain lining for sanitation and wear resistance
• Dimensions: 64.25" H x 38.25" W x 36.88" D
• Weight: 1060 lbs (unit weight)
• Control Type: Digital controls with meat probe
• Energy Use: 22 kW total, complies with ENERGY STAR®
• Certification: NSF, CE, cETL listed

Installation considerations include adequate clearance for airflow and access for cleaning and maintenance. The unit supports high-performance baking, suitable for integrated food production workflows in bakeries and commercial kitchens requiring dependable, large-capacity convection baking.

What is a commercial convection oven

A commercial convection oven is a high-capacity bakery or foodservice appliance designed for consistent, fast baking in professional kitchens. It features fans for uniform heat distribution, digital controls like meat probes for precise cookery, and durable stainless steel construction. The Blodgett MARK V-200 DBL_240/60/1 convection oven is installed in bakery or catering environments, supporting multiple pans simultaneously for efficient throughput, making it ideal for bakery operations and large-scale food production facilities.

Top Commercial Ovens for Bakery and Large-Scale Foodservice

Built with professional-grade stainless steel and advanced digital controls, the Blodgett MARK V-200 DBL_240/60/1 delivers reliable, high-capacity convection baking suited for bakery and institutional kitchens. Its robust construction and energy efficiency make it ideal for medium-volume commercial operations requiring precise, consistent results in professional foodservice environments.

• Operation Type — suited for bakery, catering kitchens
• Kitchen Type — ideal for large or high-volume commercial kitchens
• Foodservice Category — perfect for bakery and pastry production
• Workload Qualifier — supports moderate throughput of baked goods
• Use Case — large-scale baking with simultaneous multi-pan capacity

Why Choose Blodgett MARK V-200 DBL_240/60/1

The Blodgett MARK V-200 DBL_240/60/1 stands out with its durable stainless steel build, dual-deck configuration for high capacity, and advanced artisan touchscreen controls. Its efficient energy use, porcelain interior, and compliance with industry standards enhance operational performance, sanitation, and ease of maintenance, providing a reliable solution for busy professional baking environments.

• Self-contained design with integrated dual decks
• Built with commercial-grade stainless steel for durability
• Equipped with digital touchscreen controls for precision
• Energy-efficient operation supported by ENERGY STAR® standards
• High capacity supports bakery or large foodservice workflows