Blodgett MARK V-200 SGL_208/60/1 Electric Convection Oven Bakery Depth 5 Pans

The Blodgett (Middleby) MARK V-200 SGL_208/60/1 Convection Oven Electric Single-deck is a commercial-grade baking appliance designed for medium-volume foodservice environments requiring precise temperature control and high reliability. This convection oven features a single-deck configuration with bakery depth, capable of accommodating five 18" x 26" pans per compartment, ideal for institutional bakeries, restaurant kitchens, and catering operations. Equipped with artisan touchscreen controls and a meat probe, it allows for programmable baking processes, while the 2-speed fan ensures uniform heat distribution. The porcelain interior, stainless steel exterior, and ergonomic aluminum door handle enhance durability, sanitation, and operational ease. With a power consumption of 11.0 kW and robust stainless steel construction, this model offers consistent performance for diverse bakery and cooking applications.

Top Blodgett MARK V-200 SGL_208/60/1 Features

The Blodgett MARK V-200 SGL_208/60/1 convection oven delivers precise temperature and airflow for dependable baking results. Its single-deck bakery depth design maximizes capacity and workflow efficiency, suitable for mid-volume bakeries and kitchens. The artisan touchscreen controls, meat probe, and dual pane thermal glass doors facilitate accurate monitoring and ease of cleaning. Built with stainless steel front, sides, and top, the oven is durable and easy to maintain, with a porcelain interior lining that withstands frequent cleaning. Its 2-speed fan allows staff to optimize airflow for various baked goods, ensuring consistent quality and productivity. Designed for seamless integration into commercial kitchen workflows, it handles multiple pans per compartment efficiently, making it a reliable choice for bakery and food preparation environments.

• Capacity: Supports five 18" x 26" pans per compartment for high-volume baking
• Material: Stainless steel exterior with porcelain interior for durability and sanitation
• Controls: Artisan touchscreen with programmable features and meat probe for precise baking
• Fan: Two-speed fan system for adaptable airflow and uniform heat distribution
• Ease of maintenance: Oleophobic liner and thermal glass doors simplify cleaning routines

Ideal for bakery operations, institutional kitchens, or catering services requiring consistent baking performance and efficient workflow management.

Blodgett MARK V-200 SGL_208/60/1 Technical Specs

The Blodgett MARK V-200 SGL_208/60/1 convection oven operates on a three-phase electrical system with 208V voltage, 60Hz frequency, and a power draw of 11.0 kW, making it suitable for dedicated installation requiring ample electrical capacity. The oven's construction features a stainless steel front, sides, and top, with an interior porcelain finish optimized for cleaning and longevity. Its dimensions include a width of 38.25", depth of 36.88", and height of 53.88", with a shipping weight of approximately 545 lbs. The oven employs a self-contained cooling system with stainless steel legs that provide stability and height for ergonomic operation. Certified with CE, cETL, NSF, and ENERGY STAR®, it meets industry standards for safety, efficiency, and sanitation. The unit is designed with hinged, thermal glass doors that facilitate access and cleaning, with a construction resistance to operating temperatures up to typical baking ranges. It features integrated digital controls for precise temperature management, programmable baking cycles, and a meat probe for versatile cooking. Maintenance entails regular cleaning of the interior liner and exterior surfaces, with disassembly for component inspection as needed. The model's compact footprint and durable build make it suitable for installation in various commercial kitchen settings, supporting high throughput with reliable performance.

• Electrical requirements: 208V, 3-phase, 60Hz, 11.0 kW for robust operation
• Cooling method: Self-contained air-cooled system for efficient heat dissipation
• Construction: Stainless steel exterior and porcelain interior for durability and sanitation
• Dimensions: 38.25" W x 36.88" D x 53.88" H, ideal for built-in or standalone installation
• Operational temperature range: Standard baking temperatures up to typical culinary needs
• Material safety: Food-safe, easy to clean, and corrosion-resistant surfaces

Electrical Compatibility: Requires dedicated electrical connection at 208V three-phase supply

Ventilation: Proper airflow clearance for optimal cooling and performance

Installation Clearance: Allows sufficient space for door operation and maintenance access

Cleaning Routine: Disassembly of liners and glass doors recommended for periodic sanitation

Workflow Optimization: Supports multiple pans with uniform baking for high-efficiency bakery production

What is a commercial convection oven?

A commercial convection oven is a high-capacity cooking appliance used in professional foodservice operations to ensure even heat distribution and precise temperature control. The Blodgett MARK V-200 SGL_208/60/1 convection oven features a single-deck design with bakery depth, capable of accommodating five 18" x 26" pans and equipped with artisan touchscreen controls and a meat probe, suitable for bakery, catering, and restaurant environments. Its sturdy stainless steel construction, porcelain interior, and advanced fan system deliver consistent baking performance. Installed in commercial kitchens, it is ideal for mid-volume bakery production, offering reliable output for a range of baked goods and prepared foods.

Top Commercial Convection Ovens for Bakery and Foodservice Efficiency

Designed for medium-volume bakery and foodservice settings, the Blodgett MARK V-200 SGL_208/60/1 offers durable construction, precise digital controls, and versatile performance for efficient operation. Blodgett (Middleby) model supports consistent baking processes with a robust stainless steel build, making it suitable for bakery and restaurant kitchens focused on high-quality output and workflow optimization.

• Operation Type — Suitable for institutional bakeries and catering kitchens
• Kitchen Setting — Fits in compact commercial spaces with built-in capacity
• Foodservice Category — Ideal for bakery, pastry, and prepared food outlets
• Workload Qualification — Handles medium throughput with reliable consistency
• Use Case — Supports high-volume baking and cooking with programmable controls

Why Choose Blodgett (Middleby) MARK V-200 SGL_208/60/1

The Blodgett (Middleby) MARK V-200 SGL_208/60/1 convection oven distinguishes itself with a durable stainless steel exterior, advanced artisan touchscreen controls, and a bakery depth that maximizes capacity. Its robust construction and efficient heating system improve operational productivity and sanitation in high-demand kitchen environments. Compared to smaller or less feature-rich models, it provides superior airflow management, consistent baking performance, and simplified maintenance, making it a dependable choice for professional bakeries and foodservice establishments seeking reliable oven performance without compromise.

• Built with commercial-grade stainless steel for longevity and sanitation
• Features programmable touchscreen controls for precise baking management
• Supports multiple pans maximized by bakery depth capacity
• Energy-efficient with ENERGY STAR® certification for operational savings
• Designed with durable hinges and thermal glass for easy access and cleaning