The Blodgett MARK V-200 SGL_220-240/60/1 Convection Oven is a commercial-grade electric single-deck bakery oven designed specifically for high-efficiency food production environments. Engineered with a bakery depth design, it accommodates five 18" x 26" pans per compartment, optimizing throughput for mid-volume bakery, café, and restaurant applications. Equipped with artisan touchscreen controls featuring a meat probe, dual-pane thermal glass sealed within stainless steel doors, and a 2-speed fan, this convection oven ensures precise temperature regulation, uniform baking, and streamlined workflow. Its porcelain interior finish facilitates easy cleaning, while stainless steel exterior panels provide durability and sanitation compliance. The 11.0 kW power rating and 545 lbs weight denote robust construction suitable for continuous operation in demanding commercial kitchens.
Top Blodgett MARK V-200 SGL_220-240/60/1 Features
The Blodgett MARK V-200 SGL_220-240/60/1 convection oven offers precise digital controls with artisan touchscreen functionality and meat probe integration, enabling detailed temperature and cooking process management. Its durable stainless steel housing, porcelain interior, and oilphobic liner promote longevity and ease of maintenance, ideal for commercial pastry, bakery, and café operation. The 2-speed fan enhances airflow distribution for even baking, supporting consistent product quality. Its bakery depth design maximizes capacity while fitting into standard kitchen layouts. The unit’s 11 kW power supply ensures reliable performance for continuous baking cycles, suited for medium-volume foodservice operations.
- Capacity: Holds five 18" x 26" pans per compartment for high-volume bakery processing
- Durability: Constructed with stainless steel exterior and porcelain interior surface
- Ease of Maintenance: Oilphobic compartment liner simplifies cleaning routine
- Workflow Integration: Digital controls and meat probe enable precise, automated baking cycles
- Design Compatibility: Bakery depth size allows seamless incorporation into standard kitchen layouts
Ideal for bakery production, café baking stations, and restaurant kitchens requiring consistent results and robust performance.
Blodgett MARK V-200 SGL_220-240/60/1 Technical Specs
The Blodgett MARK V-200 SGL_220-240/60/1 convection oven operates on a three-phase electrical supply of 220-240V at 60Hz, with an amperage draw between 11.0 and 15.99 kW, providing a total power consumption of approximately 11.0 kW. Its air-cooled design ensures thermal regulation and minimizes heat dissipation in enclosed kitchen environments. The unit’s self-contained construction features stainless steel front, sides, and top panels, offering excellent durability and ease of cleaning. The interior porcelain finish enhances sanitation and longevity, while the 38.25" width, 36.88" depth, and 53.88" height fit into standard commercial kitchen footprints. The oven’s weight is 545 lbs, supporting stable installation and operation. Equipped with digital controls, it includes features like a meat probe and dual-pane thermal glass for safe, precise cooking. The unit is certified by cETL, CE, and ENERGY STAR®, providing energy-efficient, compliant operation suited for bakery, café, and foodservice settings.
- Electrical Requirements: 220-240V, 60Hz, three-phase, 11.0-15.99 kW load
- Cooling Method: Air-cooled system for effective heat dissipation
- Construction & Finish: Stainless steel exterior with porcelain interior
- Dimensions: 38.25" W x 36.88" D x 53.88" H
- Weight: 545 lbs for stable installation
- Temperature Range: Precise baking temperature, operating within safe limits
- Food Safety: Food-grade interior with ease of cleaning, antimicrobial finish optional
- Control Features: Digital interface with meat probe and dual-pane thermal glass
Usage considerations include proper electrical supply, sufficient airflow clearance, and routine cleaning to maintain sanitation standards and optimal performance in commercial bakery or café environments.
What is a commercial convection oven?
A commercial convection oven is a high-capacity appliance used in professional kitchens to bake, roast, and reheat food with consistent heat circulation. This model, Blodgett MARK V-200 SGL_220-240/60/1, is a standard bakery-deep oven equipped with digital controls, porcelain interior, and stainless steel exterior, ideal for medium-volume bakery, café, or restaurant operations. Its design enables efficient, uniform baking of multiple large pans simultaneously, supporting high-quality product output in foodservice environments.
Top convection ovens for bakery and café operations
High-capacity bakery convection ovens like Blodgett (Middleby) MARK V-200 SGL_220-240/60/1 provide durable, commercial kitchen-ready function for bakery, café, and restaurant applications, supporting medium workload throughput with precise control and consistent results.
- Operation Type — Facilitates bakery production and café baking workflows
- Kitchen Type — Designed for compact commercial environments
- Foodservice Category — Suitable for bakery, pastry, and café use
- Workload Qualifier — Supports moderate-throughput daily baking needs
- Use Case — Ideal for operational efficiency in bakery production lines
Why Choose Blodgett MARK V-200 SGL_220-240/60/1
Compared to standard convection ovens, the Blodgett MARK V-200 SGL_220-240/60/1 boasts superior construction with stainless steel housing, a porcelain interior, and advanced artisan touchscreen controls for precise baking management. Its bakery-depth design maximizes capacity without sacrificing workspace efficiency. The unit’s energy efficiency (ENERGY STAR®) and robust power output ensure consistent, restaurant-ready performance, making it well-suited for integrated commercial kitchen operations with high-quality baking standards.
- Self-contained, durable stainless steel construction enhances longevity
- Bakery depth allows increased capacity within standard kitchen footprints
- Intuitive digital controls improve workflow accuracy and reproducibility
- TEnergy-efficient design minimizes operational costs in busy settings
- Robust 11.0 kW power supports continuous, demanding baking cycles
