Blodgett MARK V-200 SGL_220/60/3 38 Inch Electric Convection Oven - Single-deck
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- Supports five 18" x 26" pans per compartment
- Energy-efficient with ENERGY STAR® certification
- Stainless steel exterior enhances durability
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The Blodgett MARK V-200 SGL_220/60/3 Convection Oven is a commercial electric bakery oven designed for precise, high-efficiency baking operations. As a single-deck model from Blodgett (Middleby), it features bakery depth dimensions with capacity to accommodate five 18" x 26" pans per compartment. Equipped with artisan touchscreen controls including a meat probe, two-speed fan, and porcelain interior finish, this convection oven ensures uniform heat distribution and reliable temperature accuracy. Its stainless steel front, sides, and top create a durable, easy-to-clean surface, suitable for high-demand foodservice environments. At 11.0 kW with a 1/3 hp motor, it provides robust performance for mid-volume baking tasks, ideal for professional bakeries, pastry shops, or institutional kitchens seeking high-quality, efficient convection cooking equipment.
Designed for commercial baking, this convection oven offers precise digital controls, bakery depth capacity, and a durable stainless steel build. Its two-speed fan enhances airflow, while artisan touchscreen controls streamline operation. The porcelain interior lining facilitates easy cleaning, and the sealed thermal glass doors ensure heat retention for consistent baking results. Ideal for mid-volume kitchens, it integrates seamlessly into bakery workflows, reducing bake times and improving product consistency.
Suitable for bakeries and foodservice operations requiring reliable, efficient convection baking for moderate throughput
The Blodgett MARK V-200 SGL_220/60/3 features a standard single-deck configuration with a 38.25" width, 36.88" depth, and 53.88" height, built with stainless steel front, sides, and top. It is powered by an 11.0 kW electric system operating at 220/60/3 volts, three-phase, with a 1/3 hp motor. Weighing approximately 545 lbs, the oven includes a porcelain interior lining for ease of cleaning and long-term durability, alongside dual-pane thermal glass doors sealed in stainless steel frames. Certified for NSF, CE, cETL, and ENERGY STAR®, it supports consistent baking performance and compliance for commercial use. Its operating temperature range and baking features are optimized for commercial bakery environments, making it suitable for mid-volume production. Installation requires standard electrical and clearance considerations for ventilation and airflow, while its maintenance involves straightforward cleaning of the interior and door seals. The unit ships with legs for stable placement and a robust stainless steel exterior for sanitation and longevity.
Electrical Compatibility: Requires dedicated three-phase power connection; suitable for installations with 220 V supply
Ventilation Needs: Adequate airflow clearance for cooling and exhaust
Placement: Install on stable, level surface with 25" stainless steel legs included
Maintenance: Regular interior cleaning with optional liner replacement, door gasket inspection
Workflow Integration: Fits into bakery production lines with easy accessibility for loading/unloading
A commercial convection oven is a foodservice appliance designed for high-volume baking and cooking, utilizing circulating fans to ensure even heat distribution. The Blodgett MARK V-200 SGL_220/60/3 is a robust, professional-grade unit used in bakeries, restaurants, and institutional kitchens for consistent batch baking. Its features include precise digital controls, bakery-depth capacity for multiple pans, and durable stainless steel construction, making it suitable for medium operational workloads. This model is installed in professional bakery setups or food production lines to optimize baking efficiency and product quality, ideal for mid-volume foodservice environments requiring reliable commercial oven performance.
The Blodgett MARK V-200 SGL_220/60/3 offers durable, efficient convection baking tailored for bakery and institutional kitchens. Its build quality, integrated controls, and stainless steel design support medium-volume operations, making it ideal for professional baking workflows.
Blodgett's MARK V-200 SGL_220/60/3 stands out through its durable stainless steel construction, precise digital controls, and bakery depth capacity, ensuring consistent baking results. Its energy-efficient design and easy maintenance streamline operations in demanding foodservice environments, differentiating it from comparable convection ovens and enhancing workflow efficiency.
Product Description
Certifications
cETL
This product is certified by Intertek with a cETL mark, indicating compliance with applicable safety standards for use in Canada.
Energy Star Qualified
The item has been evaluated by the U.S. Environmental Protection Agency and the U.S. Department of Energy and has been found to be energy efficient.
CE Listed
The item has been tested by the Conformité Européenne (CE) for sanitation hazard standards and meets or exceeds expectations.
NSF Listed
The item meets the standards imposed by NSF International. These standards relate to health, public safety and the environment.
Certifications
From the manufacturer
