Blodgett MARK V-200 SGL_240/60/1 38 Inch Electric Convection Oven with Artisan Controls
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- Footprint & Configuration: Single-deck, bakery depth design
- Capacity & Throughput: Holds five 18" x 26" pans
- Core Performance Specs: 11.0-15.99 KW power per deck
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The Blodgett (Middleby) MARK V-200 SGL_240/60/1 is a commercial convection oven designed for professional baking environments. This electric single-deck unit features bakery depth capacity and can hold five 18" x 26" pans per compartment, making it suitable for mid-volume foodservice operations. With advanced artisan touchscreen controls incorporating a meat probe, it offers precise temperature management and monitoring. The oven’s 11.0 kW power rating, combined with a 2-speed fan and porcelain interior finish, ensures efficient thermal distribution and durability. Its stainless steel front, sides, and top provide corrosion resistance, while interior lighting facilitates easy monitoring during operation. The unit’s integral dual-pane thermal glass doors with sealed stainless steel frames contribute to thermal efficiency and ease of cleaning. Designed for consistent performance in busy kitchens, the MARK V-200 SGL_240/60/1 is ideal for high-demand bakery applications and perishable product roasting, supporting professional culinary workflows with robust construction and precise controls.
The Blodgett MARK V-200 SGL_240/60/1 convection oven's key features include bakery depth with five pan capacity, artisan touchscreen controls with meat probe, and a durable porcelain interior finish. Its stainless steel exterior ensures sanitation and longevity, while the 2-speed fan enhances heat circulation for uniform baking. Easy-to-clean interior liners and sealed thermal glass doors support maintenance workflows, making it suitable for mid-volume bakery, roasting, and baking operations in commercial kitchens.
For bakeries, roasters, and commercial kitchens requiring reliable, precise convection baking with high capacity, this oven streamlines operations and ensures consistent product quality.
This convection oven features a 38.25" width, 36.88" depth, and 53.88" height, supported by 25" stainless steel legs. It consumes approximately 11.0 kW of power across a single deck, with an electrical requirement typically of 240V, single-phase, and a current draw suitable for standard industrial circuits. The oven’s construction employs stainless steel exterior panels combined with a porcelain interior lining, providing resistance to corrosion and ease of cleaning. The unit weighs 545 lbs, supporting stable placement in busy kitchens. Operating within a temperature range optimized for baking and roasting needs, it maintains precise heat control through digital controls and an integrated meat probe. The design includes dual-pane thermal glass doors for safety and heat retention, and food contact surfaces are made of food-safe materials, with compatibility for routine cleaning. Its energy-efficient design qualifies for ENERGY STAR® standards, supporting sustainable foodservice practices.
Electrical compatibility & ventilation needs: Ensure dedicated 240V circuit, proper airflow clearance for cooling
Installation clearance: Adequate space around the unit for door operation and ventilation
Power supply setup: Connect to standard industrial electrical supply for consistent operation
Cleaning routine: Disassemble door seals and interior liners periodically for sanitation
Workflow requirements: Install in well-ventilated area to manage heat dissipation and ensure safety
A commercial convection oven is a high-capacity cooking appliance designed for baking, roasting, and cooking in foodservice establishments. These units, including models like the Blodgett MARK V-200 SGL_240/60/1, typically feature a heated chamber with forced air circulation to ensure even heat distribution. They are installed in restaurants, bakeries, and catering facilities to handle significant throughput, with specifications such as five-pan capacity, digital controls with meat probe, and durable stainless steel construction. These ovens are critical for consistent, high-quality cooking in mid-volume restaurant kitchens and bakery operations, offering precise temperature and airflow management to optimize meal preparation workflows.
Built for reliability and precision, the Blodgett MARK V-200 SGL_240/60/1 convection oven is ideal for bakery, roasting, and high-demand cooking in commercial kitchens. Its sturdy construction, digital controls, and high capacity adapt well to mid-volume operations needing consistent, efficient baking. Designed for durability and performance, this model supports professional culinary workflows with robust materials and advanced features suited for busy foodservice environments.
Blodgett 7238a171-2aee-4711-9aef-debb434b3b38 stands out among commercial convection ovens due to its combination of high-capacity bakery depth, durable stainless steel construction, and advanced artisan touchscreen controls. Its robust design and precise energy management ensure consistent baking results, while the sealed thermal glass doors and Olephobic interior liner simplify cleaning and maintenance. This model enhances operational efficiency and product quality in professional foodservice environments, making it a versatile choice for bakery, roasting, and convection cooking applications.
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
