The Blodgett MARK V-200 SGL_240/60/3 Convection Oven is a professional-grade, electric single-deck convection oven designed for mid-volume commercial kitchens. This bakery-depth appliance features a spacious capacity capable of holding five 18" x 26" pans per compartment, making it ideal for bakeries, restaurants, and foodservice operations requiring consistent, high-quality baking results. Equipped with advanced artisan touchscreen controls including a meat probe, 2-speed fan, and porcelain interior finish, it offers precise temperature management and streamlined operation for bakery, roasting, or reheating applications. With a stainless steel front, sides, and top, the unit ensures durability and easy maintenance within demanding commercial environments. Powering this model is an 11.0kW heater with a 1/3 hp motor, meeting heavy-duty operational standards while maintaining energy efficiency aligned with ENERGY STAR® specifications. Dimensions of 38.25" (W) x 36.88" (D) x 53.88" (H) combine spacious capacity with a compact footprint suitable for installation in various foodservice settings, delivering reliable performance for consistent baking and convection needs.
Top Blodgett MARK V-200 SGL_240/60/3 Features
The Blodgett MARK V-200 SGL_240/60/3 convection oven offers precise temperature control via artisan touchscreen controls, with a high-capacity bakery depth layout suitable for multiple pans. Its stainless steel construction enhances durability and sanitation, while the porcelain interior facilitates easy cleaning and long-term use. Designed for moderate throughput kitchens, it seamlessly integrates into bakery, roasting, and rethermalization workflows with a dual-pane thermal glass door and ergonomic curved handle. The 2-speed fan optimizes airflow for uniform baking, and the 240V power supply supports high-performance operation in a variety of commercial environments.
- Capacity: Holds five 18" x 26" pans per compartment for high-volume baking
- Material: Premium stainless steel exterior and porcelain interior resist corrosion and facilitate cleaning
- Controls: Digital artisan touchscreen with meat probe for precise temperature management
- Performance: 11.0kW heating and 2-speed fan ensure consistent, uniform heat distribution
- Ease of maintenance: Sealed thermal glass windows and ergonomic handle simplify door operation and cleaning
Ideal for commercial bakeries and foodservice operations aiming for reliable baking efficiency and easy operation.
Blodgett MARK V-200 SGL_240/60/3 Technical Specs
The Blodgett MARK V-200 SGL_240/60/3 convection oven features a single-deck, deep bakery size with dimensions of 38.25" width by 36.88" depth and a height of 53.88". It operates on a 240V electrical system with a three-phase connection, drawing approximately 11.0 kW and 1/3 hp motor capacity, making it suitable for standard commercial power supplies. The unit is air-cooled, ensuring effective heat dissipation during continuous operation, and includes a porcelain interior finish for durability and ease of cleaning. It weighs 545 lbs, with stainless steel front, sides, and top, delivering a robust, restaurant-ready design. The unit is certified with NSF, CE, cETL, and ENERGY STAR® standards, supporting energy-efficient operation. Operating temperature ranges comfortably from ambient to baking temperatures, with a maximum safe temperature exceeding typical bakery requirements. Its construction emphasizes sanitation and ease of maintenance, with disassembly features for thorough cleaning. The appliance is supplied with adjustable legs for optimal installation flexibility, and features a dual-pane thermal glass door with an ergonomic aluminum handle for operator safety and convenience.
- Electrical Requirements: 240V, three-phase, 11.0 kW power supply
- Cooling Method: Air-cooled system to ensure optimal heat management
- Construction & Finish: Stainless steel exterior with porcelain interior for durability
- Dimensions & Weight: 38.25" W x 36.88" D x 53.88" H, 545 lbs
- Temperature Range: Operates within standard baking temperature limits, max safe temperature exceeds typical baking needs
- Certifications: NSF, CE, cETL, ENERGY STAR® for energy efficiency and safety
- Electrical Connection: Must be installed on a dedicated 240V power circuit with appropriate amperage
- Ventilation: Adequate airflow clearance for air-cooled cooling method
- Installation Space: Requires a minimum clearance for door operation and maintenance access
- Cleaning & Maintenance: Interior disassembly allows for thorough cleaning of porcelain liner and interior surfaces
- Workload Compatibility: Suitable for moderate baking, roasting, and rethermalization tasks in restaurant kitchens
What is a commercial convection oven?
A commercial convection oven is a high-capacity cooking device designed for continuous, uniform baking in professional kitchens. The Blodgett MARK V-200 SGL_240/60/3 is a standard model featuring a single-deck design with bakery-depth capacity, capable of holding multiple pans simultaneously. Installed primarily in bakery, restaurant, and foodservice environments, it provides precise temperature control, durable construction, and efficient airflow, making it ideal for mid-volume baking and roasting tasks. Its advanced digital controls, stainless steel fabrications, and certification standards ensure consistent performance and sanitation for demanding culinary operations.
Top convection ovens for bakery and foodservice operations
The Blodgett MARK V-200 SGL_240/60/3 is a robust, professional-grade convection oven built for bakery, roasting, and rethermalization workflows. With its durable stainless steel construction, precise digital controls, and moderate workload capacity, it is optimized for commercial kitchens requiring reliable baking performance. Ideal for bakery, restaurant, or catering environments, its efficient operation supports consistent quality in medium-sized foodservice settings. Blodgett, model number MARK V-200 SGL_240/60/3, offers an energy-efficient, restaurant-ready solution suited for skilled culinary operations.
- Operation Type — suitable for bakery and biscuit production in foodservice settings
- Kitchen Type — designed for small to medium commercial bakeries
- Foodservice Category — tailored for bakery, roasting, and rethermalization applications
- Workload Qualification — supports moderate throughput with consistent results
- Use Case — ideal for bakery, pastry, and kitchen prep workflows requiring uniform baking
Why Choose Blodgett MARK V-200 SGL_240/60/3?
Choose the Blodgett MARK V-200 SGL_240/60/3 convection oven for its durable stainless steel build, advanced digital controls, and reliable performance tailored to commercial bakery and foodservice environments. Its bakery-depth capacity and energy-efficient design support consistent, high-quality results while simplifying cleaning and maintenance, offering a practical solution for moderate throughput kitchens with rigorous baking requirements.
- Robust stainless steel construction ensures long-term durability
- Energy-efficient operation meets ENERGY STAR® standards
- Large capacity supports multiple pans for high-volume baking
- Digital artisan controls with meat probe add precision
- Compact footprint maximizes space in commercial kitchens
