Blodgett XR8-E/STAND_208/60/3 48 Inch Rotating Rack Bakery Oven Electric with 8 Pan Capacity

The Blodgett XR8-E/STAND_208/60/3 Mini Rotating Rack Bakery Oven is a commercial-grade convection oven designed for high-efficiency bakery production. This electric unit features a single full-size rotating deck with an 8-pan capacity (18" x 26" each), optimized for mid-volume baking operations. Equipped with programmable digital controls including six presets, steam vent adjustment, blower delay, and bake and steam timers, it ensures precise process management. The oven's stainless steel interior and exterior enhance durability and sanitation, while steam vent control supports consistent baking environments. Its compact yet robust design integrates seamlessly into professional bakery and foodservice facilities requiring reliable temperature control and efficient throughput.

Top Blodgett XR8-E/STAND_208/60/3 Features

The Blodgett XR8-E/STAND_208/60/3 is engineered for commercial bakeries needing dependable, high-capacity rack ovens with precise digital controls. Its stainless steel construction guarantees durability and easy cleaning, while the programmable presets streamline baking workflows. The open base stand with pan slides and casters facilitates ergonomic operation and mobility, fitting seamlessly into busy kitchen layouts. The unit’s 16 kW power draw per deck supports rapid heating and consistent baking performance, ideal for mid-volume throughput environments requiring robust equipment with simplified operation.

• Capacity: (8) 18" x 26" pan capacity for large batch baking
• Material: All stainless steel exterior and stainless steel interior for durability and sanitation
• Control: Digital controls with 6 programmable presets for accuracy and efficiency
• Ease of Maintenance: Steam vent and blower delay simplify cleaning and operational adjustments
• Design & Integration: Open base stand with casters and pan slides for ergonomic workflow and mobility in commercial kitchens

Designed for bakeries and foodservice facilities seeking reliable medium-volume baking with precise automation and durable construction.

Blodgett XR8-E/STAND_208/60/3 Technical Specs

The Blodgett XR8-E/STAND_208/60/3 features a 16.0-20.99 kW power capacity per deck, accommodating up to 8 full-size pans within a stainless steel full-sized cabinet. Operating on 208V, 60Hz, three-phase electrical supply, it draws approximately 18.0 kW of power, ensuring rapid heat-up times for efficient baking cycles. Constructed entirely from durable stainless steel for corrosion resistance and ease of cleaning, the oven measures 48.23 inches in width, 45 inches in depth, and stands 75.03 inches tall. Its open base with pan slides and casters allows flexible positioning and easy cleaning. Certified by cETLus and NSF, it operates effectively within typical bakery temperature ranges, supporting consistent product quality. The unit offers a maximum operating temperature suitable for commercial baking with stainless steel interior finish and an energy consumption typical for medium workload settings. Disassembly for maintenance is straightforward, and the unit requires no special plumbing beyond standard electrical supply and ventilation clearance for steam venting.

• Electrical Requirements: 208V, 60Hz, three-phase, 18.0 kW
• Construction: All stainless steel exterior and interior finish, 75.03" H x 48.23" W x 45" D
• Capacity: 8-pan (18" x 26") rotating deck system
• Heating & Controls: 16.0-20.99 kW heater with digital programmable control and timers
• Operation Setup: Open base stand with pan slides, casters, supporting ergonomic workflow

What is a commercial convection oven?

A commercial convection oven is a food preparation appliance designed for high-volume baking, cooking, or roasting environments, typically featuring a fan-driven airflow system for uniform heat distribution. The Blodgett XR8-E/STAND_208/60/3 is a rack oven with programmable digital controls, stainless steel construction, and high-capacity pans. Installed in bakery production lines or large foodservice kitchens, it supports consistent baking quality and efficient throughput, making it suitable for mid-volume bakery operations and institutional food facilities.

Top convection ovens for bakery production and foodservice volume demands

Designed for mid-volume bakery production, the Blodgett XR8-E/STAND_208/60/3 offers reliable performance, durable stainless steel construction, and precise programmable controls. Ideal for bakeries and commercial kitchens, it supports efficient workflows with its rotating deck system and ergonomic stand setup, ensuring consistent quality for foodservice operations requiring dependable baking automation.

• Operation Type — suitable for bakery and commercial foodservice environments
• Kitchen Setting — optimized for bakery production and bakery cafes
• Foodservice Category — supports mid-volume baking and roasting
• Workload Qualification — ideal for moderate throughput and batch baking
• Use Case — enhances baking consistency and throughput in professional kitchens

Why Choose Blodgett XR8-E/STAND_208/60/3

Blodgett XR8-E/STAND_208/60/3 combines durable all-stainless-steel construction with advanced programmable controls, offering consistent baking performance and ergonomic mobility. Its open base stand, casters, and pan slides facilitate efficient workflow and easy cleaning. This model also features optimized power capacity for rapid heat-up, making it a restaurant-ready solution that withstands rigorous bakery demands, providing a precise, reliable baking environment compared to standard models.

• Self-contained unit with integrated digital control for seamless operation
• Robust stainless steel design ensures long-term durability and sanitation
• Compact footprint with open base stand and casters for mobility
• Support for high-capacity batch baking with 8-pan system
• Enhanced energy efficiency with 16 kW power draw per deck