Blodgett ZEPH-100-E DBL_220-240/60/3 Electric Convection Oven Double-Deck Stainless Steel with Solid State Controls

The Blodgett ZEPH-100-E DBL_220-240/60/3 Zephaire Convection Oven is a commercial-grade electric double-deck convection oven engineered for high-performance foodservice applications. Featuring a full-size standard depth design, it accommodates up to five 18" x 26" pans per compartment, ideal for mid-volume restaurant operations. Equipped with solid state infinite controls and a 60-minute manual timer, this unit ensures precise temperature management and consistent baking results. Its all stainless steel exterior and porcelain interior offer durability, corrosion resistance, and easy cleaning, making it suitable for demanding kitchen environments requiring reliable, hygienic equipment. Measuring 70.63 inches high by 38.25 inches wide and 36.88 inches deep, the oven provides robust capacity within a compact footprint, optimized for efficient workflow integration in busy commercial kitchens.

Top Blodgett ZEPH-100-E DBL_220-240/60/3 Features

This Zephaire Convection Oven is designed for commercial foodservice settings requiring dependable performance and easy maintenance. Its dual-deck configuration supports simultaneous baking of multiple batches, enhanced by two-speed fans that ensure even heat distribution. The stainless steel construction enhances durability and sanitation, while the solid state controls facilitate intuitive operation with precise temperature adjustments. Suitable for installations where high-volume throughput and consistent results are essential, it simplifies workflow and reduces operator error. The built-in vent connector and interior light optimize usability and oversight during operation.

• Capacity: Five 18" x 26" pans per compartment for scalable baking output
• Durability: All stainless steel exterior resists corrosion and impacts
• Ease of maintenance: Porcelain interior with minimal cleaning complexity
• Application fit: Suitable for high-use commercial kitchens requiring reliable baking
• Workflow integration: Solid state controls streamline operation and monitoring

Ideal for mid-volume baking needs in busy restaurant and hotel kitchens

Blodgett ZEPH-100-E DBL_220-240/60/3 Technical Specs

The Blodgett ZEPH-100-E DBL_220-240/60/3 convection oven operates on a three-phase electrical supply at a voltage range of 220-240 V, with an energy consumption of approximately 11.0 - 15.99 KW per deck. It features a self-contained, air-cooled design that maintains optimal operating temperatures up to 70.63°F. The unit’s all stainless steel exterior and porcelain interior ensure robust durability and ease of cleaning. Weighing 960 lbs, it is mounted on six-inch stainless steel legs for stability and ventilation clearance. The oven’s control system includes solid state controls with a 60-minute manual timer, providing precise temperature regulation critical for consistent baking performance. Dimensions are 38.25 inches wide, 36.88 inches deep, and 70.63 inches high, optimized for straightforward installation in various kitchen layouts, with a focus on sanitation, operational efficiency, and high-volume capacity.

• Electrical requirements: 220-240 V, three-phase, 11.0 - 15.99 KW per deck
• Cooling method: Air-cooled
• Construction: All stainless steel exterior, porcelain interior finish
• Dimensions: 38.25" W x 36.88" D x 70.63" H
• Weight: 960 lbs
• Capacity: Supports (5) 18" x 26" pans per compartment
• Control system: Solid state controls with 60-minute manual timer
• Energy efficiency: ENERGY STAR® rated
• Certifications: ETL and NSF approved
• Installation needs: Requires ventilation clearance and level footing

What is a commercial convection oven

A commercial convection oven is a heavy-duty kitchen appliance designed for high-volume baking and roasting in professional foodservice environments. It features multiple decks or baking chambers, advanced temperature controls, and powerful fans for even heat distribution. The Blodgett ZEPH-100-E DBL_220-240/60/3 is installed in restaurant, hotel, or institutional kitchens, supporting consistent product quality with its robust, stainless steel construction and precise control systems. This convection oven is best suited for baking, roasting, and cooking multiple batches efficiently during peak hours, making it a vital piece of equipment for high-demand culinary operations.

Top commercial convection ovens for high-volume foodservice

Reliable and durable, the Blodgett ZEPH-100-E DBL_220-240/60/3 offers energy-efficient operation and precise controls, making it ideal for busy commercial kitchens with moderate throughput, such as restaurants and catering facilities. With its robust stainless steel build and double-deck design, it ensures consistent baking results and streamlined workflow. This model is optimal for environments requiring frequent baking, roasting, and food preparation, supporting high-volume production in restaurant and institutional settings. Blodgett's quality craftsmanship guarantees long-lasting performance and easy maintenance in demanding operations.

• Operation type — suitable for busy restaurant kitchens
• Kitchen space — designed for compact commercial spaces
• Foodservice category — ideal for institutional cafeterias
• Workload qualifier — supports moderate throughput tasks
• Primary use case — efficient baking and roasting during peak hours

Why Choose Blodgett ZEPH-100-E DBL_220-240/60/3

Compared to similar convection ovens, this Blodgett model combines high-quality stainless steel construction with ENERGY STAR® efficiency, ensuring durability and operational cost savings. Its double-deck design maximizes capacity within a compact footprint, while solid state controls provide precise, repeatable results. The unit’s straightforward maintenance and heavy-duty build make it reliable for continuous use, reducing downtime and service costs for commercial kitchens looking for restaurant-ready, space-efficient equipment with proven performance.

• Self-contained design simplifies installation and reduces external dependencies
• All stainless steel exterior enhances longevity and sanitation
• Energy Star rated for operational cost savings in commercial settings
• Double-deck configuration supports high-volume baking within limited space
• Solid state controls enable precise, consistent temperature regulation