Blodgett ZEPH-200-E BASE_240/60/3 38 Inch Bakery Depth Convection Oven Electric with Solid State Controls

The Blodgett ZEPH-200-E BASE_240/60/3 Zephaire Convection Oven is a professional-grade, electric bakery oven designed for commercial foodservice environments requiring reliable, high-capacity baking. This single-deck, bakery depth convection oven is capable of accommodating up to five 18" x 26" pans, making it suitable for medium-volume operations such as bakeries, hotel kitchens, and institutional foodservice venues. Equipped with solid state infinite controls and a 60-minute manual timer, it offers precise temperature regulation and efficient workflow integration. The oven’s porcelain interior ensures durability and easy cleaning, while its stainless steel front and sides provide resistance to corrosion and a professional appearance. Its technical specifications include a 36.88" width, 32" height, 545 lbs weight, and an energy-efficient design compatible with standard 240V power supply. This model’s robust construction and advanced control features optimize baking consistency, supporting high-quality product output in demanding commercial settings.

Top Blodgett ZEPH-200-E BASE_240/60/3 Features

The Blodgett ZEPH-200-E convection oven offers a high-capacity layout ideal for bakeries and institutional kitchens. Its single-deck design with bakery depth allows for efficient use of space and uniform heat distribution. Equipped with solid state infinite controls, a manual 60-minute timer, and two-speed fans, it provides precise temperature management and reliable circulation. The stainless steel exterior and porcelain interior ensure durability, ease of cleaning, and sanitation. Suitable for medium workload environments, the oven’s design facilitates consistent baking across multiple pans, supporting seamless throughput in commercial operations.

• Functionality: Supports 5 pans with bakery depth for batch baking
• Durability: Made with stainless steel exterior & porcelain interior
• Ease of maintenance: Easy-to-clean interior and corrosion-resistant surfaces
• Application fit: Ideal for medium-volume bakeries & food production
• Workflow efficiency: Equipped with solid state controls and manual timer

Designed for medium-sized foodservice operations seeking reliable baking performance.

Blodgett ZEPH-200-E BASE_240/60/3 Technical Specs

The Blodgett ZEPH-200-E BASE_240/60/3 convection oven is equipped with a 240V, 60Hz, three-phase electrical system requiring a specific amperage, with a power draw of approximately 11.0 - 15.99 kW. Its air-cooled design ensures consistent operating temperatures and prevents overheating during continuous use. The oven features a porcelain interior finish for easy cleaning and durability under frequent use, with a total weight of 545 lbs. Its external dimensions measure 38.25" in width, 36.88" in depth, and 32" in height. Constructed with stainless steel front and sides, it combines robustness with a professional appearance. The oven is compatible with standard commercial kitchen setups, with a focus on energy-efficient operation certified by ENERGY STAR®. It includes features such as solid state controls, a manual timer, and a bakery depth interior optimized for batch baking. Maintenance involves routine cleaning of the porcelain interior and inspection of heating elements, with easy disassembly for serviceability. The oven’s design emphasizes spaciousness, safety, and consistent baking results—integral for high-quality food production.

• Electrical Requirements: 240V, 60Hz, three-phase, approx. 11.0-15.99 kW
• Cooling Method: Air-cooled to maintain temperature stability
• Capacity: Supports five 18" x 26" pans for medium-volume baking
• Construction: Stainless steel exterior with porcelain interior
• Dimensions & Weight: 38.25"W x 36.88"D x 32"H; 545 lbs
• Temperature Range: Designed for consistent baking temperatures within industry standards
• Safety & Maintenance: Corrosion-resistant surfaces, routine interior cleaning, accessible control panel
• Power & Wiring: Compatible with standard commercial electrical systems; electrical setup required for installation

What is a commercial convection oven?

A commercial convection oven is a professional kitchen appliance designed for high-volume baking and cooking, featuring a fan for even heat distribution. The Blodgett ZEPH-200-E BASE_240/60/3 is a standard single-deck bakery oven optimized for batch production, with capacity to handle multiple pans simultaneously and a porcelain interior for durability. Installed in bakeries, hotel kitchens, and institutional dining facilities, it supports medium-volume throughput for consistent quality and efficiency in commercial foodservice operations.

Top convection ovens for bakery and institutional use

Designed for industry-standard baking applications, the Blodgett ZEPH-200-E offers built-quality construction, reliable performance, and precise control suitable for medium-volume foodservice establishments like bakeries and catering kitchens. Its robust features support efficient operation during routine baking cycles, making it ideal for commercial bakery production and institutional menu service.

• Medium-volume bakery operations — supports multiple pans simultaneously
• Commercial kitchen equipment — built with durable stainless steel
• Foodservice category — suitable for bakery, hotel, and institutional kitchens
• Workload qualifier — accommodates moderate throughput needs
• Use case — ideal for consistent batch baking in food production

Why Choose Blodgett ZEPH-200-E BASE_240/60/3?

Compared to similar convection ovens, the Blodgett ZEPH-200-E features a rugged stainless steel exterior, porcelain interior, and advanced solid state controls that provide precise temperature regulation. Its bakery depth design maximizes capacity within a compact footprint, supporting high-quality baking with reliable consistency. The model's energy efficiency and durable construction enhance operational efficiency and reduce downtime, making it suitable for demanding commercial environments seeking dependable, restaurant-ready equipment.

• Compact footprint with bakery depth for space efficiency
• Built with stainless steel and porcelain for longevity
• Equipped with solid state controls for precise baking
• Supports medium-volume throughput with five pan capacity
• Designed for quick maintenance and easy cleaning