Blodgett ZEPH-200-E SGL_220/60/3 38 Inch Electric Convection Oven with Solid State Controls

The Blodgett ZEPH-200-E SGL_220/60/3 Zephaire Convection Oven is a professional-grade, electric convection oven designed for commercial kitchens requiring precise baking control and durability. Located within the convection oven category, it features a single-deck, bakery depth design optimized for high-volume pastry and bread production. With its porcelain interior finish and all stainless steel exterior, this unit offers robust construction suitable for demanding foodservice environments. Equipped with solid state controls, a 60-minute manual timer, and a two-speed fan, it delivers consistent heat distribution, ensuring reliable results. The model's capacity accommodates five 18" x 26" pans, perfect for mid-volume baking operations. At 57 inches high, 38.25 inches wide, and 36.88 inches deep, it provides a substantial footprint for installation in commercial kitchens, with a weight of 545 lbs optimized for stability and longevity.

Top Blodgett ZEPH-200-E SGL_220/60/3 Features

This convection oven from Blodgett features a single-deck, bakery-depth design with porcelain interior and stainless steel exterior, ensuring durability and ease of cleaning. Its solid state controls facilitate precise temperature adjustments and manual timer operation, ideal for consistency in bakery production. The two-speed fan enhances airflow, supporting even baking across multiple pans. Its capacity to hold five 18" x 26" pans makes it suitable for medium-volume baking in bakeries, cafes, and educational culinary facilities. The all-metal construction and leg-mounted base provide stability and long-term serviceability, enabling seamless workflow integration in commercial kitchens.

• Capacity: Supports five 18" x 26" pans for medium-volume baking
• Material durability: Constructed with all stainless steel exterior and porcelain interior
• Ease-of-maintenance: Fully stainless steel surfaces and porcelain interior simplify cleaning
• Workflow efficiency: Precise heating and airflow support consistent baking results
• Technical integration: Solid state controls with manual timer and two-speed fan for customization

Ideal for bakery and commercial foodservice applications requiring reliable, high-capacity convection baking.

Blodgett ZEPH-200-E SGL_220/60/3 Technical Specs

This convection oven operates on a 220V, three-phase electrical system, consuming between 11.0 and 15.99 kW per deck, with an amperage load suitable for commercial power setups. The unit's all stainless steel exterior and porcelain interior deliver high resistance to corrosion, with cleaning maintenance facilitated by removable interior panels. The dimensions of 38.25 inches in width, 36.88 inches in depth, and 57 inches in height integrate easily into standard commercial kitchen layouts, offering a stable, leg-mounted installation. The weight of 545 lbs ensures stability during operation. The blower system relies on a two-speed fan providing optimized airflow, and controls include solid state, with a 60-minute manual timer for precise bake cycles. The product is certified ETL, CE, and ENERGY STAR® compliant, ensuring energy efficiency and safety standards are met. The oven is designed for high productivity, supporting up to five pans simultaneously, making it suitable for bakery operations, educational facilities, and foodservice establishments. Maintenance routines involve straightforward cleaning with disassembly of interior panels, and its construction supports long-term durability.

• Electrical requirements: 220V, three-phase, 11.0-15.99 kW, high amperage compatibility
• Cooling method: Air-cooled blower system ensuring even heat circulation
• Construction & finish: All stainless steel exterior with porcelain interior, corrosion resistant
• Dimensions & weight: 38.25" W x 36.88" D x 57" H, 545 lbs for stability
• Usage scenario: Designed for bakery and commercial baking workflows with medium output rates
• Certification: ETL, CE, ENERGY STAR® standards met for safety and energy efficiency
• Control features: Solid state controls with manual 60-minute timer and two-speed fan
• Cleaning & maintenance: Removable panels facilitate regular cleaning and servicing

What is a commercial convection oven

A commercial convection oven is a high-capacity, industrial-grade kitchen appliance designed for continuous baking and roasting processes. It utilizes a blower system to circulate hot air evenly around the food, ensuring consistent cooking results. The Blodgett ZEPH-200-E SGL_220/60/3 model features a single-deck design with bakery depth, capable of handling up to five large pans for mid-volume applications. Typically installed in bakery, hospitality, or institutional foodservice settings, it supports operational efficiency with precise temperature control, durable construction, and user-friendly controls. This model's robust build and extensive capacity make it ideal for medium-volume bakery production and commercial kitchens that require reliable, uniform baking performance.

Top Electric Convection Ovens for Bakery and Foodservice

Built with sturdy stainless steel and porcelain interior, the Blodgett ZEPH-200-E offers reliable performance for bakery and foodservice operations, supporting medium-volume workflow. Its precise control system and capacity make it suitable for bakery, educational kitchens, and commercial bakeries with moderate output demands.

• Operation type — suited for bakery and pastry production
• Kitchen setting — designed for compact, high-demand commercial kitchens
• Foodservice category — ideal for bakery and hospitality facilities
• Workload qualifier — supports moderate throughput with consistent results
• Use case — effective for baking bread, pastries, and prepped foods

Why Choose Blodgett ZEPH-200-E SGL_220/60/3

Designed with durable stainless steel construction and advanced solid state controls, this convection oven offers precise baking performance, energy efficiency, and high-capacity operation. Its bakery depth design and support for five pans streamline workflow in commercial kitchens, outperforming many standard models with its robust build and reliable airflow system. The all-metal exterior over porcelain interior ensures long-term sanitation and low maintenance requirements, enhancing operational efficiency in bakery and hospitality environments.

• Self-contained, high-capacity bakery oven with durable construction
• Advanced solid state controls for precise temperature and timer management
• All stainless steel exterior ensures corrosion resistance and longevity
• Support for five large pans optimizes baking throughput
• Energy star-rated, supporting energy-efficient operation in busy facilities