When throughput matters without sacrificing consistency, this convection oven offers controlled airflow and high-capacity baking for commercial kitchens. Designed for assembly-line production in restaurants, institutions, and hospitals, it ensures repeatable cooking and durable construction for continuous use. Operators benefit from digital controls and a porcelain interior for easier cleaning and consistent product quality.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow it to cool. Remove racks and wash with warm, soapy water; rinse and dry. Wipe interior porcelain surfaces with a mild detergent and non-abrasive cloth. Clean exterior stainless steel with a soft cloth and approved stainless cleaner. Inspect and clean vent and grease traps to prevent fires. Check seals and digital controls for residue. Restore power only after all components are dry. Regular cleaning prevents contamination, saves energy, and reduces repairs.#@@#Additional Info#@#Blodgett's DFG-200 BASE Liquid Propane convection oven delivers 60,000 BTU, 5-pan capacity, porcelain interior, stainless steel front, 115v, 6 amps, 1/2 HP motor, CSA/CETLus certified, legs not included.#@@#General Info#@#Description #@#
When throughput matters without sacrificing consistency, this convection oven offers controlled airflow and high-capacity baking for commercial kitchens. Designed for assembly-line production in restaurants, institutions, and hospitals, it ensures repeatable cooking and durable construction for continuous use. Operators benefit from digital controls and a porcelain interior for easier cleaning and consistent product quality.
#@@# Digital Control#@#
Digital temperature and time controls allow precise settings for consistent results. Staff can store and recall bake cycles, reducing setup time and minimizing errors in high-volume environments.
#@@# Convection Airflow#@#
Forced-air circulation ensures uniform temperatures across the 5-pan compartment, reducing variation and speeding up cook times. Consistent airflow enhances browning and eliminates the need for manual pan rotation.
#@@# High BTU Output#@#
A 60,000 BTU heat system ensures rapid recovery for continuous production and stable temperatures under load. This preserves throughput during peak service.
#@@# Commercial Construction#@#
Stainless steel front and sides, paired with a porcelain interior, resist corrosion and simplify cleaning. The deep cavity accommodates full-size sheet pans, supporting heavy daily use in institutional and hospitality settings.
#@@# Power And Certification#@#
Operating on 115v, drawing 6 amps, and connecting via NEMA 5-15P, the unit integrates with standard commercial electrical setups. NSF and CETLus certifications ensure compliance with foodservice safety and sanitation standards.
#@@# Installation Flexibility#@#
Configured as a liquid propane single-deck model with optional legs, the oven fits modular kitchen layouts and retrofits into existing lines. A 1/2 HP blower motor ensures reliable performance and minimizes service interruptions.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the Blodgett DFG-200 BASE-LP Convection Oven.#@@#Maintenance Guide#@#Maintain the Blodgett DFG-200 BASE-LP convection oven with regular inspections and cleaning. Check burner ports and pilot assemblies monthly; clear obstructions with a soft brush. Clean the porcelain interior daily using nonabrasive detergent and warm water. Wipe the stainless steel exterior with a damp cloth and pH-neutral cleaner. Inspect door gaskets and replace if cracked. Test controls and calibrate the thermostat quarterly.
