Stop compromising throughput for consistency. This natural gas convection oven delivers controlled heat distribution and continuous production for high-volume foodservice. Designed for kitchens needing reliable performance, it provides 60,000 BTU of cooking power while operating on standard 115v electrical service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Blodgett DFG-200 BASE and cool completely. Remove racks; soak in warm, soapy water and scrub with a non-abrasive pad. Wipe porcelain interior with mild detergent and rinse. Clean door gasket and dry. Vacuum or brush exterior vents and condenser areas to remove grease. Inspect burners and pilot; clear debris with a soft brush. Reassemble when dry and reconnect power. Regular cleaning prevents contamination, fires, and costly repairs.#@@#Additional Info#@#Blodgett's DFG-200 BASE Natural Gas convection oven offers 60,000 BTU, 115v, digital controls, porcelain interior, stainless steel exterior, NSF/CETLus certifications, fits five pans, and mounts on legs for flexible installation.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This natural gas convection oven delivers controlled heat distribution and continuous production for high-volume foodservice. Designed for kitchens needing reliable performance, it provides 60,000 BTU of cooking power while operating on standard 115v electrical service.
#@@# Even Heat Distribution#@#
Convection airflow circulates heated air across racks to reduce cooking variance and shorten cycle times. Users achieve uniform browning and consistent internal temperatures across pans, improving batch-to-batch repeatability.
#@@# Digital Control#@#
A digital system offers precise temperature setpoints and programmable timers for repeatable processes. Operators store cook profiles to reduce setup time and minimize errors during peak service.
#@@# High Thermal Capacity#@#
The oven delivers 60,000 BTU to maintain stable temperatures under heavy load. Kitchens handle multiple pans simultaneously without thermal drop, enabling continuous baking, roasting, or reheating.
#@@# Robust Construction#@#
Exterior surfaces feature stainless steel front and sides with a porcelain interior that resists corrosion and simplifies cleaning. The durable build supports daily use and sanitation protocols in commercial settings.
#@@# Pan Capacity#@#
The deep deck design holds five pans per compartment, maximizing cooking area in a single layout. Facilities expand output without increasing footprint, ideal for bakery, cafeteria, and commissary use.
#@@# Certified Performance#@#
NSF and cETLus certifications ensure safety and performance standards. Operating on natural gas with a 1/2 HP blower motor at 115 volts and 6 amps, the oven meets commercial requirements.
Specifications summary: single deck, deep interior, 5 pan capacity per compartment, 60,000 BTU, natural gas power, digital controls, porcelain interior, stainless steel front and sides, legs not included, 115v/60Hz/6 amps, 1/2 HP, unit weight approx. 565 pounds.
#@@#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-NG Convection Oven.#@@#Maintenance Guide#@#Maintain the Blodgett DFG-200 BASE-NG convection oven by inspecting burner ports monthly and removing debris to ensure consistent ignition. Clean porcelain interior after each shift with nonabrasive detergent and rinse thoroughly. Vacuum condenser and intake areas weekly to prevent heat buildup. Verify door gasket integrity and replace when cracks appear. Schedule a certified technician for annual gas pressure and safety valve calibration to maintain 60,000 BTU performance.
