Built for continuous production, this double-deck convection oven delivers uniform heat across two bakery-depth compartments, supporting high-volume operations. Each deck provides 60,000 BTU with a 1/2 HP blower motor, ensuring rapid heat recovery and consistent results for five 18" x 26" pans per compartment. Digital controls, stainless-steel construction, and cETL/NSF certifications meet safety and sanitation standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow it to cool. Remove racks and wash with warm, soapy water; scrub porcelain interior with a non-abrasive pad and mild detergent. Clean door glass and gaskets gently; inspect seals and hinges. Vacuum or brush vents and flue connector; wipe exterior stainless steel with approved cleaner. Clean grease from fan housing and around burners to reduce fire risk. Dry all parts thoroughly before reconnecting power or gas.#@@#Additional Info#@#Blodgett's DFG-200 DBL gas oven offers two 60,000 BTU decks, bakery-depth chambers for five pans, SSD controls, two-speed fan, porcelain interiors, stainless steel exterior, 6" legs, and ETL/NSF certifications for commercial use.#@@#General Info#@#Description #@#
Built for continuous production, this double-deck convection oven delivers uniform heat across two bakery-depth compartments, supporting high-volume operations. Each deck provides 60,000 BTU with a 1/2 HP blower motor, ensuring rapid heat recovery and consistent results for five 18" x 26" pans per compartment. Digital controls, stainless-steel construction, and cETL/NSF certifications meet safety and sanitation standards.
#@@# Two Deck Design#@#
Independently operated decks allow simultaneous processing of different products without flavor transfer. Separate temperature profiles on each deck increase throughput and reduce staging time during peak service.
#@@# High BTU Output#@#
Each deck’s 60,000 BTU output maintains stable temperatures under heavy loads. High heat flux shortens bake cycles and minimizes temperature drops when loading multiple pans.
#@@# Digital Control System#@#
Solid-state digital controls with two-speed fan management ensure precise temperature regulation and programmable settings. Recipes are reproducible, reducing product variability between shifts.
#@@# Bakery Depth Capacity#@#
Each compartment holds five 18" x 26" pans, supporting high-volume production in banquet, university, and hospital kitchens. The deeper interior accommodates full-size sheet pans without airflow issues.
#@@# Stainless Steel Construction#@#
Commercial-grade stainless steel on the front, sides, and top resists corrosion and simplifies cleaning. The durable exterior withstands rigorous daily use.
#@@# Serviceable Components#@#
Two 1/2 HP motors and a flue connector provide easy service access for routine maintenance. Technicians can perform motor and ventilation checks to minimize downtime.
Technical notes: 115 volts, single-phase, 60 Hz; porcelain interior for easy cleaning; 6" stainless-steel legs for stability; ETL and NSF certified. Unit weight: ~1,130 pounds. Dimensions support integration into bakery, restaurant, and institutional kitchens.
#@@#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#@#NA#@@#Maintenance Guide#@#Maintain the Blodgett DFG-200 DBL by inspecting gas connections and valves monthly for leaks and proper pressure. Clean porcelain interiors after each shift with nonabrasive detergent and soft cloth. Remove and soak racks in warm, soapy water; inspect door gaskets weekly and replace if cracked. Vacuum condenser and flue connector quarterly to prevent heat buildup. Calibrate digital controls biannually and lubricate door hinges as needed to ensure consistent performance.