For high-volume operations that require consistent heat delivery and precise control, this double-deck convection oven delivers reliable throughput and uniform results. Designed for commercial baking and foodservice applications, the unit offers two independent bakery-depth compartments that each hold five 18" x 26" pans and produce controlled convection cooking at 50,000 BTU per deck. The cabinet combines durable stainless-steel construction with energy-efficient components to minimize downtime and operating cost.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow it to cool. Remove racks and wash with warm, soapy water; scrub with a non-abrasive pad and rinse. Clean porcelain interior with a mild detergent and soft cloth. Vacuum or brush exterior flue and condenser areas to remove grease. Wipe stainless exterior with approved cleaner and dry. Inspect door glass and seals; tighten hinges and replace worn gaskets. Run a short bake cycle empty to evaporate residual moisture before reuse.#@@#Additional Info#@#Blodgett DFG-200-ES DBL Natural Gas double-deck convection oven offers two 50,000 BTU decks, bakery-depth cavities for five 18"x26" pans, stainless steel exterior, porcelain interior, digital controls, 115v, ENERGY STAR®, cETL, NSF certified.#@@#General Info#@#Description #@#
For high-volume operations that require consistent heat delivery and precise control, this double-deck convection oven delivers reliable throughput and uniform results. Designed for commercial baking and foodservice applications, the unit offers two independent bakery-depth compartments that each hold five 18" x 26" pans and produce controlled convection cooking at 50,000 BTU per deck. The cabinet combines durable stainless-steel construction with energy-efficient components to minimize downtime and operating cost.
Deck Capacity
Each compartment accepts five 18" x 26" pans, enabling simultaneous processing of multiple product runs. Operators can increase batch output without sacrificing oven space efficiency.
Convection System
Two-speed fans provide forced-air circulation for consistent heat distribution across racks and pans. The system reduces cook time variations and improves product yield uniformity.
Digital Controls
Solid state digital controls supply precise temperature setpoints and timing routines for repeatable production. Staff can program consistent profiles to limit operator variability.
Construction Materials
Stainless steel front, sides, and top combine with porcelain interior finishes to resist corrosion and facilitate cleaning. The materials support sanitation protocols in institutional kitchens.
Serviceability Features
The design incorporates lift-off doors with simultaneous operation and accessible components mounted on 6" stainless steel legs. Technicians can perform maintenance and inspections with minimal disruption to service.
Performance Specifications
Each deck delivers 50,000 BTU and operates on natural gas with 115 volts electrical input for controls and lights. The unit carries cETL and NSF certifications and meets ENERGY STAR® efficiency criteria for commercial ovens.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#For routine care of the Blodgett DFG-200-ES DBL Natural Gas double-deck convection oven, clean porcelain interiors daily with non-abrasive detergent and warm water to prevent buildup. Wipe glass doors and gasket seals weekly; replace cracked seals. Vacuum condenser and flue monthly. Lubricate hinges quarterly. Check digital controls and wiring. Calibrate temperature annually for consistent baking.