Built for continuous commercial use, this single-deck convection oven combines controlled airflow, durable construction, and precise digital management to support high-throughput foodservice operations. It operates on liquid propane, delivering 60,000 BTU with a 1/2 HP blower motor for consistent thermal transfer across five 18" x 26" pan positions. Operators use solid-state digital controls and two fan speeds to optimize bake profiles for breads, sheet pan items, and reheating tasks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Blodgett DFG-200 SGL and let surfaces cool. Wash racks and pans with warm, soapy water and a soft cloth. Clean porcelain interior with mild detergent; rinse and dry. Wipe exterior and glass doors with approved cleaner. Vacuum vents to remove grease. Check seals and hinges; replace if worn. Reinstall parts and reconnect power when dry. Regular cleaning prevents contamination, fire risk, and failure.#@@#Additional Info#@#Blodgett DFG-200 SGL Liquid Propane single-deck convection oven delivers 60,000 BTU with 5-pan bakery depth capacity, digital solid-state controls, 2-speed fan, porcelain interior, stainless steel exterior, 1/2 HP, ETL and NSF certified.#@@#General Info#@#Description #@#
Built for continuous commercial use, this single-deck convection oven combines controlled airflow, durable construction, and precise digital management to support high-throughput foodservice operations. It operates on liquid propane, delivering 60,000 BTU with a 1/2 HP blower motor for consistent thermal transfer across five 18" x 26" pan positions. Operators use solid-state digital controls and two fan speeds to optimize bake profiles for breads, sheet pan items, and reheating tasks.
#@@# Convection Airflow#@#
The two-speed fan ensures uniform heat distribution across the bakery-depth cavity, reducing finish variability between pans. Consistent airflow shortens cycle times while preserving texture and color across full-capacity loads.
#@@# Digital Controls#@#
Solid-state digital controls allow repeatable program retention and easy setpoint adjustments for temperature and time. Staff can replicate exact profiles for daily menus, reducing errors and training time.
#@@# High Thermal Output#@#
Sixty thousand BTU ensures rapid recovery during continuous production and maintains stable temperatures under heavy loading. Reliable output supports back-to-back batches in cafeterias, hospitals, and high-volume restaurants.
#@@# Capacity Layout#@#
The interior holds five 18" x 26" pans per compartment in bakery depth format, maximizing throughput in a single-deck footprint. This layout suits production lines prioritizing full-sheet baking and roasting.
#@@# Serviceable Construction#@#
Stainless steel front, sides, and top with a porcelain interior simplify cleaning and resist corrosion. Lift-accessible components and a 25" leg base provide clear access for maintenance.
#@@# Safety And Compliance#@#
The unit holds cETL and NSF listings, runs on 115 volts with 60 Hz phase, and meets commercial equipment standards. Simultaneously operated glass doors allow visual inspection without disrupting internal temperatures.
#@@#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#@#For routine service of the Blodgett DFG-200 SGL Liquid Propane oven, inspect burner orifices monthly and clean deposits with a brass brush to maintain 60,000 BTU output. Clean porcelain interior daily with nonabrasive detergent and warm water; rinse and dry. Vacuum condenser weekly to prevent heat buildup. Check door seal quarterly; replace gaskets. Calibrate digital controls biannually.