Engineered for high-volume kitchens, this single-deck natural gas convection oven ensures consistent heat distribution and production for institutional and commercial use. Operating at 60,000 BTU with a 1/2 HP two-speed fan, it maintains uniform bake profiles across five 18" x 26" pan positions. Solid state digital controls and a porcelain interior enable repeatable results and quick recovery between loads.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug oven and cool. Wash racks with soapy water; scrub interior with mild detergent. Clean condenser and vents. Wipe exterior with stainless cleaner. Clean glass with glass cleaner; check seals, replace if damaged. Run light bake to dry before reconnecting. Regular cleaning prevents contamination, fires, efficiency loss, and inspection failures.#@@#Additional Info#@#Blodgett’s DFG-200 SGL convection oven delivers 60,000 BTU, 1/2 HP fan, digital controls, two-speed convection, porcelain interior, bakery-depth for five pans, stainless exterior, glazed doors, 115v, ETL/CSA/NSF certifications, and durable legs.#@@#General Info#@#Description #@#
Engineered for high-volume kitchens, this single-deck natural gas convection oven ensures consistent heat distribution and production for institutional and commercial use. Operating at 60,000 BTU with a 1/2 HP two-speed fan, it maintains uniform bake profiles across five 18" x 26" pan positions. Solid state digital controls and a porcelain interior enable repeatable results and quick recovery between loads.
#@@# Two-Speed Fan#@#
Two-speed airflow stabilizes product temperature and crust formation. High speed supports rapid recovery for consecutive loads, while low speed suits delicate items needing gentler air movement.
#@@# Solid State Controls#@#
Digital controls provide precise temperature settings and repeatable programs for batch consistency. Operators can store and recall parameters, reducing setup time and ensuring quality under varying throughput.
#@@# Five Pan Capacity#@#
The deck holds five 18" x 26" pans, maximizing space for bakery-depth operations and high-yield production. Kitchens increase output without adding ovens, saving labor and space.
#@@# Simultaneous Doors#@#
Paired doors open together for efficient loading and unloading, minimizing temperature loss. Glass inserts allow monitoring without disrupting cycles, preserving heat and reducing recovery time.
#@@# Robust Construction#@#
Stainless steel front, sides, and top resist corrosion and simplify cleaning in busy environments. A 25" stainless steel leg base ensures stability and aligns with commercial cleaning standards.
#@@# Service-Oriented Performance#@#
The 115v control circuitry and ETL/cETL/NSF certifications meet commercial safety and sanitation requirements. Accessible components and a 565-pound chassis mounted on legs simplify maintenance.
#@@#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 SGL oven by cleaning the porcelain interior after each bake cycle with a nonabrasive detergent and warm water to prevent carbon buildup. Inspect and wipe the glass doors and door gaskets weekly; replace seals showing cracks. Vacuum condenser and air inlets monthly and check the 2-speed fan for bearing wear every six months. Verify burners and gas connections annually for leaks and proper flame; retain service records.