Engineered for high-volume kitchens, this double-deck convection oven ensures consistent cooking for restaurants, hospitals, universities, and institutional kitchens. Its liquid propane power and 27,500 BTU per deck deliver steady thermal output, while digital controls and one-speed fans ensure uniform convection in each compartment. Built with commercial-grade materials, it minimizes downtime and simplifies operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut off LP supply. Remove racks and wipe interior porcelain with mild detergent and warm water. Scrub door glass with non-abrasive cleaner. Clean fan housing and vents of grease with degreaser; rinse. Vacuum condenser and burner access areas to remove debris. Reinstall dry racks and verify seals. Run empty 350°F cycle 15 minutes to evaporate moisture. Follow local codes for ventilation and waste disposal.#@@#Additional Info#@#Blodgett DFG-50 DBL Liquid Propane double-deck convection oven delivers 27,500 BTU per deck, holds five 13" x 18" pans per compartment, features solid-state digital controls with timer, 1/2 HP motor, porcelain interior, ETL and NSF certified.#@@#General Info#@#Description #@#
Engineered for high-volume kitchens, this double-deck convection oven ensures consistent cooking for restaurants, hospitals, universities, and institutional kitchens. Its liquid propane power and 27,500 BTU per deck deliver steady thermal output, while digital controls and one-speed fans ensure uniform convection in each compartment. Built with commercial-grade materials, it minimizes downtime and simplifies operation.
#@@# Compact Double Deck#@#
This half-size, double-deck oven fits five 13" x 18" pans per compartment, allowing multi-item cooking in tight spaces. The stacked design maximizes vertical capacity while preserving floor space in busy kitchens.
#@@# Precise Digital Controls#@#
Solid state infinite controls and an electro-mechanical timer ensure accurate temperature management and repeatable cook cycles. Staff can program profiles to reduce variability and speed up training.
#@@# Consistent Convection Performance#@#
One-speed fans and a 1/2 HP motor ensure even airflow for uniform browning and temperature consistency. The convection system shortens cook times, boosting throughput during peak hours.
#@@# Durable Stainless Construction#@#
Stainless steel front, sides, and top resist corrosion and withstand daily cleaning. The porcelain interior simplifies cleaning and ensures sanitary surfaces meet foodservice standards.
#@@# Serviceable Access Features#@#
Each deck has a single door with dual-pane thermal glass and an interior light for visual checks without opening. Easy access simplifies maintenance, reducing service time and disruptions.
#@@# Regulatory And Energy Compliance#@#
Powered by liquid propane, the oven meets ETL, NSF, and CE certifications and operates on 115 volts at 60 Hz. It complies with safety and sanitation standards, making it ideal for schools, hospitals, and large-scale foodservice.
#@@#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#@#Inspect and clean burner orifices monthly to prevent clogging and maintain 27,500 BTU per deck output. Remove racks and wash with warm, soapy water; dry fully before reinstalling. Vacuum condenser and ventilation openings to ensure 1-speed fan airflow. Check door gaskets for compression and replace when cracked. Verify gas connections and test for leaks after service. Calibrate solid state controls and electro-mechanical timer annually to sustain consistent oven performance.