Built for high-demand kitchens, this double-deck gas convection oven ensures continuous production and repeatable results. Each compartment holds five 13" x 18" pans and delivers 27,500 BTU per deck for fast heat-up and recovery while maintaining consistent temperatures. Durable stainless steel construction and serviceable components reduce downtime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Blodgett DFG-50 DBL and cool both decks. Remove racks and wipe loose debris. Clean interiors with mild detergent and a non-abrasive cloth; rinse and dry. Degrease door glass and exterior stainless with approved cleaner; buff dry. Clean condensate trays and verify vents clear of grease. Inspect and tighten door seals. Reinstall racks, reconnect power, and run empty cycle at 350°F to verify operation. Regular cleaning prevents contamination, fires, inefficiency, and breakdowns.#@@#Additional Info#@#Blodgett’s DFG-50 DBL natural gas double-deck convection oven features two half-size compartments, each holding five 13" x 18" pans, with 27,500 BTU burners, 1/2 HP motor, digital controls, and stainless steel exterior.#@@#General Info#@#Description #@#
Built for high-demand kitchens, this double-deck gas convection oven ensures continuous production and repeatable results. Each compartment holds five 13" x 18" pans and delivers 27,500 BTU per deck for fast heat-up and recovery while maintaining consistent temperatures. Durable stainless steel construction and serviceable components reduce downtime.
#@@# Half Size Capacity#@#
Each deck fits five 13" x 18" pans, enabling simultaneous baking across two compartments for efficient batch scheduling. Kitchens maintain menu consistency by stacking runs without sacrificing oven volume.
#@@# High Output Burners#@#
The oven provides 27,500 BTU per deck for rapid thermal recovery during dense loads and frequent door openings. Operators achieve predictable searing, browning, and baking under continuous use.
#@@# Digital Controls#@#
Solid-state controls with an electro-mechanical timer and digital interface ensure precise temperature management and repeatable settings. Teams replicate recipes with fewer adjustments, improving consistency across shifts.
#@@# Single Door Design#@#
Each compartment features a single door with dual-pane thermal glass to preserve interior temperature while allowing visual monitoring. Staff inspect products without extended heat loss, reducing energy waste and variability.
#@@# Porcelain Interior#@#
A porcelain interior promotes uniform airflow and simplifies cleaning. Crevice-free surfaces reduce soil buildup and maintain food safety standards for institutional kitchens.
#@@# 1/2 HP Fan System#@#
A 1/2 HP, single-speed fan ensures consistent airflow for even cooking across pans and shelves. Kitchens achieve uniform results, improving product quality for plated and bulk service.
The unit ships on a 7" stainless steel stand and operates on 115v single-phase power. ETL, NSF, and CE certifications confirm compliance with safety and sanitation standards for schools, hospitals, restaurants, and hospitality operations.
#@@#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-50 DBL natural gas convection oven by cleaning the porcelain interior daily with non-abrasive detergent and a soft cloth to prevent buildup. Clean the 1-speed fan blade monthly; disconnect power first. Inspect the door gasket and replace if worn. Verify burner ignition, gas connections quarterly, and calibrate controls per guidelines to maintain consistent 27,500 BTU/deck output.