Built for continuous production in commercial bakeries and high-volume kitchens, this natural gas rotating-rack oven ensures consistent bake quality across eight full-size pans while minimizing space. Digital controls with six programmable presets and integrated steam management allow precise recipe reproduction, reduce waste, and maintain throughput during peak periods. Stainless steel construction and a mounted open-base stand with casters ensure durability and mobility for cafeterias, university bakeries, hospitals, and specialty foodservice operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and unplug controls if present. Remove pans and slides; soak in warm, soapy water. Wipe interior and exterior stainless steel with a non-abrasive cleaner and soft cloth. Clean blower and steam vent openings; clear grease from oven cavity and vent paths to reduce fire risk. Vacuum condenser and coils on a monthly basis for efficiency. Inspect gaskets and replace worn seals. Allow all parts to dry fully before restoring power and gas.#@@#Additional Info#@#Blodgett XR8-G/STAND-NG oven offers 110,000 BTU natural gas, holds eight 18"x26" pans, digital controls, steam vent, halogen lighting, stainless steel build, open base stand, 120v, cETLus, NSF certified, 1125 lbs.#@@#General Info#@#Description #@#
Built for continuous production in commercial bakeries and high-volume kitchens, this natural gas rotating-rack oven ensures consistent bake quality across eight full-size pans while minimizing space. Digital controls with six programmable presets and integrated steam management allow precise recipe reproduction, reduce waste, and maintain throughput during peak periods. Stainless steel construction and a mounted open-base stand with casters ensure durability and mobility for cafeterias, university bakeries, hospitals, and specialty foodservice operations.
#@@# Programmable Digital Controls#@#
Operators use six programmable presets and a clear digital interface to standardize bake cycles. This reduces training time and ensures product consistency for high-volume runs.
#@@# Rotating Rack Motion#@#
The rotating rack circulates air and heat evenly around pans, ensuring uniform crust color and crumb structure. This reduces rework and batch variance in continuous production.
#@@# Steam Management System#@#
An integrated steam timer and vent control enable precise humidity profiling during critical bake phases. Controlled steam improves oven spring for artisan loaves and reduces surface cracking on laminated doughs.
#@@# High BTU Output#@#
A 110,000 BTU natural gas burner provides rapid recovery and sustained heat for consecutive loads. Quick recovery shortens cycle times and increases throughput.
#@@# Stainless Steel Construction#@#
Stainless steel interior and exterior resist corrosion and support sanitation protocols in hospitals and schools. Smooth surfaces simplify cleaning and extend service intervals.
#@@# Compact Full-Size Capacity#@#
The single deck holds eight 18" x 26" pans while maintaining a compact footprint for tight spaces. The mounted open-base stand with pan slides and casters allows ergonomic loading and flexible placement.
#@@#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 burner ports weekly and remove debris with a soft brush to maintain consistent flame distribution. Clean the stainless steel interior and exterior with a neutral detergent and nonabrasive cloth; rinse and dry to prevent spotting. Drain and wipe the steam system and examine the steam vent control for blockage monthly. Verify door seal integrity and adjust hinge tension as needed. Schedule annual cETLus and NSF compliance checks with certified technicians.
