For high-volume kitchens needing consistent cook times and uniform results, this single-deck convection oven delivers controlled heat and robust throughput. Its 45,000 BTU power ensures rapid recovery and sustained high-load operation, while digital controls enable repeatable programming for batch consistency. It offers a compact footprint with bakery and savory flexibility for restaurants, universities, hospitals, and catering commissaries.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Blodgett ZEPH-100-G-ES BASE and let it cool. Remove racks and wash with warm, soapy water; rinse and air dry. Wipe interior with a non-abrasive cleaner and soft cloth; avoid excess water near the 115v connections. Clean door gaskets and check for wear. Vacuum condenser and vents to remove grease buildup; inspect burners and pilot for debris. Reinstall racks when dry and reconnect power. Regular cleaning prevents contamination, fires, higher energy use, and costly breakdowns.#@@#Additional Info#@#Blodgett's ZEPH-100-G-ES BASE Zephaire LP convection oven delivers 45,000 BTU, 115v digital controls, CSA, NSF, CETL listings, 590 lbs, standard-depth interior, designed for commercial use in restaurants, hospitals, schools, and hospitality.#@@#General Info#@#Description #@#
For high-volume kitchens needing consistent cook times and uniform results, this single-deck convection oven delivers controlled heat and robust throughput. Its 45,000 BTU power ensures rapid recovery and sustained high-load operation, while digital controls enable repeatable programming for batch consistency. It offers a compact footprint with bakery and savory flexibility for restaurants, universities, hospitals, and catering commissaries.
#@@# Convection Heat#@#
Convection air movement ensures even heat distribution across racks, reducing temperature variance and minimizing rejects. Chefs achieve consistent browning and faster cook times for high-turnover menus.
#@@# Digital Control#@#
The digital interface stores multiple cook profiles and displays precise setpoints, allowing staff to reproduce specifications across shifts. Programmable cycles lower training time and reduce operator error.
#@@# 45,000 BTU Output#@#
A 45,000 BTU rating ensures rapid recovery during continuous cycling, supporting peak service periods without significant temperature drops. Facilities maintain reliable throughput for multiple pans or continuous batches.
#@@# Liquid Propane Operation#@#
Designed for liquid propane, the unit adapts to locations with utility gas differences, expanding site flexibility. It accepts standard LP hookups and meets commercial fuel requirements.
#@@# NSF And CETL Listings#@#
NSF certification and CETL compliance confirm sanitation and electrical safety for commercial foodservice. Regulatory alignment simplifies approval by health inspectors and engineers.
#@@# Compact Single Deck#@#
A single-deck design minimizes footprint while fitting full-size sheet pans, optimizing space in tight kitchens. Operators can bank multiple units to scale capacity without major remodels.
Technical details: 115v electrical connection for controls, 45,000 BTU total input, and a service weight near 590 pounds.
#@@#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 ZEPH-100-G-ES BASE Zephaire convection oven by cleaning the interior daily with a nonabrasive detergent and warm water to prevent carbon buildup. Verify burner ports and pilot assemblies weekly and clear obstructions with a soft brush. Inspect door gaskets monthly and replace when compressed or cracked. Calibrate digital controls quarterly and record temperature drift. Drain condensation pans and verify 115v connections for secure termination.
