Engineered for high-volume production, this single-deck electric convection oven ensures consistent thermal performance for bakeries and foodservice operations. Ideal for schools, hospitals, universities, or restaurants, it features precise digital controls and durable construction to maintain quality under continuous use. Operating on 208 volts, 3-Phase power, it supports intensive production and meets ETL, NSF, and CE certifications.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow cooling. Remove racks and soak in warm, soapy water; scrub with a non-abrasive pad and rinse. Wipe interior porcelain with mild detergent, rinse, and dry. Clean exterior stainless steel with a soft cloth and approved stainless cleaner. Vacuum condenser coils monthly to maintain efficiency. Inspect door seals and hinges; replace worn parts. Regular cleaning removes bacteria, reduces fire risk from grease, lowers utility use, and prevents breakdowns.#@@#Additional Info#@#Blodgett's ZEPH-200-E BASE electric convection oven features a 5-pan deep bakery deck, digital controls, porcelain interior, stainless steel exterior; 208v 3-Ph, 11,000W, ETL/NSF/CE certified, Energy Star compliant for commercial use.#@@#General Info#@#Description #@#
Engineered for high-volume production, this single-deck electric convection oven ensures consistent thermal performance for bakeries and foodservice operations. Ideal for schools, hospitals, universities, or restaurants, it features precise digital controls and durable construction to maintain quality under continuous use. Operating on 208 volts, 3-Phase power, it supports intensive production and meets ETL, NSF, and CE certifications.
#@@# Digital Control#@#
Programmable digital controls ensure temperature accuracy to ±5°F, improving consistency across shifts. Multiple recipes can be stored, reducing operator variability and ensuring uniform results for large batches.
#@@# High Power#@#
Drawing 11,000 watts and 31 amps at 208v, 3-Phase, the oven delivers rapid heat recovery for demanding schedules. It handles dense loads and frequent door openings without major temperature loss.
#@@# Deep Capacity#@#
The bakery-sized compartment holds five full-size pans per deck, maximizing throughput. Multiple racks can be staged for staggered baking, cutting total batch time.
#@@# Porcelain Interior#@#
Porcelain-coated interiors resist stains and simplify cleaning, meeting sanitation needs in commercial kitchens. Smooth surfaces reduce residue adherence, lowering cleaning effort.
#@@# Stainless Exterior#@#
Stainless steel front and sides offer corrosion resistance and a professional look for open kitchens. The durable finish withstands frequent cleaning and heavy use.
#@@# Compact Footprint#@#
Measuring 38.25 inches wide, 32.00 inches high, and 36.88 inches deep, the oven fits tight kitchen spaces. Legs are not included, allowing custom mounting or stand options to suit workflows.
#@@#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#@#Upon confirmation of completed payment, Culinary Depot will ship/deliver the Blodgett ZEPH-200-E BASE Zephaire Convection Oven.#@@#Maintenance Guide#@#For the Blodgett ZEPH-200-E BASE convection oven, clean the stainless steel exterior daily with a neutral detergent and soft cloth to prevent corrosion. Remove racks and wash in warm, soapy water; inspect for warping and replace when necessary. Vacuum condenser and fan areas weekly to maintain airflow. Check digital control calibration monthly and recalibrate per manual if readings deviate. Verify door gasket integrity each week and replace damaged seals to preserve efficiency.
