The Blodgett CTB SGL is a half-size electric convection oven built to keep busy kitchens moving. Its single-deck design accommodates five 13″ x 18″ pans, helping you batch roast vegetables, bake pastries, or retherm menu items without tying up valuable line space. Chefs and operators can stage multiple recipes at once to maintain speed of service during peak periods.

Dial in results with SSI-M solid state infinite controls and an electro-mechanical timer, then fine-tune airflow using the 2-speed fan for delicate bakes or heartier roasts. A left-hinged single door with a dual pane thermal glass window promotes visibility while helping retain heat, so staff can monitor doneness at a glance.

Engineered for the rigors of commercial use, this unit features a stainless steel front, sides, top, and back for easy cleanup and long-term resilience. Certified NSF, ETL, and CE, it integrates seamlessly into professional foodservice environments from cafés to healthcare facilities.