The Blodgett MARK V-200 DBL double-deck electric convection oven accelerates high-volume production with bakery depth cavities tailored for full-size sheet pans. Each compartment handles (5) 18″ x 26″ pans, helping chefs and foodservice teams stage bakes, roasts, and retherm cycles without bottlenecks. ENERGY STAR certification supports efficient operation during peak service.

Optimize workflow with solid state digital controls and a 2-speed fan that fine-tunes airflow for delicate pastries or hearty proteins. Simultaneous glass doors and an interior light let staff monitor doneness at a glance, minimizing heat loss and trips to check product. Consistent, even convection helps standardize results across both decks.

Built for the rigors of commercial kitchens, the oven features a stainless steel front, sides, and top, plus sturdy 6-inch stainless steel legs for stable installation. A vent connector streamlines integration with your ventilation system. With 11.0 kW per compartment and dependable 1/3 hp drive, it’s ready for bakeries, schools, and institutional kitchens.