The Blodgett ZEPH-200-E SGL bakery-depth electric convection oven streamlines high-volume production with room for five 18″ x 26″ pans. Its single-deck layout maximizes throughput without crowding your line.

SSI-D solid state infinite controls with a digital timer let crews dial in bakes with repeatable precision. A two-speed fan, dependent glass doors, and an interior light help operators monitor product and manage airflow while maintaining consistent results.

Use it to finish artisan breads, pastries, cookies, and sheet cakes, or to roast vegetables and proteins during peak service. Durable stainless steel front, sides, and top stand up to daily use, while 25″ stainless steel legs position the cavity at a comfortable working height.