Blodgett (Middleby) CTBR DBL Premium Series Convection Ovens - CTBR DBL
by Blodgett (Middleby) • Right-Hinged Doors • Solid-State Manual Controls
Pack full-size performance into a compact footprint. The Premium Series CTBR stacks two powerful half-size cavities, giving you room for 10 standard 13 × 18 inch pans while occupying just 30 ¼″ × 25 ⅛″ of floor space. Independent controls, rapid heat recovery and legendary Blodgett build quality make this oven a long-term workhorse for bakeries, cafés, schools and ghost kitchens alike.
Features
- 10-pan capacity (5 per deck) with nine rack positions for maximum menu flexibility
- Solid-state infinite controls: separate 200–500 °F thermostat & 60-minute timer on each deck
- Two-speed ¼ HP fan with Cook / Cool-Down selector for even baking and rapid cavity cooling
- 5 kW tubular heating elements per deck (7.5 kW upgrade available) deliver fast recovery
- Right-hinged single doors with dual-pane thermal glass—retain heat, save energy, watch your bake
- Stainless steel front, sides, top & back over a full angle-iron frame—built to thrive in high-volume kitchens
- Double-sided porcelainized liners wipe clean in seconds; chrome racks remove without tools
- Factory vent riser included—simplifies connection to your hood system
- 0″ clearance required on sides & back; NSF, ETL & CE certified for global compliance
Specifications
| Oven type |
Electric, convection, double-deck (stacked half-size) |
| Pan capacity |
5 × 13″ × 18″ pans per deck (10 total) |
| Internal cavity (per deck) |
15 ¼″ W × 20″ H × 21″ D |
| Temperature range |
200 °F – 500 °F (93 °C – 260 °C) |
| Controls |
SSM solid-state manual: separate thermostat & 60-min timer |
| Fan |
Two-speed, ¼ HP motor with automatic thermal overload protection |
| Heat output |
5.6 kW per deck (8 kW option) |
| Electrical (per deck) |
208 V/60 Hz/1 ph – 27 A
208 V/60 Hz/3 ph – 24/12/15 A
240 V/60 Hz/1 ph – 24 A
240 V/60 Hz/3 ph – 21/11/14 A |
| Exterior dimensions |
30 ¼″ W × 25 ⅛″ D × 69 ⅛″ H (double stack on 4″ legs) |
| Shipping weight |
Approx. 595 lb (270 kg) |
| Construction |
Stainless steel exterior, porcelainized interior, full angle-iron frame |
What’s Included
- Five chrome racks & nine rack guides in each cavity
- Right-hinged dual-pane glass doors with chrome handle
- 4″ adjustable stainless steel legs
- Stainless steel vent riser
- Factory test & inspection report
What our Experts Think
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Double Oven Design – Two stacked convection ovens provide high-volume capacity while saving floor space.
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Even Heat Convection – Delivers uniform baking and roasting for consistent results.
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Premium Series Build – Stainless steel construction ensures durability for heavy commercial use.
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High-Capacity Cooking – Fits multiple full-size sheet pans, ideal for restaurants and bakeries.
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User-Friendly Controls – Precise temperature settings simplify operation and maintain quality.
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Blodgett Reliability – Trusted name for long-lasting performance in professional kitchens.
Q&A
Q: What is the Blodgett CTBR DBL?
A: The Blodgett CTBR DBL is a double-deck gas premium convection oven designed for high-volume commercial kitchens, combining two CTB BASE ovens in a stacked configuration.
Q: What makes the CTBR DBL unique?
A: Its stacked design maximizes kitchen space while delivering consistent, even baking with advanced convection airflow and precise temperature control.
Q: What foods can it cook?
A: Ideal for baking breads, pastries, pizzas, roasted meats, vegetables, and other high-volume menu items.
Q: How does it cook?
A: Gas-powered with uniform heat distribution, energy-efficient operation, and fast, reliable cooking times.
Q: What is it made of?
A: Heavy-duty stainless steel interior and exterior, durable components, and superior insulation for long-lasting professional use.
Q: Who is it best for?
A: Restaurants, bakeries, hotels, and institutions needing a reliable, high-capacity double-deck gas convection oven.
Maintenance Tips
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Clean interior and exterior surfaces daily with a soft cloth and mild detergent; avoid abrasive cleaners.
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Wash oven racks, trays, and drip pans regularly to prevent grease and food buildup.
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Inspect door gaskets, hinges, and seals frequently to ensure proper closure and heat retention.
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Keep vents and fans clear of debris for safe, consistent airflow and performance.
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Schedule routine professional servicing to check heating elements, fans, and controls for reliable operation.
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Allow the oven to cool completely before cleaning or performing maintenance.
