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Engineered for heavy-duty, high-volume baking, the Blodgett Premium Series double-deck convection oven delivers unmatched capacity, precise touchscreen control and the rock-solid construction chefs have trusted for over a century.
| Heat Source | Natural or LP gas, 3/4" NPT connection |
|---|---|
| Input Rating | 60,000 BTU/hr per deck (120,000 BTU total) |
| Temperature Range | 200 °F – 500 °F (93 °C – 260 °C) |
| Controls | Artisan touchscreen + meat probe, recipe storage, cook & hold |
| Fan System | Dual-inlet blower, 2 speeds, ½ HP motor per deck |
| Capacity | 5 full-size sheet pans / 11 rack positions per deck |
| Interior (per deck) | 29" W × 20" H × 28.25" D (737 × 508 × 718 mm) |
| Exterior (overall) | 38.25" W × 36.88" D × 70.63" H (972 × 937 × 1794 mm) with 6" legs & flue |
| Electrical | 115 V, 1-phase, 6 A (cooling fan & controls) |
| Construction | Stainless steel front/sides/top, mineral-fiber insulation |
| Certifications | cETLus, NSF |
| Shipping Weight | Approx. 1,329 lb (541 kg) |
Double Oven Design – Two stacked convection ovens for high-volume cooking without increasing footprint.
Gas-Powered Convection – Ensures fast, even baking, roasting, and finishing.
Premium Series Build – Stainless steel construction designed for heavy-duty commercial use.
High-Capacity Cooking – Fits multiple full-size sheet pans, ideal for restaurants, bakeries, and catering.
Precise Controls – Easy-to-use settings provide consistent results every batch.
Blodgett Reliability – Trusted professional-grade oven known for durability and long-term performance.
Q: What is the Blodgett DFG-200 DBL?
A: The Blodgett DFG-200 DBL is a double-deck gas premium convection oven, combining two DFG-200 decks for maximum cooking capacity in commercial kitchens.
Q: What makes the DFG-200 DBL unique?
A: Its stacked design saves space while delivering consistent, even baking with advanced convection airflow and precise temperature control.
Q: What foods can it cook?
A: Perfect for breads, pastries, pizzas, roasted meats, vegetables, and other high-volume menu items.
Q: How does it cook?
A: Gas-powered with uniform heat distribution, fast cooking times, and energy-efficient operation for professional kitchens.
Q: What is it made of?
A: Heavy-duty stainless steel interior and exterior, durable components, and superior insulation for long-lasting performance.
Q: Who is it best for?
A: Restaurants, bakeries, hotels, and institutional kitchens that need a reliable, high-capacity double-deck gas convection oven.
Wipe interior and exterior surfaces daily with a soft cloth and mild detergent; avoid abrasive cleaners.
Clean oven racks, trays, and drip pans regularly to prevent grease and food buildup.
Inspect door gaskets, hinges, and seals frequently to ensure proper closure and heat retention.
Keep vents and fans clear of debris for safe and consistent airflow.
Schedule routine professional servicing to check heating elements, fans, and controls for reliable performance.
Allow the oven to cool completely before cleaning or performing maintenance tasks.