Blodgett (Middleby) DFG-200-ES BASE Premium Series Convection Ovens - DFG-200-ES BASE
Blodgett DFG-200-ES | Bakery Depth | ENERGY STAR® Certified
Built for high-volume kitchens that won’t compromise on quality, the Blodgett Premium Series delivers rapid recovery, unbeatable consistency, and an intuitive touchscreen that makes professional baking simple for every shift. Load up to five full-size sheet pans, tap your recipe, and let the oven do the rest.
Features
- Bakery-depth cavity fits (5) 18 in × 26 in pans left-to-right or front-to-back.
- Artisan 7 in touchscreen with meat probe, Manual & Recipe modes, Cook-and-Hold, Fan Delay/Pulse, and HACCP data storage.
- 50,000 BTU direct-fired Dual Flow system heats fast and earns ENERGY STAR® efficiency.
- 2-speed, ¾ HP fan guarantees even browning—delicate or hearty products, you’re covered.
- Oleophobic 14-gauge liner wipes clean in seconds and resists baked-on grease.
- Simultaneous doors with dual-pane thermal glass and an ergonomic curved handle for safe one-hand access.
- Full stainless steel front, sides & top wrapped around a rigid angle-iron frame.
- Eleven rack positions, five chrome racks included, illuminated by twin halogen lights.
- Electronic spark ignition, internal gas regulator, and front-mounted service shut-off for worry-free operation.
- Ships with 25 in (635 mm) adjustable stainless legs – stands, casters & seismic kits available.
Specifications
| Pan Capacity |
(5) full-size 18 in × 26 in pans |
| Temperature Range |
200 °F – 500 °F (93 °C – 260 °C) |
| Heat Input |
50,000 BTU/hr per oven section |
| Controls |
Artisan 7 in touchscreen + core probe |
| Fan |
2-speed, ¾ HP blower motor with thermal overload protection |
| Interior (W×H×D) |
29 in × 20 in × 24.25 in (737 × 508 × 616 mm) |
| Exterior Footprint |
38.25 in W × 36.88 in D × 57 in H* |
| Gas Connection |
¾ in NPT, Natural 7-10.5 "W.C. / LP 11-13 "W.C. |
| Electrical |
115 V, 1 ph, 8 A (cord & plug furnished) |
| Ship Weight |
≈ 617 lb (280 kg) |
What our Experts Think
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Single-Chamber Convection: Ideal for medium to large batches with consistent baking results.
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Even Heat Distribution: Ensures uniform cooking across the deck.
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Durable Construction: Heavy-duty stainless steel built for long-term commercial reliability.
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Energy Efficient: Optimized to deliver precise baking while reducing energy usage.
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User-Friendly Controls: Simple operation allows staff to bake efficiently with minimal training.
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Professional Standard: Perfect for bakeries, restaurants, and foodservice operations needing reliable single-chamber convection performance.
Q&A
Q: What is the Blodgett DFG-200-ES BASE?
A: A commercial single-deck convection oven from Blodgett’s Premium Series, designed for high-volume baking and roasting with even, consistent heat.
Q: What are its key features?
A: Single-deck design, precise temperature controls, stainless steel construction, energy-efficient operation, and durable base for stability.
Q: Why choose this model?
A: Offers professional-grade, reliable baking performance while maintaining a compact, space-efficient footprint.
Q: Who is it best for?
A: Restaurants, bakeries, pizzerias, and catering operations needing a commercial-grade, single-deck convection oven.
Q: What makes it unique?
A: Combines energy efficiency, consistent heat distribution, and a sturdy base for dependable, high-volume baking.
Maintenance Tips
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Clean oven cavity, racks, and trays daily with mild, non-abrasive cleaners.
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Remove crumbs and debris from the cavity after each use.
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Inspect door gaskets and seals regularly to maintain proper heat retention.
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Check fans, motors, and electrical connections periodically for safe operation.
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Keep vents and filters free of dust, grease, and debris.
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Schedule professional servicing periodically for reliable, long-term performance.
