Blodgett (Middleby) Convection Ovens - XR8-G/STAND
8-Pan Capacity | 110,000 BTU | cETLus & NSF Listed
Bring the power of a full-size rack oven to a compact footprint. The Blodgett XR8-G Mini Rotating Rack Oven delivers perfectly even, artisanal bakes with labor-saving digital controls and Blodgett’s legendary build quality—ideal for retail bakeries, cafés, supermarkets and test kitchens.
Features
- Holds eight full-size 18" × 26" sheet pans on an ergonomic rotating carousel for uniform color and rise.
- Digital control panel with 6 programmable presets plus independent bake & steam timers.
- Built-in steamer with adjustable vent control for crispy crusts or gentle proofing.
- Blower delay & cool-down mode protect delicate products and extend component life.
- Four side-mounted halogen lamps give a brilliant view of every rack level.
- 304 stainless steel interior & exterior, fully welded angle-iron frame—built for decades of service.
- Rack and slides remove without tools; slide spacing adjusts in 1" increments.
- Ships on a stainless steel stand with 12 pan slides, removable crumb trays and low-profile locking casters.
- Indirect-fired in-shot burners (110,000 BTU/hr) with electronic spark ignition for fast heat-up and recovery.
Specifications
| Pan Capacity |
8 full-size 18" × 26" pans (4" standard spacing, adjustable) |
| Heat Source |
Natural or LP gas, indirect-fired in-shot burners |
| Maximum Input |
110,000 BTU/hr |
| Gas Connection |
3/4" NPT; Natural 5–14" W.C. / LP 11–14" W.C. |
| Electrical |
120 V, 60 Hz, 1 Ph, 15 A dedicated (220-240 V, 50 Hz available) |
| Water |
3/4" GHT, 40-75 psi (27 GPH) for internal steamer |
| Drain |
3/4" NPT rear connection |
| Exterior Dimensions |
48.23" W × 40.27" D × 80.23" H*
*with stand, under-hood venting |
| Baking Chamber |
32" W × 32" D |
What our Experts Think
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Reliable single-deck production performance — the Blodgett ZEPH-100-E ADDL is a full-size electric convection oven designed for consistent baking, roasting, and general foodservice use in busy commercial kitchens.
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Efficient bakery-depth capacity — fits up to 5 full-size 18” × 26” sheet pans per cavity, making it a strong fit for bakeries, cafés, and institutional kitchens needing steady batch output.
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Consistent, even cooking results — two-speed fan system and engineered airflow help maintain uniform heat distribution across all rack positions, reducing product variation.
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Built for long-term commercial durability — stainless steel exterior with a porcelain-lined interior and heavy-duty angle-iron frame ensures structural strength under continuous use.
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Operator-friendly controls — solid-state temperature control with a wide 200°F–500°F range plus timer functionality supports repeatable cooking performance across shifts.
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Energy-efficient commercial design — engineered for strong thermal performance with ENERGY STAR-rated efficiency to help reduce operating costs over time.
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Flexible installation options — “ADDL” configuration supports stacking or system expansion for kitchens scaling production capacity without expanding footprint.
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Trusted kitchen workhorse — widely used in restaurants, schools, healthcare, and retail foodservice for dependable daily production and consistent baking quality.
Q&A
Q: What is the Blodgett ZEPH-200-E ADDL convection oven?
A: A single-deck electric convection oven “additional unit” from the Zephaire Series, designed to be stacked or added to an existing setup to increase baking capacity in commercial kitchens.
Q: What does “ADDL” mean?
A: “ADDL” stands for additional model, meaning this unit is used as a top or added deck in a stacked oven configuration, not as a standalone base system.
Q: What is the cooking capacity?
A: It holds up to 5 full-size 18" × 26" sheet pans per cavity, ideal for bakery-depth batch production and consistent high-volume baking.
Q: Is the ZEPH-200-E ADDL energy efficient?
A: Yes. It is ENERGY STAR qualified, helping reduce energy consumption while maintaining strong commercial baking performance.
Q: What are the key performance features?
A: It includes a two-speed fan system, solid-state temperature controls (200°F–500°F), and even airflow design for consistent baking results across all racks.
Q: Is it built for commercial durability?
A: Yes. It features a full angle-iron frame, stainless steel exterior, porcelain-lined interior, and heavy-duty door construction for long-term use in demanding kitchens.
Q: What types of businesses use this oven?
A: Common in bakeries, restaurants, hotels, schools, and institutional kitchens where scalable baking capacity is needed through stacked oven systems.
Q: Why choose the ZEPH-200-E ADDL?
A: It allows kitchens to expand production without increasing floor space, making it a cost-efficient way to scale baking output in commercial operations.
Maintenance Tips
- Clean oven interior, racks, and doors daily when cool to prevent grease buildup and maintain heat efficiency
- Use only non-caustic commercial oven cleaners on stainless and porcelain surfaces; avoid harsh chemicals
- Keep cleaners away from blower wheel, heating elements, and temperature probes to prevent damage
- Remove racks and supports regularly for deep cleaning and sanitation
- Clean air intake and cooling fan area weekly to ensure proper airflow and prevent overheating
- Inspect door gaskets and hinges for tight sealing and energy efficiency
- Check fan/blower operation for consistent convection cooking performance
- Avoid blocking airflow around the oven to maintain proper ventilation
- Wipe exterior with stainless-safe cleaner and dry to prevent corrosion
- Schedule annual professional maintenance for venting system and overall safety check
Damage 
Loss 
Theft 
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