Blodgett (Middleby) Zephaire Series Convection Ovens - ZEPH-100-E BASE
Single Deck • Full-Size • Standard Depth • ENERGY STAR
Engineered for high-volume kitchens that refuse to compromise on quality, the Zephaire-100-E pairs Blodgett’s legendary durability with energy-saving performance. This single-deck oven accepts five full-size sheet pans, delivers fast, even baking with a two-speed fan system, and ships with user-friendly SSI-M controls that make training a breeze.
Features
- 11 kW electric heat driven by three rapid-response tubular elements.
- Two-speed, ½ HP fan and aluminized blower wheel for uniform air circulation.
- Solid-state thermostat (200 °F – 500 °F) plus 60-minute manual timer.
- Cook / Cool-Down selector protects product quality between batches.
- ENERGY STAR certification keeps utility costs under control.
Built to Last
- Full angle-iron frame resists warping under heavy loads.
- Stainless-steel front, sides & top for superior corrosion resistance.
- Triple-mounted pressure-lock doors with dual-pane thermal glass.
- Double-sided 14-ga porcelainized liner cleans up quickly and won’t flake.
- Five chrome racks, 11 positions, 1-5/8" spacing handle any menu mix.
Operator-Friendly Details
- SSI-M solid-state infinite controls—separate dials for temperature & timer.
- Cool-touch door handle opens both doors simultaneously.
- Bright interior lights and full-view windows for easy product monitoring.
- Removable front control panel & cooling fan simplify maintenance.
Specifications
| Model |
Zephaire-100-E (Single Deck) |
| Pan Capacity |
5 full-size 18" × 26" pans, left-to-right |
| Interior (W × H × D) |
29" × 20" × 24-1/4" |
| Overall (W × D × H) |
38-1/4" × 36-7/8" × 57"* |
| Electrical |
11 kW, 208–240 V, 1 or 3 ph (other voltages available) |
| Fan Motor |
½ HP, two-speed (1120 & 1710 RPM) |
What our Experts Think
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Reliable entry-level commercial convection performance — the Blodgett ZEPH-100-E BASE delivers consistent baking and roasting results for light to medium-volume foodservice operations.
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Full-size bakery-depth capacity in a compact footprint — accommodates up to 5 full-size 18” × 26” sheet pans per cavity, making it ideal for cafés, schools, and institutional kitchens.
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Efficient electric heating system — 11 kW per section with rapid-response tubular elements ensures steady heat and dependable recovery during continuous use.
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Even baking consistency — two-speed fan motor and engineered airflow system provide uniform heat distribution across all rack positions, reducing product variation.
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Durable commercial construction — stainless steel exterior, porcelain-lined interior, and heavy-duty angle-iron frame are designed for long-term kitchen reliability.
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Operator-friendly controls — simple solid-state temperature and timer controls (200°F–500°F range) make it easy to train staff and maintain consistent results.
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Service-ready design — removable front control panel, interior lighting, and accessible components help reduce maintenance downtime.
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Flexible system base configuration — “BASE” unit is intended for standalone use or stacking within expanded Zephaire oven setups for scalable kitchen production.
Q&A
Q: What is the Blodgett ZEPH-100-E BASE convection oven?
A: The Blodgett ZEPH-100-E BASE is a single-deck electric convection oven base unit from the Zephaire Series, designed for commercial kitchens needing reliable, energy-efficient baking performance in a standard footprint.
Q: What does “BASE” mean in this model?
A: “BASE” means it is a standalone bottom oven section or primary unit, intended for single use or as the foundation for a stacked oven configuration.
Q: What is the cooking capacity of the ZEPH-100-E BASE?
A: It holds up to five full-size 18” × 26” sheet pans per cavity, making it suitable for batch baking and consistent production.
Q: Is the ZEPH-100-E BASE energy efficient?
A: Yes. It is ENERGY STAR® certified and designed for high thermal efficiency to reduce operating costs.
Q: What are its key performance features?
A: It includes a two-speed fan, solid-state temperature controls (200°F–500°F range), and even airflow distribution for uniform baking results.
Q: What construction features does it have?
A: It features a stainless steel exterior, porcelain-lined interior, welded angle-iron frame, and insulated door system for durability and heat retention.
Q: What type of businesses use this oven?
A: Common in restaurants, bakeries, schools, hotels, healthcare kitchens, and institutional foodservice operations requiring dependable daily production baking.
Q: Why choose the Zephaire 100-E BASE?
A: It delivers consistent baking performance, strong durability, and energy efficiency, making it a reliable entry-level commercial convection solution in the Zephaire lineup.
Maintenance Tips
- Clean oven interior, racks, and doors daily when cool to prevent grease buildup and maintain efficiency
- Use only non-caustic commercial oven cleaners on stainless and porcelain surfaces
- Avoid contact of cleaners with blower wheel, heating elements, and temperature probes
- 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 frequently to maintain a tight seal and consistent heat
- Check fan/blower operation for even cooking performance and airflow balance
- Keep surrounding area clear of grease, dust, and obstructions for safety
- Ensure adequate ventilation and never block air openings around the unit
- Schedule annual professional maintenance for venting system inspection and overall safety check
Damage 
Loss 
Theft 
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