Blodgett (Middleby) Zephaire Series Convection Ovens - ZEPH-100-E DBL

• A high-capacity double-deck convection oven built for bakeries, restaurants, and institutional kitchens that need maximum output in a compact footprint.
• The electric Zephaire 100-E platform (DBL configuration) delivers two independent oven cavities for simultaneous, high-volume production.
• Each deck holds up to 5 full-size 18” × 26” sheet pans, giving a total capacity of 10 pans per unit for efficient batch cooking.
• Powered by ~11 kW per deck with ENERGY STAR efficiency, helping reduce operating costs without sacrificing performance.
• The two-speed fan system + ½ HP blower motors ensures even heat distribution for consistent baking, roasting, and reheating.
• Built with a fully welded angle-iron frame and stainless-steel exterior, engineered for long-term durability in demanding kitchens.
• Porcelainized interior liners and interior lighting make cleaning easier and improve visibility during production.
• SSI solid-state controls with 200°F–500°F range provide simple, reliable operation for staff at all skill levels.
• Designed for high-volume consistency with low maintenance needs, making it a trusted “workhorse” in commercial foodservice environments.

Q: What is the Blodgett ZEPH-100-E DBL convection oven?
A: The Blodgett Zephaire ZEPH-100-E DBL is a double-deck, full-size electric convection oven from the Zephaire Series, designed for high-volume commercial baking in restaurants, bakeries, and institutional kitchens.

Q: What is the oven capacity?
A: It holds up to 10 full-size 18” × 26” sheet pans total (5 per deck), enabling high production in a compact footprint.

Q: What temperature range does it operate in?
A: The oven runs from 200°F to 500°F (93°C to 260°C), suitable for baking, roasting, and reheating a wide variety of foods.

Q: Is it energy efficient?
A: Yes. It is ENERGY STAR® qualified and built for high efficiency with strong heat recovery and reduced energy consumption.

Q: What heating and airflow system does it use?
A: It uses 11 kW per deck with a two-speed fan system, ensuring even heat distribution and consistent baking results across all pans.

Q: What controls does it include?
A: It features solid-state infinite controls with a manual timer, allowing simple and precise temperature and time management.

Q: What are the key construction features?
A: It includes a stainless steel exterior, porcelainized interior liners, angle-iron frame, dual-pane glass doors, and interior lighting for durability and visibility.

Q: Is it suitable for busy commercial kitchens?
A: Yes. It is designed for continuous high-volume use, offering consistent results, fast recovery, and reliable performance for demanding foodservice operations. 

• Clean oven cavity, racks, and blower wheel daily to prevent grease buildup and maintain even heat circulation for consistent baking results.
• Wipe stainless steel exterior with a non-abrasive cleaner, always rubbing with the grain to preserve finish and hygiene.
• Remove rack supports and clean regularly to ensure proper airflow inside both stacked cavities (double-deck configuration).
• Inspect and clean air intake and cooling fan areas weekly to prevent overheating and extend component life.
• Keep blower wheel area free of caustic cleaners to avoid corrosion and damage to internal components.
• Check door gaskets frequently to maintain tight sealing and reduce heat loss between cycles.
• Ensure oven is fully cooled and power is disconnected before any cleaning or maintenance work.
• Avoid pressure washing or excessive water near controls and electrical parts to prevent failures.
• Schedule annual professional servicing to inspect ventilation system, fans, and controls for long-term reliability.