Blodgett (Middleby) Zephaire Series Convection Ovens - ZEPH-100-G BASE

Blodgett (Middleby)  Zephaire Series Convection Ovens - ZEPH-100-G BASE

Built to thrive in the busiest commercial kitchens, the Zephaire-100-G delivers fast, even baking in a rock-solid stainless-steel package. Blodgett’s Dual-Flow gas system, powerful two-speed fan, and solid-state infinite controls give you the precision you need—whether you’re turning out delicate pastries or high-volume entrées.

Features                    

• Accepts (5) 18" × 26" full-size sheet pans, loaded left-to-right
• SSI-M solid-state infinite controls with 60-minute manual timer
• Two-speed, ½ HP blower motor for gentle or high-velocity airflow
• Dual-pane thermal glass doors with single, powder-coated handle (dependent open)
• Dual-Flow gas heat: combination of direct & indirect heat for superior consistency
• Electronic spark ignition for quick, reliable start-ups
• Five chrome-plated racks, 11 positions on 1⅝" centers
• Interior halogen lighting for easy product monitoring
• Stainless-steel front, sides & top with fully welded angle-iron frame
• ETL & NSF listed for safety and sanitation

Specifications

What our Experts Think    

• Reliable gas convection performance for everyday commercial use — the Blodgett ZEPH-100-G BASE is a single-deck, standard-depth oven designed for consistent baking, roasting, and general kitchen production.
• Efficient batch cooking capacity — accommodates up to 5 full-size 18" × 26" sheet pans per cavity, making it a strong fit for bakeries, cafés, and institutional kitchens.
• Strong, consistent heat delivery — 50,000 BTU gas system with dual-flow heating provides even cooking results and fast temperature recovery during peak service.
• Simple, operator-friendly controls — solid-state infinite temperature control with timer keeps operation straightforward and easy to train staff on.
• Even airflow performance — two-speed fan motor ensures balanced heat distribution across all rack positions, improving product consistency.
• Durable commercial build quality — stainless steel exterior, porcelainized interior, and welded angle-iron frame designed for long-term heavy kitchen use.
• Flexible base configuration (“BASE”) — intended for standalone installation or integration into stacked systems, allowing kitchens to scale production as needed.
• Trusted kitchen workhorse design — widely used in restaurants, schools, and institutional kitchens for dependable daily output and consistent baking performance.

               
Q&A  

Q: What is the Blodgett ZEPH-100-G BASE convection oven?
A: A single-deck gas convection oven base unit from the Zephaire Series, designed for commercial kitchens needing reliable, energy-efficient baking in a full-size standard footprint.

Q: What does “BASE” mean in this model?
A: “BASE” means it is a standalone primary oven section or bottom unit in a stacked system, used for single installation or expansion setups.

Q: What is the cooking capacity?
A: It holds up to 5 full-size 18" × 26" sheet pans per cavity, ideal for batch baking and high-volume production.

Q: What are its key performance features?
A: It includes a 50,000 BTU direct- or dual-flow gas system, two-speed fan, and solid-state temperature controls (200°F–500°F) for even heat distribution.

Q: Is it energy efficient?
A: Yes. It is designed with high thermal efficiency and ENERGY STAR-qualified performance (on ES configurations) to reduce operating costs.

Q: What controls does it use?
A: It uses SSI-M solid-state controls with a manual timer or digital timer option, allowing simple and reliable operation.

Q: What is it made of?
A: It features a stainless steel exterior, porcelain-lined baking chamber, and welded angle-iron frame for durability in heavy commercial use.

Q: Who uses this oven?
A: Common in restaurants, bakeries, hotels, schools, healthcare, and institutional kitchens that require consistent daily baking performance.

                 
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 spraying cleaners on blower wheel, fan motor, and controls
• Remove racks and supports regularly for deep cleaning and sanitation
• Clean air intake vents and cooling fan area weekly to ensure proper airflow and prevent overheating
• Inspect door gaskets and hinges to maintain tight seal and consistent heat retention
• Check fan/blower operation for even heat distribution during cooking cycles
• Keep area around oven free of grease, dust, and obstructions for safe operation
• Ensure proper ventilation and never block air openings to avoid performance loss
• Schedule annual professional maintenance for venting system inspection and safety check