Blodgett (Middleby) Zephaire Series Convection Ovens - ZEPH-100-G SGL
Single-Deck | Standard Depth | Full-Size, 5-Pan Capacity
Engineered for busy commercial kitchens, the Zephaire-100-G delivers powerful, even baking in a compact footprint. Its dual-flow gas heat system, two-speed fan and rock-solid stainless construction make it the go-to oven for restaurants, bakeries, schools and cafeterias that demand consistent results every day.
Features
- Holds (5) 18″ × 26″ full-size sheet pans left-to-right for maximum throughput.
- 50,000 BTU dual-flow system combines direct & indirect heat for faster, more even baking.
- SSI-M solid-state infinite controls with independent thermostat and 60-minute manual timer.
- Two-speed, ½ HP fan motor keeps air moving for perfectly browned, uniform product.
- Dependent dual-pane glass doors with single, powder-coated handle for one-handed, simultaneous opening.
- Five chrome racks, eleven positions with 1 ⅝″ spacing—flexibility for cookies, roasts and everything in between.
- Rugged stainless steel front, sides, top and 25″ adjustable legs for easy cleaning and long service life.
- Interior light and porcelainized oven liner improve visibility and wipe-down clean-up.
- Removable dual-tube burners and front-mounted gas shut-off for straightforward service.
Specifications
| Pan Capacity |
(5) 18″ × 26″ full-size pans |
| Heat Source |
Natural or LP gas, 50,000 BTU/hr |
| Controls |
SSI-M solid-state infinite; 60-min manual timer |
| Temperature Range |
200 °F – 500 °F (93 °C – 260 °C) |
| Fan |
Two-speed blower, ½ HP motor (1120 / 1710 RPM) |
| Interior Dimensions |
29″ W × 20″ H × 24¼″ D (737 × 508 × 616 mm) |
| Exterior Footprint |
38¼″ W × 36⅞″ D × 57¹⁄₁₆″ H* (972 × 936 × 1450 mm)
*add 4½″ height if on casters |
| Gas Connection |
¾″ NPT; Manifold 3.5″ WC Nat / 10″ WC LP |
| Electrical |
115 V, 1-ph, 6 A, 6′ cord & plug (fan & lights) |
What our Experts Think
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Reliable single-deck gas convection performance — the Blodgett ZEPH-100-G SGL is built for consistent baking, roasting, and reheating in everyday commercial kitchen operations.
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Strong production capacity in a compact footprint — accommodates up to 5 full-size 18" × 26" sheet pans per cavity, making it ideal for bakeries, cafés, and institutional kitchens.
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Consistent heat and airflow control — dual-flow gas system with a two-speed fan ensures even baking results and reduces hot spots across all rack positions.
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Powerful commercial gas output — 50,000 BTU per section delivers fast recovery and stable cooking performance during peak service.
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Operator-friendly controls — solid-state infinite temperature control with timer keeps operation simple, repeatable, and easy to train staff on.
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Heavy-duty stainless steel build — designed with a durable exterior and porcelain-lined interior to support long-term daily commercial use.
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Visibility and usability features — glass doors with interior lighting improve monitoring without heat loss or interruption.
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Flexible base configuration (SGL) — single-unit format suited for standalone installation or integration into larger kitchen setups where scalable capacity is needed.
Q&A
Q: What is the Blodgett ZEPH-100-G SGL convection oven?
A: The Blodgett ZEPH-100-G SGL is a single-deck, full-size gas convection oven from the Zephaire Series, designed for consistent baking, roasting, and general commercial kitchen use.
Q: What does “SGL” mean in this model?
A: “SGL” stands for single unit, meaning it is a standalone convection oven (not stacked or combined with another deck).
Q: What is the cooking capacity?
A: It holds up to 5 full-size 18” × 26” sheet pans per oven cavity, ideal for batch cooking in bakeries and restaurants.
Q: What fuel type does it use?
A: It is a gas-fired oven (natural gas or propane depending on configuration) with a high-output burner system for fast, even heat.
Q: What are the key performance features?
A: It includes a dual-flow gas system, two-speed fan, and solid-state controls, delivering even airflow and consistent baking results across all racks.
Q: What temperature range does it operate in?
A: The oven runs from 200°F to 500°F (93°C to 260°C) for flexible baking and roasting applications.
Q: Is it durable for commercial use?
A: Yes. It is built with a stainless steel exterior, porcelain-lined interior, and heavy-duty angle-iron frame designed for long-term kitchen use.
Q: Who typically uses this oven?
A: Common in restaurants, bakeries, hotels, schools, and institutional kitchens needing reliable daily production baking.
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; rub with grain
- Avoid contact of cleaners with blower wheel, fan, and control components to prevent damage
- Remove racks and supports regularly for deep cleaning and sanitation
- Clean air intake and cooling areas weekly to ensure proper airflow and prevent overheating
- Inspect door gaskets and hinges to maintain tight seal and heat efficiency
- Check convection fan operation for even heat distribution and consistent baking results
- Keep surrounding area free of grease, dust, and obstructions for safe operation
- Ensure proper ventilation and avoid blocking air openings around the unit
- Schedule annual professional maintenance for venting system inspection and long-term reliability
Damage 
Loss 
Theft 
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