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Built for busy bakeries, restaurants and institutional kitchens, the Zephaire-200-E delivers industry-leading performance in a compact, energy-saving footprint. Five full-size sheet pans slide in left-to-right or front-to-back, while Blodgett’s rugged construction and ENERGY STAR® efficiency keep profits rising batch after batch.
Pan Capacity | (5) full-size 18" × 26" sheet pans |
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Interior Dimensions | 29" W × 20" H × 28-1/4" D |
Overall Footprint | 38-1/4" W × 36-7/8" D × 57" H * (with 25" legs) |
Electrical | 11 kW • 208/220/240/440/480 V available • 1- or 3-phase (see cut-sheet for amperage) |
Motor | ½ HP, two-speed (1120 & 1710 RPM) with thermal overload protection |
Base Single Oven Design – Space-efficient for medium- to high-volume commercial kitchens.
Zephaire Series Convection – Ensures even heat distribution for consistent baking, roasting, and finishing.
High-Capacity Cooking – Accommodates multiple full-size sheet pans for batch efficiency.
Durable Construction – Stainless steel interior and exterior built for professional use.
Precise & User-Friendly Controls – Delivers reliable, repeatable results.
Blodgett Trusted Quality – Professional-grade oven known for long-lasting performance and durability.
Q: What is the Blodgett ZEPH-200-E BASE?
A: The Blodgett ZEPH-200-E BASE is a single-deck electric Zephaire Series convection oven designed for professional, high-volume baking in commercial kitchens.
Q: What makes the ZEPH-200-E BASE unique?
A: It offers advanced convection airflow, precise temperature control, and durable construction for reliable, consistent performance.
Q: What foods can it cook?
A: Perfect for baking breads, pastries, pizzas, roasting meats, vegetables, and other high-volume menu items.
Q: How does it cook?
A: Electric-powered with even heat distribution, energy-efficient operation, and fast, consistent cooking results.
Q: What is it made of?
A: Heavy-duty stainless steel interior and exterior, robust components, and superior insulation for long-lasting commercial use.
Q: Who is it best for?
A: Restaurants, bakeries, hotels, and institutional kitchens that require a reliable, single-deck electric convection oven.
Wipe interior and exterior surfaces daily with a soft cloth and mild detergent; avoid abrasive cleaners.
Clean oven racks, trays, and drip pans regularly to prevent grease and food buildup.
Inspect door gaskets, hinges, and seals frequently to ensure proper closure and heat retention.
Keep vents and fans clear of debris for safe and efficient airflow.
Schedule routine professional servicing to check heating elements, fans, and controls for consistent performance.
Allow the oven to cool completely before cleaning or performing maintenance tasks.