Blodgett (Middleby) Zephaire Series Convection Ovens - ZEPH-200-E BASE
Single-Deck • Electric • Full-Size Bakery Depth
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.
Features
- Bakery-depth cavity holds (5) 18" × 26" pans on 11 position rack guides (includes 5 chrome racks).
- SSI-M solid-state infinite controls with separate dials for thermostat (200-500 °F) and 60-minute timer.
- Two-speed, ½ HP fan and three tubular heaters ensure fast, even heat distribution.
- Cook / Cool-Down selector protects delicate baked goods and speeds turnover between batches.
- Dependent glass doors with single, powder-coated handle open simultaneously for one-handed operation.
- Dual-pane thermal windows and full mineral-fiber insulation lock heat inside—cutting energy costs.
- Interior lights and recessed control panel increase visibility and operator safety.
Built to Last
- Full angle-iron frame supports heavy commercial use.
- Stainless steel front, top & sides resist corrosion and simplify cleaning.
- 14-gauge double-sided porcelainized liner wipes clean and won’t flake or chip.
- Triple-mounted pressure-lock door design with turnbuckle assembly minimizes heat loss.
Specifications
| Pan Capacity |
(5) full-size 18" × 26" sheet pans |
| 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 |
| Shipping Weight |
Approx. 545 lb (247 kg) |
| Clearances |
½" (13 mm) sides & rear from combustible or non-combustible construction |
What our Experts Think
- Designed for high-volume bakeries, restaurants, and institutional kitchens that need dependable all-day baking performance.
- The 11 kW electric convection system delivers fast, even heat distribution for consistent baking, roasting, and reheating results.
- Holds up to five full-size 18” x 26” sheet pans in multiple positions, maximizing production flexibility during busy service periods.
- The two-speed fan motor improves airflow control for delicate pastries, baked goods, and high-volume roasting applications.
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ENERGY STAR® certified with an estimated 78% energy efficiency rating, helping reduce long-term operating costs.
- Built with a fully welded angle-iron frame and porcelainized interior liner for long-lasting durability in demanding commercial kitchens.
- Dual-pane thermal glass doors and interior lighting allow operators to monitor cooking progress without excessive heat loss.
- The solid-state infinite controls with timer functionality are easy for staff to operate and ideal for kitchens requiring straightforward workflow efficiency.
- Bakery-depth cavity and adjustable rack positions provide excellent versatility for breads, pastries, casseroles, proteins, and prepared foods.
Q&A
Q: What is the Blodgett ZEPH-200-E BASE convection oven?
A: The Blodgett ZEPH-200-E BASE is a commercial single-deck electric convection oven designed for bakeries, restaurants, cafeterias, and institutional kitchens needing reliable, high-capacity baking performance.
Q: What is the oven capacity?
A: This bakery-depth convection oven holds up to five full-size 18” x 26” sheet pans with 11 adjustable rack positions for flexible cooking and baking.
Q: What type of heating system does this oven use?
A: The oven uses three tubular electric heating elements with 11 kW of power and a two-speed fan motor for even heat distribution and consistent cooking results.
Q: What controls are included?
A: The ZEPH-200-E BASE features SSI-M solid-state infinite controls with separate thermostat and timer dials for easy operation and accurate temperature control from 200°F to 500°F.
Q: What materials are used in the oven construction?
A: It includes a stainless steel front, sides, and top, a porcelainized baking compartment liner, dual-pane thermal glass doors, and a fully welded angle-iron frame for long-term durability.
Q: Does the oven include interior lighting and glass doors?
A: Yes. Interior oven lights and dual-pane glass doors allow operators to monitor food without opening the doors and losing heat.
Maintenance Tips
- Clean oven cavity, racks, and side rails daily to prevent grease buildup and maintain consistent baking performance.
- Wipe stainless steel exterior surfaces with a non-abrasive cleaner to protect the professional finish.
- Inspect blower wheel and fan operation weekly to ensure proper convection airflow and even cooking.
- Keep ventilation openings and cooling areas free from dust and debris for energy-efficient operation.
- Check door gaskets regularly to minimize heat loss and maintain cooking temperatures.
- Avoid harsh chemical cleaners on sensitive metal and electrical components to reduce corrosion risk.
- Inspect electrical connections and control functions routinely for safe commercial oven operation.
- Schedule annual professional maintenance to extend equipment lifespan and reduce unexpected downtime.
- Disconnect electrical power and allow the oven to cool before cleaning or servicing.
Damage 
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