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Blodgett (Middleby) ZEPH-200-E BASE Zephaire Series Convection Ovens - ZEPH-200-E BASE

Blodgett (Middleby) ZEPH-200-E BASE Zephaire Series Convection Ovens - ZEPH-200-E BASE

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Blodgett (Middleby) ZEPH-200-E BASE 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.
  • ENERGY STAR®, ETL, CE & NSF listed for maximum efficiency and code compliance.
  • 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
Accessories
  • Standard: (5) chrome racks, 25" adjustable stainless legs, two interior lights.
  • Optional (extra cost):
  • Stainless open or welded stands
  • 6" seismic legs or casters (standard or low-profile)
  • SSD digital control with LED display, Cook & Hold, Pulse Plus®
  • Ventless hood, vent connector, extra oven racks, 480 V configuration & more
What our Experts Think
  • 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&A

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.

Maintenance Tips
  • 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.