Blodgett (Middleby) Zephaire Series Convection Ovens - ZEPH-200-E SGL
Single Deck • Full-Size Bakery Depth • Ships in 5 Days
Built for high-volume bakeries, restaurants and institutions, the Zephaire-200-E delivers legendary Blodgett reliability with ENERGY STAR efficiency. A rugged angle-iron frame, stainless steel exterior and porcelainized interior liner stand up to daily abuse, while the two-speed fan and three tubular heaters blanket every rack with even heat for flawless results on breads, pastries, roasts and more.
Features
- Bakery-depth cavity fits five 18" x 26" full-size sheet pans in either direction.
- SSI-M solid-state infinite controls with separate thermostat (200-500 °F) and 60-minute manual timer.
- Two-speed, ½ HP blower motor and aluminized blower wheel for rapid, even heat distribution.
- Dual-pane thermal glass doors open together with a single, powder-coated handle for quick loading.
- Five chrome racks standard; 11 positions spaced at 1-5/8" (41 mm) for maximum flexibility.
- Interior halogen lighting and windowed doors let you check progress without dropping temperature.
Built to Last
- Full angle-iron frame resists warping and twisting.
- Stainless steel front, sides and top with solid mineral-fiber insulation on all sides.
- Double-sided 14-gauge porcelainized liner wipes clean fast.
- Removable front control panel and control-area cooling fan for easier service.
- 25" adjustable stainless steel legs included.
Specifications
| Model |
Zephaire-200-E (single deck) |
| Capacity |
5 full-size (18" × 26") sheet pans |
| Controls |
SSI-M solid-state infinite; 60 min manual timer |
| Temperature Range |
200 °F – 500 °F (93 °C – 260 °C) |
| Fan Speeds |
2 (cool-down mode selectable) |
| Heat Source |
Three tubular heaters, 11 kW total |
| Electrical (selectable) |
208 V / 60 Hz / 1 ph – 51 A
208 V / 60 Hz / 3 ph – 31/29/29 A
220/240 V / 60 Hz / 1 ph – 44 A
220/240 V / 60 Hz / 3 ph – 26/24/24 A
440 V / 60 Hz / 3 ph – 15/14/14 A
480 V / 60 Hz / 3 ph – 14/13/13 A |
| Exterior Dimensions (W × D × H) |
38-1/4" × 36-7/8" × 57"
(972 mm × 936 mm × 1 448 mm) on 25" legs |
| Interior Dimensions (W × H × D) |
29" × 20" × 28-1/4" (737 mm × 508 mm × 718 mm) |
What our Experts Think
- A dependable choice for commercial kitchens that require consistent, high-output baking and roasting throughout the day.
- The electric 11 kW convection system ensures fast preheating and even heat distribution for uniform cooking results.
- Built on a bakery-depth cavity design that accommodates up to five full-size sheet pans, improving batch efficiency in busy operations.
- Features a two-speed fan motor that gives chefs better control for delicate baking vs. high-speed roasting workflows.
-
ENERGY STAR® certified (~78% efficiency), helping reduce long-term utility costs in high-usage kitchens.
- Constructed with a fully welded angle-iron frame and porcelainized interior, built for long service life and easy cleaning.
-
Simple SSI-M solid-state controls keep operation intuitive, reducing training time for kitchen staff.
- Glass doors and interior lighting allow quick product checks without opening the door, preserving heat and consistency.
- A widely trusted “workhorse” convection oven in restaurants, schools, and institutional foodservice environments.
Q&A
Q: What is the Blodgett ZEPH-200-E SGL convection oven?
A: The Blodgett Zephaire ZEPH-200-E SGL is a single-deck, full-size electric convection oven designed for commercial bakeries, restaurants, and institutional kitchens requiring consistent high-volume cooking.
Q: What is the oven capacity?
A: It holds up to five 18” x 26” full-size sheet pans with multiple rack positions for flexible baking and roasting.
Q: What heating power does it use?
A: The oven uses an electric heating system (about 11 kW per section) with a two-speed fan for even heat distribution.
Q: What temperature range does it support?
A: It typically operates from 200°F to 500°F, suitable for baking, roasting, and reheating a wide variety of foods.
Q: What controls does it include?
A: It features solid-state infinite controls with a manual timer for simple, reliable temperature and time management.
Q: What construction features improve durability?
A: It includes a stainless steel exterior, porcelainized interior, welded angle-iron frame, and dual-pane glass doors for long-lasting commercial durability.
Q: Is it suitable for busy kitchens?
A: Yes, it is built for high-volume foodservice environments with even airflow, fast recovery, and consistent baking performance.
Maintenance Tips
- Clean oven interior, racks, and blower wheel daily to prevent grease buildup and ensure even heat circulation.
- Wipe stainless steel exterior with a non-abrasive cleaner to maintain durability and hygiene standards.
- Remove and clean rack supports regularly to support consistent airflow and baking performance.
- Inspect blower wheel and fan system weekly for grease or debris that can reduce convection efficiency.
- Keep air intake and cooling vents clear to prevent overheating and extend component life.
- Check door gaskets frequently to maintain proper heat seal and energy efficiency.
- Avoid caustic cleaners on electrical, heating, and airflow components to prevent damage.
- Ensure oven is fully cooled and power disconnected before any cleaning or maintenance work.
- Schedule annual professional servicing to inspect electrical systems, fans, and ventilation for long-term reliability.
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