Blodgett (Middleby) ZEPH-200-E SGL 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.
- ENERGY STAR® qualified—cut operating costs without sacrificing bake quality.
- 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) |
| Shipping Weight |
Approx. 545 lb (247 kg) |
| Clearance |
½" (13 mm) sides & back — combustible or non-combustible |
| Certifications |
ETL, NSF, CE, ENERGY STAR® |
What our Experts Think
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Electric Single Oven – Ideal for medium- to high-volume kitchens seeking reliable convection performance.
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Zephaire Series Technology – Advanced airflow ensures even heat distribution for consistent baking and roasting.
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High Capacity – Fits multiple full-size sheet pans for efficient batch cooking.
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Durable Construction – Stainless steel interior and exterior built for long-term professional use.
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User-Friendly Controls – Precise settings for consistent, repeatable results.
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Blodgett Professional Reliability – Trusted name for durability and consistent kitchen performance.
Q&A
Q: What is the Blodgett ZEPH-200-E SGL?
A: The Blodgett ZEPH-200-E SGL is a single-deck electric Zephaire Series convection oven designed for high-quality, efficient baking in commercial kitchens.
Q: What makes the ZEPH-200-E SGL unique?
A: It features advanced convection airflow, precise temperature controls, and a durable design for reliable, professional performance.
Q: What foods can it cook?
A: Ideal 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 consistent cooking results.
Q: What is it made of?
A: Heavy-duty stainless steel interior and exterior with durable components for long-lasting commercial use.
Q: Who is it best for?
A: Restaurants, bakeries, hotels, and institutional kitchens seeking a reliable, single-deck electric convection oven.
Maintenance Tips
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Wipe interior and exterior surfaces daily with a soft cloth and mild detergent; avoid abrasive cleaners.
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Clean oven racks, trays, and drip pans regularly to prevent grease and food buildup.
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Inspect door gaskets, hinges, and seals frequently to ensure proper closure and heat retention.
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Keep vents and fans clear of debris for safe, consistent airflow.
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Schedule routine professional servicing to check heating elements, fans, and controls for reliable performance.
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Allow the oven to cool completely before cleaning or performing maintenance tasks.
