Blodgett (Middleby) Zephaire Series Convection Ovens - ZEPH-200-G BASE
Single-Deck • Full-Size Bakery Depth • 60,000 BTU
Purpose-built for high-output bakeries, cafes and institutional kitchens, the Zephaire-200-G pairs Blodgett’s legendary build quality with powerful, even convection heat—delivering perfectly baked breads, pastries and roasts with every cycle.
Features
- Bakery-depth cavity holds five 18" × 26" sheet pans left-to-right or front-to-back.
- SSI-M solid-state infinite controls: 200–500 °F thermostat plus 60-minute manual timer.
- Dual-flow gas system & two-speed ½ HP blower for rapid heat recovery and uniform baking.
- Dependent, dual-pane glass doors with single powder-coated handle for one-handed opening.
- Rugged stainless steel front, sides & top mounted on 25" adjustable legs.
- Five chrome racks, 11 positions (1-5/8" spacing) and bright interior lighting.
- Electronic spark ignition with removable dual-tube burners for easy service access.
Specifications
| Model |
Zephaire-200-G (single deck) |
| Fuel / Input |
Natural or LP Gas | 60,000 BTU/hr |
| Controls |
SSI-M solid-state thermostat 200-500 °F | 60-min timer |
| Fan System |
Two-speed, ½ HP motor with thermal overload protection |
| Pan Capacity |
5 × full-size (18" × 26") sheet pans |
| Interior (WxHxD) |
29" × 20" × 28-1/4" |
| Exterior (WxDxH) |
38-1/4" × 36-7/8" × 57" (to top of draft diverter) |
| Gas Connection |
¾" NPT | 3.5" W.C. (Nat) / 10" W.C. (LP) |
| Electrical |
115 V, 1-ph, 6 A (controls & motor) | 6-ft cord & plug |
What our Experts Think
- A heavy-duty gas convection oven built for nonstop commercial kitchen demand, ideal for bakeries, restaurants, and institutional foodservice.
- The 50,000 BTU per section gas system delivers strong heat output with fast recovery times for consistent batch cooking.
- Designed with a bakery-depth cavity that fits up to 5 full-size sheet pans, maximizing output per cycle.
- The two-speed fan system gives operators control over airflow—important for both delicate baking and high-volume roasting.
-
ENERGY STAR® certified with strong efficiency performance, helping reduce gas consumption in long operating hours.
- Built on a fully welded angle-iron frame with porcelainized interior, engineered for long-term durability in harsh kitchen environments.
-
Glass doors with interior lighting allow product checks without heat loss, improving consistency during peak service.
- Simple solid-state controls (SSI-M) keep operation intuitive, reducing training time for staff and minimizing errors during busy shifts.
- A proven “workhorse” model in the Zephaire lineup, trusted for reliable daily performance and low maintenance downtime.
Q&A
Q: What is the Blodgett ZEPH-200-G-ES BASE convection oven?
A: The Blodgett Zephaire ZEPH-200-G-ES BASE is a full-size, single-deck gas convection oven designed for commercial kitchens needing consistent high-volume baking, roasting, and cooking performance.
Q: What is the oven capacity?
A: It holds up to five 18” × 26” full-size sheet pans per cavity with multiple rack positions for flexible cooking output.
Q: Is this oven energy efficient?
A: Yes, it is ENERGY STAR® certified and engineered for high efficiency with reduced operating costs in busy foodservice environments.
Q: What is the power and heating system?
A: It uses a direct-fired gas system delivering around 50,000–60,000 BTU per section with a two-speed fan for even heat distribution.
Q: What controls does it include?
A: The oven features solid-state infinite controls with a thermostat and manual timer for simple, reliable operation.
Q: What are the key construction features?
A: It includes a stainless steel exterior, porcelainized interior liner, heavy-duty angle iron frame, dual-pane glass doors, and interior lighting for durability and visibility.
Q: Is it suitable for heavy-duty commercial use?
A: Yes, it is built for restaurants, bakeries, schools, and institutions that require consistent results, fast recovery, and long-term reliability in high-volume production.
Maintenance Tips
- Clean oven cavity, racks, and blower wheel daily to prevent grease buildup and maintain strong convection airflow.
- Wipe stainless steel surfaces with a non-abrasive cleaner, always rubbing with the grain to protect finish.
- Inspect and clean air intake and ventilation openings weekly to ensure proper cooling and efficient operation.
- Check door gaskets regularly to maintain a tight seal and reduce heat loss during cooking cycles.
- Keep burner area (gas models) clean and free from debris for safe and consistent heating performance.
- Avoid caustic or harsh cleaners on blower wheel and internal panels to prevent corrosion and damage.
- Inspect gas connections, ignition system, and controls routinely for safe commercial operation.
- Ensure oven is fully cooled and power/gas is shut off before any cleaning or servicing.
- Schedule annual professional maintenance to check venting system, internal components, and overall safety performance.
Damage 
Loss 
Theft 
![Chery Industrial [BARGAIN] 7' Garage Storage Cabinets with 20 Drawers - A_WW000208](http://backyardprovider.com/cdn/shop/files/bargain-7-ft-work-bench-with-20-drawers_30.png?v=1775546940)
