Blodgett (Middleby) Zephaire Series Convection Ovens - ZEPH-200-G-ES ADDL
Bakery-Depth • Single Deck • 50,000 BTU / Energy Star
Built for high-volume bakeries, cafeterias and restaurants, the Blodgett Zephaire-200-G-ES delivers even, consistent results on five full-size 18" × 26" pans without occupying extra floor space. A rugged stainless-steel exterior, porcelainized baking chamber and Energy Star efficiency make this oven a smart, long-term investment you can trust shift after shift.
Features
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Bakery depth cavity accepts pans either left-to-right or front-to-back.
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SSI-M controls – separate dials for temperature (200-500 °F) & 60-minute manual timer.
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Two-speed, ¾ HP fan sweeps heat evenly for perfect browning and delicate bakes alike.
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Dual-pane glass dependent doors with powder-coated handle open simultaneously for fast loading.
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Stainless-steel front, sides & top with 2" of insulation retain heat and stay cool to the touch.
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Five chrome racks / 11 positions with 1-5⁄8" spacing handle everything from cookies to sheet cakes.
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Electronic spark ignition & direct-fired system light reliably and recover heat quickly.
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Interior halogen lighting keeps product visible without opening the door.
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Included 6" adjustable stainless-steel legs & stacking kit simplify future expansion.
Specifications
| Oven type |
Gas, bakery-depth convection – single deck |
| Pan capacity |
5 × 18" × 26" full-size pans |
| Heat input |
50,000 BTU/hr |
| Temperature range |
200 °F – 500 °F (93 °C – 260 °C) |
| Controls |
SSI-M solid state infinite thermostat & 60-min timer |
| Fan motor |
¾ HP, two-speed (1140 / 1725 RPM) |
| Interior dimensions |
29" W × 20" H × 28-1⁄4" D |
| Overall footprint |
38-1⁄4" W × 36-7⁄8" D × 57" H* |
| Gas connection |
¾" NPT, NG 7-10.5" W.C. / LP 11-13" W.C. |
| Electrical |
115 V, 1 ph, 8 A, 6' cord & plug |
| Clearance |
0" sides/back – approved for combustible installs |
What our Experts Think
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High-performance gas convection for commercial kitchens — the Blodgett ZEPH-200-G-ES ADDL delivers consistent baking, roasting, and reheating with a 50,000 BTU per section direct/indirect heat system designed for even results.
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Built for continuous high-volume production — each cavity holds up to 5 full-size 18”×26” sheet pans, making it ideal for bakeries, restaurants, and institutional foodservice operations.
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ENERGY STAR® efficiency for lower operating costs — engineered for strong output while maintaining improved fuel efficiency and reduced utility consumption.
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Consistent airflow precision — dual-speed fan system ensures uniform heat distribution across all rack positions, minimizing hot spots and improving batch consistency.
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Heavy-duty commercial construction — stainless steel exterior, porcelainized baking chamber, and welded angle-iron frame are built for long-term durability in demanding kitchens.
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Operator-friendly controls — simple solid-state infinite controls with timer support repeatable cooking results with minimal training required.
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Space-efficient professional design — optimized for institutional kitchens needing reliable output without expanding footprint, making it a strong fit for high-throughput operations.
Q&A
Q: What is the Blodgett ZEPH-200-G-ES ADDL convection oven?
A: A commercial gas convection oven add-on (stacking unit) from the Zephaire 200 Series, designed to expand production capacity in high-volume bakeries, restaurants, and institutional kitchens.
Q: What does “ADDL” mean in this model?
A: “ADDL” stands for additional deck unit, meaning it is used with a base oven or stacked configuration to create a double-deck system for higher output.
Q: How much cooking capacity does it have?
A: Each cavity holds up to 5 full-size 18” × 26” sheet pans, ideal for batch baking and roasting.
Q: What are the key performance features?
A: It includes a 50,000 BTU gas system, two-speed fan motor, and solid-state controls for even heat distribution and consistent results.
Q: What temperature range does it support?
A: It operates from approximately 200°F to 500°F (93°C to 260°C) for versatile baking, roasting, and finishing.
Q: Is it durable for commercial kitchens?
A: Yes. It features a stainless steel exterior, porcelainized interior, and welded frame construction for long-term heavy-duty use.
Q: Where is this oven commonly used?
A: Ideal for bakeries, hotels, cafeterias, restaurants, and institutional foodservice operations needing scalable production capacity.
Maintenance Tips
- Clean oven interior, racks, and doors daily when the unit is cool to prevent grease buildup
- Use only non-caustic commercial oven cleaners on stainless and porcelain surfaces
- Avoid letting cleaners contact blower wheel, sensors, or heating components
- Remove racks, supports, and blower wheel cover regularly for deep cleaning
- Clean air intake and cooling fan areas weekly to maintain proper airflow
- Wipe exterior with stainless steel cleaner and dry to prevent corrosion
- Inspect door gaskets, hinges, and seals for tight closure and heat efficiency
- Check blower fan operation for even convection cooking performance
- Keep surrounding area clear of grease, dust, and obstructions for safety
- Perform annual professional maintenance, including venting system inspection
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