Blodgett (Middleby) Zephaire Series Convection Ovens - ZEPH-200-G-ES SGL

Blodgett (Middleby)  Zephaire Series Convection Ovens - ZEPH-200-G-ES SGL

Designed for high-volume bakeries, cafés and commercial kitchens, the Zephaire-200-G-ES delivers rapid, even heat in a compact single-deck footprint. Load up to five full-size sheet pans, set your temperature with straightforward solid-state controls, and let the two-speed fan blanket every rack with consistent convection power—all while cutting operating costs thanks to ENERGY STAR efficiency.

Features                    

• Bakery-depth cavity holds (5) 18" × 26" pans in either direction.
• 50,000 BTU direct-fired gas system with electronic spark ignition for fast recovery and lower utility bills.
• SSI-M solid-state infinite controls with separate thermostat (200–500 °F) and 60-minute manual timer.
• Two-speed, 3/4 HP fan motor distributes heat evenly for perfect crusts and delicate pastries alike.
• Dual-pane thermal glass dependent doors open together for one-handed loading and a crystal-clear view.
• Bright halogen lighting, 11 rack positions and 5 chrome-plated racks maximize production flexibility.

Built for the Long Haul

• Stainless steel front, sides and top with a full angle-iron frame.
• Double-sided porcelainized liner and 2" of insulation lock in heat and simplify cleaning.
• Triple-mounted, pressure-lock doors with turnbuckle assembly for a lifetime of smooth operation.
• Slide-out control panel and front gas shut-off speed maintenance and service calls.
  

Specifications

Included

• (5) chrome-plated racks
• (25") adjustable stainless steel legs
• Interior halogen lights
• Operator’s manual

What our Experts Think  

• A high-performance single-deck gas convection oven designed for busy commercial kitchens that need consistent, repeatable baking results all day.
• The 50,000 BTU direct-fired system delivers strong heat output with fast recovery, ideal for continuous production environments.
• Built with a bakery-depth cavity holding up to 5 full-size 18” × 26” pans, maximizing batch output without increasing footprint.
• The two-speed fan system + 3/4 HP blower ensures even airflow for both delicate baking and high-volume roasting.
• ENERGY STAR certified (~54% efficiency) helps reduce long-term gas costs in high-usage operations.
• Heavy-duty build with a fully welded angle-iron frame and porcelainized interior liner, engineered for durability and easy maintenance.
• Glass doors with interior lighting allow quick product checks without opening the door, preserving heat and consistency.
• Simple solid-state SSI controls with timer functionality make operation straightforward and reduce staff training time.
• A trusted “workhorse” oven in the Zephaire line, widely used in restaurants, bakeries, and institutional foodservice for dependable daily performance

                 
Q&A      

             
Maintenance Tips    

• Clean oven cavity, racks, and blower wheel daily to prevent grease buildup and maintain consistent convection airflow.
• Wipe stainless steel exterior with a non-abrasive cleaner, always rubbing with the grain to preserve finish and hygiene.
• Remove rack supports and clean thoroughly to keep proper air circulation inside the chamber.
• Clean air intakes, blower motor area, and cooling vents weekly to avoid overheating and performance loss.
• Ensure blower wheel and internal panels are kept free from caustic cleaners to prevent corrosion and damage.
• Inspect door gaskets regularly to maintain a tight seal and reduce heat loss during operation.
• Check gas connections, ignition system, and controls routinely for safe and stable operation.
• Keep ventilation and flue areas clear to support proper combustion and efficiency (gas models).
• Always disconnect power and allow the oven to cool before cleaning or servicing.
• Schedule annual professional maintenance to inspect venting system and ensure long-term reliability.