Blodgett Premium Series Convection Ovens - DFG-200-ES DBL
Model DFG-200-ES • Bakery-Depth • 50,000 BTU per deck
Engineered for high-volume bakeries, restaurants, and institutions, the Blodgett Premium Series delivers the legendary even bake you expect—now with a full-color Artisan Touchscreen and efficiency. Load up to ten full-size (18" × 26") sheet pans at once and watch your output soar.
Why You’ll Love It
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Artisan Touchscreen with Meat Probe—store recipes, stage cooking, cook & hold, pulse or delay the fan, and nail internal temps with the included probe.
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True Bakery-Depth Interior accepts five full-size pans per deck, loaded left-to-right or front-to-back.
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Even, High-Volume Results via a 2-speed, ¾ HP blower and direct-fired, 50,000 BTU heat source in each compartment.
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Oleophobic 14-ga. Liner shrugs off grease for faster clean-up and longer life.
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Stay-Clear View Doors—dual-pane thermal glass is sealed in stainless frames; a single curved handle opens both doors simultaneously.
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Built for the Long Haul—stainless steel front, sides & top, full angle-iron frame, and triple-mounted pressure-lock doors.
- NSF & cETL listed for maximum rebates, safety, and efficiency.
- Bright 7" capacitive touchscreen with icon-driven navigation.
- Manual or programmable modes; create, group, and lock recipes.
- Fan Pulse & Fan Delay for delicate bakes.
- Automatic Cook & Hold to reduce shrinkage and free up staff.
- USB/ HACCP data download capability.
What Our Experts Think
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Double-deck premium convection oven built for heavy-duty commercial use
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Energy-efficient design with precise temperature controls for consistent cooking
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Rugged stainless steel construction ensures durability and long service life
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Perfect for bakeries, restaurants, and institutions with high-volume demands
Q&A
Q: What type of oven is the DFG-200-ES DBL?
A: It’s a double-deck gas-powered premium convection oven.
Q: Is it energy-efficient?
A: Yes, designed with energy-saving technology while maintaining consistent heat.
Q: What is it best suited for?
A: Ideal for baking, roasting, and high-capacity cooking in commercial kitchens.
Maintenance Tips
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Clean oven interiors and racks daily to avoid residue buildup
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Empty crumb trays frequently for safe and efficient operation
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Check door gaskets monthly to maintain a proper seal
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Have burners, fans, and controls inspected annually
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Use only manufacturer-approved cleaning agents
