American Range1 Blodgett (Middleby) Premium Series Convection Ovens - DFG-50 ADDL
Single-deck | 5-pan capacity | 27,500 BTU
Bring Blodgett’s legendary even-bake performance to tight prep lines, food trucks, satellite kitchens and anywhere a full-size oven just won’t fit. The Premium Series DFG-50 packs commercial-grade power, a durable stainless exterior and easy, dial-style controls into a compact, half-size footprint—delivering perfect batches of cookies, veggies, proteins and more every time.
Key Features
- Holds up to five 13 × 18 in half-size sheet pans (or 12 × 20 in hotel pans) front-to-back.
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Dual Flow Gas System blends direct & indirect heat for faster recovery and superior color.
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Solid-state manual (SSM) controls with separate dials for:
- Thermostat: 200 °F – 500 °F (93 °C – 260 °C)
- 60-minute timer with continuous ON
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1-speed, ½ HP dual-inlet blower moves air evenly across every rack.
- Single door with dual-pane thermal glass & chrome handle—see product without opening the door.
- Double-sided porcelainized 14-ga. liner cleans up fast and resists corrosion.
- Rugged stainless steel front, sides, top & back on a full angle-iron frame.
- Bright interior light, removable dual-tube burner & electronic spark ignition for reliable starts.
- Includes a 7 in (178 mm) stainless steel stand with adjustable bullet feet.
- Certified cETLus & NSF for worry-free code compliance.
What Our Experts Think
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Premium double-deck convection oven designed for heavy-duty commercial use
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Even heat distribution with reliable airflow system for consistent baking
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Stainless steel construction ensures durability and long service life
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Ideal for bakeries, restaurants, and institutions handling high-volume cooking
Q&A
Q: What type of oven is the DFG-50 ADDL?
A: It’s a premium gas-powered double-deck convection oven.
Q: Is it energy-efficient?
A: Yes, its advanced airflow and insulation reduce energy waste while maintaining precise temperatures.
Q: What applications is it best for?
A: Perfect for baking, roasting, and general-purpose cooking in busy commercial kitchens.
Maintenance Tips
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Clean oven interiors and racks daily to prevent buildup
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Check and empty crumb trays regularly
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Inspect door gaskets monthly for a proper seal
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Have burners and fans serviced annually for peak performance
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Avoid harsh chemicals—use approved oven cleaners only
