Blodgett MARK V-111 W/COOK 208/-220 230-240 60 / 1 or 3 phase, 38 Inch Single deck Electric Single speed Convection Oven.

Blodgett MARK V-111 W/COOK 208/-220 230-240 60 / 1 or 3 phase, 38 Inch Single deck Electric Single speed Convection Oven. Works Good Money back Guaranty ! We have in stock available local pick up or next day ship. Product Description The Blodgett MARK V-100 DBL_208-220 or 230-240v 60 / 1 or 3phase, Single speed Convection Oven is a commercial-grade electric single-deck convection oven designed for high-efficiency food production environments. Constructed with a stainless steel exterior and porcelain interior, this model offers durable, corrosion-resistant performance suitable for busy kitchens. Equipped with artisan touchscreen controls with meat probe, a two-speed fan, and ENERGY STAR® certification, it provides precise temperature management and energy-efficient operation. Capable of accommodating five 18" x 26" pans per compartment, this full-size convection oven enables simultaneous baking, roasting, or reheating, making it ideal for restaurant, bakery, and catering service sectors seeking reliable, large-capacity cooking equipment with advanced control features. Top Blodgett MARK V-111_208-220 / 60 / 1 or 3 Features The Blodgett MARK V-111 W/COOK convection oven features dual digital controls and a meat probe for precise cooking, a two-speed fan for customizable airflow, and a porcelain interior designed for ease of cleaning. Its standard depth and stacked design maximize kitchen space, supporting high-volume production in commercial kitchens. The unit is built with stainless steel front, sides, and top for durability and sanitation, ideal for multi-deck cooking applications that demand consistent results. The convection oven’s 11.0 kW per deck power rating ensures robust performance, while its ENERGY STAR® certification reduces energy consumption during prolonged operation. High-capacity design: accommodates five 18" x 26" pans per compartment for bulk baking Robust stainless steel construction: ensures longevity and resistance to kitchen wear Digital touchscreen controls: facilitate precise temperature and cooking process management Two-speed fan system: optimizes airflow for even heat distribution and flexible baking Porcelain interior with oilphobic liner: simplifies cleaning and maintains interior hygiene Ideal for large-scale foodservice operations requiring dependable double-deck convection baking with advanced control features and durable construction. Blodgett MARK V-111 Technical Specs The Blodgett MARK V-111 W/COOK convection oven operates on a three or single-phase electrical supply of 208 -220 / 230-240 volts at 60 Hz, with a total power draw of approximately 22 kW across both decks, each deck consuming 11.0 kW. Its construction features stainless steel front, sides, and top, with a porcelain interior finish suitable for commercial kitchen sanitation standards. The unit weighs 610 lbs and measures 38.25" wide by 36.88" deep and 54.5" high, fitting standard kitchen footprints for full-size stacking configurations. Equipped with controls compliant with CE, cETLus, it offers a maximum operating temperature suitable for baking, roasting, and reheating applications. The unit’s energy consumption per hour is approximately 22 kWh, supporting high-volume cooking workflows. Maintenance involves straightforward disassembly of interior panels and cleaning with compatible kitchen cleaning agents, ensuring sanitation and ease of upkeep. Its design supports balanced airflow with air-cooled venting, suitable for installation in ventilated kitchen environments. Included gaskets and ergonomic handles facilitate rapid access and sealing for consistent operation. Electrical requirements: 208-220 or 230-240 V, 60 Hz, three-phase, 22 kW total power Construction materials: stainless steel exterior with porcelain interior for sanitation Dimensions: 38.25" W x 36.88" D x 54.5" H, weighs 610 lbs Cooling method: air-cooled system with thermal glass sealed doors Food capacity: five 18" x 26" pans per compartment, two decks Operating features: digital controls, meat probe, Cleaning and maintenance: disassemble interior liner for routine cleaning with easy access hinges Usage scenario: supports sizable batch baking and rethermalization in high-volume kitchens Installation notes: requires ventilation and electrical connections complying with local codes. Why Choose Blodgett MARK V-111 w/cook_208-220 or 230-240v / 60 / 1 or 3 phase, Compared to similar commercial convection ovens, the Blodgett MARK V-111 offers superior build quality with a stackable stainless steel design, dual digital controls, supporting demanding foodservice operations. Its double-deck configuration increases capacity without requiring additional floor space. The unit's porcelain interior and oilphobic liner facilitate maintenance, while the robust dual-pane thermal glass doors ensure safety and thermal retention, maintaining consistent cooking conditions. The combination of advanced electronics and durable construction enhances operational r

Condition

Used (normal wear)

Brand

Blodgett