Blodgett DFG-200 DBL 38" Full-Size Gas Convection Oven, Double Deck, Bakery Depth, 10 Sheet Pans, 120,000 BTU Total
Two stacked full-size bakery-depth gas convection ovens: ten sheet pans in one 38-1/4" x 36-7/8" footprint.
The Blodgett DFG-200 DBL is two DFG-200 ovens stacked on 6" adjustable stainless steel legs, with flue connector and stacking brackets, for restaurants, bakeries, schools, hospitals and caterers that need more capacity without more floor space. Each oven takes five 18" x 26" sheet pans left-to-right or front-to-back, runs 200-500°F on 60,000 BTU/hr (120,000 BTU/hr for the pair) and has its own controls, so you can bake and roast at different temperatures. Choose natural gas or LP and controls for each deck when you order.
Measure every door and turn on the delivery path against Blodgett's entry clearance before ordering.
Removable dual tube burners and the Dual Flow system combine direct and indirect heat, and a 1/2 hp two-speed blower moves it across all 11 rack positions.
A full angle-iron frame and triple-mounted pressure-lock doors with turnbuckle assembly keep both doors aligned and sealed; the doors open together.
Blodgett's current sheet lists the Artisan touchscreen as standard: manual and recipe cooking, Cook and Hold, core probe cooking, fan delay and fan pulse.
The 14-gauge oleophobic liner resists baked-on grease, the control panel slides out for cleaning and service, and dual-pane glass doors let you check food without opening the oven.
Each section is rated 60,000 BTU/hr on natural gas or LP through a 3/4" NPT connection, 120,000 BTU/hr for the pair. The fan and controls run on 115V, 1-phase, 6 A, with a 6 ft. cord set furnished on each section; plan two outlets and two gas connections, or order the optional gas manifold.
Blodgett lists a minimum entry clearance of 32-1/16" uncrated and 37-1/2" in the crate for each section. Measure every door and turn on the delivery path before ordering.
Five 18" x 26" full-size sheet pans left-to-right or front-to-back per oven. Each oven comes with 5 chrome-plated racks and has 11 rack positions.
Blodgett specifies 6" at the sides, back and bottom from combustible and non-combustible construction, plus 12" at the sides and back for servicing. The manual notes that NSF requires 6" at the bottom and sides for cleaning, and that the oven should not sit on a curb base or be sealed to a wall.
Blodgett's current spec sheet lists the Artisan touchscreen control with meat probe as standard, with an SSI-M solid state infinite control with manual timer as an option. The control choices for this listing are shown above the price; call us if you want to confirm which control ships.
It is a gas oven and must be vented to local codes. It ships with a draft diverter or draft hood (you select one). Ask your installer or local inspector which setup your kitchen needs.
Blodgett gives a 3-year parts and 2-year labor warranty and a 5-year limited oven door warranty.
Specs
| Manufacturer | Blodgett |
|---|---|
| Model Number | DFG-200 DBL |
| Quantity | 1 Each |
| Shipping Weight | 1,329 lb. |
| Width | 38.25 Inches |
| Depth | 36.875 Inches |
| Height | 70.63 Inches |
| Height on Casters | Same as on LegsLow-Profile Casters: Subtract 2-1/2" |
| Interior Dimensions | 29" W x 20" H x 28-1/4" D |
| Minimum Entry Clearance | 32-1/16" Uncrated37-1/2" Crated |
| Crate Size | 37-1/2" x 43-1/2" x 51-3/4" (2 Crates) |
| Legs | 6" Adjustable Stainless Steel Legs |
| Gas Type | Natural Gas or Liquid Propane |
| Total BTU | 120,000 BTU/H |
| BTU per Section | 60,000 BTU/H (2 x 60,000 = 120,000) |
| Gas Connection | 3/4" NPT per Section |
| Inlet Pressure | Natural Gas 7.0 - 10.5" W.C.Propane 11.0 - 13.0" W.C. |
| Manifold Pressure | Natural Gas 3.5" W.C.Propane 10" W.C. |
| Voltage | 115 Volts |
| Amps | 6 Amps per Section |
| Hertz | 60 |
| Phase | 1 |
| Plug Type | 6 ft. Cord Set per Section |
| Capacity | 10 Full-Size Sheet Pans |
| Pan Capacity per Section | Five 18" x 26" Sheet Pans (Left to Right or Front to Back) |
| Racks | 5 Chrome-Plated Racks, 11 Rack Positions, 1-5/8" Minimum Spacing per Section |
| Temperature Range | 200 - 500 Degrees F |
| Heating | Dual Flow Gas (Direct and Indirect Heat), Removable Dual Tube Burners |
| Ignition | Electronic Spark, Manual Gas Shut-Off Switch on Control Panel |
| Fan Motor | 1/2 HP, 2-Speed (1120 / 1710 RPM), Automatic Thermal Overload Protection |
| Controls | Artisan Touchscreen With Meat Probe (Standard on Blodgett Sheet)Optional SSI-M Solid State Infinite With Manual Timer |
| Interior | Oleophobic 14-Gauge Baking Compartment LinerOptional Stainless Steel Liner |
| Combustion Chamber | Aluminized Steel |
| Exterior | Stainless Steel Front, Top and SidesFull Angle-Iron Frame |
| Doors | Dual-Pane Thermal Glass Windows, Simultaneous Operation, Triple-Mounted Pressure LockSolid Stainless Steel Doors Optional |
| Insulation | Solid Mineral Fiber, Top, Back, Sides and Bottom |
| Lighting | Interior Oven Lights |
| Clearance | 6" Sides, Back and Bottom From Combustible and Non-Combustible Construction |
| Service Clearance | 12" Sides and Back |
| Flue Diameter | 6" Single, 8" Double |
| Make-Up Air | About 30 CFM per Section |
| Venting | Draft Diverter or Draft Hood (Select One) |
| Certifications | cETLus, NSF |
| Warranty | 3 Years Parts, 2 Years Labor5 Years Limited Oven Door |
| Usage | Commercial Use Only |
Certifications
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