Blodgett CTB BASE Half-Size Electric Convection Oven | Reliable & Fast Kitchen Buildout

Overview

The Blodgett CTB BASE electric convection oven is an essential piece of commercial kitchen equipment designed specifically for new restaurants aiming for speed and reliability in their kitchen buildout. This half-size, single-deck oven accommodates up to five 13" x 18" pans, making it perfectly sized for tight spaces without sacrificing capacity. Its stainless steel exterior and porcelain interior ensure durability and easy cleaning—critical factors when preparing to meet health and safety standards. With NSF certification, ETL, and CE compliance, the CTB BASE supports your restaurant opening by meeting rigorous foodservice equipment regulations.

Key Features

• Half-Size Single Deck: Fits efficiently in smaller kitchen footprints while holding 5 standard 13" x 18" pans to maximize cooking volume.
• Electric Convection Heating: Provides even, fast cooking with a 2-speed fan for precise temperature control and consistent results.
• Solid State Controls: Separate dials for thermostat and timer allow intuitive, infinite control over cooking times and temperatures.
• Durable Construction: Stainless steel front, sides, top, and back with a porcelain interior ensure longevity and easy maintenance.
• Dual Pane Thermal Glass Door: Hinged on the left for convenient access, the window allows monitoring without heat loss.
• NSF Certified & ETL Listed: Meets strict sanitation and safety standards critical for compliance in your kitchen buildout.
• Power Efficient: Operates between 1.0 to 5.99 kW per deck, suitable for most commercial kitchen electrical setups.
• Compact Design: Optimizes space in your new restaurant, ideal for quick installations and faster kitchen readiness.

Built for Commercial Success

Blodgett ovens are renowned for their robust build quality and dependability, making them a trusted choice in commercial kitchens nationwide. The CTB BASE model offers a strong return on investment by combining high performance with low maintenance needs. Its solid state controls and durable materials reduce downtime and repair costs, enabling your restaurant to open on schedule and serve customers without interruption. Choose equipment that supports your long-term operational success and withstands the daily demands of a busy foodservice environment.

Specifications at a Glance

• Model: Blodgett CTB BASE
• Type: Electric Convection Oven (Base Oven Only)
• Deck Quantity: 1
• Size: Half-Size
• Capacity: 5 pans (13" x 18") per compartment
• Exterior Finish: Stainless Steel (front, sides, top, back)
• Interior Finish: Porcelain
• Control Type: Solid State (separate thermostat and timer dials)
• Fan Speeds: 2-speed convection fan
• Door: Single door, left-hinged with dual pane thermal glass window
• Power: 1.0 - 5.99 kW per deck
• Certifications: NSF, ETL, CE
• Base: Legs not included

Why Restaurant Owners Choose This

For restaurateurs launching a new concept, the Blodgett CTB BASE oven represents a smart choice that balances space, power, and performance. Its NSF certification gives you peace of mind for health code compliance, while its reliable convection system ensures your menu items cook evenly and quickly. Concept Services partners with you to source, inspect, and install this oven properly, helping reduce delays and costly mistakes. This oven is designed to accelerate your restaurant opening and sustain your kitchen’s productivity long-term.