Selling a Used Blodgett Oven: What to Check and What to List

Quick answer: Before you list a used Blodgett, note the model name, the gas type and the electrical supply from its rating plate, and photograph them clearly. Have a Gas Safe registered engineer disconnect it and cap the supply. Then list it at a fixed price with the model, stack size and honest condition, so buyers can decide without a string of questions.

Work out which Blodgett you have

The Blodgett ovens UK dealers list are convection ovens: the electric Zephaire E and the gas DFG200-ES. Both take five racks, so a buyer will want to know which one you have before anything else. The model name is printed on the plate on the oven, so find it first and write it down exactly.

If yours is a double stack, say so, and whether the sections are sold together or apart.

Check the gas type and power before you photograph

The rating plate shows whether it runs on natural gas or LPG, and what electricity it needs. Get a sharp photo of it while the oven is still easy to reach.

UK dealers list the electric Zephaire E on a 400 volt three-phase supply, and the double stack only in three-phase. A buyer with a single-phase kitchen needs to know that before they travel, so state the supply plainly in the first lines of your listing.

As a former Gas Safe engineer, I check the gas type first on any used oven, and so will a serious buyer. The DFG200-ES is sold for natural gas or LPG, so say which yours is set up for.

Get it disconnected properly

Never pull a connected gas oven off the line yourself. Gas work in a catering kitchen must be done by a competent person, and HSE advises checking a contractor's certificate of competence by asking to see their ID card.

Ask the engineer to disconnect it and cap the supply. Put the disconnection date in your listing, so a buyer knows the job was done properly.

Our guide to gas safety on second-hand catering equipment covers what buyers will expect from you.

Photos and details that sell it

Buyers of used ovens want proof, not adjectives. Take these photos in good daylight:

• The front with the doors closed, then open.
• The inside, showing the racks and runners.
• The rating plate, sharp enough to read.
• The controls, powered up if it is still connected.
• The back, the gas inlet and the legs or stand.

Then add the details a buyer will ask for:

• Exact model and stack size (single or double).
• Gas type and electrical supply, as shown on the plate.
• Width, depth and height, measured yourself, plus door swing.
• Any faults, stated honestly: worn door seals, a noisy fan, slow ignition or cracked door glass.
• What comes with it: racks, stand, manuals, service records.

Our guide on how to write a used catering equipment listing walks through it line by line.

Price it and list it

Set a fixed price based on condition, age and what is included. A matched double stack with its stand is worth stating clearly.

Check what similar ovens are listed for before you decide. You can browse used catering equipment for sale across the UK, or look through the cooking equipment category to see comparable models.

On CaterBids, your listing stays at the price you set.

Your first listing is free while our launch offer lasts, then from £5 for 30 days. No commission and no final value fee. Full details are on our pricing page.

Hand it over safely

These ovens are heavy and awkward, so agree collection details before the buyer travels. Tell them about steps, doorway widths and parking, and have the oven cleared of trays before they arrive.

Moving one takes at least two people and the right kit, such as appliance skates. Never lift a stacked oven by its door handles.

Remind the buyer that reconnection at their site is also a job for a registered engineer. It protects them, and it protects you from comeback on work you never did.

Sources

• KCM Catering Equipment: Blodgett Zephaire E electric convection oven
• CE Online: Blodgett Zephaire-E full-size electric convection oven
• Kitchen Solutions: Blodgett Zephaire ED double deck convection oven
• Peachman: Blodgett DFG200-ES gas convection oven
• HSE: catering and hospitality FAQs
• HSE: gas safety in catering and hospitality