Bakemax BMSGF5 Greaseless Air Fryer

The Bakemax BMSGF5 is a high-capacity countertop greaseless air fryer engineered for sustained batch cooking in mid-volume commercial operations. The 5 lb single-chamber capacity is matched to fast-casual concepts, entertainment venues, mid-volume concession operations, and full-service delis where appetizer-heavy menus require steady throughput without the complexity of an oil-based fryer or the footprint of a floor model. Forced hot air and radiant heat work together to produce a crisp exterior and a moist interior on frozen and par-cooked products without submerging them in oil.

As the single-chamber equivalent of the double-stacked BMDGF5, the BMSGF5 delivers comparable batch capacity per cooking cycle in a countertop footprint. That makes it the right fit for operations that need 5 lb output per batch but do not have the floor space, power capacity, or volume demand to justify a double-stacked unit. Built with heavy-gauge stainless steel for maximum thermal retention, the BMSGF5 is Made in the USA and carries cULus and UL Classified approvals.

Key Features

• 5 lb single-batch capacity for sustained mid-volume production
• Heavy-gauge stainless steel construction for maximum thermal retention
• Made in the USA
• 208V power with NEMA 6-30R plug on a dedicated 30A circuit
• Greaseless cooking using forced hot air and radiant heat - no oil, no shortening, no boil-out
• Ventless operation with integrated catalytic converter - no hood system required for approved applications
• Color LCD touchscreen control interface for direct operator input
• 15 programmable recipes for repeatable cook cycles across menu items
• USB port for exporting and importing recipe files between locations
• Cooking basket dimensions: 16.5" W x 16.5" D x 3" H
• cULus and UL Classified for code compliance and site-level approval
• Compatible with standard, mini, and pizza basket configurations

Specifications

Download the BMSGF5 spec sheet (PDF)

How the BMSGF5 Works

The BMSGF5 uses a dual-heat methodology built around two coordinated processes. Forced convection circulates high-velocity heated air around the product to strip away the moisture boundary layer, while radiant heating elements provide infrared energy that penetrates the food product. The combination produces fryer-style surface texture with a 20 percent to 40 percent reduction in fat content compared to immersion frying, at speeds 30 percent to 40 percent faster than standard convection ovens.

The 16.5-inch square basket and increased internal chamber volume position the BMSGF5 as a throughput tool. Larger basket volume is only an advantage if the product bed remains shallow enough for effective airflow, so operators get the best results with disciplined single-layer loading patterns rather than over-stacked baskets.

Why a 5 lb Single-Chamber Capacity Matters

The 5 lb capacity is a significant production jump over the 2 lb BMSGF202 and BMSGF203 models. In practical kitchen terms, the BMSGF5 enables:

• Larger orders fired in a single cycle rather than split across multiple batches
• Steadier throughput during peak service windows
• Appetizer-heavy menu lines with fries, tenders, wings, and frozen appetizers
• Approximately 50 hot dogs grilled in about 5 minutes per cycle

For operations that need more output per cycle but do not require the 10 lb total capacity of the double-stacked BMDGF5, the single-chamber BMSGF5 is the right capacity step.

Ventless Operation

The ventless designation is achieved through the integrated catalytic converter and filtration train. As cooking vapors and grease aerosols move through the system, the filtration package removes particulate and airborne grease fractions. The heated catalyst then oxidizes remaining vapors into water vapor and carbon dioxide before the air is recirculated or discharged.

That eliminates the need for a traditional vented hood in many approved installations. Removing the hood requirement can substantially reduce mechanical buildout costs, especially in retrofit spaces, fast-casual concepts, and entertainment venues where roof penetrations or duct routing would otherwise drive the project scope. Final ventless acceptance still depends on the local authority having jurisdiction, health department, and fire marshal at the install location.

Recipe Programming and Data Portability

The color LCD touchscreen stores up to 15 programmable recipes. Each programmed entry locks in cook temperature, cook time, stage sequencing, and any holding or finish parameters required for the menu item. That repeatability reduces variability between shifts because operators select named programs instead of manually entering time and temperature for every batch.

The USB port allows recipe sets to be exported to a data stick and imported into other Bakemax units at the same location or shared across multi-site operations. That portability is useful for chain operators who need consistent execution of the same recipes across multiple locations.

Target Applications

• Fast-casual restaurants serving fried-style menu items
• Entertainment venues and family entertainment centers
• Mid-volume concession operations
• Full-service delis with appetizer and crisped-side menus
• Retail foodservice sites with repeated batch cooking demand
• Ghost kitchens producing fryer-style menu items without hood infrastructure
• Stadiums and arenas at concession positions with single-deck space

Cleaning and Maintenance

Daily maintenance includes basket and drip tray removal, chamber wipe-down with an approved greaseless fryer cleaner, and filter inspection. Weekly maintenance includes a 2 to 4 hour deep soak of baskets and drip trays in a dip tank cleaning solution, convection fan inspection, and verification of filter loading. Carbon or electrostatic filters typically require replacement every 1 to 3 months depending on production volume. Maintaining a clean catalytic converter and filtration package is what preserves the ventless certification over time.