Built for high-volume pizza production, this deck oven ensures consistent thermal performance and throughput. It offers rapid deck cooking at an industrial scale while preserving crust texture and topping integrity. Operators benefit from stable temperature control and durable construction, reducing downtime and simplifying maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and allow cool down. Remove food debris and loose ash with a brush. Wipe interior decks with a damp cloth and mild detergent; rinse and dry. Clean oven exterior and control knobs with non-abrasive cleaner. Inspect and vacuum condenser coils and vent openings to remove grease. Check door seals and hinges; tighten or replace if worn. Restore power only after the oven is fully dry. Regular cleaning prevents bacteria, fires, inefficiency, breakdowns, and inspection failures.#@@#Additional Info#@#Blodgett 1048 BASE 60.19" Liquid Propane Pizza Oven delivers 85,000 BTU via a single deck, stainless steel chamber. NSFCertified, CE/TLUS certified, 900 lbs shipping weight, 60" width for high-volume kitchens.#@@#General Info#@#Description #@#
Built for high-volume pizza production, this deck oven ensures consistent thermal performance and throughput. It offers rapid deck cooking at an industrial scale while preserving crust texture and topping integrity. Operators benefit from stable temperature control and durable construction, reducing downtime and simplifying maintenance.
#@@# Consistent Heat Delivery#@#
The oven delivers 85,000 BTU of heat across a single deck, ensuring uniform baking for pizzas and other stone-to-crust applications. Precise gas modulation maintains setpoint temperatures for repeatable results during long service periods.
#@@# Liquid Propane Operation#@#
Configured for liquid propane, the oven connects to standard LP supply systems used in restaurants, pizzerias, and campus kitchens. Field conversions and certified installation minimize retrofit complexity.
#@@# Commercial-Grade Construction#@#
Its stainless steel exterior resists corrosion and withstands demanding kitchen environments. The rigid shell supports frequent use and simplifies sanitation routines required by institutional foodservice and hospital operations.
#@@# Deck-Type Baking#@#
The single deck design focuses thermal mass at the cook surface for rapid recovery between cycles, meeting peak service demands. It accommodates multiple pizza sizes and ensures consistent bottom heat transfer for proper crust development.
#@@# Regulatory Certification#@#
Certified to NSF and CETLus standards, the oven complies with food equipment safety and sanitation requirements for commercial use. Certification reduces inspection challenges for schools, universities, and hospitals needing compliant appliances.
#@@# Serviceability And Weight#@#
Weighing about 900 pounds, the oven mounts securely on commercial floors and integrates seamlessly into kitchen layouts. Access panels and component placement simplify service tasks, reducing technician time and operational interruptions.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Blodgett 1048 BASE 60.19" Liquid Propane pizza oven by cleaning decks after each service to prevent char buildup and ensure even heat transfer. Inspect burners and gas connections weekly; tighten fittings and remove debris. Vacuum condenser and air pathways monthly to preserve airflow. Calibrate thermostat quarterly and verify 85,000 BTU output with a certified technician. Lubricate door hinges and replace worn gaskets to maintain seal integrity.
