Stop sacrificing throughput for consistent results. This single-deck, natural gas pizza oven combines a 48-inch deck with precise temperature control to maintain uniform baking across full-size pizzas while supporting continuous production in high-demand environments. Operators benefit from reliable heat delivery and straightforward controls that simplify training and reduce operator error.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply. Remove racks and sweep loose debris from the 48" deck. Mix mild detergent with warm water and scrub QHT Rokite deck and stainless surfaces using non-abrasive pads. Rinse with clean water and dry with lint-free cloth. Clean door hinges and legs, check seals and tighten fasteners. Inspect and clean burners and vents per CSA and cETLus guidelines; clear grease from oven interior to reduce fire risk, prevent breakdowns, and ensure food safety.#@@#Additional Info#@#The Blodgett 1048 SINGLE-NG natural gas pizza oven has a 48" cooking chamber, QHT Rokite deck, and mechanical thermostat, producing 85,000 BTU for consistent baking.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent results. This single-deck, natural gas pizza oven combines a 48-inch deck with precise temperature control to maintain uniform baking across full-size pizzas while supporting continuous production in high-demand environments. Operators benefit from reliable heat delivery and straightforward controls that simplify training and reduce operator error.
#@@# Deck Heat Delivery#@#
The QHT Rokite deck stores and radiates heat evenly, producing consistent crust color and texture across large batches. Operators achieve repeatable results at setpoints, reducing rework and minimizing product variability.
#@@# Capacity And Footprint#@#
The 48-inch deck interior measures 48 inches wide by 37 inches deep, accommodating multiple pies per cycle to increase output without expanding kitchen square footage. Managers maximize throughput while preserving valuable counter and floor space.
#@@# Temperature Control#@#
A mechanical thermostat provides direct, tactile control with clear setpoints and minimal calibration requirements. Technicians can service the control easily, and staff can adjust baking profiles quickly during service peaks.
#@@# Door And Access#@#
A spring-assist door with concealed hinges opens and closes smoothly to protect deck integrity and limit heat loss during loading. Crews maintain a steady oven temperature between cycles, which supports consistent bake times and reduces energy waste.
#@@# Construction And Finish#@#
Stainless steel top, front, and sides with a full angle iron frame deliver durable protection against daily wear in commercial kitchens. The 32-inch stainless legs provide stable elevation and integrate seamlessly with standard kitchen workflows.
#@@# Gas Input And Certifications#@#
The unit operates on natural gas at 85,000 BTU total input and meets cETLus, NSF, and CE certifications, ensuring compliance with common safety and sanitation standards.
#@@#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#@#Inspect burner ports weekly and remove debris to sustain consistent flame and heat distribution. Drain and brush crumb and ash accumulations from the deck area after each shift. Calibrate the mechanical thermostat quarterly and verify temperature with a certified probe. Lubricate hinge springs annually and tighten frame fasteners to maintain alignment. Clean stainless surfaces with nonabrasive cleaner and rinse; avoid acidic agents to prevent corrosion.