Built for continuous service in high-volume kitchens, this single-deck gas pizza oven offers consistent heat control and robust construction to support long shifts and high throughput. Operators benefit from precise temperature management across a 60-inch wide deck, while technicians can access durable components for routine maintenance without causing downtime. Designed specifically for commercial environments, this unit effectively balances production capacity with reliable bake performance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut valve. Remove debris from deck and wipe with mild detergent and warm water; scrub QHT Rokite deck with a nonmetal brush to avoid damage. Clear grease from oven top, front and sides; clean flue connector and vents to prevent fires. Vacuum condenser areas and check seals for wear. Rinse and dry all surfaces thoroughly. Reconnect gas only after unit is fully dry and inspected to ensure CSA and NSF compliance.#@@#Additional Info#@#Blodgett’s 1060 ADDL-NG gas pizza oven has a 60" deck with QHT Rokite, 85,000 BTU output, mechanical thermostat, spring-assist door, and stainless steel exterior; certified cETLus and NSF, it supports stacked configurations for high-volume use.#@@#General Info#@#Description #@#
Built for continuous service in high-volume kitchens, this single-deck gas pizza oven offers consistent heat control and robust construction to support long shifts and high throughput. Operators benefit from precise temperature management across a 60-inch wide deck, while technicians can access durable components for routine maintenance without causing downtime. Designed specifically for commercial environments, this unit effectively balances production capacity with reliable bake performance.
#@@# Deck Heat Control#@#
The mechanical thermostat and QHT Rokite deck work together to ensure even heat distribution across the 60 inches of baking surface, resulting in uniform crust color and texture. Operators can quickly adjust setpoints to match various dough formulations and cooking profiles, minimizing product variation during peak service times.
#@@# Power Output#@#
This unit generates 85,000 BTU of natural gas input, allowing for rapid heat recovery and stable cooking temperatures even under continuous load. Chefs can maintain cycle times for high ticket volumes while reducing the need for excessive preheat overshoot.
#@@# Heavy-Duty Construction#@#
The stainless steel top, front, and sides resist corrosion and simplify cleaning routines, helping to sustain appearance and hygiene in busy kitchens. The fabrication around a full angle iron frame provides structural rigidity, supporting daily stacking or high-impact operations.
#@@# Deck Dimensions#@#
The interior deck measures 60 inches wide by 37 inches deep with a 10-inch high section, accommodating large pans and multiple pizzas per cycle. Teams can increase yield per bake by efficiently arranging products across the expansive footprint.
#@@# Service Accessibility#@#
The spring assist door with concealed hinges and a crown angle leg frame allows technicians to perform inspections and service quickly while maintaining a secure work area.
#@@#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#@#Service technicians should inspect burners and pilot assemblies monthly and clean burner ports with a soft brush to maintain consistent flame patterns. Check gaskets and door seals for compression; replace at first sign of wear. Flush condensate and grease channels weekly; remove debris from the flue connector and vents to preserve draft. Lubricate hinge pivots and verify thermostat calibration quarterly. Record maintenance actions and parts replaced for CSA compliance.