This double-deck gas pizza oven combines precise heat control with robust construction to support sustained, high-volume pizza programs while maintaining even crust development.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and lock out before cleaning. Remove crumbs and loose debris from decks with a brush. Scrape QHT Rokite decks with a non-metallic spatula, then wipe with a damp cloth and mild detergent. Clean springs, hinges, and stainless exterior using non-abrasive cleaner; rinse and dry. Vacuum flue connector and vent openings to remove grease. Inspect seals and burners; replace worn parts. Follow CSA and NSF guidelines and schedule daily surface cleaning plus weekly deep maintenance.#@@#Additional Info#@#The Blodgett 1060 DOUBLE-NG is a 60" double-deck natural gas pizza oven with two 10" high QHT Rokite decks, mechanical thermostat, spring-assist doors, and stainless steel construction.#@@#General Info#@#Description #@#
This double-deck gas pizza oven combines precise heat control with robust construction to support sustained, high-volume pizza programs while maintaining even crust development.
The exterior uses stainless steel on the top, front, and sides to resist corrosion and simplify cleaning. Operators will find routine sanitation faster and the unit retains a professional appearance under heavy use.
Two 10 inch high deck sections increase concurrent cook capacity and reduce cycle time during peak periods. Kitchens will move larger order volumes without staging items or compromising oven access.
Each section delivers 85,000 BTU for aggressive, consistent heat that supports rapid bake profiles. Chefs will achieve browning and crust set comparable to traditional hearth ovens while controlling throughput.
The QHT Rokite deck stores and radiates heat for even bake across each pizza surface. Teams will reduce hot and cold spots and produce uniform results across multiple pies placed simultaneously.
A mechanical thermostat provides straightforward temperature adjustment and dependable feedback for staff. Line cooks will set and maintain target temperatures quickly, minimizing training time.
The oven features a full angle iron frame, crown angle trim, spring-assist doors with concealed hinges, and a flue connector for accessible maintenance. Technicians will perform inspections and repairs with fewer disassemblies, supporting uptime.
cETLus and NSF certifications confirm compliance with safety and sanitation standards for institutional and foodservice environments. Procurement teams will document regulatory adherence for school, hospital, or hospitality installations.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect deck surfaces daily and remove debris with a stiff brush to maintain heat transfer efficiency. Clean burners and pilot assemblies weekly; shut gas supply and follow CSA and cETLus guidelines during service. Wipe stainless exterior with a nonabrasive cloth and mild detergent, then rinse and dry to prevent staining. Verify door springs and hinges monthly and tighten fasteners. Calibrate the mechanical thermostat quarterly for consistent bake results.