Elevate pizza production without sacrificing consistency or service speed. This single-deck, liquid propane deck oven delivers steady thermal performance across a 60" wide deck, engineered for continuous operation in high-volume kitchens. Facility managers will appreciate the QHT Rokite deck and robust stainless steel construction that support frequent use and simplified maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool oven fully. Remove debris from deck and brush with a stiff, heat-resistant brush. Wipe interior with warm water and mild detergent; avoid abrasive pads on Rokite deck. Clean door hinges and springs, inspect seals, and tighten fasteners on the full angle iron frame. Vacuum vents and clean burners per Blodgett instructions. Rinse, dry thoroughly, and restore propane connection. Regular cleaning prevents contamination, fires, inefficiency, and equipment failure.#@@#Additional Info#@#Blodgett 1060 SINGLE-LP liquid propane pizza deck oven features a 60" wide, 37" deep deck with a 10" high section, QHT Rokite deck, 130,000 BTU rating, mechanical thermostat, spring-assist door, stainless steel top, and is cETLus and NSF certified.#@@#General Info#@#Description #@#
Elevate pizza production without sacrificing consistency or service speed. This single-deck, liquid propane deck oven delivers steady thermal performance across a 60" wide deck, engineered for continuous operation in high-volume kitchens. Facility managers will appreciate the QHT Rokite deck and robust stainless steel construction that support frequent use and simplified maintenance.
#@@# Deck Heat Control#@#
The oven features a mechanical thermostat calibrated to maintain setpoints across the 60" deck interior, yielding predictable bake profiles and reduced product variability. Operators achieve repeatable crust and topping results across multiple pans with minimal adjustments.
#@@# High-Mass Baking Surface#@#
The QHT Rokite deck stores and radiates heat uniformly, enabling fast recovery between loads and consistent bottom browning across the 60" span. Chefs can stack production without sacrificing bake quality, lowering rework and waste.
#@@# Durable Structural Design#@#
Full angle iron framing and crown angle trim reinforce the enclosure, preserving alignment and door sealing under continuous cycles. The stainless steel top, front, and sides resist corrosion in commercial environments and simplify sanitary cleaning.
#@@# Serviceable Access Components#@#
A spring-assist door with concealed hinges reduces operator strain while maintaining a tight seal during baking, and the 10" high section accommodates thicker products or additional loading clearance. Technicians can access controls and components without disrupting production flow.
#@@# Power and Certification#@#
This unit operates on liquid propane with a rated total input of 130,000 BTU, offering the output density required for rapid throughput in restaurants, bars, institutions, and hospital kitchens. cETLus and NSF listings confirm compliance with safety and sanitation standards relevant to foodservice procurement.
#@@#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 burners weekly and remove debris to maintain consistent heat distribution across the 60" deck. Clean QHT Rokite deck surfaces after each service with a nonabrasive brush and food-safe degreaser to prevent buildup. Lubricate spring assist door hinges monthly and verify the concealed hinge alignment to ensure seal integrity. Check gas connections and test for leaks per CSA guidelines before daily use. Calibrate the mechanical thermostat quarterly for accurate temperature control.