Built for high-volume counters where control and consistency matter, this electric countertop deck oven produces reliable results without wasting floor space. Designed for commercial kitchens, the unit delivers steady 3.75 kW heating at 208 volts 3-Phase to maintain even bake profiles for pizza, bread, and prepared foods. Operators gain fast heat response and predictable output to meet service peaks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and let it cool. Remove debris from the Cordierite deck and wipe surfaces with a mild detergent and warm water. Scrub door hinges and gasket; inspect seals for wear and replace when needed. Clean vents and exterior stainless steel with non-abrasive cleaner. Remove grease from underneath and check electrical connections for looseness; tighten as required. Run routine coil and vent cleaning to prevent fires, limit breakdowns, and meet CSA and health rules.#@@#Additional Info#@#Blodgett's 1415 SINGLE-E electric countertop oven runs at 208 volts, 3-Phase, with 3.75 kW and 11 amps for consistent pizza baking.#@@#General Info#@#Description #@#
Built for high-volume counters where control and consistency matter, this electric countertop deck oven produces reliable results without wasting floor space. Designed for commercial kitchens, the unit delivers steady 3.75 kW heating at 208 volts 3-Phase to maintain even bake profiles for pizza, bread, and prepared foods. Operators gain fast heat response and predictable output to meet service peaks.
#@@# Solid-State Controls#@#
Solid-state digital controls provide precise temperature management and reduce recovery time between loads. Technicians program setpoints quickly and maintain repeatable bake cycles for consistent product quality.
#@@# Cordierite Deck#@#
A cordierite deck absorbs and radiates heat uniformly to produce crisp crusts and even browning. Chefs achieve consistent bottom heat that supports high-throughput pizza and artisanal loaves.
#@@# Compact Footprint#@#
Countertop design fits tight kitchen layouts while preserving usable workspace below and around the unit. Managers free up floor space for staging and service without sacrificing oven capacity.
#@@# Durable Construction#@#
Stainless steel front, top, and sides resist corrosion and withstand daily cleaning routines common in foodservice environments. Maintenance crews clean surfaces easily, reducing downtime and extending equipment life.
#@@# Serviceable Design#@#
A drop-down type door and accessible components simplify routine service and inspection tasks. Technicians perform element and control checks faster, minimizing disruption during busy shifts.
#@@# Certifications and Safety#@#
cETLus and NSF certifications validate electrical safety and sanitation suitability for commercial operations. Operators meet code expectations and maintain compliance with third-party testing.
Unit specifications include a single 9-inch high compartment, 20-inch wide by 20-inch deep internal footprint, 11 amp draw at 60 hertz, and 3750 watts power rating.
#@@#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 heating elements and wiring monthly; tighten connections and replace frayed cords immediately. Clean cordierite deck after each service day using a nonabrasive brush and scrape residual food while warm, then vacuum crumbs from the chamber. Lubricate door hinges quarterly with high-temperature grease and verify door seal integrity. Calibrate thermostat semiannually and record voltage, amperage, and cycle performance. Retain CSA and cETLus documentation for inspections.