Built for continuous use in commercial bakeries and foodservice, this deck oven ensures consistent thermal performance and durable construction for high-volume environments. Operators gain precise gas-fired heat control on a single deck, enabling repeatable bake cycles for breads, pastries, and prepared foods. The unit is mounted on a sturdy stainless-steel base and meets industry safety and sanitation certifications.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the 901 BASE and close the gas supply. Remove racks and wipe interior with a mild soap solution and a soft cloth. Clean oven deck seams and door gaskets with non-abrasive cleaner. Remove grease from vents and exterior stainless surfaces; use a degreaser for heavy buildup. Vacuum condenser areas and inspect burners for residue. Dry all components completely before reconnecting gas. Regular cleaning prevents contamination, fires, inefficiency, and equipment failure.#@@#Additional Info#@#Blodgett 901 BASE Oven Deck-Type Liquid Propane delivers 22,000 BTU with one deck, stainless steel exterior; dimensions: 51"W x 27"H x 30"D, 410 lbs; certified NSF, CE, CETLUS.#@@#General Info#@#Description #@#
Built for continuous use in commercial bakeries and foodservice, this deck oven ensures consistent thermal performance and durable construction for high-volume environments. Operators gain precise gas-fired heat control on a single deck, enabling repeatable bake cycles for breads, pastries, and prepared foods. The unit is mounted on a sturdy stainless-steel base and meets industry safety and sanitation certifications.
#@@# Gas Heat Control#@#
The oven uses liquid propane combustion with a 22,000 BTU output, delivering steady radiant heat for uniform baking. Chefs achieve consistent crust color and doneness by adjusting gas controls to suit load and product type.
#@@# Single Deck Capacity#@#
As a one-deck oven, it holds multiple sheet and loaf pans while maintaining a compact footprint. Kitchen managers can increase throughput during peak times without needing extra floor space.
#@@# Stainless Exterior#@#
The stainless-steel exterior resists corrosion and simplifies cleaning. Maintenance teams can clean surfaces quickly, minimizing downtime between shifts.
#@@# Commercial Certifications#@#
This oven is CETLus, CE, and NSF certified, ensuring compliance with safety and sanitation standards. Facility directors benefit from clear documentation for inspections and procurement.
#@@# Compact Footprint#@#
With dimensions of 30 inches deep, 51 inches wide, and 27 inches high, the oven fits into tight production lines while offering full baking capacity. It can be placed near proofers, mixers, or plating stations to streamline workflows.
#@@# Durability And Serviceability#@#
Weighing 410 pounds and built by a trusted manufacturer since 1998, the oven includes service access points for routine maintenance and parts replacement. Operations staff experience fewer interruptions and predictable lifecycle costs.
#@@#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#@#Maintain the Blodgett 901 BASE Oven by cleaning removable deck surfaces and interior after each use with a nonabrasive detergent and warm water to prevent carbon buildup. Inspect the stainless steel exterior weekly; apply a foodservice-grade polish sparingly to prevent corrosion. Check LP connections and pressure regulators monthly for leaks and proper seating. Test door seals and hinges quarterly and replace worn gaskets promptly to maintain temperature consistency.
