For high-volume baking requiring consistent heat and reliable throughput, a commercial deck oven ensures predictable performance and easy serviceability. This natural gas oven delivers focused heat across a single deck, enabling uniform bake profiles for bread, pastries, and sheet pans. Facility managers and culinary directors value its regulatory certifications and durable stainless-steel exterior designed for continuous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug oven and cool. Remove racks, brush debris. Mix detergent with warm water, scrub interior with non-abrasive pad. Clean door glass with glass-safe cleaner. Clear vents of grease. Wipe stainless exterior with soft cloth and stainless cleaner, following grain. Reinstall racks, restore gas, test operation. Regular cleaning prevents fire, contamination, and repairs.#@@#Additional Info#@#Blodgett's 901 BASE Deck Oven runs on natural gas at 22,000 BTU, offering precise heat for bakery and restaurant use. Stainless steel exterior, CETLus, CE, NSF certified; measures 51" wide, 27" high, weighs 410 lbs.#@@#General Info#@#Description #@#
For high-volume baking requiring consistent heat and reliable throughput, a commercial deck oven ensures predictable performance and easy serviceability. This natural gas oven delivers focused heat across a single deck, enabling uniform bake profiles for bread, pastries, and sheet pans. Facility managers and culinary directors value its regulatory certifications and durable stainless-steel exterior designed for continuous use.
#@@# Consistent Heat Output#@#
Delivering 22,000 BTU per deck, the oven ensures stable thermal conditions across the baking surface for repeatable results. Operators achieve uniform crust formation and interior crumb structure with fewer adjustments.
#@@# Single Deck Capacity#@#
The one-deck design focuses production on a single plane, optimizing space while allowing dedicated bake cycles. Kitchens can schedule batches sequentially to reduce cross-contamination and maintain quality.
#@@# Commercial Construction#@#
The stainless steel exterior resists corrosion and withstands routine cleaning in demanding kitchen environments. Maintenance teams access service points easily, minimizing downtime during preventive work.
#@@# Regulatory Certification#@#
This oven meets NSF, CE, and CETLUS certifications, ensuring compliance with foodservice sanitation and electrical safety standards. Procurement specialists can document regulatory alignment for audits and inspections.
#@@# Natural Gas Operation#@#
Designed for natural gas, the oven integrates with common utility infrastructures in restaurants, universities, hospitals, and catering facilities. Engineering teams can calculate gas load using the 22,000 BTU rating per deck for system sizing and ventilation.
#@@# Compact Footprint#@#
With dimensions of 51 inches wide, 30 inches deep, and 27 inches high, the chassis fits standard commercial kitchen layouts while maximizing baking area. Facility planners can position the unit within clearances and service aisles to streamline workflow.
#@@#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 inspecting door gaskets monthly and replacing compromised seals to preserve temperature stability. Clean chamber surfaces after each shift with nonabrasive detergent and a soft cloth. Remove racks and soak in warm, soapy water; dry completely before reinstalling. Schedule condenser and burner inspections quarterly; verify 22,000 BTU manifold pressure and natural gas connections for leaks. Lubricate hinges annually and calibrate thermostats semiannually.
