Built for steady, high-volume baking operations, this dual-deck oven combines consistent thermal control with heavy-duty construction to meet continuous service demands. Designed for liquid propane operation, the oven delivers predictable heat across two independent 12-inch high decks, enabling simultaneous production runs without cross-contamination of heat settings. Operators benefit from reliable throughput and a long operational life due to industrial materials and commercial certifications.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply. Remove racks and scrape debris. Mix mild detergent with warm water (no abrasive pads). Wipe interior surfaces, door gaskets, and stainless exterior; rinse and dry with a clean cloth. Clean burner areas and pilot assemblies gently; check for grease in vents and wipe with solvent for gas equipment. Vacuum condenser coils and remove obstructions. Inspect seals and hinges; replace worn parts. Schedule a deep clean monthly to prevent fires, illness, and breakdowns.#@@#Additional Info#@#Blodgett 901 DOUBLE-LP deck oven has two 12" high baking chambers with a 33" W x 22" D interior, stainless steel exterior, aluminum interior, and steel decks.#@@#General Info#@#Description #@#
Built for steady, high-volume baking operations, this dual-deck oven combines consistent thermal control with heavy-duty construction to meet continuous service demands. Designed for liquid propane operation, the oven delivers predictable heat across two independent 12-inch high decks, enabling simultaneous production runs without cross-contamination of heat settings. Operators benefit from reliable throughput and a long operational life due to industrial materials and commercial certifications.
#@@# Stainless Construction#@#
The stainless steel front, top, sides, and back provide a corrosion-resistant exterior that simplifies daily sanitation while maintaining a professional kitchen appearance. Maintenance crews can access smooth surfaces for quick wipe-downs, reducing downtime between shifts.
#@@# Dual Deck Design#@#
Two separate 12-inch high decks allow operators to run different products at varying setpoints, increasing flexibility during menu transitions. Independent deck control enhances yield by matching bake conditions to specific product profiles.
#@@# Precise Thermostat Control#@#
A mechanical thermostat covers a 200-500°F operating range, offering coarse, repeatable temperature settings suitable for a wide array of baked goods. Staff can quickly calibrate profiles and maintain consistency across batches.
#@@# Robust Interior Materials#@#
The aluminized steel interior and steel deck provide durable thermal mass that resists warping under repeated cycles, supporting uniform heat distribution. Bakers enjoy even browning and predictable bake times across the full 33-inch by 22-inch deck interior.
#@@# Heavy-Duty Door Mechanism#@#
Counter-balanced doors with heavy chrome handles reduce operator strain during frequent access and ensure tight deck seals when closed. Consistent sealing minimizes heat loss, improving fuel efficiency and temperature stability.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and pilot assemblies weekly; remove debris with a soft brush and verify flame color remains blue to ensure complete combustion. Drain and clean condensate trays monthly to prevent buildup and microbial growth. Lubricate hinge pivots quarterly with high-temperature grease. Calibrate the 200–500°F thermostat semiannually using a traceable thermometer. Replace door seals when gaps exceed 1/8 inch. Follow CSA, NSF and cETLus guidelines for ventilation and gas connections.