For high-volume pizza operations needing precise heat control and continuous throughput, this natural gas deck oven ensures consistent baking and long-term durability. Operators benefit from the 27,000 BTU heat source per deck and a 51" deck width, accommodating multiple pies while maintaining uniform crust color and bake profiles. Founded in 1998, our company provides commercial-grade solutions for reliability, throughput, and simplified serviceability.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and allow cooling. Remove debris from deck and sweep crumbs into a noncombustible container. Scrub interior surfaces with mild detergent and warm water; avoid abrasive pads on stainless steel. Rinse and dry all surfaces thoroughly. Inspect and clean vent and grease traps to reduce fire risk. Clean condenser coils and door seals if applicable. Record cleaning dates and repairs to support inspections and extend equipment life.#@@#Additional Info#@#Blodgett’s 911P BASE 51" gas pizza oven delivers 27,000 BTU with a stainless steel exterior, NSF, CE, ETL certifications; 51" wide, 22" high, 30" deep, ideal for restaurants, schools, hospitals, catering.#@@#General Info#@#Description #@#
For high-volume pizza operations needing precise heat control and continuous throughput, this natural gas deck oven ensures consistent baking and long-term durability. Operators benefit from the 27,000 BTU heat source per deck and a 51" deck width, accommodating multiple pies while maintaining uniform crust color and bake profiles. Founded in 1998, our company provides commercial-grade solutions for reliability, throughput, and simplified serviceability.
#@@# Consistent Thermal Output#@#
The oven uses natural gas, delivering 27,000 BTU per deck to maintain steady baking temperatures. Chefs achieve repeatable results for crust texture and topping finish, reducing variation during peak service.
#@@# Spacious Deck Surface#@#
The 51" wide deck holds multiple pizzas or large trays, boosting throughput without sacrificing quality. Continuous bake cycles lower dwell time and improve productivity.
#@@# Stainless Construction#@#
The stainless steel exterior resists corrosion and simplifies cleaning in commercial settings. Maintenance teams reduce downtime with durable surfaces that retain a professional look.
#@@# Single-Deck Configuration#@#
The single-deck design focuses heat delivery for dedicated pizza production and minimizes footprint compared to stacked units. It offers straightforward control and easy access for loading and inspection.
#@@# Certified Safety Compliance#@#
CE, NSF, and CETLUS certifications ensure compliance with commercial cooking standards. Facility managers can rely on these approvals during audits and inspections.
#@@# Robust Mechanical Design#@#
With a weight of approximately 500 pounds, a depth of 30 inches, and a height of 22 inches, the oven is engineered to fit compact kitchen layouts. Its sturdy construction ensures stability and durability for continuous operation. Hospitality managers value the combination of space-efficient design and rugged build quality for extended service life.
#@@#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 911P BASE 51" Natural Gas pizza oven by cleaning crumb and flour deposits from the deck daily to prevent hotspots. Inspect and vacuum condenser and burner compartments weekly; remove debris from pilots and orifices with a soft brush. Check door seals and hinges monthly, tighten fasteners and replace worn gaskets. Verify gas connections and test safety valves quarterly. Lubricate moving parts per manufacturer intervals to ensure consistent operation.
