The single-deck, liquid propane pizza oven delivers consistent thermal performance while maintaining precise temperature regulation for repeatable bake results. Operators achieve predictable crust color and internal cook without sacrificing line speed or oven uptime.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow it to cool. Remove debris from the deck with a scraper and vacuum loose particles. Wipe interior surfaces with a mild detergent and warm water; rinse and dry thoroughly. Clean burners and pilot assemblies per manufacturer guidelines and check vents for grease; degrease with approved solvent. Inspect door seals and hinges; tighten or replace worn parts. Schedule weekly coil and vent checks to reduce fire risk and extend equipment life.#@@#Additional Info#@#Blodgett’s 911P SINGLE-LP is a 33" liquid propane pizza oven with 300–650°F thermostat control, QHT Rokite deck, stainless legs, and a 27,000 BTU input. It weighs 585 pounds and is cETLus, NSF, CE certified.#@@#General Info#@#Description #@#
The single-deck, liquid propane pizza oven delivers consistent thermal performance while maintaining precise temperature regulation for repeatable bake results. Operators achieve predictable crust color and internal cook without sacrificing line speed or oven uptime.
The unit supports full-size pizza production and staggered baking patterns for continuous throughput. This footprint accommodates multiple pies per cycle while enabling even heat distribution across the cooking surface.
A mechanical thermostat ranges from 300-650°F to match crust and topping profiles for diverse menu items. Chefs set and hold target temperatures quickly, reducing cycle variation and scrap rates.
The QHT Rokite deck material transfers heat rapidly and recovers temperature after door openings, preserving bake consistency during heavy service. Rapid recovery reduces dwell time between loads and maintains product quality under peak demand.
Fabricators assembled the oven with stainless steel top, front, sides, and back atop a full angle iron frame for structural rigidity and washdown resilience. The counter-balanced door with concealed hinges minimizes wear and supports frequent cycle operations.
This oven carries NSF, cETLus, and CE certifications and meets commercial sanitation and safety expectations for institutional and foodservice environments. Certified compliance simplifies regulatory acceptance for schools, hospitals, and hospitality operations.
Designers specified stainless steel legs and accessible components to accelerate routine maintenance and adjustment. Technicians access controls and gas connections without extensive disassembly, lowering downtime and service labor.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Maintain the Blodgett 911P SINGLE-LP by inspecting burners and ignition components weekly for consistent ignition and flame. Clean QHT Rokite deck surfaces after each shift with a metal scraper and brush; remove debris and wipe with a damp cloth. Verify door hinges and spring tension monthly; lubricate concealed hinges with food-safe lubricant. Measure thermostat accuracy quarterly and recalibrate if readings deviate. Empty crumb trays and inspect ventilation paths weekly.