Built for continuous pizza production, this triple-deck natural gas oven ensures controlled, repeatable baking across three independent cooking chambers. Engineers calibrated each deck with a QHT Rokite deck and a mechanical thermostat that ranges from 300 to 650°F, guaranteeing consistent crust development and uniform heat transfer. Operators benefit from robust construction and serviceable components designed for high-throughput kitchens in restaurants, hospitals, universities, and large catering operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and cool completely. Remove debris from decks and sweep crumb trays. Scrub oven interior and doors with mild detergent; avoid abrasive pads on Rokite. Rinse surfaces and dry thoroughly. Clean stainless exterior with non-abrasive cleaner. Vacuum condenser and vents; inspect seals and hinges. Burn off light residues at 300–350°F, then wipe. Perform daily crumb removal and weekly deep clean to maintain safety, reduce fire risk, and extend equipment life.#@@#Additional Info#@#Blodgett 911P TRIPLE-NG is a 33" triple-deck natural gas pizza oven with three 7" high decks, adjustable thermostat from 300 to 650°F, stainless steel exterior, and 27,000 BTU per section, certified for high-volume kitchens.#@@#General Info#@#Description #@#
Built for continuous pizza production, this triple-deck natural gas oven ensures controlled, repeatable baking across three independent cooking chambers. Engineers calibrated each deck with a QHT Rokite deck and a mechanical thermostat that ranges from 300 to 650°F, guaranteeing consistent crust development and uniform heat transfer. Operators benefit from robust construction and serviceable components designed for high-throughput kitchens in restaurants, hospitals, universities, and large catering operations.
#@@# Deck Heat Control#@#
Each deck operates with a dedicated mechanical thermostat adjustable between 300 and 650°F, allowing operators to set precise surface temperatures for thin-crust, Neapolitan, or pan-style profiles. The rapid response of the QHT Rokite deck material enhances thermal recovery between loads, reducing cycle variation during peak periods.
#@@# High Thermal Output#@#
The unit supplies 27,000 BTU per section, yielding a combined total in the documented range of 270,000 to 390,000 BTU for installations requiring full specification integration. This high energy input supports fast preheat and sustained bake rates, enabling kitchens to maintain throughput without repeated temperature sag.
#@@# Triple Chamber Design#@#
Three independent 7-inch-high sections allow simultaneous staging of multiple items at different bake stages, increasing operational flexibility. Staff can load the top, middle, or bottom deck with distinct products and control timing per deck to match service cadence.
#@@# Durable Stainless Construction#@#
The oven features stainless steel top, front, sides, and back for corrosion resistance and simplified sanitation workflows required by hospital and institutional foodservice. A full angle iron frame and crown angle trim provide structural rigidity under continuous use.
#@@#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#@#Inspect chamber seals weekly and replace damaged gaskets to maintain consistent oven temperatures. Clean QHT Rokite deck with a nonabrasive brush after cool-down to remove char and prevent thermal transfer loss. Flush pilot and burner orifices monthly; verify 27,000 BTU per section output and correct manifold pressure. Lubricate counter-balanced door pivots quarterly and confirm concealed hinges operate freely. Calibrate mechanical thermostats annually.