Handle peak production without sacrificing consistency. This deck oven offers controlled thermal performance and durable construction for continuous baking in high-demand kitchens, schools, hospitals, and hospitality settings. Designed for liquid propane, this 1-deck oven features a 42" x 32" deck cavity with precise mechanical controls to ensure consistent quality over long service periods.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Blodgett 961 SINGLE and let it cool. Remove racks and scrub with warm, soapy water; rinse and dry. Sweep crumbs from the steel deck and vacuum vents. Clean stainless exterior with non-abrasive cleaner and soft cloth. Degrease door hinges and handles; check seals and adjust legs for stability. Clean burner areas per service manual; inspect for soot. Restore power only after all components are dry. Regular cleaning prevents contamination, fires, inefficiency, and equipment failure.#@@#Additional Info#@#Blodgett 961 Single oven: 1-deck, liquid propane, 42"W x 32"D interior, 7" high, 37,000 BTU, stainless steel exterior, 200–500°F thermostat, counter-balanced doors, 27-1/2" legs, NSF/cETLus certified, 540 lbs, for bakery/restaurant use.#@@#General Info#@#Description #@#
Handle peak production without sacrificing consistency. This deck oven offers controlled thermal performance and durable construction for continuous baking in high-demand kitchens, schools, hospitals, and hospitality settings. Designed for liquid propane, this 1-deck oven features a 42" x 32" deck cavity with precise mechanical controls to ensure consistent quality over long service periods.
#@@# Deck Interior#@#
The 42"W x 32"D deck provides a 7" high cooking section, accommodating multiple sheet pans and stacked products. Operators can process up to 48 pans per cycle while maintaining even heat distribution across the deck.
#@@# Temperature Control#@#
A mechanical thermostat ranges from 200–500°F for direct set-and-hold operation, adjustable by technicians and line cooks without programming. The dial-style control ensures repeatable bake profiles and reduces training time for transient staff.
#@@# Gas Power Output#@#
The oven delivers 37,000 BTU total, balancing rapid recovery with fuel economy. Facilities using liquid propane achieve consistent ramp rates and recovery for high-throughput schedules.
#@@# Construction Materials#@#
Stainless steel exterior panels and an aluminized steel interior provide corrosion resistance and easy sanitation during daily cleaning. Counter-balanced doors and a heavy chrome handle reduce operator strain and support frequent door cycles.
#@@# Serviceability And Stability#@#
An angle iron frame and 27-1/2" stainless steel adjustable legs ensure structural integrity and leveling on uneven floors. Lift access and simple component layout streamline maintenance and minimize downtime during busy service periods.
#@@# Compliance And Capacity#@#
This unit holds cETLus, NSF, and CE certifications, meeting commercial food service standards. Weighing 540 pounds, it fits within a footprint suitable for standard bakery and kitchen layouts.
#@@#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 burner ports weekly and clear debris with a soft brush to maintain consistent flame and heat distribution. Drain and clean condensate and grease traps after each shift to prevent buildup and corrosion. Wipe stainless steel exterior with a damp cloth and neutral detergent; rinse and dry to avoid spotting. Lubricate door hinges quarterly and check gaskets for compression; replace worn seals promptly. Verify thermostat calibration monthly and record adjustments for compliance.