Stop sacrificing throughput for consistency. This double-deck, liquid propane deck oven delivers robust production capacity while maintaining precise thermal control for repeatable crust and bake results, meeting the needs of busy kitchens and high-volume pizza programs. Commercial-grade stainless steel construction and proven deck materials support continuous operation and simplified service routines.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and cool oven before cleaning. Remove debris from decks with a soft brush. Scrape burnt residue from QHT Rokite deck using a non-metallic tool. Wipe interior with mild detergent and warm water; rinse and dry. Clean burner area and flue connector to prevent grease buildup and fire risk. Inspect seals and hinges; tighten hardware if needed. Maintain condenser coils and ventilation to reduce energy use and avoid breakdowns. Ensure surfaces dry before restoring gas supply.#@@#Additional Info#@#Blodgett 961P DOUBLE-LP is a double-deck, liquid propane pizza oven with a 42" deck, two 7" high sections, 50,000 BTU output, and 300–650°F thermostat control; stainless steel, QHT Rokite decks, counter-balanced doors, NSF, cETLus, and CE certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This double-deck, liquid propane deck oven delivers robust production capacity while maintaining precise thermal control for repeatable crust and bake results, meeting the needs of busy kitchens and high-volume pizza programs. Commercial-grade stainless steel construction and proven deck materials support continuous operation and simplified service routines.
#@@# Deck Temperature Control#@#
Operators set oven temperatures between 300-650°F using a mechanical thermostat that provides direct feedback and straightforward adjustments. Technicians access consistent heat bands quickly, enabling predictable bake profiles across various pizza sizes and toppings.
#@@# Dual-Deck Productivity#@#
Two independent 7-inch-high deck sections allow simultaneous baking of multiple products at different temperatures, increasing output without compromising quality. Managers can allocate each deck to distinct menu items, maintaining workflow separation and reducing changeover delays.
#@@# QHT Rokite Deck#@#
The QHT Rokite deck material stores and radiates heat efficiently, producing stable bottom heat for crisp crust development. Chefs rely on even surface temperatures to achieve consistent browning across batches, which helps reduce finishing time.
#@@# Heavy-Duty Construction#@#
The unit features a full angle iron frame and stainless steel top, front, sides, and back for structural rigidity and corrosion resistance in demanding kitchen environments. Staff experience fewer alignment issues and maintain sanitary surfaces with routine cleaning.
#@@# Serviceability and Compliance#@#
Counter-balanced doors with concealed hinges and a flue connector simplify access for inspections and routine maintenance while minimizing operator strain. The oven carries cETLus, NSF, and CE certifications, ensuring regulatory alignment for commercial installations.
#@@#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 burners and pilot assemblies weekly; remove debris and check flame stability for consistent heat. Clean QHT Rokite decks after each shift with a nonabrasive scraper and damp cloth; avoid chemical soak that harms the surface. Lubricate counter-balanced door pivots monthly and tighten concealed hinges to torque specs. Test mechanical thermostats across 300–650°F quarterly and recalibrate if offset exceeds 10°F.