Handle peak service without compromise with a commercial deck pizza oven designed for steady throughput and consistent results. This unit features a 42-inch baking deck and precise temperature control to sustain long shifts and ensure uniform product quality. Operators will appreciate the balance of heavy-duty construction and straightforward controls that minimize downtime and simplify training.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and let cool. Remove debris from the deck with a soft brush, then scrape residue with a non-metal spatula. Wipe surfaces with a mild detergent and rinse; avoid excess moisture near gas components. Clean exterior stainless steel with a non-abrasive cleaner and a soft cloth. Inspect and clear vents and burners to prevent grease buildup. Dry all parts completely before reconnecting gas and powering on. Regular cleaning reduces contamination, fire risk, and equipment wear.#@@#Additional Info#@#Blodgett 961P SINGLE-NG features a 42" QHT Rokite deck, adjustable thermostat (300-650°F), 50,000 BTU natural gas power, stainless steel exterior, counter-balanced door, 27.5" legs, cETLus and NSF certifications, and a 725-pound frame.#@@#General Info#@#Description #@#
Handle peak service without compromise with a commercial deck pizza oven designed for steady throughput and consistent results. This unit features a 42-inch baking deck and precise temperature control to sustain long shifts and ensure uniform product quality. Operators will appreciate the balance of heavy-duty construction and straightforward controls that minimize downtime and simplify training.
#@@# Deck Heat Control#@#
Achieve targeted bake profiles with a mechanical thermostat that ranges from 300-650°F, enabling rapid recovery between cycles. Chefs can dial in surface temperature on the QHT Rokite deck to maintain consistent crust color and interior crumb across dozens of pies per hour.
#@@# High Output Burn Rate#@#
Rely on a 50,000 BTU natural gas system that provides robust, even heat distribution across the single 42-inch deck interior. Kitchens that require steady production will benefit from reduced cycle times and stable thermal conditions under heavy load.
#@@# Rugged Stainless Exterior#@#
Count on a stainless steel front, top, sides, and back that resist corrosion and simplify sanitation routines. Maintenance teams gain easier cleaning access and long-term finish retention in high humidity or high-traffic environments.
#@@# Accessible Service Design#@#
Utilize the full angle iron frame and counter-balanced door with concealed hinges to streamline daily access and inspection. Technicians will find fewer obstructions during routine checks, reducing service time and supporting predictable uptime.
#@@# Precise Deck Construction#@#
Experience improved thermal transfer via the QHT Rokite deck and crown angle trim that promote uniform heating across the bake surface. Operators will achieve repeatable results for product quality control and consistent cook times.
#@@# Stable Installation Dimensions#@#
Install with confidence using the documented footprint and robust 27-1/2 inch stainless steel legs for reliable leveling on commercial floors.
#@@#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 door hinges and counter-balanced assembly weekly; tighten fasteners and lubricate pivot points with food-safe lubricant to maintain alignment and prevent heat loss. Clean QHT Rokite deck after each shift with a commercial scraper and stainless steel brush; vacuum debris and wipe with a damp cloth. Verify thermostat calibration monthly with a certified thermometer and adjust per specs. Flush burner orifices quarterly and inspect gas connections for leaks; replace damaged hoses.