Built for high-volume bakery and restaurant operations, this deck oven ensures consistent performance and durable construction to keep production on schedule. Operators gain precise control with a 50,000 BTU natural gas input and a robust stainless-steel exterior designed for frequent use. The unit fits standard kitchen lines and meets multiple safety certifications.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and allow unit to cool. Remove racks and sweep crumbs. Wipe interior and door with mild detergent and a soft cloth; avoid abrasive pads. Clean burners and pilot areas, removing grease buildup. Vacuum condenser and vents; inspect seals and gaskets for wear. Empty drip trays and clean with degreaser. Sanitize contact surfaces with approved solution and air dry. Reinstall components and relight per Blodgett 966 BASE manual before returning to service.#@@#Additional Info#@#Blodgett's 966 BASE deck oven runs on natural gas, 50,000 BTU, stainless steel exterior, single deck, 60"x32"x40", NSF, CE, CETL certified, weighs 575 lbs, ideal for bakeries and commercial kitchens.#@@#General Info#@#Description #@#
Built for high-volume bakery and restaurant operations, this deck oven ensures consistent performance and durable construction to keep production on schedule. Operators gain precise control with a 50,000 BTU natural gas input and a robust stainless-steel exterior designed for frequent use. The unit fits standard kitchen lines and meets multiple safety certifications.
#@@# Gas Heat System#@#
A 50,000 BTU natural gas burner ensures rapid recovery and stable temperatures, enabling continuous production during peak hours. Chefs maintain consistent bake profiles for bread, pastries, and sheet pans without temperature fluctuations.
#@@# Single Deck Control#@#
A one-deck configuration focuses heat delivery and simplifies workflows for batch production. Technicians adjust and monitor faster, reducing setup time between runs.
#@@# Stainless Exterior#@#
The stainless steel exterior resists corrosion and withstands frequent cleaning cycles. It retains a professional appearance while supporting HACCP-compliant sanitation.
#@@# Certified Safety#@#
The oven holds CETLus, CE, and NSF certifications, meeting safety and sanitation standards required by food service buyers. Facilities satisfy inspections and integrate the unit into regulated environments.
#@@# Dimensions And Capacity#@#
A 60-inch width, 32-inch height, and 40-inch depth create a compact footprint that fits commercial lines. The deck capacity supports tray-based production, allowing planners to optimize space and throughput.
#@@# Service Weight#@#
Weighing 575 pounds, the unit is built for durability and steady operation under demanding conditions. Its reliable components and consistent service intervals make it ideal for continuous-shift environments.
#@@#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#@#Maintain the Blodgett 966 BASE Oven by cleaning interior chamber and deck surfaces daily with a nonabrasive, food-safe detergent to prevent carbon buildup. Inspect and clean burner orifices and pilot assemblies weekly; remove debris with compressed air and verify flame pattern. Lubricate door hinges monthly and check gaskets for cracks, replacing when compromised. Schedule annual professional service for gas regulators and safety controls to ensure reliable operation.
