Built for demanding commercial kitchens, this deck oven delivers consistent heat control and large throughput without sacrificing reliability. Chefs gain precise mechanical thermostat range from 200 to 500°F that supports diverse baking profiles while two independent decks increase simultaneous load capacity. Operators will appreciate stainless steel construction and service-friendly features that reduce downtime and simplify cleaning.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and close LP valve before cleaning. Remove racks and brush debris. Mix mild detergent with warm water and scrub stainless surfaces with a non-abrasive pad. Clean doors, handles, and knobs; inspect seals and replace if worn. Flush grease traps and vacuum vent hoods to prevent buildup. Rinse thoroughly, dry with a clean cloth, then reconnect gas and test controls. Regular cleaning prevents contamination, fires, high bills, equipment failure, and inspection failures.#@@#Additional Info#@#Blodgett’s 966 DOUBLE LP deck oven offers precise baking with two 16-1/4" sections, a 42" x 32" deck, and a 200–500°F thermostat.#@@#General Info#@#Description #@#
Built for demanding commercial kitchens, this deck oven delivers consistent heat control and large throughput without sacrificing reliability. Chefs gain precise mechanical thermostat range from 200 to 500°F that supports diverse baking profiles while two independent decks increase simultaneous load capacity. Operators will appreciate stainless steel construction and service-friendly features that reduce downtime and simplify cleaning.
#@@# Dual Decks#@#
Two independent 16-1/4 inch high sections allow operators to run separate programs concurrently, increasing hourly output and workflow flexibility. Each deck handles distinct products and temperatures so teams maintain product quality during peak service.
#@@# Robust Heat Range#@#
A mechanical thermostat spanning 200 to 500°F gives technicians and bakers predictable thermal control for proofing, baking, and finishing tasks. The wide set range supports repeatable results across pastry, bread, and specialty items.
#@@# High Output#@#
Unit produces 100,000 total BTU capacity, providing rapid recovery and stable bake conditions under heavy loads. Consistent heat output minimizes temperature variance across the 42 inch by 32 inch deck interior.
#@@# Durable Construction#@#
Stainless steel top, front, sides, and back deliver corrosion resistance and straightforward sanitation procedures in commercial environments. Aluminized steel interior and angle iron frame provide structural strength for continuous operation.
#@@# Ergonomic Doors#@#
Counter-balanced doors with heavy chrome handles reduce operator fatigue and improve safety during repetitive loading cycles. Doors seal reliably to retain heat and maintain even bake conditions.
#@@# Certified Safety#@#
cETLus, NSF, and CE certifications confirm compliance with widely accepted electrical, sanitary, and safety standards for institutional use. Compliance simplifies permitting and supports installation in schools, hospitals, and restaurants.
#@@#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 verify flame stability to maintain consistent heat. Lubricate door hinges and check counter-balanced doors for proper alignment; adjust fasteners if sag occurs. Clean steel decks with nonabrasive cleaner after cooling to prevent carbon buildup. Verify thermostat calibration monthly and document readings across 200–500°F. Test seals and gaskets; replace when compression or cracking appears.