Handle peak production without compromising cook quality with a heavy-duty deck oven engineered for continuous commercial use. Designed for bakery and kitchen operations that require consistent heat and high throughput, this natural gas deck oven delivers precise temperature control and robust construction to maintain performance during extended service hours. Expect reliable operation, simplified maintenance, and components specified for food service environments since 1998.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the oven before cleaning. Remove crumb and debris from decks with a brush and vacuum. Mix mild detergent with warm water (use gallons or liters as needed); apply with a soft cloth. Scrub stainless surfaces gently; avoid abrasive pads. Rinse thoroughly and dry all surfaces to prevent corrosion. Clean burners and vent paths monthly to remove grease and reduce fire risk. Inspect seals and hardware; tighten or replace parts to maintain performance and pass CSA and health inspections.#@@#Additional Info#@#Blodgett’s 981-951 three-deck gas oven delivers 88,000 BTU with 42" x 32" decks, mechanical thermostat (200–500°F), counter-balanced doors, stainless steel exterior, and a 1,315-pound chassis.#@@#General Info#@#Description #@#
Handle peak production without compromising cook quality with a heavy-duty deck oven engineered for continuous commercial use. Designed for bakery and kitchen operations that require consistent heat and high throughput, this natural gas deck oven delivers precise temperature control and robust construction to maintain performance during extended service hours. Expect reliable operation, simplified maintenance, and components specified for food service environments since 1998.
#@@# Stainless Steel Exterior#@#
Stainless steel exterior panels and stainless top, front, sides, and back provide a corrosion-resistant surface that stands up to daily cleaning and high humidity kitchens. Specify stainless where sanitation protocols demand durable, nonporous surfaces that resist staining and contamination.
#@@# Three Deck Configuration#@#
A three-deck arrangement with (2) 7-inch and (1) 12-inch baking compartments offers simultaneous cooking zones to stage production and adapt to varied pan sizes. Operators can load different items in each deck to maximize throughput while maintaining independent control.
#@@# Precise Mechanical Thermostat#@#
The FTDO mechanical thermostat ranges from 200-500°F to support a wide range of baking profiles and roasting requirements. Achieve repeatable cook cycles with straightforward, tactile controls that technicians can calibrate without electronic complexity.
#@@# High Output Gas Burners#@#
Natural gas input supplies 88,000 BTU total to produce rapid heat recovery and maintain setpoint under heavy load. Choose gas power when rapid ramping and continuous replenishment of thermal energy prove critical for long service days.
#@@# Robust Construction#@#
An angle iron frame, steel deck, and aluminized steel interior combine to deliver structural rigidity and thermal mass for even heat distribution. Expect reduced hot spots and consistent results across the 42-inch by 32-inch deck interior footprint.
#@@#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 gasket seams weekly and replace worn seals to maintain heat retention and reduce fuel consumption. Clean burner ports monthly with a soft brush to prevent clogging and uneven flame patterns. Empty crumb trays daily and vacuum ash from combustion chambers after shutdown to avoid buildup. Lubricate hinge pivots quarterly with high-temperature lubricant. Verify thermostat calibration semiannually and document adjustments for CSA and NSF compliance.