Stop sacrificing throughput for consistency. This three-deck gas oven delivers controlled heat distribution across a large footprint to support continuous production while preserving bake quality. Designed for professional kitchens, this deck oven provides straightforward controls, robust construction, and certifications suited to institutional use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the Blodgett 981-961 and allow it to cool. Remove racks and wash with warm, soapy water; scour stubborn deposits with a non-abrasive pad. Vacuum or brush condenser and ventilation paths to remove grease buildup. Wipe stainless surfaces with pH-neutral cleaner and dry with a soft cloth. Inspect door seals and hinges; tighten or replace worn parts. Clean trays and crumb pans daily to reduce fire risk and bacterial growth.#@@#Additional Info#@#Blodgett’s 981-961 deck oven features three baking decks in a stainless steel cabinet, 42"W x 32"D interiors, mechanical thermostat 200–500°F, counter-balanced doors, and 87,000 BTU natural gas input. NSF, cETLus, and CE certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This three-deck gas oven delivers controlled heat distribution across a large footprint to support continuous production while preserving bake quality. Designed for professional kitchens, this deck oven provides straightforward controls, robust construction, and certifications suited to institutional use.
#@@# Front Stainless Construction#@#
Engineered with stainless steel top, front, sides, and back, the unit resists corrosion and simplifies daily sanitation. The solid exterior supports frequent use in restaurants, bakeries, hospitals, and campuses while minimizing maintenance downtime.
#@@# Precise Temperature Control#@#
A mechanical thermostat provides a 200-500°F range to match proofing, baking, and finishing profiles with repeatable results. Operators can quickly adjust setpoints to maintain consistent product color and crumb structure across batches.
#@@# Three Deck Configuration#@#
Three independent deck compartments allow simultaneous runs of different products, increasing throughput without cross-contamination of flavors. Each deck features discrete controls, enabling teams to stage production for peak service periods.
#@@# Heavy-Duty Door Hardware#@#
Counter-balanced doors with heavy chrome handles reduce operator fatigue and limit heat loss during loading cycles. The balanced design promotes safe, efficient movement of sheet pans and minimizes the risk of product jostling.
#@@# Aluminized Interior Performance#@#
An aluminized steel interior with steel decks and crown angle trim provides reliable thermal mass and rapid recovery after loading. This construction supports even heat retention across 42-inch by 32-inch deck interiors for stable bake profiles.
#@@# Certified Compliance Package#@#
cETLus, NSF, and CE certifications validate electrical, sanitation, and regional safety standards for institutional deployment.
#@@#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 weekly and remove debris to maintain consistent heat output for the Blodgett 981-961. Clean decks after each bake using nonabrasive scrapers and a stainless cleaner for exterior surfaces. Verify gas connections and pilot ignition monthly; tighten fittings and replace worn seals immediately. Lubricate door hinges quarterly and adjust counter-balanced doors for proper seal. Calibrate the mechanical thermostat annually to ensure accurate temperature control.