Built for continuous use in high-volume bakery and kitchen operations, this deck oven combines robust heat delivery with precise mechanical control to sustain consistent production. Operators benefit from even cooking across three decks sized for pans and sheet trays, while the stainless steel construction resists daily wear and simplifies cleaning. Installers appreciate the liquid propane configuration and industry certifications that align with commercial code requirements.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and let oven cool completely. Remove racks and sweep crumbs from decks. Mix mild detergent with warm water (do not exceed 2 gallons per wash). Scrub interior with non-abrasive pad and rinse with clean water. Wipe exterior stainless steel with soft cloth and approved cleaner. Clean vents and hood filters weekly to prevent grease buildup and fire risk. Inspect door seals and hinges monthly; tighten or replace as needed. Document cleaning to meet CSA and health inspections.#@@#Additional Info#@#Blodgett 981-966 deck oven uses liquid propane, delivering 100,000 BTU across three decks with 42"W x 32"D interiors.#@@#General Info#@#Description #@#
Built for continuous use in high-volume bakery and kitchen operations, this deck oven combines robust heat delivery with precise mechanical control to sustain consistent production. Operators benefit from even cooking across three decks sized for pans and sheet trays, while the stainless steel construction resists daily wear and simplifies cleaning. Installers appreciate the liquid propane configuration and industry certifications that align with commercial code requirements.
#@@# Stainless Steel Exterior#@#
The exterior panels and top consist of stainless steel, providing a corrosion-resistant surface that withstands heavy use. Maintenance crews find surface cleaning straightforward, reducing downtime for routine sanitation.
#@@# Three Deck Configuration#@#
Three independent decks include two 7-inch compartments and one 16.25-inch compartment, enabling simultaneous runs of different products. Chefs can control load distribution to match production volume and product size without cross-influencing bake cycles.
#@@# High Capacity Output#@#
The oven produces 100,000 total BTU with a selectable range between 87,000 and 112,000 BTU, delivering rapid recovery and stable temperatures. Kitchens maintain throughput during peak periods and minimize cycle variation across loads.
#@@# Precise Mechanical Thermostat#@#
The mechanical thermostat ranges from 200 to 500°F, offering repeatable set points for diverse baking profiles. Bakers can replicate recipes reliably and adjust heat quickly to accommodate dough or product variations.
#@@# Durable Interior Construction#@#
The interior uses aluminized steel with a steel deck and crown angle trim to support heavy pans and resist warping under thermal stress. Longevity improves, and replacement frequency decreases under continuous duty.
#@@#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 pattern to maintain combustion efficiency. Lubricate door hinges quarterly with high-temperature grease and tighten hinge fasteners. Descale steam lines and drain pans monthly to prevent mineral buildup; flush with manufacturer-approved descaler. Calibrate the 200-500°F thermostat semiannually using a traceable probe thermometer. Verify door gaskets for compression and replace when seals show wear.