For high-volume baking requiring precise temperature control and continuous throughput, this two-deck gas oven ensures consistent thermal performance and durable construction. Designed for Liquid Propane, it delivers 50,000 BTU output to maintain stable bake conditions across both decks. Commercial kitchens benefit from stainless-steel surfaces and certifications meeting health and safety standards for institutional and hospitality use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the 981 BASE and let it cool. Remove racks and wipe interiors with a mild soap solution and a soft cloth. Scrub decks with a non-abrasive pad; rinse and dry. Clean burners and vents to remove grease; inspect seals and gaskets for wear and replace as needed. Vacuum condenser and external vents to maintain airflow. Wipe stainless steel exterior with approved cleaner and dry. Regular cleaning prevents contamination, fires, inefficiency, and equipment failure.#@@#Additional Info#@#Blodgett 981 BASE oven is a two-deck, liquid propane deck oven with 50,000 BTU output, stainless steel exterior, CETL/NSF/CE certifications, 60" width, 31.5" height, and 650 pounds weight for commercial bakery use.#@@#General Info#@#Description #@#
For high-volume baking requiring precise temperature control and continuous throughput, this two-deck gas oven ensures consistent thermal performance and durable construction. Designed for Liquid Propane, it delivers 50,000 BTU output to maintain stable bake conditions across both decks. Commercial kitchens benefit from stainless-steel surfaces and certifications meeting health and safety standards for institutional and hospitality use.
#@@# Even Heat Distribution#@#
The deck design ensures uniform heat across chambers, delivering consistent crust and crumb development for full-size pans. Operators achieve repeatable results during peak service windows.
#@@# Controlled Temperature Range#@#
Integrated controls enable precise setpoints for each deck, reducing product variation and waste from underbaking or overbaking. Staff replicate recipes reliably, shortening training for new operators.
#@@# Commercial Construction#@#
Stainless-steel panels and heavy-duty components endure daily use in restaurants, bakeries, and institutions. Maintenance crews access service points quickly, minimizing downtime during inspections.
#@@# LP Fuel Efficiency#@#
Liquid Propane operation ensures responsive thermal performance and steady energy delivery for facilities without natural gas. Technicians install the oven where LP meets required pressure and supply needs.
#@@# Capacity And Footprint#@#
Two decks in a 60" wide, 31.5" tall footprint allow staging of multiple products while saving kitchen space. The 40" depth accommodates full-size sheet pans and bakery trays for efficient workflow.
#@@# Regulatory Compliance#@#
NSF, CE, and CETLus certifications confirm compliance with sanitation and electrical safety standards for institutional foodservice. Administrative teams document compliance during audits and procurement reviews.
#@@#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 981 BASE Oven by cleaning decks and combustion areas weekly to prevent carbon buildup. Inspect and tighten gas connections monthly; replace worn gaskets to preserve seal integrity. Clean stainless steel exteriors with a nonabrasive detergent and soft cloth after each shift. Flush burner ports quarterly and verify pilot operation and flame characteristics. Calibrate thermostats biannually and document service actions to ensure reliable performance and safety compliance.
