When throughput and consistency define kitchen performance, a deck oven built for continuous commercial use enhances production. This natural gas deck oven delivers 50,000 BTU of heat across two decks, enabling large batch baking without temperature loss. Operators benefit from a reliable thermal profile and durable stainless-steel construction for demanding foodservice environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug Blodgett 981 BASE, close gas supply. Clean racks, hearth, seals, and window with mild detergent and non-abrasive cleaner. Clear vents, burner orifices, and condensate channels. Rinse, dry, and polish stainless steel exterior. Reinstall racks, verify seals, reopen gas, and test fire. Regular cleaning prevents contamination, fires, high bills, and breakdowns.#@@#Additional Info#@#Blodgett 981 BASE deck oven delivers 50,000 BTU across two decks for commercial baking. Stainless steel exterior, Natural Gas operation, CETL/CE/NSF certifications, 60" width, 31.5" height, 650 pounds.#@@#General Info#@#Description #@#
When throughput and consistency define kitchen performance, a deck oven built for continuous commercial use enhances production. This natural gas deck oven delivers 50,000 BTU of heat across two decks, enabling large batch baking without temperature loss. Operators benefit from a reliable thermal profile and durable stainless-steel construction for demanding foodservice environments.
#@@# Two Deck Layout#@#
Two independent chambers allow simultaneous cooking of different products with separate temperature control. Chefs adjust each deck to optimize crust and crumb structure, boosting hourly output.
#@@# 50,000 BTU Output#@#
The 50,000 BTU rating ensures rapid recovery and sustained heat for high-volume schedules. Bakeries and kitchens achieve shorter cycles and consistent results with multiple pans.
#@@# Stainless Steel Exterior#@#
The stainless-steel exterior resists corrosion and simplifies cleaning in regulated environments. Staff clean surfaces easily with standard detergents, maintaining a professional look.
#@@# Commercial Dimensions#@#
At 60 inches wide, 31.5 inches high, and 40 inches deep, the oven fits into line layouts and accommodates full-size sheet pans. Planners position it near proofers or racks to streamline staging.
#@@# Certified for Compliance#@#
This oven meets UL, NSF, and CE standards, ensuring safety and sanitation compliance for hospitals, universities, and schools. Facilities simplify inspections with certified equipment.
#@@# Natural Gas Operation#@#
Natural gas power lowers operating costs compared to electric models and delivers steady thermal performance during long runs. Facilities with existing gas service reduce infrastructure changes and speed up installation.
#@@#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 monthly; remove debris and inspect gas orifices, then replace clogged orifices to restore uniform flame. Clean condenser and ventilation paths weekly to prevent heat buildup. Apply food-safe stainless steel cleaner after each shift and buff with a soft cloth to protect finish. Verify door seals and gaskets for compression; tighten hinges and adjust alignment where needed. Document maintenance dates and parts replaced for compliance and service planning.
