Stop sacrificing throughput for control. This heavy-duty deck oven delivers consistent thermal performance across two independent baking chambers, enabling simultaneous production of large batch runs while preserving precise temperature regulation and product quality. Operators benefit from straightforward mechanical controls and robust construction designed for continuous commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool the Blodgett 981 DOUBLE-LP. Remove racks and scrape debris from decks with a non-metal spatula. Wipe interiors with mild detergent and a soft cloth, then rinse and dry. Clean exterior stainless steel with non-abrasive cleaner. Vacuum condenser area and check burners for grease; degrease vents and hood filters to reduce fire risk. Inspect seals and hinges; tighten or replace parts to prevent breakdowns and pass CSA and NSF checks.#@@#Additional Info#@#Blodgett’s 981 DOUBLE-LP deck oven features two baking decks with four 7" compartments, a 42"×32" interior, and a 100,000 BTU propane system heating 200–500°F.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This heavy-duty deck oven delivers consistent thermal performance across two independent baking chambers, enabling simultaneous production of large batch runs while preserving precise temperature regulation and product quality. Operators benefit from straightforward mechanical controls and robust construction designed for continuous commercial use.
#@@# Dual Decks#@#
Two stacked decks provide independent baking spaces, each with two 7-inch high compartments, allowing operators to run distinct programs concurrently and increase output without cross-contamination. Each deck features a 42-inch by 32-inch interior footprint to accommodate sheet pans and multiple trays for bakery and kitchen workflows.
#@@# Mechanical Control#@#
A 200 to 500°F mechanical thermostat offers direct, reliable temperature adjustment with immediate operator feedback and no programming complexity. Technicians can set ranges quickly for baking, proofing, or holding tasks, reducing training time and limiting electronic failure points.
#@@# Stainless Construction#@#
Full stainless steel exterior and aluminized steel interior combine corrosion resistance with simplified sanitation procedures, allowing staff to complete cleanings faster and maintain hygienic surfaces under heavy use. Crown angle trim and welded seams resist wear in high-traffic kitchens.
#@@# High Heat Output#@#
Rated around 100,000 BTU with a range of 87,000 to 112,000 BTU, the unit provides rapid recovery and even heat distribution across decks to sustain back-to-back production cycles. Kitchens experience fewer cold spots and shorter dwell times between loads.
#@@# Serviceable Design#@#
Counter-balanced doors with heavy chrome handles and a steel deck on an angle iron frame provide durable, accessible components that technicians can service without extensive disassembly. Seven-inch stainless steel adjustable legs permit leveling on uneven floors and simplify underside access for inspection.
#@@#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 burner ports and pilot assemblies weekly; remove carbon deposits with a brass brush and vacuum debris from the combustion chamber. Calibrate thermostats monthly: preheat oven to specified setpoint, verify cavity temperature with a traceable probe, adjust mechanical thermostat to match within tolerance. Lubricate hinges and door counterbalance pivots quarterly with food‑grade lubricant. Confirm gas connections and pressure per CSA guidelines and replace seals showing wear.