Description
The Blodgett Deck Oven line has set industry wide standards for excellence in baking characteristics, performance and reliability. Simplicity of design and quality construction throughout assure years of trouble-free operation.
For a heavy-duty, high volume, fast recovery pizza oven, look no further than the Blodgett 1048 and 1060 ovens featuring bottom air intake. We have designed a system to transfer just the right amount of heat to the top ensuring a perfectly cooked pizza time after time. These ovens can be stacked to optimize your production capacity. Our 10″ tall door is just the right height, combining functionality and energy savings all in the same footprint.
- Bake directly on our QHT (Quick Heat Technology) Rokite stone deck – designed for even heat transfer and moisture absorption, which means crispier crusts for your pizza
- Counterbalanced doors with spring assist provide ease of opening and less operator fatigue and injuries
- Full angle iron frame
- Stainless steel front, top, sides and back
- Spring assist door with concealed hinges
- Heavy chrome plated tubular steel door handle
- 32″ (794mm) stainless steel legs (for single unit)
- Burner door opens easily for ignition, cleaning or adjustment, without removal of any fastenings
- Vitreous fiber insulation at top, back, sides, bottom and doors
- Aluminized steel baking compartment liner
- Aluminized steel combustion chamber
- QHT Rokite deck supported by an angle iron frame
- Two free-floating, easily removable duplex-tube burners
- Removable fixed orifices on main and pilot burners
- Main gas valve, temperature control valve and safety pilot valve fully within section body and are accessible through a covered and ventilated compartment in front
- Air mixers with adjustable air shutters and locking device
- Snap throttle thermostat with temperature control range of 300°F (149°C) to 650°F (343°C)
- Two year parts and one year labour warranty; Five year limited oven door warranty
Blodgett Gas Pizza Deck Oven 1048
Max. Input: 85,000 BTU/hr per oven section
Floor space: 60-3/16″ (1528mm ) W x 46-1/2″ (1181mm) D
Cooking Compartment Size: 47-1/4″ (1200mm) W x 10″ (254mm) H x 36″ (914mm) D
950 lbs. (431kg)
