Blodgett (Middleby) 1048 DOUBLE Pizza Ovens - 1048 DOUBLE
48" x 36" QHT Rokite stone decks • 85,000 BTU per deck • 300 °F – 650 °F mechanical thermostat
Engineered for bustling pizzerias that demand speed, consistency, and rock-solid durability, the Blodgett 1048 Double pairs two independent 10"-high baking chambers with Blodgett’s exclusive Quick Heat Technology (QHT) Rokite decks. The result is authentic hearth-style pizza and flatbread with blistered crusts and chewy interiors—batch after batch, rush after rush.
Features
- Two 47 ¼" W × 36" D stone decks – a generous 24.3 ft² total cooking surface
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85,000 BTU/hr per deck (170,000 BTU total) for rapid recovery and high-volume output
- QHT Rokite decks absorb and radiate heat for perfectly crisp crusts and even browning
- Snap-throttle mechanical thermostat with a wide 300 °F – 650 °F range
- Spring-assist doors with concealed hinges and chrome tubular handles—safe, one-hand operation
- Full angle-iron frame with stainless steel front, top, and sides for maximum rigidity and easy cleaning
- Service-friendly design—burner door swings open for ignition, cleaning, and adjustment without tools
- 12" stainless steel legs with crown-angle leg frame add stability and allow simple under-oven cleanup
- cETLus, NSF, and CE certified for gas safety and sanitation
- Backed by a 2-year parts / 1-year labor warranty + 5-year limited door warranty
Specifications
| Model |
1048 Double Gas Pizza Deck Oven |
| Baking chambers |
2 × 10" H sections (independent controls) |
| Interior (per deck) |
47 ¼" W × 36" D × 10" H | 12.16 ft² |
| Total cooking area |
24.32 ft² |
| Heat input |
85,000 BTU/hr per deck | 170,000 BTU/hr total |
| Thermostat range |
300 °F – 650 °F (149 °C – 343 °C) |
| Gas connection |
3/4" NPT (per deck) | NG 7–10.5" W.C. / LP 11–13" W.C. |
| Exterior dimensions |
60 3/16" W × 46 1/2" D × 85 1/4" H |
| Shipping weight |
1,850 lb (839 kg) |
| Minimum clearance |
6" (152 mm) from combustible & non-combustible surfaces |
What our Experts Think
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Double-Deck Design – Expands baking capacity, ideal for high-volume pizzerias and restaurants.
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Stone Deck Cooking – Delivers authentic, crisp crusts with even heat distribution.
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Durable Construction – Heavy-duty stainless steel ensures long-lasting reliability.
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Independent Controls – Each deck operates separately for flexible cooking.
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Trusted Performance – Blodgett’s reputation for consistent, high-quality pizza baking.
Q&A
Q: What is the Blodgett 1048 DOUBLE?
A: A double-deck gas pizza oven designed for high-volume pizzerias, restaurants, and bakeries needing reliable baking performance.
Q: How many decks does it have?
A: It features two baking decks, allowing simultaneous cooking of large pizza batches and other baked goods.
Q: What type of heating does it use?
A: Equipped with gas-powered burners and Blodgett’s advanced heat balancing system for consistent, even baking.
Q: What foods can it cook?
A: Ideal for pizzas, flatbreads, calzones, and a variety of baked items requiring crisp crusts and uniform results.
Q: What makes it different?
A: Known for its durability, large baking capacity, and even heat distribution, it’s a staple in professional pizza kitchens.
Q: Where is it best used?
A: Perfect for pizzerias, restaurants, bakeries, and foodservice operations with high pizza production demands.
Q: What is it made of?
A: Built with heavy-duty stainless steel and high-quality insulation for long-lasting performance and energy efficiency.
Maintenance Tips
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Brush out crumbs and debris from the baking deck daily to maintain heat consistency and prevent burning odors.
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Wipe down exterior surfaces with a damp cloth and mild detergent; avoid harsh cleaners that may damage the stainless steel finish.
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Inspect stone decks regularly for cracks or residue buildup; use a deck brush or scraper as needed.
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Check door seals, hinges, and handles to ensure smooth operation and heat retention.
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Clean ventilation and flue areas to prevent grease accumulation and ensure proper airflow.
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Schedule periodic professional service to calibrate thermostats and maintain peak baking performance.
