Blodgett (Middleby) 1060 ADDL Pizza Ovens - 1060 ADDL
85,000 BTU | QHT Rokite Stone Deck | cETLus & NSF Listed
Built for operators who refuse to compromise on crust quality or kitchen durability, the Blodgett 1060 Single Gas Deck Oven brings legendary performance to every shift. Its massive 60 inch deck, quick-recovery burners and rugged all-steel frame keep the pizzas moving and the profits rising—even on the busiest Friday night.
Features
- Spacious 60" W x 36" D x 10" H baking compartment fits up to six 18" pies at once.
- QHT Rokite stone deck delivers even, high-intensity heat for crisp, golden-brown crusts.
- 85,000 BTU/hr from two free-floating, easily removable duplex-tube burners for lightning-fast recovery.
- Snap-throttle mechanical thermostat adjusts from 300 °F to 650 °F (149 °C – 343 °C).
- Spring-assist door with concealed hinges and chrome tube handle—smooth single-hand operation.
- Full angle-iron frame plus stainless steel front, sides and top stand up to years of commercial abuse.
- Vitreous fiber insulation surrounds the baking chamber, keeping heat in and energy costs down.
- Aluminized steel combustion chamber & liner for superior corrosion resistance.
- Certified cETLus for gas safety and NSF for sanitation—ready for any commercial kitchen.
Specifications
| Oven type |
Gas deck |
| Model |
Blodgett 1060 (Single) |
| Baking compartment (W × D × H) |
60" × 36" × 10" (1524 mm × 914 mm × 254 mm) |
| Deck material |
QHT Rokite stone |
| Temperature range |
300 °F – 650 °F (149 °C – 343 °C) |
| Heat input |
85,000 BTU/hr |
| Gas connection |
3/4" NPT (Natural 7–10.5" W.C. / LP 11–13" W.C.) |
| Manifold pressure |
Natural 5" W.C. / LP 10" W.C. |
| Exterior dimensions (W × D × H) |
78-1/4" × 46-5/16" × 57" (on 12" legs) |
| Clearance – combustibles |
6" (152 mm) sides & rear |
| Shipping weight |
Approx. 1,050 lb (476 kg) |
What’s Included
- Single 10" high oven section with QHT Rokite deck
- 12" stainless steel legs
- Stacking crown-angle leg frame (add a second deck any time)
- Flue connector
Accessories
- Flexible gas hose w/ quick disconnect – 36" or 48"
- Meteorite stone or pressed aluminized steel deck
- Black legs with heavy-duty casters
- Stainless crown-angle trim or full vent kit
What our Experts Think
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High-Volume Baking: Ideal for producing large quantities of pizzas with consistent results.
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Even Heat Distribution: Ensures uniform baking for crisp crusts and perfectly cooked toppings.
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Durable Construction: Heavy-duty stainless steel designed for long-term commercial use.
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Energy Efficient: Optimized to deliver reliable results while minimizing energy consumption.
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User-Friendly Controls: Simple operation allows staff to bake efficiently with minimal training.
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Professional Standard: Perfect for pizzerias, restaurants, and catering operations requiring dependable high-capacity pizza ovens.
Q&A
Q: What is the Blodgett 1060 ADDL?
A: A commercial double-deck pizza oven designed for high-volume baking with consistent, even heat distribution.
Q: What are its key features?
A: Double-deck design, independent temperature controls for each deck, stainless steel construction, and large baking capacity.
Q: Why choose this model?
A: Provides reliable, uniform baking for multiple pizzas simultaneously, built for durability in busy kitchens.
Q: Who is it best for?
A: Pizzerias, restaurants, and catering operations needing high-capacity, commercial-grade pizza ovens.
Q: What makes it unique?
A: Independent deck controls allow cooking different pizzas at different temperatures simultaneously for maximum flexibility.
Maintenance Tips
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Clean oven interior, racks, and baking stones daily with mild, non-abrasive cleaners.
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Remove crumbs and debris from the deck and cavity after each use.
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Inspect door gaskets and seals regularly to maintain proper heat retention.
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Check burners, igniters, and electrical connections periodically for safe operation.
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Keep ventilation areas and fans free of dust, grease, and debris.
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Schedule professional servicing periodically for consistent, long-term performance.
