Blodgett (Middleby) 1060 BASE Pizza Ovens - 1060 BASE
60" x 36" QHT Rokite Deck | 85,000 BTU | cETLus & NSF Listed
Engineered for high-volume pizzerias that demand artisan-quality crusts, the Blodgett 1060 gas deck oven delivers fast recovery, rock-solid durability, and the iconic bake that has made Blodgett the gold standard since 1848. This is the base oven section—ready to operate on its own or to serve as the foundation for a future double-stack.
Features
- Quick Heat Technology (QHT) Rokite stone deck for consistent, even heat and signature blistered crusts.
- Spacious 60" W x 36" D baking surface (14.6 sq ft) fits up to six 18" pies per bake.
- Snap-throttle mechanical thermostat with a wide 300 °F – 650 °F range—perfect for New York, Neapolitan, Sicilian and more.
- Two free-floating, easily removable duplex tube burners ensure fast recovery after every door opening.
- Spring-assist door with concealed hinges and a heavy chrome tubular handle for effortless, one-hand operation.
- All-stainless front, top, sides & back over a full angle-iron frame—built to withstand decades of daily turns.
- Vitreous fiber insulation on all sides maximizes heat retention and keeps your kitchen cooler.
- Separate burner access door simplifies ignition, cleaning and adjustment without tools.
- Ships with 32" adjustable stainless legs (casters optional) for perfect working height.
Ideal For
- Independent & chain pizzerias
- Brewpubs & taprooms
- Bakeries & commissaries
- College & corporate dining
Specifications
| Model |
1060 (Single Section, Base Oven) |
| Deck Size / Material |
60" W x 36" D | QHT Rokite stone |
| Deck Height |
10" (usable clearance) |
| Overall Dimensions |
78-1/4" W x 46-5/16" D x 57-1/2" H (with draft diverter) |
| Heat Input |
85,000 BTU/hr per section |
| Temperature Range |
300 °F – 650 °F |
| Gas Connection |
3/4" NPT (right-hand front) |
| Required Inlet Pressure |
Natural Gas 7" – 10.5" WC / Propane 11" – 13" WC |
| Manifold Pressure |
Natural 5" WC / Propane 10" WC |
| Clearances – Combustible |
6" sides & back |
What our Experts Think
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High-Capacity Performance: Equipped with 120,000 BTU burners, it handles large pizza volumes efficiently without compromising bake quality.
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Stone Deck Excellence: Provides even heat retention for perfectly crisp crusts and authentic pizza texture.
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Robust Construction: Stainless steel exterior and heavy-duty components ensure durability in demanding commercial kitchens.
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Space-Saving Design: Modular and stackable, allowing flexible kitchen configurations and easy expansion.
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Industry Leader: Combines Blodgett’s proven reliability with Middleby’s advanced heating technology for consistent results.
Q&A
Q: What is the Blodgett 1060 BASE Pizza Oven designed for?
A: It’s built for high-capacity pizza kitchens, delivering fast, even baking for large volumes of pizzas.
Q: What type of oven is the 1060 BASE?
A: A gas-fired deck oven with a 10-inch high baking chamber and Cordierite stone deck for optimal heat retention and pizza quality.
Q: How many pizzas can the 1060 BASE bake at once?
A: It accommodates up to (6) 20” pizzas simultaneously.
Q: Is the 1060 BASE stackable?
A: Yes, it supports stacking up to three decks to increase output without taking extra floor space.
Q: What are its main features?
A: Features include 150,000 BTU/hr, stainless steel construction, heavy-duty iron doors, and precise solid-state controls.
Maintenance Tips
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Clean the oven deck daily to remove food residue and prevent buildup.
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Wipe interior surfaces regularly to avoid grease accumulation.
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Inspect burners weekly for clogs or uneven heating.
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Check door seals and gaskets for damage to maintain proper heat retention.
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Calibrate the thermostat periodically for accurate temperature control.
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Clean crumb trays frequently to reduce fire risks.
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Schedule professional maintenance every 3–6 months for optimal oven performance.
