Blodgett (Middleby) 1060 DOUBLE Pizza Ovens - 1060 DOUBLE
60" x 36" interior decks • 170,000 BTU/h total • cETLus & NSF
Built for pizzerias that demand authentic stone–deck results service after service, the Blodgett 1060 Double combines rugged American-made construction with Quick Heat Technology (QHT) decks that recover fast and bake even faster.
Features
- Two 10"-high baking chambers, each 60" W x 36" D (14.6 ft² per deck)
- QHT Rokite stone decks deliver blistering heat and signature crust texture
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85,000 BTU/h free-floating duplex tube burner per section (170,000 BTU/h total)
- Wide 300 °F – 650 °F snap-throttle thermostat for precise control
- Spring-assist doors with concealed hinges and chrome tubular handles
- Full angle-iron frame with stainless steel front, sides, top & back
- 12" stainless steel legs with crown-angle leg frame for rock-solid support
- Vitreous-fiber insulation on all sides to keep heat in and energy costs down
- Separate burner access door simplifies ignition, cleaning & adjustment
- Certified cETLus & NSF for commercial use
Why pizzerias love the 1060
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Crank out more pies per hour – rapid recovery QHT decks shorten dwell time.
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Consistent, even bakes – duplex burners and adjustable air shutters distribute heat evenly from corner to corner.
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Built to last decades – heavy-duty angle-iron skeleton won’t twist or sag under heat.
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Low-maintenance design – removable burners and orifices mean faster service calls.
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Flexible installation – 6" clearance from combustibles and 26" uncrated entry width fit most kitchens.
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’s included
- (2) QHT Rokite baking decks
- (2) mechanical thermostat control kits
- Stainless steel flue connector
- 12" adjustable stainless steel legs with crown-angle frame
- Operator & installation manuals
Accessories
- Flexible quick-disconnect gas hose (36" or 48")
- Stacking crown-angle trim kit (stainless or black)
- Meteorite stone decks
- Vent kits & draft diverters
- Locking caster base
What our Experts Think
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Double-Deck Capacity – Perfect for high-volume pizzerias, boosting output without extra floor space.
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Stone Deck Cooking – Produces crispy, authentic crusts with even heat retention.
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Independent Deck Controls – Flexibility to bake different pizzas or menu items simultaneously.
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Heavy-Duty Build – Stainless steel construction ensures durability in demanding kitchens.
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Blodgett Reliability – Trusted brand for consistent performance and long service life.
Q&A
Q: What is the Blodgett 1060 DOUBLE?
A: A double-deck gas pizza oven built for high-volume pizza production, offering durability and consistent baking results.
Q: How many decks does it have?
A: It features two spacious baking decks, allowing large batch cooking and flexibility for different menu items.
Q: What type of heating does it use?
A: Powered by gas with Blodgett’s advanced heat balancing system for even, consistent baking across both decks.
Q: What foods can it cook?
A: Perfect for pizzas, flatbreads, strombolis, calzones, and baked items that require crisp crusts and uniform heat.
Q: What makes it different?
A: Larger than the 1048 model, it delivers more baking surface per deck while maintaining Blodgett’s signature reliability and heat retention.
Q: Where is it best used?
A: Ideal for pizzerias, restaurants, commissaries, and bakeries with high production demands.
Q: What is it made of?
A: Constructed with heavy-duty stainless steel and premium insulation for durability, efficiency, and long service life.
Maintenance Tips
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Brush the baking decks daily to remove crumbs, flour, and residue for even heat distribution and better-tasting pizza.
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Use a deck scraper or brass brush to keep the stone surface clean without damaging it.
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Wipe exterior stainless steel with a damp cloth and mild soap; avoid abrasive cleaners to maintain the finish.
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Inspect doors, seals, and hinges regularly to ensure proper closure and heat retention.
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Keep ventilation and flue areas free of grease and blockages for safe, efficient operation.
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Have thermostats, burners, and gas connections professionally inspected and calibrated on a routine basis.
