Blodgett (Middleby) DOUBLE Deck Ovens - 901
33″ W × 22″ D Steel Deck • 12″ Baking Chamber • 22,000 BTU
Bring the legendary performance of a Blodgett deck to your kitchen in a compact, single-compartment footprint. Built on a rugged angle-iron frame and wrapped in stainless steel, the 901 delivers consistent, stone-hearth-style results for breads, pies, casseroles and more—all while fitting easily on a standard 51″-wide footprint.
Features
- Press-formed 12-gauge steel deck (5.04 sq ft) for even heat absorption and crisp bottom crusts.
- Free-floating duplex tube burner rated at 22,000 BTU/hr for fast recovery and uniform heat.
- Mechanical thermostat (FTDO) maintains 200 °F – 500 °F (93 °C – 288 °C) without electronic boards.
- Counter-balanced doors with concealed hinges and a heavy chrome-plated tubular handle—no springs to break.
- Stainless steel front, sides, top & back plus aluminized steel interior liner for easy cleaning and corrosion resistance.
- Fully insulated with vitreous fiber on all sides to retain heat and keep kitchen temperatures comfortable.
- Independent certifications: cETLus, NSF & CE for worldwide code compliance.
Specifications
| Model |
901 Single (Gas – Base Oven) |
| Deck Interior (W × D × H) |
33″ × 22″ × 12″ (838 × 559 × 305 mm) |
| Cooking Area |
5.04 sq ft (0.47 m²) |
| Overall Footprint |
51″ W × 30″ D (1295 × 762 mm) |
| Standard Legs |
27.5″ (699 mm) adjustable stainless steel |
| Heat Source |
22,000 BTU/hr duplex tube burner |
| Thermostat Range |
200 °F – 500 °F (93 °C – 288 °C) |
| Gas Connection |
3/4″ NPT |
| Inlet Pressure |
Natural 7–10.5″ W.C. | LP 11–13″ W.C. |
| Manifold Pressure |
Natural 5″ W.C. | LP 10″ W.C. |
| Product Clearance |
6″ (152 mm) from combustible surfaces |
What our Experts Think
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Legendary double-deck reliability: The 901 DOUBLE is part of Blodgett’s proven 900 series, known for long service life and consistent commercial baking performance.
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True high-output dual chamber design: Two independent baking sections allow simultaneous production and workflow separation, ideal for busy kitchens.
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Strong, efficient heating system: Each deck runs at about 22,000 BTU (44,000 BTU total), delivering stable, controlled heat across both chambers.
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Professional baking consistency: Mechanical thermostat control (200–500°F range) ensures repeatable results for pizza, bread, and baked goods.
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Heavy-duty commercial construction: Full angle-iron frame, stainless steel exterior, and aluminized steel interior built for nonstop kitchen environments.
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Operator-focused ergonomics: Counterbalanced doors and smooth access design reduce fatigue and improve speed during peak service.
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Energy-conscious operation: Gas-only design with no electricity requirement, helping reduce long-term operating costs.
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Flexible expansion system: Add-a-section architecture allows future capacity growth without replacing the full unit.
Q&A
Q: What is the Blodgett 901 DOUBLE deck oven?
A: The Blodgett 901 DOUBLE is a compact commercial gas double-deck oven designed for baking, roasting, and pizza production in high-efficiency kitchens.
Q: How many baking chambers does it have?
A: It features two independent 12” high baking compartments, allowing simultaneous cooking at different temperatures.
Q: What is the cooking capacity?
A: Each deck accommodates items like (6) 10” pizzas or (1) full sheet pan (18” × 24”), making it versatile for bakery and pizza use.
Q: What is the BTU output?
A: The oven delivers about 22,000 BTU per section, with a total of 44,000 BTU for the double stack unit.
Q: What temperature range does it support?
A: It operates in a 200°F to 500°F (93°C–288°C) range, suitable for baking, roasting, and pizza applications.
Q: Is it suitable for commercial kitchens?
A: Yes, it is built for restaurants, pizzerias, bakeries, and commissaries needing durable, continuous-use baking equipment.
Q: What is the deck size?
A: Each compartment has a 33” × 22” baking surface, optimized for compact but high-output cooking.
Maintenance Tips
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Daily cleaning: Brush out crumbs and food debris from each baking chamber to maintain even heat and prevent buildup that affects baking consistency.
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Exterior care: Wipe stainless steel surfaces with a damp cloth and mild cleaner when cool to prevent grease buildup and corrosion.
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Deck protection: Keep oven decks dry—avoid water or harsh chemicals that can damage steel or optional stone decks.
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Flue & ventilation check: Ensure exhaust hood and flue paths stay clear to maintain safe airflow and prevent overheating or poor baking performance.
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Burner inspection (gas models): Check flame quality weekly; steady blue flame ensures correct combustion and efficient heating.
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Control panel care: Keep thermostat and valves free from grease and heat buildup to maintain accurate temperature control.
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Door & hinge maintenance: Inspect counterbalanced doors regularly for smooth operation and proper sealing to reduce heat loss.
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Weekly deep clean: Brush interior chamber, control area, and cooling spaces to prevent carbon buildup and airflow restriction.
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Annual servicing: Have a technician check gas pressure, safety valves, and ventilation system for safe long-term operation.
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