Blodgett (Middleby) 911 TRIPLE Deck Ovens - 911 TRIPLE
33" W x 22" D Chambers • 60,000 BTU • 200-500 °F Mechanical Control
Engineered for busy bakeries, diners and institutional kitchens, the Blodgett 911 triple-deck oven delivers the legendary durability operators expect—plus the capacity to keep production moving during peak service. Three independently controlled 7" high decks let you bake, roast or reheat different menu items at once, all within a compact 51" × 30" footprint.
Features
- Three 33" W × 22" D × 7" H baking compartments (15.12 ft² total baking surface)
- Mechanical thermostat per deck, 200–500 °F (93–260 °C) for precision control without electronics
- Free-floating duplex-tube burner, 20,000 BTU/hr per deck—60,000 BTU total
- Rugged angle-iron frame with 12-gauge steel deck supports heavy, continuous loads
- Stainless steel front, sides, top and back resist corrosion and wipe clean easily
- Counter-balanced doors with concealed hinges and chrome tubular handles—smooth motion, no springs to fail
- Aluminized steel liner and combustion chamber for efficient, even heat
- 7" stainless steel adjustable legs for fast leveling on uneven floors
- Factory crown-angle trim for a clean, built-in appearance
- Certified cETLus, NSF & CE for worldwide commercial compliance
At-a-Glance Capacities (per load)
- 18" × 26" sheet pan: 1 per deck / 3 total
- 10" pie tins: 6 per deck / 18 total
- #1 bean pots: 15 per deck / 45 total
- 20" × 28" roast pan: 1 per deck / 3 total
Specifications
| Model |
Blodgett 911 – Triple Deck (steel deck) |
| Bake compartments |
3 × 33" W × 22" D × 7" H |
| Total input |
60,000 BTU/hr (20,000 BTU per deck) |
| Thermostat range |
200–500 °F mechanical |
| Gas connection |
3/4" NPT (rear) |
| Manifold pressure |
Natural 5" W.C. | Propane 10" W.C. |
| Required clearance |
6" (152 mm) from combustible or non-combustible surfaces |
| Overall footprint |
51" W × 30" D |
| Overall height |
73-3/8" (with drafthood) |
What’s Included
- (3) steel baking decks installed
- Counter-balanced doors & chrome handles
- 7" stainless steel adjustable legs
- User, service & installation manual
- Two-year parts & one-year labor warranty
- Five-year limited door warranty
What our Experts Think
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Triple-Deck Capacity: Maximize output with three independent baking chambers—perfect for high-volume pizza service.
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Even, Consistent Baking: Solid stone decks retain and distribute heat evenly for crisp, authentic crusts.
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Efficient Gas Performance: Each deck powered by 19,000 BTU burners for precise, energy-efficient cooking.
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Space-Saving Vertical Design: Triple-stack configuration optimizes floor space without sacrificing production.
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Built to Last: Rugged stainless steel exterior and reliable internal components for long-term commercial use.
Q&A
Q: What is the Blodgett 911 TRIPLE Deck Oven best used for?
A: Designed for high-volume pizza and bakery operations, it's ideal for baking pizzas, flatbreads, and more with maximum efficiency.
Q: What type of oven is the 911 TRIPLE?
A: A gas-fired triple-deck oven with Cordierite stone decks, offering even heat and high-volume baking in a compact footprint.
Q: How many pizzas can it bake at once?
A: Each deck fits (2) 18” pizzas—up to (6) pizzas total across three decks.
Q: What are the benefits of the triple-deck design?
A: It triples your output without expanding your footprint, allowing simultaneous baking at different temps if needed.
Q: What are its key features?
A: 135,000 BTU/hr total, stainless steel front, heavy-duty iron doors, independent controls for each deck, and stone decks for crisp crusts.
Q: Why choose the Blodgett 911 TRIPLE?
A: Trusted for its space-saving design, r
Maintenance Tips
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Clean each oven deck daily to remove crumbs and baked-on residue.
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Wipe interior surfaces regularly to prevent grease buildup.
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Inspect all burners weekly for clogs or uneven flame patterns.
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Check door seals and gaskets on all decks to ensure proper heat retention.
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Calibrate thermostats periodically for consistent baking temperatures.
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Empty and clean crumb trays on all decks to reduce fire risk.
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Schedule full professional servicing every 3–6 months to keep all decks operating efficiently.
