Blodgett (Middleby) 911P TRIPLE Pizza Ovens - 911P TRIPLE
33" x 22" QHT Rokite Decks • 27,000 BTU per section • 300-650 °F
Engineered for high-volume pizzerias, bakeries and restaurants, the Blodgett 911P triple deck oven delivers legendary Blodgett durability with the fast recovery and crisp-crust performance of QHT (Quick Heat Technology) Rokite decks. Three independent 7-inch-high bake chambers give you production flexibility while a rugged all-stainless exterior stands up to the harshest commercial kitchens.
Features
- Three independent 33" W x 22" D x 7" H bake chambers (5.04 sq ft each)
- QHT Rokite stone decks for rapid heat transfer and superior bottom-heat
- FDTH mechanical thermostat: 300-650 °F (149-343 °C) for true pizza-oven temps
- 27,000 BTU free-floating duplex tube burner in each section (81,000 BTU total)
- Counter-balanced doors with concealed hinges & chrome tubular handles—no springs to fail
- Full angle-iron frame and heavy vitreous-fiber insulation on all sides for maximum thermal efficiency
- Stainless steel front, top, sides & back plus stainless 7" adjustable legs (triple-stack height clearance)
- Separate burner access door simplifies ignition, cleaning and service
- cETLus, NSF & CE listed for worldwide code compliance
Specifications
| Model |
911P-T (Triple Deck) |
| Oven type / fuel |
Deck-type, Gas (Natural or LP) |
| Chambers |
3 independently controlled sections |
| Deck surface |
QHT Rokite stone, 1" thick |
| Interior per section |
33" W × 22" D × 7" H (838 × 559 × 178 mm) |
| Overall dimensions |
51" W × 30" D × 73-3/8" H (1295 × 762 × 1864 mm) |
| Thermostat range |
300-650 °F (149-343 °C) |
| Input rate |
27,000 BTU/hr per deck | 81,000 BTU/hr total |
| Gas connection |
3/4" NPT rear |
| Clearance (combustible) |
6" sides & rear |
Capacities
- (18) 10" pizza pans
- (3) 18" × 26" full-size bun pans
- (27) 9" × 7" roll pans
Accessories
- Quick-disconnect gas hose kit – 36" or 48"
- Black legs with casters
- Vent kit or draft diverter
- Steam injection jets
- Centigrade dial (100 °C – 300 °C)
What our Experts Think
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Triple Deck, High Volume: Designed for serious output—three pizza decks let you bake more in less time without compromising quality.
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Precision Stone Decks: Enhanced "P" series stone decks ensure optimal heat retention for consistently crisp, golden crusts.
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Efficient Heat Control: Each deck features independent 19,000 BTU burners for precise, energy-smart baking.
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Compact Footprint: Vertical triple-stack design saves space while boosting capacity—perfect for busy kitchens.
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Built for Commercial Use: Durable stainless steel exterior and heavy-duty construction guarantee long-lasting performance.
Q&A
Q: What is the Blodgett 911P TRIPLE Pizza Oven used for?
A: It's ideal for high-demand pizza shops needing consistent, high-volume baking in a compact footprint.
Q: What type of oven is the 911P TRIPLE?
A: A gas-fired, triple-deck pizza-specific oven with Cordierite stone decks and independent controls for each deck.
Q: How many pizzas can it bake at once?
A: Each deck holds (2) 18” pizzas, baking up to (6) pizzas simultaneously across all three decks.
Q: What makes the 911P model different from the standard 911?
A: The 911P is specially configured for pizza baking, with higher temperature capability and optimized deck spacing for pizza crust performance.
Q: What are its key features?
A: 150,000 BTU/hr total, stainless steel construction, heavy-duty doors, solid-state controls, and Cordierite stone decks for crisp, evenly baked pizzas.
Q: Why choose the Blodgett 911P TRIPLE?
A: Compact, stackable, and pizza-optimized, it’s a top choice for commercial kitchens focused on speed, volume, and quality.
Maintenance Tips
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Clean all three oven decks daily to remove food particles and carbon buildup.
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Wipe down interior surfaces to prevent grease and residue accumulation.
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Inspect burners weekly for blockages or uneven flames.
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Check door gaskets and seals on each deck to maintain proper heat retention.
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Calibrate thermostats regularly to ensure accurate baking temperatures.
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Empty and clean crumb trays frequently to minimize fire risk.
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Schedule professional maintenance every 3–6 months for reliable, efficient operation.
