Blodgett (Middleby) 951-966 Deck Ovens - 951-966
42" × 32" decks • one 12" & one 16-1/4" section • 200-500°F mechanical thermostat
Bring legendary Blodgett performance to your bakery, pizzeria or restaurant with the 951/966. Two independently-controlled gas cavities let you bake, roast and finish high-volume orders at different temperatures—without ever slowing down service.
Features
- Two independent decks (42" W × 32" D) provide a combined 18.7 ft² of baking surface.
- Upper cavity (12" H) ideal for pizzas, breads & pastries; lower cavity (16-1/4" H) perfect for roasts or sheet pans.
- Snap-throttle mechanical thermostat offers a dependable 200-500°F range.
- Free-floating, removable duplex burners simplify cleaning and maintenance.
- Full angle-iron frame with stainless front, sides, top & back stands up to years of heavy use.
- Counter-balanced doors with heavy chrome handles stay exactly where you leave them—no springs to fail.
- 7" stainless steel adjustable legs for easy leveling on uneven floors.
- cETLus, NSF & CE listed for worldwide compliance.
Performance & Capacity
- Total input: 88,000 BTU/hr (38,000 BTU top • 50,000 BTU bottom).
- Pan capacities per cavity: 12 × 10" pies | 2 × 18" × 26" bun pans | 24 × 9-1/2" × 5" bread pans.
- 3/4" NPT rear gas connection – Natural or LP.
- Minimum 6" clearance from combustible or non-combustible construction.
Specifications
| Model |
951/966 (double deck) |
| Cooking cavities |
Upper: 42" W × 12" H × 32" D
Lower: 42" W × 16-1/4" H × 32" D |
| Total baking area |
18.68 ft² (1.74 m²) |
| Temperature range |
200°F – 500°F (93°C – 288°C) |
| Total input |
88,000 BTU/hr |
| Gas connection |
3/4" NPT – Nat. 7-10.5" W.C. | LP 11-13" W.C. |
| Exterior dimensions* |
60" W × 40" D × 56-7/8" H |
| Shipping weight |
Approx. 1,230 lb (558 kg) |
| Certifications |
cETLus | NSF | CE |
What’s Included
- Crown-angle trim kit for a clean, finished installation.
- Factory-installed double connector for stacking.
- Two-year parts & one-year labor warranty, plus five-year limited door warranty.
What our Experts Think
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Dual Deck Flexibility: Combines the 951 and 966 models for maximum versatility—bake different products simultaneously at separate temps.
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High Heat Output: Powerful 50,000 BTU (951) and 80,000 BTU (966) burners deliver fast, even heat distribution for perfect results.
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Stone Deck Baking: Produces authentic, crispy crusts with excellent heat retention across both decks.
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Built to Endure: Heavy-duty stainless steel exterior and aluminized steel interior built for continuous commercial use.
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Modular Configuration: Stackable and configurable to match your kitchen layout and baking demands.
Q&A
Q: What is the Blodgett 951-966 Deck Oven used for?
A: Ideal for high-volume baking of pizza, breads, and other baked goods in commercial kitchens and bakeries.
Q: What type of oven is the 951-966 model?
A: A double-deck, gas-fired oven combining the 951 (lower oven) and 966 (upper oven) for increased capacity and flexibility.
Q: How many pizzas can it bake at once?
A: Each deck holds multiple 18” pizzas—up to (6–8) depending on configuration and spacing.
Q: What are the benefits of the 951-966 combo?
A: Dual ovens offer independent controls, allowing different temps or products to be baked simultaneously.
Q: What are the key features?
A: 170,000 BTU/hr, Cordierite stone decks, stainless steel front, heavy-duty iron doors, and precise solid-state controls.
Q: Why choose the Blodgett 951-966 Deck Oven?
A: Known for reliability, even baking, and long-term durability—
Maintenance Tips
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Clean oven decks daily to remove crumbs and burnt residue.
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Wipe down interior walls and ceilings to prevent grease buildup.
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Inspect burners weekly for proper flame and blockages.
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Check door seals and hinges for wear to ensure heat efficiency.
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Calibrate thermostats periodically for consistent cooking temperatures.
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Clean crumb trays regularly to reduce fire hazards.
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Schedule professional inspection and servicing every 3–6 months for optimal performance.
