Blodgett (Middleby) 961-961-951 Deck Ovens - 961-961-951
42" x 32" decks | Natural or LP gas | 112,000 BTU/hr
Built for high-volume pizzerias, bakeries, and commissaries, the Blodgett 961/961/951 combines two 7" high decks with an extra-tall 12" deck, giving you the flexibility to bake thin-crust pizzas, sheet-pan breads, and full roast pans at the same time. Heavy-duty stainless construction, a rock-solid angle-iron frame, and Blodgett’s legendary free-floating burners deliver decades of dependable, even heat.
Features
- Three independent baking chambers save space yet triple output.
- Liquid-pressure mechanical thermostat delivers a 200 °F – 500 °F range with ±10 °F accuracy.
- Counter-balanced doors with chrome tubular handles open smoothly—no springs to break.
- 11-gauge press-formed steel decks retain heat for consistent bottom crust color.
- Duplex-tube burners are free-floating and removable for fast cleaning and service.
- Full stainless top, front, sides & back plus aluminized-steel liners stand up to daily abuse.
- Fully insulated with vitreous fiber to keep kitchen temps down and energy bills low.
- cETLus, NSF & CE listed for global compliance.
Pan & product capacity (per full oven)
- 36 x 10" pie tins
- 6 x 18" × 26" bun pans
- 72 x 9-1/2" × 5" bread pans
- 5 x 25 lb turkeys
Specifications
| Model |
961/961/951 (triple stack) |
| Baking chambers |
(2) 42" W × 32" D × 7" H
(1) 42" W × 32" D × 12" H |
| Overall dimensions |
60" W × 40" D × 75-5/8" H (with 7" legs) |
| Total BTU input |
112,000 BTU/hr |
| Gas connection |
3/4" NPT (rear, each section manifolded) |
| Inlet pressure |
Nat 7-10.5" WC | LP 11-13" WC |
| Thermostat range |
200 °F – 500 °F (Fahrenheit dial) |
| Certifications |
cETLus, NSF, CE |
| Shipping weight |
Approx. 1,641 lb crated |
| Clearances |
6" from combustible & non-combustible surfaces |
What our Experts Think
-
Triple-Deck Power – Two 961 decks stacked over a 951 provide exceptional capacity for peak-volume pizza operations.
-
Stone Deck Advantage – Ensures superior heat retention and delivers authentic, evenly baked crusts.
-
Heavy-Duty Construction – Stainless steel exterior with aluminized steel interior guarantees durability under nonstop use.
-
Independent Heat Control – Each deck features separate top and bottom dampers for precise temperature management.
-
Ultimate Reliability – A powerhouse configuration trusted by large pizzerias needing maximum output and consistency.
Q&A
Q: What is the Blodgett 961-961-951 Deck Oven designed for?
A: It’s built for very high-volume pizzerias, bakeries, and restaurants that need triple-deck stone baking capacity.
Q: What type of fuel does this oven use?
A: The 961-961-951 operates on natural gas or liquid propane, offering flexibility for commercial kitchen setups.
Q: How much cooking capacity does it provide?
A: With three stone decks (two 961 and one 951), it maximizes output, allowing large batches of pizzas or baked items at once.
Q: What makes this oven durable and efficient?
A: Its rugged stainless steel construction, thick stone decks, and superior heat retention ensure reliable long-term performance.
Q: Does it ensure even baking results?
A: Yes, the oven’s advanced airflow and heat circulation system maintain consistent, uniform baking across all decks.
Maintenance Tips
-
Brush decks after each use to remove crumbs and burnt residue.
-
Wipe stainless steel surfaces with mild detergent; avoid abrasive cleaners.
-
Inspect and calibrate thermostats regularly for consistent baking.
-
Check burners, vents, and flue for blockages; clean to maintain airflow.
-
Keep door gaskets clean; replace if worn to prevent heat loss.
-
Arrange routine professional servicing for gas lines and safety checks
