Blodgett (Middleby) 961-966 Deck Ovens - 961-966
42" W x 32" D decks • 87,000 BTU • 200 – 500 °F
Engineered for high-volume pizzerias, bakeries and restaurants, the Blodgett 961/966 combines two independent gas deck ovens in one space-saving footprint. Heavy-duty stainless construction, precision baking decks and a proven 200-500 °F thermostat give you rock-solid performance shift after shift.
Features
- Two independent decks: upper 7" (model 961) & lower 16-1/4" (model 966) for ultimate menu flexibility.
- Full angle-iron frame and 12-gauge steel decks—built to thrive in demanding kitchens.
- Counter-balanced doors with concealed hinges and heavy chrome tubular handles for one-handed operation.
- Free-floating, easily removable duplex-tube burners simplify cleaning and service.
- Liquid-pressure mechanical thermostat maintains consistent 200-500 °F (93-288 °C) bake temperatures.
- Stainless steel front, top, sides & back with aluminized steel interior liner for durability and easy wipe-down.
- 7" adjustable stainless legs keep the oven level on any surface.
- Single 3/4" NPT gas connection and manifolded flues streamline installation.
Specifications
| Model |
961/966 (dual section, gas) |
| Deck Interiors |
42" W × 32" D each |
| Deck Heights |
Top 7" | Bottom 16-1/4" |
| Temperature Range |
200 °F – 500 °F (mechanical thermostat) |
| Total Heat Input |
87,000 BTU/hr |
| Gas Connection |
3/4" NPT (natural or propane) |
| Manifold Pressure |
Natural 5" W.C. | Propane 10" W.C. |
| Exterior Dimensions |
60" W × 40" D × 59-7/16" H (with legs) |
| Clearances |
6" from combustible & non-combustible surfaces |
| Shipping Weight |
Approx. 1,170 lb (531 kg) |
| Certifications |
cETLus, NSF, CE listed |
Capacity
- Total input: 87,000 BTU/hr (37,000 BTU upper / 50,000 BTU lower).
- Baking area: 18.68 ft² across both decks—fit up to 24 × 10" pies at once.
- Accepts standard 18" × 26" bun pans (4 per deck) and a wide variety of bread, roll and roast pans.
- Vitreous fiber insulation on all sides maximizes heat retention and lowers energy use.
What our Experts Think
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Versatile Deck Baking: Ideal for small to medium batches of breads, pastries, and pizzas.
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Even Heat Distribution: Ensures consistent results across multiple deck configurations.
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Durable Construction: Heavy-duty stainless steel for long-lasting commercial performance.
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Energy Efficient: Optimized to deliver reliable baking results while reducing energy consumption.
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User-Friendly Operation: Simple controls allow efficient baking with minimal staff training.
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Professional Standard: Perfect for bakeries, restaurants, and foodservice operations needing dependable, multi-deck performance.
Q&A
Q: What are the Blodgett 961-966 Deck Ovens?
A: A series of commercial single-deck pizza ovens designed for consistent, high-quality baking across small to medium-sized kitchens.
Q: What are their key features?
A: Single-deck design, adjustable temperature controls, stainless steel construction, and compact footprint for efficient space use.
Q: Why choose this series?
A: Offers reliable, even baking for pizzas and other baked goods, supporting multiple kitchen sizes and operational needs.
Q: Who is it best for?
A: Pizzerias, cafés, restaurants, and catering operations seeking dependable, commercial-grade single-deck ovens.
Q: What makes them unique?
A: Combines professional-grade performance with space-saving design, ensuring consistent results even in smaller kitchens.
Maintenance Tips
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Clean oven interiors, racks, and baking surfaces daily with mild, non-abrasive cleaners.
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Remove crumbs and debris from decks and cavities after each use.
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Inspect door gaskets and seals regularly to maintain proper heat retention.
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Check burners, igniters, and electrical connections periodically for safe operation.
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Keep ventilation areas and fans free of dust, grease, and debris.
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Schedule professional servicing periodically for consistent, long-term performance.
