Blodgett (Middleby) 961 BASE Deck Ovens - 961 BASE
42" x 32" steel deck | 37,000 BTU | 200–500 °F
Engineered for pizzerias, bakeries and high-volume kitchens that demand unwavering durability, the Blodgett 961 gas deck oven delivers consistent, stone-hearth style results in a compact, single-deck footprint. Its rugged steel deck and free-floating burner provide even, efficient heat while stainless exterior panels stand up to the toughest commercial environments.
Features
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Generous baking surface – 42 in W x 32 in D x 7 in H compartment (9.34 ft²).
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Precise control – mechanical thermostat spans 200–500 °F for breads, pizzas, roast pans and more.
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37,000 BTU free-floating burner promotes even heat distribution and is easily removable for cleaning.
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Rock-solid construction – angle-iron frame, 12-gauge steel deck and aluminized steel combustion chamber.
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Stainless steel on all sides (top, front, sides & back) resists corrosion and wipes down fast.
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Counter-balanced doors with concealed hinges & heavy chrome tubular handle—no springs to fail.
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Fully insulated with vitreous fiber for energy efficiency and cooler kitchen temperatures.
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Safety first – cETLus, NSF & CE listed for gas, sanitation and international compliance.
Specifications
| Model |
961 – Single Deck (Base Oven) |
| Heat source |
Natural or LP gas, 37,000 BTU/hr |
| Thermostat range |
200 °F – 500 °F (93 °C – 288 °C) |
| Interior deck size |
42" W × 32" D × 7" H
(1067 mm × 813 mm × 178 mm) |
| Exterior footprint |
60" W × 40" D (1524 mm × 1016 mm) |
| Gas connection |
3⁄4" NPT, NG 7–10.5 " W.C. / LP 11–13 " W.C. |
Capacities
| 10" pie tins |
12 |
| 18" x 26" bun pans |
2 |
| 9½" x 5" bread pans |
24 |
| 20" x 28" roast pans |
2 |
| #1 / #2 / #3 bean pots |
35 / 20 / 12 |
Accessories
- Stainless steel leg sets (27.5" for single-deck)
- Flexible gas hose with quick disconnect (36" or 48") & restraining device
- Steam jets for crust enhancement
- Vent kit & draft diverter
- Centigrade dial (100 °C – 300 °C)
What our Experts Think
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High-Performance Deck Oven – Built for pizzerias, bakeries, and restaurants with heavy demand.
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Stone Deck Cooking – Provides even heat for perfectly baked pizzas, breads, and roasted items.
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Durable Stainless Steel – Rugged construction ensures long-term commercial reliability.
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Spacious Deck Surface – Handles multiple items at once for efficient service.
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Blodgett Reputation – Trusted worldwide for consistent cooking results and durability.
Q&A
Q: What is the Blodgett 961 BASE?
A: The Blodgett 961 BASE is a gas-fired deck oven base designed for high-volume commercial baking and roasting applications.
Q: What foods can it cook?
A: Perfect for breads, pastries, pizzas, casseroles, and roasted meats, offering versatility across menus.
Q: How many decks does it include?
A: The 961 BASE is a single deck oven base, which can be used individually or stacked with other Blodgett ovens for added capacity.
Q: What type of heating does it use?
A: Gas-fired with Blodgett’s advanced heat balancing system for consistent, even baking results.
Q: What makes it durable?
A: Built with stainless steel exteriors, heavy-duty insulation, and a refractory baking deck for excellent heat retention and long-lasting performance.
Q: Where is it best used?
A: Ideal for restaurants, bakeries, hotels, and institutional kitchens needing reliable and consistent oven performance.
Maintenance Tips
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Brush and scrape the deck daily to remove crumbs and baked-on residue, ensuring even cooking.
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Use a brass bristle brush for cleaning the stone surface—avoid harsh chemicals or abrasive tools.
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Wipe stainless steel exteriors with a soft cloth and mild soap to prevent grease buildup and maintain appearance.
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Regularly inspect doors, gaskets, and hinges for wear to keep heat sealed and efficient.
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Keep vents and flue passages clear for safe, proper airflow and consistent performance.
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Schedule periodic professional service to check burners, thermostats, and gas connections for reliability.
