Blodgett (Middleby) 961 TRIPLE Deck Ovens - 961 TRIPLE
42" x 32" steel decks • 200-500 °F mechanical thermostat • 37,000 BTU per deck
Engineered for high-volume pizzerias, bakeries, and busy food-service operations, the Blodgett 961 triple-deck oven delivers the legendary performance chefs have trusted since 1901. Three independently controlled 7" high baking chambers allow you to keep pizzas, breads, and roasted specialties rolling out fast—without compromising on the perfect, stone-deck texture customers crave.
Features
- Triple 7" baking chambers multiply your output without increasing your footprint.
- 42" W x 32" D press-formed steel decks retain & radiate heat for consistent, crispy crusts.
- 37,000 BTU free-floating duplex tube burner in every deck for even heat distribution.
- Wide 200-500 °F mechanical thermostat range—ideal for pizza, bread, desserts & more.
- Counter-balanced doors with concealed hinges open effortlessly and stay exactly where you set them.
- Heavy chrome-plated tubular handles stay cool and withstand constant commercial use.
- All-stainless exterior (front, top, sides & back) looks sharp and simplifies wipe-down cleaning.
- Aluminized-steel interior liner & combustion chamber resist corrosion for years of service.
- Angle-iron frame and 12-gauge decks stand up to frequent loading with heavy pans.
- Fully insulated on all sides with vitreous fiber to keep heat in the oven—not your kitchen.
- 7" adjustable stainless-steel legs level the oven on uneven floors and ease under-unit cleaning.
- Certified cETLus, NSF and CE for safe, code-compliant installation worldwide.
Pan capacities – triple stack
- 12 × 10" pizzas per deck / 36 total
- 6 × 18" × 26" bun pans per deck / 18 total
- 72 standard bread pans or 48 roll pans at once
Specifications
| Model |
961 Triple Deck (gas) |
| Cooking surface (per deck) |
42" W × 32" D × 7" H (1067 × 813 × 178 mm) |
| Total baking area |
28.0 ft² (2.6 m²) |
| Temperature range |
200–500 °F (93–288 °C) |
| Heat input |
37,000 BTU/hr per deck | 111,000 BTU/hr total |
| Gas connection |
3/4" NPT (natural or LP) |
| Required inlet pressure |
Nat 7–10.5" W.C. | LP 11–13" W.C. |
| Exterior dimensions (W×D×H) |
60" × 40" × 70 5/8" (1524 × 1016 × 1794 mm) |
Accessories
- Flexible gas hose kits with quick-disconnect (36" or 48").
- Black legs with locking casters for mobility.
- Stainless-steel crown angle trim for stacked applications.
- Vent kit for direct connection to canopy hood systems.
What our Experts Think
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Triple-Deck Productivity: Bake large volumes of pizza or baked goods simultaneously—ideal for peak service times.
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High Heat Performance: Each deck powered by 50,000 BTU burners for fast, even baking with excellent recovery.
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Authentic Stone Decks: Delivers the signature crispy crust and uniform browning customers expect.
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Compact, Vertical Design: Triple-stacked to save floor space while maximizing output.
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Commercial-Grade Build: Rugged stainless steel exterior with proven Blodgett durability for long-term use.
Q&A
Q: What is the Blodgett 961 TRIPLE Deck Oven designed for?
A: Built for high-volume baking, it’s ideal for pizzerias, bakeries, and foodservice operations needing consistent, large-capacity output.
Q: What type of oven is the 961 TRIPLE?
A: A gas-fired, triple-deck oven with Cordierite stone decks, offering even heat distribution and separate controls for each deck.
Q: How many pizzas can it bake at once?
A: Each deck can hold (2–3) 18” pizzas, allowing up to 9 pizzas to bake simultaneously.
Q: What are the advantages of the triple-deck design?
A: Maximizes output while saving space; each deck runs independently for multi-product or multi-temp baking.
Q: What are its key features?
A: 150,000–180,000 BTU/hr total, stainless steel construction, heavy-duty iron doors, Cordierite decks, and precise temperature control.
Q: Why choose the Blodgett 961 TRIPLE?
A: It's a durable, space-efficient solution for commercial kitchens demanding high-volume, reliable baking with consistent results.
Maintenance Tips
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Clean all three oven decks daily to remove food debris and carbon buildup.
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Wipe down interior surfaces regularly to prevent grease accumulation.
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Inspect burners weekly for clogs and ensure even flame distribution.
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Check door gaskets and hinges on each deck for proper sealing and heat retention.
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Calibrate thermostats periodically to maintain consistent baking temperatures.
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Empty and clean crumb trays frequently to prevent fire risks.
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Schedule professional maintenance every 3–6 months for peak performance and safety.
