Blodgett (Middleby) 961P BASE Pizza Ovens - 961P BASE
42 × 32 in QHT Rokite Deck | Single Section | 50,000 BTU
Bring authentic, hearth-baked results to your kitchen with the legendary Blodgett 961P. This single-section, gas-fired deck oven is the foundation of countless pizzerias, bakeries and restaurants worldwide—ready to operate on its own today and stack up to three sections high as your business grows.
Features
- 1½" Quick Heat Technology (QHT) Rokite deck for blistering recovery and even bake.
- Wide 300 – 650 °F (149 – 343 °C) FDTH mechanical thermostat—no electronics required.
- Full stainless-steel front, top, sides & back with a rugged angle-iron frame.
- Counter-balanced doors with concealed hinges and chrome-plated tubular handles.
- Free-floating, removable duplex-tube burner simplifies service and ensures uniform heat.
- 50,000 BTU/hr input (natural or LP gas, field convertible).
- cETLus-listed, NSF-certified and CE-marked for global compliance.
Capacity (Single Deck)
- 12 × 10" (254 mm) pizzas
- 2 × 18" × 26" bun pans
- 24 × 9½" × 5" bread pans
- 16 × 9" × 7" roll pans
Specifications
| Interior deck size |
42" W × 32" D × 7" H (1067 × 813 × 178 mm) |
| Deck material |
QHT Rokite stone (1½" thick) |
| Temperature range |
300 – 650 °F (149 – 343 °C) |
| Heat input |
50,000 BTU/hr |
| Gas connection |
3/4" NPT; 5" W.C. Natural | 10" W.C. LP |
| Exterior dimensions* |
60" W × 40" D × 17 ⅞" H (1524 × 1016 × 454 mm) |
| Shipping weight |
≈ 725 lb (328 kg) |
| Clearances |
6" (152 mm) from combustible & non-combustible surfaces |
What our Experts Think
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Enhanced "P" Series Deck: Features a precision stone deck for superior heat retention and a crisp, artisan-style crust.
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Efficient Heat Output: 50,000 BTU burner delivers consistent, even baking—perfect for pizzas, flatbreads, and more.
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Built to Last: Heavy-duty stainless steel exterior and robust internal components withstand daily commercial use.
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Modular Flexibility: BASE unit can be stacked with additional ovens as your business grows.
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Trusted Brand Performance: Blodgett and Middleby combine quality engineering with decades of industry trust.
Q&A
Q: What is the Blodgett 961P BASE Pizza Oven used for?
A: Specifically designed for high-volume pizza production, it's ideal for pizzerias needing fast, consistent results.
Q: What type of oven is the 961P BASE?
A: A gas-fired, single-deck pizza oven with a Cordierite stone deck and high-heat capability for crisp, evenly baked crusts.
Q: How many pizzas can it bake at once?
A: The oven can bake up to (3) 18” pizzas at a time, depending on spacing.
Q: What makes the 961P different from the standard 961?
A: The 961P is optimized for pizza—offering higher temperatures, tighter deck spacing, and faster recovery for peak service times.
Q: What are the key features?
A: 60,000 BTU/hr, stainless steel construction, solid-state controls, heavy-duty iron doors, and a Cordierite stone deck.
Q: Why choose the Blodgett 961P BASE?
A: Built for speed, durability, and consistent performance, it’s a top choice for serious pizza operations.
Maintenance Tips
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Clean the oven deck daily to remove crumbs and baked-on residue.
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Wipe interior surfaces regularly to prevent grease and soot buildup.
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Inspect burners weekly for blockages and ensure consistent flame.
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Check door gaskets and hinges for wear to maintain heat efficiency.
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Calibrate the thermostat periodically for accurate temperature control.
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Clean crumb trays frequently to reduce fire hazards.
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Schedule professional servicing every 3–6 months to ensure optimal performance.
