Blodgett (Middleby) 966 BASE Deck Ovens - 966 BASE
42" x 32" steel deck • 50,000 BTU • 200-500 °F
Built for bakeries, restaurants and commissaries that demand rock-solid reliability, the Blodgett 966 brings time-tested deck-oven results to a single-section footprint. A rugged angle-iron frame, all-stainless exterior and a steel baking deck combine to deliver decades of consistent, even heat—batch after batch.
Features
- 50,000 BTU free-floating duplex burner delivers instant, even heat distribution.
- Mechanical thermostat (200-500 °F) with Fahrenheit dial—no electronics to fail.
- Counter-balanced doors with heavy chrome handle allow one-hand loading.
- Stainless steel top, front, sides & back for a professional look that cleans fast.
- Fully insulated on all sides to maximize energy efficiency and keep kitchens cooler.
- Base-oven configuration is stack-ready—add a second section any time.
Commercial-grade construction
- Full angle-iron skeleton resists twisting during daily heating cycles.
- 12-gauge press-formed steel deck supported by a welded frame.
- Aluminized-steel combustion chamber & liner fight corrosion.
- Separate burner door swings open for ignition, cleaning or adjustment without tools.
- Vitreous fiber insulation around top, back, sides, bottom and doors.
Deck capacity ideas
- (12) 10" pie tins
- (2) 18" × 26" sheet pans
- (24) 9-1/2" × 5" bread pans
- (5) 25 lb turkeys
Specifications
| Model |
966 – Single Deck (base oven only) |
| Interior deck (W × D × H) |
42" × 32" × 16-1/4" (1067 × 813 × 413 mm) |
| Footprint |
60" W × 40" D (1524 × 1016 mm) |
| Heat source |
50,000 BTU/hr, Natural or Propane gas |
| Gas connection |
3/4" NPT, left rear |
| Inlet pressure |
NG 7–10.5" W.C. • LP 11–13" W.C. |
| Manifold pressure |
NG 5" W.C. • LP 10" W.C. |
| Temperature range |
200 °F – 500 °F (93 °C – 288 °C) |
| Exterior height* |
≈50-3/4" with 19" legs
*to top of draft diverter |
| Clearances (min.) |
6" from combustible & non-combustible construction |
What our Experts Think
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Single-Deck Precision: Ideal for small to medium batches of breads, pastries, and pizzas.
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Even Heat Distribution: Ensures consistent baking results across the deck.
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Durable Construction: Heavy-duty stainless steel provides long-term commercial reliability.
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Energy Efficient: Designed to deliver consistent performance while minimizing energy usage.
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User-Friendly Controls: Simple operation allows staff to bake efficiently with minimal training.
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Professional Standard: Perfect for bakeries, restaurants, and small-scale foodservice operations requiring dependable deck baking.
Q&A
Q: What is the Blodgett 966 BASE?
A: A commercial single-deck pizza oven designed for reliable, high-quality baking in small to medium-sized kitchens.
Q: What are its key features?
A: Single-deck design, adjustable temperature controls, stainless steel construction, and a durable base for stability.
Q: Why choose this model?
A: Provides consistent, even baking while offering a stable, space-efficient solution for busy kitchens.
Q: Who is it best for?
A: Pizzerias, cafés, restaurants, and catering operations needing dependable single-deck pizza ovens with a sturdy base.
Q: What makes it unique?
A: Combines professional-grade baking performance with a stable base design for enhanced durability and kitchen safety.
Maintenance Tips
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Clean oven interior, racks, and baking surfaces daily with mild, non-abrasive cleaners.
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Remove crumbs and debris from the deck and cavity 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 reliable, long-term performance.
