Blodgett (Middleby) 966 DOUBLE Deck Ovens - 966 DOUBLE
42" W × 32" D baking surface • 50,000 BTU / deck • 200 – 500 °F thermostat
Built for high-volume commercial kitchens, the Blodgett 966 double-deck oven delivers legendary Blodgett reliability inside a rugged, stainless-steel cabinet. Two independent 16-1/4" high baking chambers give you the flexibility to bake, roast or finish at different temperatures—all while saving precious floor space.
Features
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Heavy-duty construction – Full angle-iron frame with stainless steel front, top, sides & back for years of service.
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Consistent results – Liquid-pressure mechanical thermostat holds 200 °F – 500 °F (93 °C – 288 °C) in each deck.
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High output – 50,000 BTU/hr per deck from free-floating duplex burners for fast recovery.
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Easy to load – Counter-balanced doors with concealed hinges and chrome-plated tubular handles stay exactly where you position them.
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Service-friendly – Burner doors swing open for ignition, cleaning or adjustment without removing fasteners.
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Energy smart insulation – Vitreous fiber around the top, back, sides, bottom and doors keeps the heat where it belongs.
Built to Take the Heat
- 12-gauge reinforced steel deck supported by an angle-iron frame.
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Aluminized-steel baking liner & combustion chamber resist corrosion.
- 7" (178 mm) stainless steel adjustable legs included—ideal for double-stack stability.
- Optional crown-angle trim, steam jets, QHT pizza decks, flexible gas hose kits and more (sold separately).
Specifications
| Model |
966 Double (Natural or LP Gas) |
| Total Decks |
2 |
| Interior (each deck) |
42" W × 32" D × 16-1/4" H (1067 × 813 × 413 mm) |
| Heat Input |
50,000 BTU/hr per deck (100,000 BTU/hr total) |
| Thermostat Range |
200 °F – 500 °F (93 °C – 288 °C) |
| Gas Connection |
3/4" NPT, rear |
| Manifold Pressure |
Natural 5" W.C. | LP 10" W.C. |
| Required Inlet Pressure |
Natural 7–10.5" W.C. | LP 11–13" W.C. |
| Overall Footprint |
60" W × 40" D × 68-7/8" H (1524 × 1016 × 1749 mm) |
| Clearance |
6" (152 mm) from combustible & non-combustible walls |
What our Experts Think
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Double-Deck Power: Two full-size baking chambers boost output without increasing your kitchen footprint.
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High BTU Performance: Each deck features an 80,000 BTU burner for rapid, even heat—ideal for high-volume baking.
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Stone Deck Excellence: Retains heat for consistent, crispy crusts and authentic results.
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Heavy-Duty Build: Durable stainless steel exterior and aluminized steel interior stand up to demanding use.
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Flexible Operation: Independently controlled decks let you bake different products at different temps.
Q&A
Q: What is the Blodgett 966 DOUBLE Deck Oven used for?
A: Designed for high-volume baking, it's ideal for pizzerias, bakeries, and restaurants producing large quantities of pizza, bread, or baked goods.
Q: What type of oven is the 966 DOUBLE?
A: A gas-fired double-deck oven with Cordierite stone decks, delivering even heat distribution and independent deck control.
Q: How many pizzas can it bake at once?
A: Each deck holds (2–3) 18” pizzas—up to 6 pizzas total across both decks.
Q: What are the benefits of the double-deck design?
A: Allows for simultaneous baking at different temperatures, increasing flexibility and output without increasing footprint.
Q: What are its key features?
A: 170,000 BTU/hr total, stainless steel front, heavy-duty iron doors, solid-state temperature controls, and stone decks for crispy, evenly baked crusts.
Q: Why choose the Blodgett 966 DOUBLE?
A: Known for unmatched durability, consistent performance, and space-efficient design—trusted by commercial kitchens worldwide.
Maintenance Tips
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Clean both oven decks daily to remove food residue and carbon buildup.
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Wipe interior surfaces regularly to prevent grease accumulation.
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Inspect burners weekly for clogs and verify even flame distribution.
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Check door gaskets and hinges on both decks for proper sealing and heat retention.
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Calibrate thermostats periodically to ensure consistent baking temperatures.
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Empty and clean crumb trays frequently to prevent fire risks.
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Schedule professional servicing every 3–6 months for reliable and efficient operation.
