Blodgett 1060 DOUBLE_NAT 60 Inch Pizza Oven Deck-type Gas 2 Burner 85000 BTU

The Blodgett 1060 DOUBLE_NAT Pizza Oven Deck-type Gas is a commercial-grade cooking appliance designed for high-volume pizzerias and foodservice operations requiring reliable and efficient baking performance. This heavy-duty deck oven features two independently controlled 10-inch high steel decks with a 60-inch width and 37-inch depth interior, providing ample capacity for multiple pizzas simultaneously. Powered by dual 85,000 BTU per section gas burners and equipped with a mechanical thermostat, it ensures precise temperature regulation. The durable QHT Rokite deck construction and stainless steel exterior components on the top, front, and sides deliver corrosion resistance and easy cleaning, ideal for demanding kitchen environments. The unit includes full angle iron framing, crown angle trims, and 12-inch stainless steel legs for stability and alignment, optimized for continuous operation in fast-paced commercial kitchens.

Blodgett 1060 DOUBLE_NAT Features

Designed for medium to high-volume pizza production, the Blodgett 1060 DOUBLE_NAT deck oven offers independent deck temperature controls, durable steel decks with Rokite surface, and a stainless steel exterior for ease of maintenance. Its mechanical thermostat and spring assist doors facilitate precise baking and simplified access, making it suitable for pizzerias, restaurant chains, and large catering operations. The 78.25" wide, 45.31" deep, and 64.38" high structure integrates seamlessly into busy commercial kitchens, supporting efficient workflow.

• Independent deck temperature controls: Enables precise baking for varied recipes.
• Heavy-duty Rokite decks: Provides high durability and even heat retention.
• Concealed hinge doors with spring assist: Ensures easy access and maintenance.
• Stainless steel exterior: Facilitates sanitation and simplifies cleaning routines.
• Steel deck construction with 10" height: Approximate capacity for multiple Pizza Bake Oven loads.

Ideal for mid to high-volume pizzeria kitchens seeking reliable, fuel-efficient baking capacity.

Blodgett 1060 DOUBLE_NAT Technical Specs

The Blodgett 1060 DOUBLE_NAT offers a robust construction with all stainless steel exterior and steel decks, each deck measuring 10 inches in height and 37 inches in depth. Powered by dual 85,000 BTU per section gas burners, it operates on a three-phase electrical supply, with details specific to voltage and amperage available upon request. The oven is air-cooled, ensuring safe operation and minimal water requirements in your kitchen setting. Its dimensions include 78.25 inches in width, 45.31 inches in depth, and 64.38 inches in height, with a weight of 2,100 pounds, supporting installation robustness. The unit complies with NSF and cETLus standards, suitable for extensive commercial foodservice applications. Its construction guarantees heat resistance within an operational range up to industry standards, and the design lends itself to straightforward cleaning and maintenance routines with disassembly of deck surfaces for thorough sanitation.

• Electrical requirements: Three-phase, specific voltage details available upon request.
• Cooling method: Air-cooled system for safe, efficient operation.
• Construction & finish: All stainless steel exterior with steel decks.
• Dimensions and weight: 78.25" W x 45.31" D x 64.38" H, 2100 lbs.
• Operational range: Max safe temperature aligns with standard pizza baking protocols.

• Electrical compatibility: Must be connected to appropriate three-phase power source.
• Venting requirements: Proper flue connection necessary for exhaust management.
• Ventilation clearance: Adequate airflow clearance recommended for optimal operation.
• Flooring setup: Units must be installed on stable, level surfaces with secure anchoring.
• Maintenance access: Sufficient space for deck disassembly and routine cleaning.

What is a commercial pizza bake oven?

A commercial pizza bake oven is a high-capacity, professionally designed cooking appliance used in restaurant kitchens and pizzerias for baking pizzas efficiently and uniformly. The Blodgett 1060 DOUBLE_NAT is a deck-type, gas-powered oven with two independent steel decks, each 10 inches tall, supporting concurrent baking of multiple pies. With precise temperature control via mechanical thermostats and durable Rokite decks, it suits medium to high-volume foodservice settings like pizzerias, catering facilities, and restaurant chains. Its sturdy stainless steel construction and 85,000 BTU burners ensure reliable performance over extensive daily use, catering to operators requiring consistent, restaurant-ready results.

Top gas deck pizza ovens for large-scale foodservice

Built with heavy-duty materials and precise temperature controls, the Blodgett 1060 DOUBLE_NAT supports medium to high-volume baking in restaurant or pizzeria kitchens, operated via robust gas burners. Its steel decks and stainless exterior facilitate sanitation and durability, making it ideal for continuous commercial operation and seamless workflow integration.

• Operation for medium to high-volume pizzeria production
• Constructed with durable stainless steel exterior
• Designed for commercial kitchen heavy use
• Supports multi-deck configurations for throughput
• Optimized for consistent, uniform baking results

Why Choose Blodgett 1060 DOUBLE_NAT?

The Blodgett 1060 DOUBLE_NAT pizza oven stands out with its dual independently controlled decks, robust Rokite decks, and stainless steel exterior, offering superior durability and precise baking control in comparison to standard deck ovens. Its reliable gas operation, along with a spacious, stable design, enhances operational efficiency, sanitation, and product presentation in busy commercial environments.

• Self-contained gas system with high BTU output for fast baking
• Heavy-duty steel decks ensure consistent heat transfer
• Stainless steel exterior simplifies sanitation routines
• Independent deck controls enable versatile baking adjustments
• Built for continuous, restaurant-ready performance in commercial kitchens