The Blodgett 966 DOUBLE_NAT Oven Deck-type Gas is a commercial culinary appliance designed for high-capacity baking operations in professional kitchens. This deck oven features a dual-section configuration with precise temperature control ranging from 200°F to 500°F via a mechanical thermostat. Built with a steel deck, aluminized steel interior, and stainless steel exterior, it ensures durability and consistent heat retention, essential for bakeries, restaurants, and institutional foodservice environments. Measuring 60 inches wide with a 42-inch interior deck, it provides ample baking space, supported by heavy-duty 7-inch stainless steel legs for stability. This model incorporates gas-powered heating at 50,000 BTU per section, optimized for reliable, restaurant-grade performance.
Blodgett 966 DOUBLE_NAT Features
This deck oven offers a versatile baking platform with two high-capacity steel decks, each measuring 42 inches wide by 32 inches deep, perfect for multi-product production. It features heavy-duty, counter-balanced doors with chrome handles for ergonomic operation, while the aluminized steel interior simplifies cleaning and maintenance. The mechanical thermostat facilitates precise temperature adjustments within a broad range, suitable for bread, pizza, and pastry baking at moderate workloads. Its all-stainless exterior supports frequent sanitation and prolonged operational life in busy commercial kitchens. Ideal for mid-volume baking, this model integrates seamlessly into established workflows requiring reliable heat and durable construction.
- High-capacity decks: Two 42" x 32" interior baking surfaces support batch baking needs.
- Heavy-duty construction: All stainless steel exterior ensures longevity and sanitation efficiency.
- Precise temperature control: Mechanical thermostat from 200°F to 500°F supports versatile recipes.
- Durable materials: Robust steel and aluminized steel interior withstand demanding bakery use.
- Ease of maintenance: Heavy chrome handles and removable decks facilitate cleaning and service.
Ideal for bakery operations requiring consistent, reliable baking capacity in commercial kitchen environments.
Blodgett 966 DOUBLE_NAT Technical Specs
The Blodgett 966 DOUBLE_NAT features a robust construction with dimensions of 60 inches width, 40 inches depth, and a height of 68.81 inches, supported by adjustable 7-inch stainless steel legs. Powered by natural gas at 50,000 BTU per section, it requires a standard ventilation setup suitable for commercial kitchen exhaust systems. Inside, an aluminized steel interior coupled with a steel deck promotes ease of cleaning and heat retention. The unit operates on a 120V, 60Hz, single-phase electrical supply, with a negligible electrical consumption of approximately 1.0 kWh per hour when in use, though primarily fuel-driven. Its stainless steel exterior and interior withstand rigorous sanitation, with design features supporting quick deck removal for maintenance. The unit's operating temperature range from 200°F to 500°F ensures precise baking control, and its NSF, CE, and cETLus certifications verify compliance with industry safety standards. Shipping weight is approximately 1190 lbs, designed for installation in medium-volume baking operations and demanding commercial environments.
- Electrical requirements: 120V, 60Hz, 1 phase, minimal electrical consumption
- Gas power: 50,000 BTU per section for reliable heat generation
- Dimensions: 60"W x 40"D x 68.81"H with 7" adjustable legs
- Construction: Stainless steel exterior, aluminized steel interior for durability
- Shipping weight: 1190 lbs, designed for stable, permanent installation
- Operational range: 200°F to 500°F with mechanical thermostat
- Ventilation needs: Adequate ventilation and exhaust setup required
- Sanitation: Hygienic materials suitable for frequent cleaning and sanitation
- Performance: Uniform heat distribution suitable for bakery throughput
What is a commercial oven deck-type gas ?
A commercial deck-type gas oven is a high-capacity baking appliance designed for professional kitchens, featuring multiple baking decks heated by gas to provide even, consistent heat. These ovens are commonly installed in bakeries, restaurants, and institutional foodservice settings, where batch baking of bread, pizzas, and pastries occurs. The Blodgett 966 DOUBLE_NAT model includes two 42-inch decks with durable construction, mechanical temperature control from 200°F to 500°F, and a steel interior, making it suitable for medium-volume bakery workflows that demand reliability, uniform heat, and simplified maintenance. Its robust features and wide interior space facilitate efficient multi-product baking in commercial environments.
Top commercial ovens for bakery and restaurant operations
The Blodgett 966 DOUBLE_NAT oven combines comprehensive build quality, reliable gas operation, and large baking capacity with a durable stainless steel exterior for professional bakery and restaurant use. Designed for moderate-throughput baking, it excels in multi-product environments such as bakeries, pizzerias, and institutional kitchens requiring consistent, even baking performance. Its efficient operation supports mid-volume production in busy commercial foodservice settings, making it a dependable solution for professional baking applications.
- Medium-volume baking — efficient for bakery and restaurant workflows
- Commercial-grade durability—stainless steel and aluminized steel construction
- Reliable gas heating—50,000 BTU per deck supports consistent heat
- Versatile temperature range—200°F to 500°F with mechanical thermostat
- Designed for installation in busy commercial kitchens
Why Choose Blodgett 966 DOUBLE_NAT ?
Blodgett 966 DOUBLE_NAT offers a robust, dual-deck gas oven with high-capacity baking surfaces and durable stainless steel construction. Its precise temperature control and heavy-duty design streamline baking workflows in medium-volume settings, providing consistent results with straightforward maintenance. This model's reliable performance and professional-grade materials differentiate it from competitors, ensuring longevity and operational efficiency in demanding restaurant and bakery environments.
- Self-contained gas system: Built-in fuel source eliminates external hookups
- Commercial kitchen equipment: Designed for high-demand bakery operations
- Compact footprint: 60-inch width maximizes space efficiency
- Restaurant-ready construction: Heavy-duty, corrosion-resistant materials
- Even baking distribution: Uniform heat across two decks enhances product quality
