Multi-Unit Certified
Built for zero-variance multi-unit rollouts.
Concierge Service Included
White-glove delivery & setup
Blodgett 961P SINGLE Gas Deck Pizza Oven | Fast & Reliable | NSF Certified
Full Service Package
All-inclusive, done for you
Equipment Only
Shipping calculated at checkout
Ordering 5+ units?
Call for volume pricing: (866) 474-2537
Bulk Procurement Pricing
Tiered discounts applied automatically at checkout
| Backroom Qty | Discount | Price / Unit | Action |
|---|---|---|---|
| 2 Units | -2% | $20,091.58 | |
| 3 Units | -3% | $19,886.56 | |
| 4 Units | -4% | $19,681.55 | |
| 5+ Units | -5% | $19,476.53 |
Bulk discounts bypass normal MAP pricing restrictions for commercial procurement.
Product Description
Overview
The Blodgett 961P SINGLE gas deck pizza oven is a cornerstone of commercial kitchen equipment designed specifically for new restaurants aiming for speed and reliability during their kitchen buildout. This deck-type oven offers a spacious 42" wide by 32" deep cooking deck, providing ample space for baking pizzas to perfection with consistent heat distribution. Its NSF certified construction ensures compliance with health and safety standards, making it a trusted choice for restaurant owners focused on a smooth restaurant opening.
Key Features
- Spacious Cooking Deck: 42"W x 32"D steel deck with a 7" high cooking section accommodates various pizza sizes and styles efficiently.
- Precision Temperature Control: Mechanical thermostat adjustable from 300-650°F (FDTH) for consistent baking results.
- QHT Rokite Deck Technology: Provides superior heat retention and even cooking across the pizza surface.
- Durable Construction: All stainless steel exterior with crown angle trim and a full angle iron frame ensures longevity and ease of cleaning.
- Counter-Balanced Door: With concealed hinges for smooth operation and heat retention.
- High BTU Output: 50,000 BTU gas burner powers quick heat-up and consistent cooking performance.
- Certified Safety & Sanitation: NSF, cETLus, and CE certifications guarantee compliance with commercial kitchen codes and standards.
- Adjustable Stainless Steel Legs: 27-1/2" legs allow proper ventilation and cleaning access under the oven.
Built for Commercial Success
The Blodgett 961P SINGLE oven is engineered for the rigors of a busy commercial kitchen. Its durable steel deck and stainless steel construction withstand daily use, while the high BTU output ensures rapid recovery times between bakes. This oven offers exceptional return on investment by reducing downtime and maintenance costs, allowing your new restaurant to deliver consistent, high-quality pizzas that keep customers coming back.
Specifications at a Glance
- Deck Dimensions: 42" wide x 32" deep
- Deck Height: 7"
- Number of Decks: 1
- Temperature Range: 300-650°F (mechanical thermostat)
- BTU Rating: 50,000
- Exterior: All stainless steel with crown angle trim
- Leg Height: 27-1/2" adjustable stainless steel legs
- Certifications: NSF, CE, cETLus
Why Restaurant Owners Choose This
Concept Services customers value the Blodgett 961P SINGLE oven for its blend of speed, reliability, and compliance. It helps entrepreneurs meet tight restaurant opening deadlines because of its fast heat-up and uniform cooking technology. Its NSF certified design ensures your kitchen meets health regulations without headaches. Plus, the robust build means fewer repairs and longer operational life, essential for new restaurants investing wisely in foodservice equipment.
Critical Specifications
Procurement Pack
Download all required documentation for approval, compliance, and installation in one click.
Rollout & Lead Times
Planning a Rollout?
Get volume pricing, coordinated delivery, and dedicated support when ordering this equipment for multiple locations.
Volume Pricing Tiers
| Units | Discount | Lead Time |
|---|---|---|
| 5-10 | 5% | 2-3 weeks |
| 11-25 | 8% | 3-4 weeks |
| 26-50 | 10% | 4-6 weeks |
| 50+ | Custom | Scheduled Production |
* Final pricing based on total order value and delivery requirements. Contact us for a custom quote.
