Why Do You Need a Deck Oven?
Quite simply, deck ovens produce the best pizza! Blodgett deck ovens allow for more flavor development, a crispier crust and better tasting toppings. Bake directly on our Ultra Rokite stone deck – designed for even heat transfer and moisture absorption, which means crispier crusts for your pizza.
Peak Period Pizza Ovens
For a heavy duty, high volume, fast recovery pizza oven, look no further than the Blodgett 1048 and 1060 ovens featuring bottom air intake. We have designed a system to transfer just the right amount of heat to the top ensuring a perfectly cooked pizza time after time.These ovens can be stacked to optimize your production capacity.
- 1048 – holds twelve 10″ pie pans, six 14″ pie pans, five 16″ pie pans
- 1060 – holds eighteen 10″ pie pans, eight 14″ pie pans, six 16″ pie pans
Smaller Footprint, Same Great Pizza
For smaller applications, our 911P and 961P ovens are designed to meet the demand for equipment with low BTU input requirements without sacrificing results. With the 911P and 961P, equipment can be installed even when gas supply is limited.
- 911P – hold six 10″ pie pans, two 14″ pie pans, two 16″ pie pans
- 961P – holds twelve 10″ pie pans, five 14″ pie pans, three 16″ pie pans