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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. Our 10” tall door is just the right height, combining functionality and energy savings all in the same footprint.
Full angle iron frame
Stainless steel front, top, sides and back
Spring assist doors with concealed hinges
Heavy chrome plated tubular steel door handle
32” (794mm) stainless steel legs (for single units)
12” (273mm) stainless steel legs (for double units)
Burner door opens easily for ignition, cleaning or adjustment, without removal of any fastenings
Vitreous fiber insulation at top, back, sides, bottom and doors
60” x 36” x 10” (1524mm x 914mm x 254mm) oven compartment interior.
Aluminized steel baking compartment liner
Aluminized steel combustion chamber
QHT Rokite deck supported by an angle iron frame
Two free-floating, easily removable duplex-tube burners
Removable fixed orifices on main and pilot burners
Main gas valve, temperature control valve and safety pilot valve fully within section body and are accessible through a covered and ventilated compartment in front
Air mixers with adjustable air shutters and locking device
Snap throttle thermostat with temperature control range of 300°F (150°C) to650°F (340°C)