1048

Overview

The Blodgett 1048 is a gas-fired pizza deck oven for commercial kitchens. It is available in single- and double-deck configurations, and can be used to bake pizzas, pasta dishes, pies and sandwiches. Blodgett describes the oven’s QHT Rokite stone as providing even heat transfer and moisture absorption. The 1048 manual also identifies an Ultra Rokite deck and specifies that only Blodgett Rokite decks should be used when replacing the deck.

The oven has a full angle-iron frame, all-welded radius corners, and stainless-steel fronts and doors. The double-deck arrangement provides two baking compartments; the available single and double configurations let kitchens select the number of decks to suit their production needs.

Key Features

• Gas-fired pizza deck oven available in single- and double-deck configurations.
• Rokite stone baking deck, described by Blodgett as supporting even heat transfer and moisture absorption.
• Manual thermostat with a stated range of 300°F to 650°F.
• Full angle-iron frame, all-welded radius corners, and stainless-steel fronts and doors.
• Counterbalanced baking doors with spring assistance are listed for the double-deck model in the product information.
• The additional-section model is described by Blodgett as a heavy-duty, high-volume oven with bottom air intake.

Specifications

• Product type: Gas pizza deck oven.
• Model family: Blodgett 1048.
• Configurations: Single deck and double deck; an additional section is also listed.
• Gas input: 85,000 BTU per hour for a single oven; 170,000 BTU per hour for the double-deck model.
• Burners: The 1048 manual lists two burners, each rated at 42,500 BTU per hour.
• Thermostat range: 300°F–650°F.
• Baking surface: Rokite deck; the manual lists a two-piece Ultra Rokite deck.
• Construction: Full angle-iron frame, all-welded radius corners, stainless-steel fronts and doors.
• Single-compartment height: The manual lists a 25.4 cm-high compartment for the 1048 family.
• Gas types and pressures: The 1048 manual gives natural-gas and propane ratings. Manifold pressure is listed as 3.5 in. W.C. for natural gas and 10 in. W.C. for propane. The manual’s regulator section says it is preset to provide 3.5 in. W.C. for natural gas and 10.5 in. W.C. for propane.
• Inlet pressure range: Natural gas: 7.0–10.5 in. W.C.; propane: 11.0–13.0 in. W.C.
• Exterior footprint or overall dimensions: Not stated in the available manufacturer product text. Confirm the exact configuration and installation drawing before planning a kitchen layout.

Installation & Requirements

The 1048 manual says the oven must be installed by qualified personnel in accordance with applicable local requirements. The gas supply must be sized to meet the demand of the oven and any other appliances on the same line without a loss of pressure at the equipment. The manual specifies that each 1048 oven section is rated at 85,000 BTU per hour and that the supplied regulator is essential to proper operation. The oven is factory-adjusted for the gas type shown on its rating plate. Check the oven’s rating plate and arrange the gas connection for the specified fuel; do not assume the oven can be changed to another gas type without qualified service.

Before connection, the manual calls for the gas line to be purged of debris such as metal filings, shavings and pipe compound, and for the gas pressure to be checked after connection. The manual gives natural-gas and propane manifold and inlet pressures in the specifications above. It also states that the oven and its individual shutoff valve must be disconnected from the gas piping during pressure tests above 1/2 psig, or isolated using the manual shutoff valve during tests at or below 1/2 psig.

The manual lists clearances of 6 inches at the right side, left side, back and bottom of the oven from combustible or non-combustible construction. It also specifies 12 inches of clearance at the left side for servicing. Maintain an adequate supply of combustion and ventilation air. Place the oven in an area free of drafts, and do not place it on a curb base or seal it to a wall, as those arrangements can restrict airflow. The manual identifies pilot outages or yellow, floating main-burner flames as signs of inadequate secondary air.

The manual requires a commercial flexible connector and quick-connect device when the oven is mounted on casters, and says to use the supplied restraint so movement does not strain the gas connector. If the oven must be moved, shut off and disconnect the gas before removing the restraint, then reconnect the restraint once the oven is back in position. The manual warns that the oven’s top and front surfaces become hot during operation and that flammable materials must not be placed on or near the appliance.

Operation

The 1048 control system includes an automatic safety pilot valve, a manual control valve and a thermostat. The safety pilot valve shuts off gas if the pilot fails; the manual valve controls gas flow to the main burner through the thermostat; and the thermostat regulates the oven temperature at the operator’s selected setting. Set the thermostat within its stated 300°F–650°F range for the product being baked, and load food once the oven has reached the required operating temperature.

The operating instructions restrict use to qualified personnel. The manual also says not to use tools to turn off the gas control. If the gas cannot be shut off manually, do not attempt a repair; contact a qualified service technician. If gas is smelled, do not try to light an appliance or operate electrical switches. Call the gas supplier from outside; if the supplier cannot be reached, call the fire department. Following a shutdown, the manual specifies a five-minute shut-off period before attempting to restart.

Cleaning & Maintenance

Clean the exterior when the oven is cold. The manual recommends wiping it with a cloth saturated with light oil, then drying it with a clean cloth. Clean stainless-steel surfaces with a non-toxic industrial stainless-steel cleaner, rubbing with the grain of the metal. Remove crumbs and residue from beneath the doors daily with a small broom or brush.

For the Rokite deck, use a triangular scraper to remove baked-on residue. Do not use water or other liquids on the deck. Clean the aluminized interior with mild detergent; do not use caustic solutions such as ammonia, lye or soda ash, or domestic oven cleaners, which the manual warns can damage the aluminum coating. Do not spray the oven with a water jet.

On the manual’s schedule, brush out the combustion compartment and control area weekly, and clean the air intakes weekly. Clean the secondary air ducts and air-entry ports every six months. The manual says the oven requires no lubrication and recommends checking the venting system annually for deterioration caused by moisture and corrosive flue products. Disconnect the power supply before cleaning or servicing. Contact a Blodgett service company or qualified personnel for repairs and adjustments; the manual cautions against service by unqualified personnel.

Troubleshooting

The 1048 manual lists baking symptoms and possible causes. Some remedies and adjustments are marked as difficult operations and should be performed by qualified personnel.

• Strong bottoms on baked products: Possible causes include too much bottom heat, high gas pressure, a faulty flue, or leaving the product in too long. The listed remedies include reducing the cooking temperature and increasing the baking time, or shortening the cooking time when the product has been left in too long. The manual marks some corrective work for qualified personnel.
• Uneven baking: Possible causes include poor ventilation, leaving the doors open too long, inconsistent dough scaling, fluctuating gas pressure or warped pans. The listed remedies include avoiding unnecessary door opening, scaling dough consistently and changing pans. Gas or ventilation adjustments should be referred to qualified personnel.
• Product burning: Possible causes include a thermostat set too high, excessive cooking time, a high bypass flame, high gas pressure, a thermostat out of calibration or worn heat deflectors. The listed basic remedies are to reduce the cooking temperature or shorten the cooking time; other adjustments are marked for qualified personnel.
• Product dried out: Possible causes include an oven temperature that is too low, too little water in the product mix, a thermostat out of calibration or a faulty flue. The manual lists increasing the cooking temperature or the water in the product mix; thermostat and flue corrections may require qualified service.
• Extended baking times: The manual lists a temperature setting that is too low as a possible cause.
• Pilot outage or yellow, floating burner flames: The manual identifies these as signs of insufficient secondary air. Have ventilation or burner concerns assessed by qualified service personnel.

Applications

The Blodgett 1048 is intended for commercial baking tasks including pizzas, pasta dishes, pies and sandwiches. Its stone deck and adjustable thermostat make it suitable for kitchens that need deck-oven baking across a range of menu items. Choose between the single- and double-deck configurations according to the number of baking compartments required.