1060

Overview

The Blodgett 1060 is a commercial gas pizza deck oven for operations that need a large baking surface and room to keep pizzas moving through service. Blodgett describes its large pizza deck ovens as heavy-duty, high-volume ovens with fast recovery and bottom air intake. The 1060’s baking interior measures 60 inches wide by 37 inches deep, with a 10-inch-high compartment. The oven uses a mechanical thermostat and an Ultra Rokite deck; the manufacturer lists a gas input of 85,000 BTU/hour per section.

The 1060 is available as a single- or double-stack oven. The double-stack version has two baking compartments and a combined input of 170,000 BTU/hour. Blodgett states that its gas ovens require no electricity.

Key Features

• Pizza capacity: Each section is listed for 18 10-inch pizzas, eight 14-inch pizzas or six 16-inch pizzas.
• Deck baking: The Ultra Rokite deck is intended for pizza and bread products. Other foods may be cooked in pans or containers.
• Mechanical temperature control: The oven uses a mechanical thermostat to regulate the selected cooking temperature.
• Gas-fired operation: Natural gas and propane ratings are provided in the manual. Blodgett states that gas ovens do not require electricity.
• Construction: The manual describes a full angle-iron frame, welded radius corners, and stainless steel fronts and doors.
• Door and burner controls: The manual describes a baking-compartment door, a manual gas control valve and an automatic safety pilot valve that shuts off gas if the pilot fails.

Specifications

• Product type: Gas pizza deck oven.
• Model: Blodgett 1060.
• Configuration: Single or double stack.
• Baking interior: 60 inches wide by 37 inches deep.
• Compartment height: 10 inches.
• Pizza capacity per section: 18 10-inch pies, eight 14-inch pies or six 16-inch pies.
• Input per section: 85,000 BTU/hour (24.9 kW); the manual also lists 42,500 BTU/hour per burner.
• Double-stack input: 170,000 BTU/hour.
• Natural gas manifold pressure: 3.5 inches water column (0.87 kPa).
• Propane manifold pressure: 10 inches water column (2.49 kPa), as listed in the gas ratings table.
• Natural gas inlet pressure: Minimum 7.0 and maximum 10.5 inches water column.
• Propane inlet pressure: Minimum 11.0 and maximum 13.0 inches water column.
• Gas inlet size: 3/4 inch, as listed for the 1060 single-deck model.
• Exterior dimensions: 78-1/4 inches wide by 46-5/16 inches deep by 57 inches high, as listed for the 1060 single-deck model.
• Weight: 1,050 lb, as listed for the 1060 single-deck model.
• Electrical requirement: Blodgett states that gas ovens require no electricity.

Installation & Requirements

Location and ventilation

Gas connection

Connect the oven to the gas type specified on its rating plate, using a gas supply sized to meet the demand of the appliances on the line without pressure loss at the equipment. The manual requires gas lines to be purged of debris before connection and the gas pressure to be checked after connection. It lists installation under applicable local codes or, where local codes are absent, the named National Fuel Gas Code and Canadian natural-gas or propane installation codes. The oven is supplied with a regulator, which the manual identifies as essential to proper operation. The oven’s gas type may be converted only by qualified service personnel; check the rating plate and have installation adjustments handled by qualified personnel.

For installations on casters, the manual specifies a commercial flexible connector with a minimum 3/4-inch inside diameter and a quick-connect device. Use the supplied restraint to limit oven movement and prevent strain on the connector. The manual says not to attach the restraint to gas piping or electrical conduit.

Operation

Lighting and temperature

The manual restricts operation to qualified personnel familiar with the oven. To light the 1060, turn the manual control valve to OFF, press the red button on the automatic safety pilot valve, and light the pilot burner with a match or taper. Once the pilot is lit, keep the red button depressed for about 30 seconds, then release it. Turn the manual control valve to ON and set the thermostat to the desired temperature. To shut down, turn the manual control valve to OFF; the manual says it is not necessary to extinguish the pilot flame.

Initial preheating and loading

For initial startup, the manual calls for preheating to 600°F (315°C) over four hours, in increments of 100°F (55°C), starting at 300°F (149°C). Check the oven periodically during this process. For an oven with Ultra Rokite shelves, allow an additional 20 minutes at 600°F. This initial heat-up tempers the shelves and burns off oil and fiberglass residue.

Preheat the oven to its operating temperature before loading. Place pizzas in pans in rotation on the shelf to allow the deck to recover heat from the previous bake. Do not let pans touch one another or the sides of the oven, and open the doors as seldom as possible. Cooking temperatures and times vary with the product, recipe and desired results; the manual does not provide a single setting for every pizza.

Cleaning & Maintenance

Do not spray the oven with a water jet. For daily cleaning, remove residue from beneath the doors with a small broom or brush. For weekly cleaning, brush out the combustion compartment and control area, and clean the air intakes, which provide cooling air to internal components. The manual says air intakes are generally at the rear and sides of the equipment. Every six months, clean the secondary air ducts and air entry ports.

Clean Ultra Rokite decks with a triangular scraper used for cleaning broiler grids; do not use water or other liquids on the deck. Clean the aluminized interior with mild detergent. Do not use ammonia, lye, soda ash or domestic oven cleaners on that surface, as the manual warns these can damage its aluminum coating. Apply stainless-steel cleaner only when the oven is cold and rub with the grain of the metal. The manual also recommends checking the venting system annually for deterioration from moisture and corrosive flue products. It states that the oven requires no lubrication.

Before cleaning or servicing, disconnect the power supply as directed in the manual. For repairs and adjustments, the manual recommends contacting a local Blodgett service agency rather than having the owner or operator perform work that requires qualified personnel.

Troubleshooting

The manual lists several baking symptoms and possible causes. Some remedies and adjustments are identified as difficult operations for qualified personnel.

• Strong bottoms on baked products: Possible causes include too much bottom heat, high gas pressure, a faulty flue with a strong direct vent, or leaving the product in too long. The listed remedies include reducing cook temperature and increasing time, or shortening cook time, as appropriate to the issue.
• Uneven baking: Possible causes include poor ventilation, leaving oven 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 warped pans.
• Product burning: Possible causes include a thermostat set too high, excessive cook time, a high bypass flame, high gas pressure, a thermostat out of calibration or worn heat deflectors. The manual lists reducing cook temperature and shortening cook time among the remedies; service-level adjustments should be left to qualified personnel.
• Product dried out: The manual lists low oven temperature, insufficient water in the mix, a thermostat out of calibration and a faulty flue with a strong direct vent as possible causes.

If the oven needs adjustment or repair, the manual advises using qualified service personnel. It warns that Blodgett cannot assume responsibility for damage resulting from service performed by unqualified personnel.

Applications

The 1060’s deck is intended for baking pizza and bread products. Its large interior and per-section pizza capacity suit busy pizzerias, restaurants and foodservice operations preparing multiple pies at once. Other foods may be cooked in pans or containers, according to the manual.