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Is it safe to say that if we are comparing the two and they both have the 120,000 btu input, that they will bake at the same rate? Are there features of one or the other that should affect our decision? Thanks, C.

Re: I need equipment advice please… to take to the board(w Anonymous: Point taken. The 981 is a fine oven and works quite well if you understand its shortcomings (50,000 btu). Do you believe that one big deck and the 981 will still be a struggle for us? Thanks a lot, I appreciate your help, C.

Re: I need equipment advice please… to take to the board(w pizza master6000: She runs the business and the bar but knows very little about the kitchen other than people bitching that they don’t get their food fast enough. I think we want to stay with decks; they suit our pizza style… C.

We have a restaurant /bar that will be 1 year old this July 15th. It’s been quite a year for us newbies. Our sleepy resort town will go from population 600 now to 12,000 from 4th of July to Labor Day, plus the traffic from other resort towns around us. We will do 200 pizzas/night...

Thanks George and also to NicksPizza for your time… If we got a single 1000 series Blodgett and could stack our 981 on top, we could use the bottom of the 981 more, combined with the high power single. As you work the BTU/sq.in. numbers, isn’t it fair to say the bottom of the 981 would NOT be...

Thanks George… I restored this oven so know it in and out. That all makes more sense now. We do move pizzas around to get them right and it has been a challange at times. We would like to stay with decks but now I’m not sure what we should go with. We do use the 981 for lots of things and it...

misteroman: I think we’re up in about 45 min to 1 hr…

Any ideas on BTU input/output… Please help So can anyone explain to me how two different ovens that aren’t that much different in size can be rated so differently? 50,000 vs. 120,000 BTU 50,000 BTU Blodgetts are much easier to come by and cheaper but I’m fighting with my wife about getting the...

We are about to start our 2nd resort summer season and the end of our 1st year in business. Winter was lean but we made it and we know we will be slammed from 4 July to Labor Day. We’re running our old Blodgett 981(2 decks) with 50,000 btu. I love it and we’ll keep it but we do have trouble...

We sell both and all I can say is those empty bottles are a pain in the ass!! We house our kegs in our walkin and have the fawcetts drilled right through the wall of the walkin. No towers. Our Bud customers want their Bud in a long neck bottle so we don’t fight that. On tap, we get “good” beer...

Our first chef left our old Blodgett 981 on all night and we didn’t find until he left that this was totally unnecessary. A bigger oven might be different but we found it to be a waste of gas…

The burner looks good and I think the supply is sized properly. I did all the piping and engineering myself. I think it’s the cold setups and the high traffic and decks full of pies… Where might I find more on how to alter this dough to thin/crispy? Thanks

We need a POS… We started our buss. with 2 cash registers but would really like to upgrade. I will talk to the other half. Cash flow is mostly one-way right now; out! Maybe we should email… C.

You’re right… We were adding a chunk to the 16’s but I like the thickness without adding. I think the 10’s are a little thick… I’m really looking forward to being able to try a few things. I would think room temp dough will change the cook time considerably. We do have a chef that has...

Thanks Tom… We’ve been open 5 weeks now doing about 80 pizzas/night; 40 16" and 40 10" (plus 40 dinner specials and 20-30 special salads). We use Amstar Foods 20 oz. frozen dough from US Foods. We have aluminum pans with ~ 3/4" inch sides. We cut the 20oz balls in half for the 10’s. We grease...

'm in the boonies… there’s not NG within 50 miles of us. I’m taking an electronic temp gauge with a long thermocouple home from work with me tonight, that will answer the t-stat question. I can map both decks and the corners… Based on everyones opinions, I expect to see low temps… Thanks all, C.

I did put a thermometer in the oven when I first tested it but it was an old one that I had to tap to keep it moving as it went up. This oven was always on propane and still is. The main burner looks to be running properly. I will get a new thermometer and check the temps. We’re buying frozen...

My wife and I have just finished (2 yrs. in the making) a new restaurant/bar and are in our 3rd week. Business is great, we are slammed every night. We are happy with our new chef but are having some trouble with long cook times. I have restored a 1958 Brodgett 981 (diuble deck). It has the old...