Any deck users out there that have experience with BOTH of these ovens?
We have been using Blodgett 1060’s for 20 years and lately we seem to be pushing them to their limit. Do the BP’s offer any better performance? We do cook directly on the brick and hammer them for 2-3 hours during the rush, and we have trouble with the decks cooling down.
So, which do you prefer and why? Also, if you prefer the BP’s, do you think they are that much better to warrant a replacement.
Rick
We have been using Blodgett 1060’s for 20 years and lately we seem to be pushing them to their limit. Do the BP’s offer any better performance? We do cook directly on the brick and hammer them for 2-3 hours during the rush, and we have trouble with the decks cooling down.
So, which do you prefer and why? Also, if you prefer the BP’s, do you think they are that much better to warrant a replacement.
Rick