Blodgett Commercial Oven Repair

Blodgett has been part of Middleby Corporation since 1997. The brand itself is the oldest commercial oven manufacturer in the United States, founded in 1848 in Burlington, Vermont, where manufacturing continues today. Middleby's 1997 acquisition integrated Blodgett into a commercial foodservice equipment conglomerate that now includes Blodgett ovens, Southbend ranges and ovens, Bakers Pride pizza ovens, TurboChef rapid-cook, Lang clamshell grills, Star Manufacturing, Jade Range, Viking Commercial, Anets fryers, and roughly 14 other cooking brands. For LA restaurants running multi-Middleby kitchens, single-call service across the brand family works operationally because parts and coordination route through Middleby's infrastructure.

The critical distinction that trips up a lot of operators: 1048 is the single-deck pizza oven; 1060 is the double-deck. Both are gas-fired deck ovens designed specifically for Neapolitan-style pizza cooking at 700–900°F deck temperatures. 1048 is the LA Neapolitan pizza cluster standard, it's the oven in Mozza's kitchen, in Pizzana, in Bestia's pizza station, in the Arts District pizza operations. 1060 is for higher-volume pizza kitchens where a single-deck wouldn't keep pace with order volume. When you call for parts or service, always specify whether you have 1048 or 1060, parts catalogs are model-specific and the wrong deck spec delays service.

Three distinct convection product lines for three different applications. Mark V is Blodgett's flagship full-size convection oven, the workhorse convection you see in LA mid-to-upper restaurant kitchens, hotel banquet prep, and institutional cafeteria operations. Zephaire is Blodgett's bakery-focused convection line, engineered specifically for sheet-pan bakery work at lower temperatures with tighter humidity control. Common across LA commercial bakeries, LAUSD cafeteria kitchens serving baked goods, and pastry operations. DFG is the double-deck convection configuration for operations needing more throughput than a single Mark V can deliver. Each line has model-specific parts; the diagnostic approach shares fundamentals but service paths diverge on control systems and specialized components.

Yes, this is one of our densest Blodgett service clusters in LA. The Neapolitan pizza renaissance that took off across LA in the 2010s specified Blodgett 1048/1060 as the deck-oven standard. Pizzana locations in West Hollywood and Brentwood, Mozza in Hancock Park, Bestia in the Arts District, Gjelina in Venice, and dozens of smaller Neapolitan-concept operations across LA run Blodgett deck ovens. Service focus on these units: deck thermocouples (high-temperature stress wears them faster), gas valve calibration, burner ignitor, door hinges (frequent open/close at peak service), and pizza-stone replacement when decks crack from thermal cycling.

Mostly yes, through Middleby's parts chain. Blodgett's 176-year manufacturing history (oldest US commercial oven maker) means the brand has a tradition of long parts-supply continuity. Mark V and Zephaire units from the 1970s and 1980s are still in active service across LA long-tenure restaurants, and common components, heating elements, door gaskets, thermostats, fan motors, remain available through the Middleby parts network. Specialty components for specific vintage-year configurations sometimes require cross-referencing or substitution with equivalent parts; our techs coordinate with Middleby parts desk to identify compatible replacements when original parts are no longer in production.

$120 flat commercial diagnostic, waived with repair. Typical Blodgett service ranges: door gasket $180–$300, door hinge service $220–$380, thermostat $200–$340, gas valve calibration $260–$440, burner ignitor $240–$400, convection fan motor (Mark V) $300–$500, deck thermocouple $220–$380, pizza stone replacement (1048/1060) $380–$680, control board $650–$1,100, full burner refurbish $500–$820. Most Blodgett calls land $350–$800 parts-and-labor. Deck oven (1048/1060) service tends to run at the higher end due to high-temperature deck component wear and the specialized nature of pizza-oven work. See our commercial oven repair cost guide.