Blodgett BL8341 Oven Door Handle 20' CTRS

SKU: BL8341 1-BL8341 Brand:
Blodgett
Availability:
In Stock
(0)
$64.63 Price reduced from $127.37
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Specifications:

  • Door Handle
  • 20" Ctrs, Has 1/4"-20 X 1-1/4" Phil Plat Head Screws
  • Blodgett 999, 1000

Description

Blodgett BL8341 Door Handle is a tough and essential part for ovens, particularly the models 999 and 1000. This handle measures 20 inches to center, making it easy and safe for you to open and close the door, increasing your cooking objectivity. Made from durable materials, it stands up to high temperatures seen in commercial kitchens, and has a comfortable grip for users. 1/4"-20 x 1-1/4" Phillips plated head screws are used to secure the handle with, for a reliable and sturdy installation.

Dimensions:

  • Weight: 1.22 lbs
  • Length: 8.18 in
  • Height: 0.28 in
  • Width: 1.63 in

BLODGETT:

-08340 -08341 -8340 -8341 08341 8340 8341 BL8340

Step1: Turn off oven power and allow it to cool completely.

Step2: Open the oven door and locate existing handle screws.

Step3: Remove screws while supporting the old handle.

Step4: Align the new handle with mounting holes.

Step5: Insert and tighten screws securely without over-tightening.

Step6: Check handle stability and alignment.

Step7: Close and open door to ensure smooth operation.

Step8: Restore power and test safely.

  • What maintenance is required for the Blodgett BL8341 Door Handle?

    Clean the oven handle regularly to remove grease and food residue for safe gripping. Inspect mounting points and fasteners to ensure the handle remains tightly secured during frequent oven use. Check for loosening or damage and tighten hardware as needed to prevent operational hazards.

  • What are common issues with the Blodgett BL8341 Door Handle?

    • Loose mounting hardware.
    • Handle wobbling during use.
    • Corrosion or surface damage.
    • Heat-related discoloration.
    • Cracks or bending under stress.
    • Misalignment with door brackets.
    • Grip becoming slippery due to grease buildup.

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