Built for high-volume kitchens, this triple-deck pizza oven ensures consistent heat across three chambers. Its shallow-depth design fits tight spaces while maintaining uniform temperatures from 300°F to 650°F. Stainless steel construction and a 210,000 BTU LP system support heavy-duty operations in restaurants, pizzerias, campuses, hospitals, and catering facilities.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the oven before cleaning. Remove loose debris from each deck and scrape charred residue with a non-metallic spatula. Wipe interiors with warm water and mild detergent, then rinse. Clean exterior stainless steel with a non-abrasive cleaner and soft cloth. Check and clear vent and burner areas of grease buildup. Dry all surfaces thoroughly. Schedule coil and vent inspections monthly to reduce fire risk and maintain efficiency.#@@#Additional Info#@#Bakers Pride 3153-LP pizza deck oven has a stainless steel exterior, three 8" decks, 45"W x 24-1/2"D bake area, 210,000 BTU, 300°F-650°F thermostat, and CE, NSF, CSA certifications.#@@#General Info#@#Description #@#
Built for high-volume kitchens, this triple-deck pizza oven ensures consistent heat across three chambers. Its shallow-depth design fits tight spaces while maintaining uniform temperatures from 300°F to 650°F. Stainless steel construction and a 210,000 BTU LP system support heavy-duty operations in restaurants, pizzerias, campuses, hospitals, and catering facilities.
#@@# Triple Deck Configuration#@#
Each 8" high deck operates independently, allowing simultaneous baking at different setpoints. Chefs optimize usage by staggering cook cycles, minimizing idle time while maintaining product-specific profiles.
#@@# High Output Heat#@#
Producing 210,000 BTU, the oven handles heavy loads and recovers quickly between batches. Kitchens achieve faster bake times and consistent crusts during peak hours.
#@@# Wide Temperature Range#@#
A throttling thermostat from 300°F to 650°F enables precise control for various dough types. Technicians calibrate setpoints for repeatable results across thin-crust and thicker pizzas.
#@@# Compact Shallow Depth#@#
The 45"W x 24-1/2"D bake deck and reduced depth save floor space in tight layouts. Facilities install the oven in narrow lines without sacrificing capacity.
#@@# Durable Exterior Construction#@#
Stainless steel cladding resists corrosion and simplifies cleaning, meeting hygiene standards for hospitals, campuses, and foodservice operations. Painted 6" legs provide stability and clearance for cleaning underneath.
#@@# Commercial Electrical Integration#@#
Designed for 120 volts control circuitry and CSA/NSF/CE certifications, the oven integrates with standard setups and complies with safety programs. Service teams benefit from familiar electrical specs and documented certifications.
Dimensions and service data aid planning: the 57" width fits typical kitchen stacks, while a shipping weight near 2,620 pounds informs handling logistics. This oven delivers repeatable bake quality, robust cycles, and efficient use of space.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and remove debris to maintain consistent heat across the three 8" decks. Clean interior decks after each shift using a nonabrasive scraper and vacuum loose crumbs before wiping with a damp cloth and mild detergent. Check door seals monthly and replace worn gaskets to prevent heat loss. Service gas connections and thermostat calibration annually by a certified technician. Record maintenance actions and operating hours to optimize uptime and safety.
