Built for pizzerias, restaurants, and high-volume kitchens, this natural gas deck oven combines robust heat output with precise temperature control to sustain consistent production and quality. Operators will rely on a 70,000 BTU heating system and a throttling thermostat that ranges from 300°F to 650°F for fast recovery and repeatable bake results. The stainless steel exterior simplifies daily sanitation while welded construction endures continuous service in demanding environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas supply before cleaning. Scrape loose debris from deck and chambers; vacuum remaining crumbs. Mix mild detergent with warm water (use gallons or liters as needed). Wipe stainless steel exterior with non-abrasive cloth; rinse and dry. Clean control knobs and thermostat area with damp cloth. Remove and soak racks in warm, soapy water; scrub, rinse, dry. Inspect seals and vents; clear grease build-up to reduce fire risk and extend equipment life.#@@#Additional Info#@#Bakers Pride 351-NG features an 8" high deck with a 45"W x 34.5"D bake deck, 70,000 BTU natural gas heat, a thermostat from 300°F to 650°F, stainless steel exterior, 120v controls, and a 1,087-pound chassis for high-volume pizza operations.#@@#General Info#@#Description #@#
Built for pizzerias, restaurants, and high-volume kitchens, this natural gas deck oven combines robust heat output with precise temperature control to sustain consistent production and quality. Operators will rely on a 70,000 BTU heating system and a throttling thermostat that ranges from 300°F to 650°F for fast recovery and repeatable bake results. The stainless steel exterior simplifies daily sanitation while welded construction endures continuous service in demanding environments.
#@@# High Heat Output#@#
A 70,000 BTU rating delivers rapid heat-up and strong recovery between loads, enabling continuous oven use during peak service periods. Chefs will maintain setpoints across multiple bakes, reducing delays and ensuring consistent crust development.
#@@# Wide Temperature Range#@#
A throttling thermostat that spans from 300°F to 650°F provides flexible control for crust finishing, char development, and specialty items. Kitchen staff gain direct control over bake profiles to match product specifications without manual workarounds.
#@@# Single High Deck#@#
An 8-inch high single deck design concentrates thermal mass in one baking chamber for even floor heat and uniform results. Teams can stage product flow efficiently, optimizing throughput for high ticket volumes.
#@@# Stainless Exterior#@#
A stainless steel exterior resists corrosion and cleans quickly with approved cleaners, lowering labor time for surface maintenance. Facility managers achieve a professional appearance while meeting hygiene expectations.
#@@# Natural Gas Operation#@#
Natural gas fuel offers steady, economical heat delivery suitable for continuous operation in commercial sites. Purchasing managers will find predictable operating costs and robust on-demand performance.
#@@# NSF And CSA Listings#@#
Certifications include NSF and CSA compliance, confirming adherence to recognized safety and sanitation standards for commercial ovens.
#@@#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 and gas connections monthly and tighten fittings to prevent leaks. Clean combustion chambers and remove carbon deposits with a brass brush to maintain heat transfer. Scrape decks after cool down and vacuum debris; apply food‑safe stone cleaner for stubborn residue. Lubricate door hinges with high‑temp grease and check thermostat calibration against a thermocouple at least quarterly. Replace worn gaskets and verify CSA and NSF clearances during scheduled service.
