This pizza deck oven offers excellent thermal control and high throughput, designed for continuous commercial use with a durable stainless exterior. Operators will benefit from substantial output driven by 140,000 BTU and an efficient layout that supports two independent decks for simultaneous production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and let it cool. Remove decks and scrape debris with a non-metal spatula. Mix mild detergent with warm water and wipe interiors with a soft cloth. Clean exterior stainless steel with a non-abrasive cleaner, following the grain. Vacuum vents and check burners for grease; degrease with solvent if needed. Rinse, dry thoroughly, and reconnect power after confirming dryness. Regular cleaning prevents contamination, fire risk, and equipment failure.#@@#Additional Info#@#Bakers Pride 352-LP Super Deck double-deck pizza oven has two 8" high decks on a 45" bake deck, delivering 140,000 BTU via propane. It features a stainless steel exterior, a thermostat of 300°F–650°F, and is CE and NSF certified.#@@#General Info#@#Description #@#
This pizza deck oven offers excellent thermal control and high throughput, designed for continuous commercial use with a durable stainless exterior. Operators will benefit from substantial output driven by 140,000 BTU and an efficient layout that supports two independent decks for simultaneous production.
Kitchens will increase pie production while maintaining individual deck temperature control for diverse menu needs.
A throttling thermostat allows for accurate bake profiles across various dough types and toppings, enabling chefs to achieve consistent crust color and oven spring, thereby reducing product variation during peak service.
The stainless steel exterior is resistant to corrosion and facilitates daily sanitation in high-use environments, leading to longer service life and reduced maintenance frequency compared to painted enclosures.
The unit provides rapid recovery and stable surface temperatures under heavy loads, ensuring quick heat rebound for continuous throughput during busy periods.
Routine checks and part replacements can be performed efficiently, minimizing downtime.
Certified to CE, NSF, CSA Star, and CSA Flame standards, this equipment meets regulatory requirements for institutional and commercial settings, making it easy for procurement teams to document compliance when specifying for schools, hospitals, universities, and hospitality operations.
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• 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 pilot assemblies weekly; remove debris for consistent flame and heat. Clean deck surfaces after each service with a nonabrasive cleaner and nylon brush to prevent carbon buildup. Check gaskets monthly for deformation; replace if compression or cracks appear. Calibrate the thermostat quarterly with an independent thermometer, adjusting within the 300°F–650°F range for accuracy. Lubricate door hinges and check knobs for secure operation.
