Cut production time without sacrificing oven consistency or heat control. This triple-deck natural gas pizza deck oven combines high output with precise temperature management to maintain uniform results across three independent chambers. Operators gain production capacity and consistent crust character across large runs in busy kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and allow oven to cool completely. Remove debris from decks and sweep chambers with a soft brush. Mix mild detergent with warm water (about 1 gallon per 4 liters); scrub decks and interior surfaces with a non-abrasive pad. Rinse with clean water and wipe dry. Clean vents and grease traps weekly to prevent fire hazards. Inspect door seals and controls monthly. Regular cleaning stops bacteria, reduces fire risk, lowers energy use, and helps pass CSA and health inspections.#@@#Additional Info#@#The Bakers Pride 353-NG has a stainless steel exterior and three 8" high decks with 210,000 BTU natural gas power, a thermostat from 300°F to 650°F, 45" bake deck depth, 120v controls, CSA and NSF certifications, and 6" legs.#@@#General Info#@#Description #@#
Cut production time without sacrificing oven consistency or heat control. This triple-deck natural gas pizza deck oven combines high output with precise temperature management to maintain uniform results across three independent chambers. Operators gain production capacity and consistent crust character across large runs in busy kitchens.
#@@# High Output#@#
Delivering 210,000 BTU, the unit supports continuous high-volume operations while preserving heat stability across long service periods. Engineers designed the combustion system to sustain oven temperature under peak load, reducing cycle variation and minimizing reheat intervals.
#@@# Independent Chambers#@#
Each of the three 8-inch high decks operates as a separate chamber, enabling simultaneous baking of different products at different setpoints. Chefs can stage multiple recipes without flavor transfer, increasing menu flexibility and throughput.
#@@# Wide Temperature Range#@#
The throttling thermostat spans 300°F to 650°F, allowing precise control from gentle heat to rapid stone searing. Teams can dial in bake profiles for thin crusts, thicker pies, and specialty items with repeatable results.
#@@# Stainless Exterior#@#
A stainless steel exterior resists corrosion and meets sanitation expectations for commercial kitchens. Staff can clean surfaces quickly, maintaining a professional presentation and reducing downtime during service.
#@@# Electrical Integration#@#
The oven uses 120 volts for controls, simplifying hookups in standard commercial electrical configurations. Technicians find the modest electrical requirement compatible with typical prep line infrastructure.
#@@# Commercial Compliance#@#
The oven carries CE, NSF, CSA Star, and CSA Flame recognitions, meeting regulatory and safety criteria for institutional food operations. Procurement teams will note the certification suite supports installation in regulated environments such as schools, hospitals, and large foodservice facilities.
#@@#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 decks and chamber seals weekly; replace worn gaskets to maintain consistent bake profiles and prevent heat loss. Clean interior floors after each shift with nonabrasive cleaners and a soft scraper to remove char without scratching the stainless steel. Purge burners and pilot assemblies monthly; verify proper ignition and flame patterns. Calibrate thermostats quarterly between 300°F and 650°F to ensure uniform temperature control. Check gas connections for leaks before each use.
