Built for continuous, high-temperature pizza production, this deck oven combines precise heat control with robust construction to maintain consistent results shift after shift. Operators will appreciate the rapid recovery and wide thermostat range that supports various crust styles and toppings while the stainless exterior withstands heavy use in commercial kitchens. Designed for professionals in restaurants, schools, hospitals, and hospitality operations, this oven balances power, capacity, and serviceability to keep throughput steady.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and let it cool completely before cleaning. Remove loose crumbs and ash with a brush, then wipe deck surfaces with a damp cloth and mild detergent. Scrub grease from exterior stainless steel using a non-abrasive pad and approved cleaner. Clean vents and burners monthly to prevent grease buildup and fire risk. Rinse and dry all surfaces thoroughly to prevent corrosion and maintain efficiency. Check seals and controls; replace worn parts to avoid breakdowns and failed inspections.#@@#Additional Info#@#Bakers Pride 451-LP Super Deck pizza oven features an 8" high stainless steel deck with a 54" bake surface, 120v controls, and 80,000 BTU liquid propane heat.#@@#General Info#@#Description #@#
Built for continuous, high-temperature pizza production, this deck oven combines precise heat control with robust construction to maintain consistent results shift after shift. Operators will appreciate the rapid recovery and wide thermostat range that supports various crust styles and toppings while the stainless exterior withstands heavy use in commercial kitchens. Designed for professionals in restaurants, schools, hospitals, and hospitality operations, this oven balances power, capacity, and serviceability to keep throughput steady.
#@@# High Temperature Control#@#
Thermostat ranges from 300°F to 650°F to support thin, hand-tossed, and pan styles with accurate surface and chamber heat. Technicians calibrate the throttling thermostat to minimize temperature drift and sustain repeatable bake cycles.
#@@# Single Deep Deck#@#
A single 8-inch high deck provides a deep cooking chamber for taller pies and heavy loads, increasing capacity without enlarging the footprint. Chefs load full-size pizzas and specialty items while preserving conveyor space elsewhere in the kitchen.
#@@# High Output Burners#@#
Total rating at 80,000 BTU delivers rapid heat up and fast recovery between loads, reducing cycle times during peak service. Kitchen crews spend less time waiting for the oven to regain target temperatures and more time producing consistent product.
#@@# Stainless Exterior Finish#@#
Stainless steel exterior resists corrosion and simplifies sanitation routines in high-use environments. Maintenance crews access smooth surfaces for quick wipe downs, maintaining a professional appearance with minimal labor.
#@@# Compact Footprint#@#
With a nominal 54-inch wide bake deck and overall depth near 43 inches, the unit fits into busy prep lines while maximizing baking area. Managers allocate kitchen space efficiently and preserve aisle flow in crowded service areas.
#@@#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 heating elements weekly and tighten connections to prevent heat loss. Clean interior decks after each shift with a nonabrasive scraper and brush; vacuum debris from burners and pilot assemblies monthly. Verify thermostat accuracy by logging temperature against a calibrated probe at setpoints between 300°F and 650°F; recalibrate if deviation exceeds 10°F. Lubricate door hinges quarterly with food-grade lubricant and replace seals with compression loss.
