Built for high production, this single-deck gas pizza oven ensures consistent baking and high throughput for busy kitchens. It maintains stable temperatures from 300°F to 650°F, allowing quick transitions between thin-crust and artisanal styles without compromising consistency. The stainless-steel exterior and 80,000 BTU input support continuous use in restaurants, campuses, hospitals, and catering operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and power. Remove debris from bake chamber and wipe decks with a damp cloth and mild soap; rinse and dry. Clean exterior stainless steel with a non-abrasive cleaner. Vacuum vents and remove grease from oven hood and oven chamber; use a degreaser on build-up. Inspect door seals and burners for soot; replace or service as needed. Clean condenser coils and filters monthly to maintain efficiency and prevent fires.#@@#Additional Info#@#Bakers Pride 451-NG Super Deck pizza oven features a stainless steel exterior, 8" high deck, 300°F-650°F thermostat, 80,000 BTU, 54"W bake deck, 120V operation, NSF/CSA certified, and 30" legs for stability.#@@#General Info#@#Description #@#
Built for high production, this single-deck gas pizza oven ensures consistent baking and high throughput for busy kitchens. It maintains stable temperatures from 300°F to 650°F, allowing quick transitions between thin-crust and artisanal styles without compromising consistency. The stainless-steel exterior and 80,000 BTU input support continuous use in restaurants, campuses, hospitals, and catering operations.
#@@# Controlled Temperature#@#
The oven’s throttling thermostat regulates heat across a 300°F–650°F range, ensuring repeatable results. Technicians calibrate controls to match dough formulations, reducing variability and waste.
#@@# High Heat Output#@#
With 80,000 BTU for the active deck and 140,000 BTU total, the oven recovers quickly under load. Kitchens minimize dwell time and sustain peak output during busy periods.
#@@# Commercial Construction#@#
Stainless-steel panels and a durable frame resist corrosion and allow frequent cleaning. This robust design supports continuous operation and simplifies sanitation.
#@@# Single Deep Deck#@#
The 54" wide by 34-1/2" deep bake deck and 8" high chamber fit multiple pies or large sheets for batch production. Bakers maintain circulation and surface contact for uniform crusts.
#@@# Service Access Design#@#
Front and rear access to components simplifies maintenance and burner inspections. Technicians perform adjustments quickly, reducing downtime and labor costs.
#@@# Safety And Compliance#@#
The oven meets CE, NSF, CSA Star, and CSA Flame certifications. It operates on natural gas with 120 volts for controls, ensuring compliance with commercial standards. Facilities integrate it into existing gas systems while maintaining regulatory adherence.
Dimensions fit commercial layouts: 66" width, 55.25" height, 43" depth, and a weight of 1,259 pounds. It ships on 30" painted legs for stable clearance and ergonomic prep-line integration.
#@@#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 flame pattern and temperature. Clean firebrick surfaces with a soft brush and vacuum to prevent hotspots. Wipe stainless steel exterior with a damp cloth and mild detergent; rinse and dry to avoid streaking. Verify door seals and hinges for wear and adjust fasteners to ensure an even chamber seal. Schedule annual gas line and thermostat calibration by qualified technicians to preserve performance.
