Stop compromising throughput for crust quality. This double deck, liquid propane pizza deck system delivers consistent heat and high output, enabling kitchens to maintain pace without sacrificing bake integrity. Operators gain precise thermal control across two brick-lined decks engineered to produce even bakes for high-volume pizza programs.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut off propane supply before cleaning. Remove debris from decks and vacuum crumbs. Mix mild detergent with warm water (no abrasive pads). Scrub FibraMent® decks and brick linings with a soft brush, rinse, and dry. Wipe stainless steel exterior with non-abrasive cleaner and cloth. Clean vents and pilots to prevent grease buildup. Inspect seals and controls; replace worn parts. Regular cleaning reduces contamination, fire risk, energy use, and downtime.#@@#Additional Info#@#Bakers Pride Y-802BL-DSP-LP double-deck pizza oven delivers 240,000 BTU heat across two brick-lined decks, with microslide controls from 300°F to 650°F, stainless steel exterior, 120 volts, and cETLus and ETL-Sanitation listings.#@@#General Info#@#Description #@#
Stop compromising throughput for crust quality. This double deck, liquid propane pizza deck system delivers consistent heat and high output, enabling kitchens to maintain pace without sacrificing bake integrity. Operators gain precise thermal control across two brick-lined decks engineered to produce even bakes for high-volume pizza programs.
#@@# Heat Capacity#@#
Both decks combine to provide 240,000 BTU of input, enabling rapid recovery and sustained high-temperature operations during peak service. Kitchens that require continuous production will experience reduced cooling cycles and stable surface heat for consistent product results.
#@@# Thermal Range#@#
Microslide heat controls deliver a temperature span from 300°F to 650°F, allowing teams to dial in exact thermal profiles for thin crust, pan, or specialty pies. Chefs will reliably reproduce target bake characteristics across multiple runs.
#@@# Deck Construction#@#
FibraMent decks with brick lining create a thermal mass that stores and radiates heat for even browning and crisping. Pizza operators benefit from reduced hotspot variance and improved bottom crust development with each cycle.
#@@# Display Configuration#@#
A two-section display design presents products while keeping both decks accessible for loading and monitoring, streamlining service flow in open kitchens. Managers will increase throughput with simultaneous staging and baking without obstructing front-of-house sightlines.
#@@# Service Readiness#@#
The stainless steel exterior and 16-pound painted legs provide a durable, serviceable platform suited to rigorous commercial environments. Maintenance teams will easily access service points, and cleaning routines will minimize downtime.
#@@# Regulatory Compliance#@#
The unit carries cETLus and ETL Sanitation listings and operates on standard 120 volts for control circuits, meeting common safety and sanitation expectations for institutional food service.
#@@#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#@#Clean heating elements and FibraMent® decks weekly to prevent char buildup and maintain baking profiles. Inspect gas connections and manifold for leaks monthly with approved solution and tighten fittings. Calibrate microslide heat controls quarterly; verify range from 300°F to 650°F with a certified thermometer and adjust per guidelines. Degrease stainless steel exterior with nonabrasive detergent and dry to prevent corrosion. Replace worn door seals and gaskets promptly.
