Bakers Pride (Middleby) Super Deck Series Pizza Ovens - 151
36" × 24.5" cordierite deck • single 8" chamber • 48,000 BTU
Bring true stone-deck baking to tight cook lines with the Super Deck Series model 151. At only 33 inches deep, this oven slips neatly into narrow aisles yet turns out high-volume, artisanal pizzas with the flavor and texture your guests crave.
Why it’s a kitchen MVP
- Space-saving 33" footprint – ideal for food trucks, islands, and congested prep areas.
- 1.5"-thick cordierite hearth stores and radiates heat for crisp, even crusts.
- Independent top & bottom dampers plus throttling thermostat (300–650 °F) for precision control.
- 48,000 BTU burner system with slide-out flame diverters for easy maintenance.
- Spring-balanced, fully-insulated door keeps heat inside and operators safe.
- 0.25" angle-iron frame is factory-welded for rock-solid stacking up to three ovens.
- All-stainless exterior and 30" Bakertone™ legs stand up to the daily grind.
- Field-convertible gas controls ship ready for natural gas and include valve, regulator & pilot safety.
- Certified NSF, CE, CSA Star & CSA Flame for sanitation and gas safety.
Performance you’ll taste
The low-profile 8" cavity accommodates screens, pans, or direct-on-stone baking. Rapid recovery between orders keeps your service moving during peak rushes— whether you’re firing classic New York slices, calzones, or chewy flatbreads.
What Our Experts Think
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Built for high-volume pizzerias, bakeries, and restaurants.
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Durable steel construction ensures long-lasting reliability.
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Produces consistent heat distribution for evenly baked pizzas.
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Simple controls, ideal for both seasoned chefs and busy kitchens.
Q&A
Q: What type of cooking is this oven best for?
A: Perfect for New York-style, Sicilian, and thin-crust pizzas.
Q: Can it handle continuous baking?
A: Yes, designed for heavy-duty, high-capacity use.
Q: Is it energy-efficient?
A: The oven is optimized for consistent performance, reducing heat loss.
Maintenance Tips
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Clean crumb trays daily to prevent buildup.
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Brush deck surface after each baking cycle.
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Inspect burners and vents weekly for blockages.
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Schedule professional servicing at least once a year.
