Bakers Pride (Middleby) Super Deck Series Pizza Ovens - 253
36" × 34.5" bake decks | 180,000 BTU | 300–650 °F (149–343 °C)
Built for pizzerias that refuse to compromise on volume or quality, the Bakers Pride® Super Deck Series model 253 delivers authentic stone-deck results from a compact 48"-wide footprint. Three independent 8"-high baking chambers with Cordierite decks let you crank out pies, flatbreads, and calzones with the blistered crust and even bake your customers crave — shift after shift.
Key Features
- Triple 8"-high chambers, each with a 1.5"-thick Cordierite stone deck for superior heat retention
- Independently controlled top & bottom heat dampers for precision browning control
- Powerful 180,000 BTU burner system with combination gas controls, regulator & pilot safety
- Wide 300–650 °F thermostat range handles everything from low-temp par-bakes to Neapolitan styles
- Fully welded angle-iron frame; stackable design allows up to three ovens in the footprint of one
- All-stainless exterior and spring-balanced, fully insulated doors keep the kitchen cooler and safer
- Side or rear ¾" NPT gas connections simplify installation in tight cooklines
- 6" Bakertone-finished legs included (standard on triple-deck configurations)
- Certified NSF, CE, CSA Star & CSA Flame for worldwide code compliance
- One-year limited parts & labor warranty backed by Bakers Pride’s nationwide service network
What Our Experts Think
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Triple-deck oven designed for maximum pizza output.
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Ideal for high-volume pizzerias, bakeries, and restaurants.
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Independent top and bottom heat controls for precision baking.
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Heavy-duty stainless steel exterior ensures durability and reliability.
Q&A
Q: What sets the 253 apart from other models?
A: Its triple-deck design allows higher capacity, perfect for peak hours.
Q: Can it handle continuous, large-scale baking?
A: Yes, built for nonstop operation in demanding kitchens.
Q: Is it limited to pizza only?
A: No, it also works well for flatbreads, rolls, and bakery items.
Maintenance Tips
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Empty and clean crumb trays daily.
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Brush deck stones after each baking cycle.
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Inspect burners and ventilation weekly.
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Schedule annual servicing to ensure efficiency and safety.
