Bakers Pride (Middleby) Super Deck Series Pizza Ovens - 3152
45" × 24.5" Cordierite bake deck | two 8" decks | 140,000 BTU
Designed for compact cook lines, the Bakers Pride Super Deck 3152 packs high-volume performance into a shallow 33" footprint. Two independently controlled stone decks deliver the blistering heat and crisp crust your customers crave—without crowding your kitchen.
Key Features
- Space-saving 33" depth fits narrow aisles without sacrificing capacity.
- Two 8" high baking chambers with independent top & bottom heat dampers for perfectly balanced bakes.
- 1.5" Cordierite stone decks withstand thermal shock and store heat for consistent, authentic pizza results.
- Throttling thermostat ranges from 300 °F – 650 °F (149 °C – 343 °C).
- Heavy-duty ¼" angle-iron frame; stackable up to three ovens as your business grows.
- Stainless steel exterior and fully insulated cabinet keep outer surfaces cooler and improve efficiency.
- Slide-out flame diverters simplify cleaning and service access.
- 16" painted legs included; optional casters available for added mobility.
Built to Boost Your Bottom Line
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High production. 140,000 BTU of gas-fired power handles rush periods with ease.
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Menu versatility. Bake pizzas, calzones, breads, and roasts on the same stone surface.
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Precise control. Separate thermostats allow different temperatures on each deck.
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Code-ready. CE, NSF, CSA Star, and CSA Flame certifications meet demanding standards.
What Our Experts Think
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Double-deck oven built for high-volume pizza shops and restaurants.
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Large baking surface supports multiple pizzas at once.
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Independent top and bottom heat controls ensure precision baking.
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Heavy-duty stainless steel exterior provides long-lasting durability.
Q&A
Q: What is the main advantage of the 3152?
A: Dual decks double production capacity without sacrificing consistency.
Q: Can it run continuously during peak hours?
A: Yes, designed for nonstop, heavy-duty commercial use.
Q: Is it versatile for items beyond pizza?
A: Absolutely—great for flatbreads, calzones, and bakery goods.
Maintenance Tips
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Empty crumb trays after every shift.
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Brush deck stones daily to remove residue.
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Check burners and airflow vents weekly.
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Schedule annual servicing for optimal performance and safety.
