Bakers Pride (Middleby) Super Deck Series Pizza Ovens - 353
45" x 34.5" stone decks • 210,000 BTU • 300 °F–650 °F
Engineered for the busiest pizzerias and bakeries, the Super Deck 353 delivers authentic stone-fired flavor with the volume, durability, and precision control today’s high-output kitchens demand.
Key Features
- Three 8" (203 mm) high baking chambers—ideal for New York-style, Sicilian, and artisan breads.
- 1.5" (38 mm) thick Cordierite stone decks (45" W × 34.5" D each) for quick recovery and crisp, even crusts.
- Independently adjustable top & bottom heat dampers in every chamber for perfect balance of bake and color.
- Wide 300 °F–650 °F (149 °C–343 °C) throttling thermostat lets you par-bake, finish, or flash-fire at peak demand.
- High-output 210,000 BTU burner system with heavy-duty slide-out flame diverters for easy service access.
- All-stainless-steel exterior and fully welded angle-iron frame built for years of commercial punishment.
- Thick insulation keeps exterior surfaces cooler and enhances energy efficiency.
- Spring-balanced, fully insulated doors stay cool to the touch and open smoothly, even when fully loaded.
- 6" painted steel legs included; optional casters available for effortless mobility.
- Stackable design allows future expansion without increasing your footprint.
- Bake up to (18) 18" pizzas* simultaneously across three spacious decks.
- Individual chamber controls reduce flavor transfer and allow mixed-menu flexibility.
- Stone-deck baking produces the signature char and bite today’s customers crave—without conveyors or pans.
What Our Experts Think
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Triple-deck oven engineered for maximum output in high-volume kitchens.
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Ideal for large pizzerias, bakeries, and restaurants with heavy demand.
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Even heat distribution across all decks ensures consistent results.
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Rugged stainless steel construction supports nonstop commercial use.
Q&A
Q: What sets the 353 apart from other models?
A: Its triple-deck design allows baking large volumes at once.
Q: Can it handle continuous service during peak hours?
A: Yes, it’s built for nonstop, heavy-duty performance.
Q: Is it versatile beyond pizza?
A: Works equally 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 every baking cycle.
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Inspect burners, flues, and vents weekly.
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Schedule annual professional servicing for peak efficiency.
