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Bakers Pride

Bakers Pride (Middleby) Super Deck Series Pizza Ovens - 4152

Bakers Pride (Middleby) Super Deck Series Pizza Ovens - 4152

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Bakers Pride (Middleby) Super Deck Series Pizza Ovens - 4152

Shallow 33" depth | 140,000 BTU | 300 – 650 °F

Built for high-volume kitchens with tight aisles, the Super Deck stubby-depth oven delivers authentic, hearth-baked results without giving up precious floor space. Two spacious Cordierite stone decks provide the crispy crust your customers crave, while fully independent controls let you master every topping-to-crust ratio.

Key Features
  • Space-saving 33" overall depth keeps busy cook lines moving.
  • Two 54" × 24.5" Cordierite decks (1.5" thick) for superior heat retention and recovery.
  • 8" deck height per chamber—perfect for pizzas, flatbreads, sheet pans, skillets and more.
  • Throttling thermostat 300–650 °F with independent top & bottom dampers for pinpoint heat control.
  • 140,000 BTU natural gas burners (LP kit available) with slide-out flame diverters for easy service.
  • Fully welded ¼" angle-iron frame—stackable up to three ovens as your business grows.
  • Cool-to-the-touch stainless-steel exterior, spring-balanced insulated doors and heavy-duty Bakertone-finished 16" legs.
  • Thick insulation throughout keeps kitchen temps comfortable and energy costs in check.
  • NSF, CSA Star & CSA Flame listed and CE certified (natural gas) for hassle-free code compliance.
What Our Experts Think
  • Double-deck oven built for high-volume pizza production.

  • Two spacious decks allow baking more pizzas simultaneously.

  • Independent top and bottom heat controls for precise results.

  • Heavy-duty stainless steel exterior ensures long-term durability.

Q&A

Q: What is the main advantage of the 4152?
A: Dual decks double capacity, making it perfect for busy kitchens.

Q: Can it run nonstop during peak service?
A: Yes, it’s designed for continuous heavy-duty use.

Q: Is it versatile beyond pizza?
A: Works great for flatbreads, calzones, and bakery goods too.

Maintenance Tips
  1. Empty crumb trays after each shift.

  2. Brush deck stones daily to maintain baking quality.

  3. Inspect burners, vents, and flues weekly.

  4. Schedule annual servicing for safety and peak efficiency.