Bakers Pride (Middleby) Super Deck Series Pizza Ovens - 4153
Stubby-depth, triple-deck workhorse for high-volume kitchens with tight aisles
Achieve authentic, stone-deck baking without surrendering valuable line space. The Super Deck 4153 packs three 8"-high bake chambers, a 54" × 24.5" Cordierite deck, and 210,000 BTU of balanced top-and-bottom heat into a space-saving 33" depth—perfect for bustling pizzerias, bakeries, and commissary kitchens that demand throughput and consistency.
Why you’ll love it
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Triple 8" decks handle everything from New York pies to sheeted focaccia at once.
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Stubby 33" footprint slides into narrow cook lines while still offering a full-size 54" bake width.
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Cordierite stone stores and radiates heat for crisp, evenly browned crusts every time.
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Independent top & bottom dampers on each chamber give you precision control over finish and color.
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Wide 300–650 °F range covers par-baking, pizza, flatbreads, and artisan breads.
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Heavy-duty, fully welded ¼" angle-iron frame is built to stack up to three ovens tall as you grow.
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All-stainless exterior & aluminized steel interior resist corrosion and make wipe-downs quick.
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Spring-balanced, fully insulated doors keep heat in the cavity—not your kitchen.
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6" Bakertone-finished legs included; optional casters available for mobility.
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Safety first: CE*, NSF, CSA Star & Flame listed.
What Our Experts Think
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Triple-deck oven designed for maximum output in high-demand kitchens.
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Perfect for pizzerias, bakeries, and restaurants serving large volumes.
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Even heat distribution across all decks ensures consistent baking.
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Heavy-duty stainless steel construction built for nonstop commercial use.
Q&A
Q: What makes the 4153 stand out?
A: Its triple-deck design allows baking the highest capacity in the 4100 series.
Q: Can it handle continuous operation during peak hours?
A: Yes, it’s engineered for nonstop, heavy-duty baking.
Q: Is it limited to pizza only?
A: No, it’s also ideal for flatbreads, calzones, and bakery products.
Maintenance Tips
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Clean crumb trays daily to prevent buildup.
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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 to ensure efficiency and safety.
