Bakers Pride (Middleby) Super Deck Series Pizza Ovens - 451
54 × 34½ in. Cordierite Deck | 8 in. Deck Height | 80,000 BTU
Engineered for busy pizzerias, bakeries, and commissaries, the Bakers Pride Super Deck 451 delivers the high heat, rock-solid construction, and even bake quality professionals demand—all in a single-deck footprint that can grow with your business.
Why You’ll Love It
- Spacious 54 in. × 34½ in. cordierite stone deck provides ample room for large pies, sheeted dough, or multiple pans.
- 8 in. deck height with independently adjustable top & bottom dampers to fine-tune crust and topping finish.
- 80,000 BTU burner system with combination gas controls and throttling thermostat (300–650 °F) handles everything from New York style to Sicilian pan pizzas.
- All-stainless exterior, aluminized steel interior, and a fully welded angle-iron frame built for years of heavy-duty service.
- 1.5 in. thick cordierite deck stores heat for rapid recovery and classic brick-oven texture.
- Spring-balanced, fully insulated door keeps kitchen temperatures lower and conserves energy.
- 3/4 in. NPT side or rear gas connection for flexible installation.
- Ships on 30 in. Bakertone-finished legs and is factory-ready to stack up to three ovens high.
- CE, NSF, CSA Star & CSA Flame certifications for worldwide safety and sanitation compliance.
What Our Experts Think
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Single-deck oven designed for small to mid-size pizzerias and restaurants.
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Compact footprint saves space while still delivering commercial performance.
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Even heat distribution ensures consistent pizza quality.
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Durable stainless and aluminized steel build for long-term reliability.
Q&A
Q: Who is the 451 best suited for?
A: Ideal for smaller restaurants, cafés, and pizzerias with moderate demand.
Q: Can it operate continuously during service hours?
A: Yes, it’s built for reliable, nonstop use.
Q: Is it versatile beyond pizza?
A: Absolutely—works for flatbreads, calzones, and baked goods too.
Maintenance Tips
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Empty and clean crumb trays daily.
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Brush deck stone after each baking cycle.
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Inspect burners and vents weekly for proper airflow.
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Schedule annual professional servicing for safe, efficient operation.
