Bakers Pride (Middleby) Super Deck Series Pizza Ovens - 452
2 Decks • 54" x 34.5" Stone Decks • 160,000 BTU
Built for high-volume, authentic pizza production, the Super Deck 452 delivers the legendary stone-deck bake Bakers Pride is known for—now in a space-saving, stackable design with two independent 8"-high chambers. From Neapolitan-style char to crispy Sicilian pans, you’ll get the throughput and consistency needed to keep hungry crowds coming back for more.
Key Advantages
- Two 54" W × 34.5" D Cordierite stone decks (1.5" thick) provide fast recovery and an authentic hearth bake.
- Independent top & bottom heat dampers in each chamber for pinpoint crust-to-cheese balance.
- Wide 300–650 °F (149–343 °C) throttling thermostat supports everything from proofed dough to well-done pies.
- Robust 160,000 BTU burner system (natural gas standard; LP convertible—CE not available in LP).
- Spring-balanced, fully insulated doors retain heat and reduce operator fatigue.
- All-stainless exterior over a welded angle-iron frame—engineered to stack up to three ovens.
- Full insulation keeps exterior surfaces cooler while boosting energy efficiency.
- Side or rear ¾" NPT gas connections simplify line-ups in tight kitchens.
- 16" painted steel legs included; optional casters for mobile installs.
- CE, NSF, CSA Star & CSA Flame listed for broad code compliance.
What Our Experts Think
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Double-deck oven built for pizzerias and restaurants with high demand.
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Two baking chambers allow simultaneous, large-batch pizza production.
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Independent top and bottom heat controls for precise temperature management.
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Heavy-duty stainless steel construction ensures long-lasting performance.
Q&A
Q: What’s the main advantage of the 452 model?
A: Dual decks double output capacity while maintaining consistent quality.
Q: Can it handle nonstop baking during rush hours?
A: Yes, it’s designed for continuous, heavy-duty commercial use.
Q: Is it limited to pizza only?
A: No, it also works well for flatbreads, calzones, and bakery items.
Maintenance Tips
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Clean crumb trays at the end of every shift.
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Brush deck stones daily to keep surfaces free of residue.
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Inspect burners, vents, and flues weekly.
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Schedule annual servicing for efficiency and safety.
