Bakers Pride (Middleby) Super Deck Series Pizza Ovens - 453
54" × 34.5" Cordierite Bake Decks | 240,000 BTU | 300–650 °F
Turn peak-hour chaos into steady production with Bakers Pride’s flagship Super Deck 453. Three independent 8-inch-high stone decks give you the capacity, consistency, and classic hearth flavor today’s customers crave—all in one rock-solid, stainless-steel cabinet built to run day and night.
Key Features
- (3) 8"-high bake chambers with 1.5" thick Cordierite stone decks for crispy, fire-brick style crusts
- Massive 54" × 34.5" bake surface per deck—accommodates up to six 18" pizzas at once
- 240,000 BTU total (80,000 BTU per deck) for fast recovery during rush periods
- Throttling thermostats in each chamber, adjustable 300–650 °F (149–343 °C)
- Independently controlled top & bottom heat dampers to perfect any recipe—pizza, flatbread, calzones, or sheet-pan items
- All-stainless exterior, aluminized-steel interior, and fully welded angle-iron frame rated for stacking
- Spring-balanced, fully insulated doors keep heat in and operators safe
- 6" Bakertone-finished steel legs included; optional caster kit available
- Field convertible natural gas/LP (LP not CE listed)
- Combination gas controls with valve, regulator, and pilot safety on every deck
- NSF, CE, CSA Star & CSA Flame certified for commercial kitchens
What Our Experts Think
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Triple-deck oven designed for maximum production in high-volume kitchens.
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Ideal for large pizzerias, restaurants, and bakeries needing nonstop output.
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Even heat distribution across all decks ensures consistent baking results.
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Heavy-duty stainless and aluminized steel build guarantees durability.
Q&A
Q: What sets the 453 apart from other models?
A: Its triple-deck design provides the largest capacity in the 450 series.
Q: Can it handle continuous baking during rush hours?
A: Yes, built for nonstop, heavy-duty commercial performance.
Q: Is it suitable for foods beyond pizza?
A: Absolutely—great for flatbreads, calzones, rolls, and other baked goods.
Maintenance Tips
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Clean crumb trays daily to prevent buildup.
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Brush deck stones after every use.
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Inspect burners, vents, and flues weekly.
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Schedule annual professional servicing for efficiency and safety.
