Bakers Pride (Middleby) Super Deck Series Pizza Ovens - 153
Model 153 | Triple 8" Decks | 36" × 24.5" Bake Surface | 144,000 BTU
Pack big-oven output into a slim 33" footprint. The Bakers Pride Super Deck Stubby series lets you crank out artisan-quality pies while keeping narrow cook lines clear and productive. Three stone decks, independent heat control, and marathon-ready construction deliver the consistency serious pizza programs demand.
Key Features
- Space-saving 33" depth—ideal for tight kitchens and traditional cook lines.
- Three 8"-high baking chambers with spring-balanced, fully insulated doors.
- 36" × 24.5" cordierite decks absorb and radiate heat for a crisp, stone-baked crust.
- Independent top & bottom dampers in every chamber for precision heat balance.
- Throttling thermostat adjustable from 300 °F – 650 °F (149 °C – 343 °C).
- Rugged ¼" angle-iron frame is fully welded and stackable for future growth.
- All-stainless exterior with aluminized-steel interior—built for relentless commercial duty.
- 6" Bakertone-finished steel legs; optional casters available.
Why It Works for You
- High-volume performance: 144,000 BTU/hr for lightning-fast recovery between bakes.
- Fully insulated cabinet keeps kitchen temperatures down and energy use in check.
- Field-selectable gas connection—left-side or rear ¾" NPT—for flexible installation.
- Ships as a factory-stacked unit to minimize install time and labor costs.
What Our Experts Think
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Triple-deck design maximizes output for high-volume pizza shops.
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Even heat distribution ensures uniform baking across all decks.
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Heavy-duty steel construction supports continuous commercial use.
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Ideal for restaurants needing efficiency and consistency in peak hours.
Q&A
Q: What makes the 153 different from smaller models?
A: Its triple-deck setup allows significantly more pizzas per batch.
Q: Is it reliable for nonstop baking?
A: Yes, engineered for demanding, high-capacity kitchens.
Q: Can it handle different pizza styles?
A: Suitable for thin-crust, New York-style, and Sicilian pizzas.
Maintenance Tips
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Clean and empty crumb trays daily.
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Brush deck surfaces after each use to remove residue.
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Inspect burners and ventilation weekly.
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Arrange yearly professional servicing to maintain efficiency.
