The American Baking Systems ABSGDO-803A Gas Deck Oven
The American Baking Systems ABSGDO-803A Gas Deck Oven is a high-capacity commercial baking solution designed for artisan bakeries, pizzerias, and production kitchens that require consistent heat, stone hearth baking performance, and integrated steam capability. This three-deck oven provides a total 9-tray capacity with three pans per deck and a combined baking surface of 46.8 square feet. Built with full steel construction and ceramic stone hearths, the oven is engineered to deliver the thermal stability required for crusty artisan breads, pizzas, pastries, and other hearth-baked products.
Three Deck Configuration with 46.8 Sq. Ft. Total Baking Surface
The ABSGDO-803A features three independent baking decks, each capable of holding three pans, providing a total capacity of nine trays. Each deck includes a 32" deep by 66" wide ceramic hearth baking surface, allowing bakers to load large batches while maintaining consistent heat distribution across the entire deck. Stone hearths store and radiate heat evenly, helping produce crisp crusts and consistent bake results that are difficult to achieve with conventional rack ovens.
Integrated Steam System for Artisan Baking
Each deck includes an integrated steam system with dedicated steam pods, allowing bakers to inject moisture directly into the baking chamber when needed. Steam is essential for artisan breads because it delays crust formation, allowing maximum oven spring and producing glossy, blistered crusts. Steam timing is controlled through the oven's digital control system, allowing operators to precisely manage steam duration for different product types.
Independent Top and Bottom Heat Digital Controls
The oven uses digital controls that allow separate adjustment of top and bottom heat on each deck. This level of control allows operators to fine-tune baking conditions for different products such as crust-heavy breads, delicate pastries, or pizzas requiring strong bottom heat. Built-in timers allow operators to set both baking time and steam time for repeatable production, reducing operator variability and ensuring consistent product quality from batch to batch.
The oven is constructed with full steel construction and stainless steel front panels for durability in demanding commercial bakery environments. Drop-down loading doors with bake-view windows allow operators to monitor baking progress without opening the chamber and releasing heat. Interior lights on each deck further improve product visibility during baking.
For easier cleaning and service access, the unit is supplied on casters with leveling legs at each corner. Removable access panels simplify maintenance, while the heavy-duty frame supports the oven's large baking capacity. The oven operates on natural gas with a propane option available and requires electrical connections for controls and steam generation, along with a filtered 1/2" cold water supply for the steam system.
About American Baking Systems
American Baking Systems supplies commercial bakeries with well-engineered, reliable equipment backed by more than six decades of industry experience. ABS partners with manufacturers across Europe, Asia, and North America to bring customers efficient production technology and globally sourced value. All equipment is supported by a nationwide network of over 300 authorized service agencies, with readily available replacement parts through U.S. electrical supply channels. ABS’s design choices emphasize long-term maintainability and access to support, making it a trusted option for bakeries and institutional kitchens alike. Their commitment to service ensures customers can keep operations running with minimal disruption.
Features & Benefits
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Three deck gas oven with 9-tray total capacity (three pans per deck)
-
Total baking surface of 46.8 sq. ft.
-
Ceramic stone hearth baking surfaces for traditional hearth baking
-
Each deck baking surface measures 32" deep x 66" wide
-
Integrated steam system with steam pods on each deck
-
Digital control system with independent top and bottom heat settings
-
Timers for both baking time and steam injection control
-
Full steel construction with stainless steel exterior front panels
-
Drop-down loading doors with bake-view windows
-
Interior deck lights for product visibility
-
Supplied on casters with leveling legs on each corner
-
Easy-to-remove access panels for service
-
Natural gas operation with propane option available
-
171,000 BTU/hr natural gas input
-
Optional electric steam generator system
Free Shipping 48 Contiguous states & DC only.
In Stock: Ships in 1-2 Business Days
Three deck gas oven with 9-tray total capacity (three pans per deck)
Total baking surface of 46.8 sq. ft.
Ceramic stone hearth baking surfaces for traditional hearth baking
Each deck baking surface measures 32" deep x 66" wide
Integrated steam system with steam pods on each deck
The American Baking Systems ABSGDO-803A Gas Deck Oven
The American Baking Systems ABSGDO-803A Gas Deck Oven is a high-capacity commercial baking solution designed for artisan bakeries, pizzerias, and production kitchens that require consistent heat, stone hearth baking performance, and integrated steam capability. This three-deck oven provides a total 9-tray capacity with three pans per deck and a combined baking surface of 46.8 square feet. Built with full steel construction and ceramic stone hearths, the oven is engineered to deliver the thermal stability required for crusty artisan breads, pizzas, pastries, and other hearth-baked products.
Three Deck Configuration with 46.8 Sq. Ft. Total Baking Surface
The ABSGDO-803A features three independent baking decks, each capable of holding three pans, providing a total capacity of nine trays. Each deck includes a 32" deep by 66" wide ceramic hearth baking surface, allowing bakers to load large batches while maintaining consistent heat distribution across the entire deck. Stone hearths store and radiate heat evenly, helping produce crisp crusts and consistent bake results that are difficult to achieve with conventional rack ovens.
Integrated Steam System for Artisan Baking
Each deck includes an integrated steam system with dedicated steam pods, allowing bakers to inject moisture directly into the baking chamber when needed. Steam is essential for artisan breads because it delays crust formation, allowing maximum oven spring and producing glossy, blistered crusts. Steam timing is controlled through the oven's digital control system, allowing operators to precisely manage steam duration for different product types.
Independent Top and Bottom Heat Digital Controls
The oven uses digital controls that allow separate adjustment of top and bottom heat on each deck. This level of control allows operators to fine-tune baking conditions for different products such as crust-heavy breads, delicate pastries, or pizzas requiring strong bottom heat. Built-in timers allow operators to set both baking time and steam time for repeatable production, reducing operator variability and ensuring consistent product quality from batch to batch.
The oven is constructed with full steel construction and stainless steel front panels for durability in demanding commercial bakery environments. Drop-down loading doors with bake-view windows allow operators to monitor baking progress without opening the chamber and releasing heat. Interior lights on each deck further improve product visibility during baking.
For easier cleaning and service access, the unit is supplied on casters with leveling legs at each corner. Removable access panels simplify maintenance, while the heavy-duty frame supports the oven's large baking capacity. The oven operates on natural gas with a propane option available and requires electrical connections for controls and steam generation, along with a filtered 1/2" cold water supply for the steam system.
About American Baking Systems
American Baking Systems supplies commercial bakeries with well-engineered, reliable equipment backed by more than six decades of industry experience. ABS partners with manufacturers across Europe, Asia, and North America to bring customers efficient production technology and globally sourced value. All equipment is supported by a nationwide network of over 300 authorized service agencies, with readily available replacement parts through U.S. electrical supply channels. ABS’s design choices emphasize long-term maintainability and access to support, making it a trusted option for bakeries and institutional kitchens alike. Their commitment to service ensures customers can keep operations running with minimal disruption.
Features & Benefits
-
Three deck gas oven with 9-tray total capacity (three pans per deck)
-
Total baking surface of 46.8 sq. ft.
-
Ceramic stone hearth baking surfaces for traditional hearth baking
-
Each deck baking surface measures 32" deep x 66" wide
-
Integrated steam system with steam pods on each deck
-
Digital control system with independent top and bottom heat settings
-
Timers for both baking time and steam injection control
-
Full steel construction with stainless steel exterior front panels
-
Drop-down loading doors with bake-view windows
-
Interior deck lights for product visibility
-
Supplied on casters with leveling legs on each corner
-
Easy-to-remove access panels for service
-
Natural gas operation with propane option available
-
171,000 BTU/hr natural gas input
-
Optional electric steam generator system
Resources & Downloads
See all from American Baking Systems
Specifications
| Total Decks | 3 |
| Pan Capacity | 3 pans per deck (9 trays total) |
| Total Baking Surface | 46.8 sq. ft. |
| Baking Surface per Deck | 32" D x 66" W |
| Construction | Full steel construction with stainless steel front panels |
| Hearth Type | Ceramic stone hearths |
| Controls | Digital controls with independent top and bottom heat |
| Steam System | Integrated steam pods on each deck |
| Doors | Drop-down doors with viewing windows |
| Lighting | Interior deck lights |
| Mobility | Casters with leveling legs |
| Gas Type | Natural Gas (Propane option available) |
| Gas Input | 171,000 BTU/hr Natural Gas |
| Gas Connection | 1" gas line connection |
| Gas Pressure | 5" WC minimum to 14" WC maximum |
| Electrical - Controls | 115V / 1 Phase / 60 Hz / 6 Amps |
| Electrical - Steam Option | 208/230V / 1 Phase / 30 Amps |
| Water Connection | 1/2" cold water, filtered, minimum 20 PSI |
| Drain | 3/8" knife valve for steam generator |
| Overall Dimensions | 87" W x 58" D x 75" H |
| Shipping Dimensions | 90" W x 60" D x 78" H |
| Shipping Weight | 3,400 lbs |
| Clearance Requirements | 4" rear and side clearance, 6" above oven |
Certifications & Approvals
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ETL US & Canada
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ETL Sanitation
Three deck gas oven with 9-tray total capacity (three pans per deck)