Peerless CW41P Single Deck Gas Pizza Oven

SKUCW41P BrandPeerless

The Peerless CW41P Pizza Deck Oven

The Peerless CW41P Single Deck Gas Pizza Oven offers quality construction, performance and value. Each Peerless CW41P Gas Deck Pizza Oven comes standard with a stainless steel front, 42″x 32″x 1″ cordierite hearth decks and a one-year Parts and Labor warranty.

The Peerless CW41P Single Deck Gas Pizza Oven also features our exclusive “Power-Pak” burner system that combines the economy of gas with excellent cooking capabilities.

If space is a problem, you’ll appreciate Peerless' space-saving design, which saves almost 12″ of valuable kitchen space compared to competitive brands. Each Peerless CW Oven is stackable to increase your production and capacity.

Durable Construction

The CW41P is built with prime 20-gauge cold-rolled top and sides with a 14-gauge base. The interior is made of Armco Type 1, 20-gauge aluminized steel. The CW41P comes standard with stainless steel front, or optional all stainless steel finish. The stainless steel is made of high quality, 18-gauge 430 stainless; the door interior is 18 gauge stainless.

Energy Efficiency

The CW41P features our new energy-saving “Power-Pak” 4-cell burner system and our unique baffle system. These make our Oven highly efficient and eliminate hot spots. The heavily insulated walls, coupled with our special vent system, reduces heat loss and keep your gas dollars from going up the stack. The CW41P is powered by 60,000 highly efficient BTUs which increase its efficiency and recovery rate

Capacity

The CW41P deck size measures 42”x32”x7”. Actual cooking capacity depends on the size of the pizza you are cooking. The CW41P will hold six (6) 12” pizzas or four (4) 16” pizzas. Cooking time will vary according to product, but will average between 8-10 minutes

Space Saver

Because the controls are under the door, the CW41P requires less installation space than our competition. This enables you to free up valuable kitchen and/or hood space. The actual width needed is mere 50” for a 42”x32” deck, almost a foot less than the competition. The CW41P can convert into a CW42P by stacking, either initially or after your business grows. This option gives you two 42”x32” decks in only 50” of space.

Design Plus

The CW41P has the controls in lower front for ease of operation and space savings. This also places the controls in their own air-conditioned area so they are not affected by outside influences. In addition, the CW41P is totally thermocouple and allows you to replace individual parts as opposed to throwing away the whole system.

Features & Benefits

Quality Construction for long life
Stainless Steel Front Standard (also available in Stainless Front, Sides & Top - T430)
Pizza decks standard: 42”x32”x1” hearth
4-Cell “Power-Pak” Burner System for better distribution of heat and better baking ability
Thermostat 300°F - 650°F (149°C - 343°C)
Space Saver (only 50” wide)
Stackable (multiple options for flexibility)
Aluminized Interior (Standard)
Easily Serviceable (most controls can be replaced from the front of the unit)
Natural Gas or LP
One year parts and labor warranty

Free Shipping ? 48 Contiguous states & DC only.

In Stock: Ships in 2 - 3 Weeks

$8,052.00

Quality Construction for long life

Stainless Steel Front Standard (also available in Stainless Front, Sides & Top - T430)

Pizza decks standard: 42”x32”x1” hearth

4-Cell “Power-Pak” Burner System for better distribution of heat and better baking ability

Thermostat 300°F - 650°F (149°C - 343°C)

See full feature list

The Peerless CW41P Pizza Deck Oven

The Peerless CW41P Single Deck Gas Pizza Oven offers quality construction, performance and value. Each Peerless CW41P Gas Deck Pizza Oven comes standard with a stainless steel front, 42″x 32″x 1″ cordierite hearth decks and a one-year Parts and Labor warranty.

The Peerless CW41P Single Deck Gas Pizza Oven also features our exclusive “Power-Pak” burner system that combines the economy of gas with excellent cooking capabilities.

If space is a problem, you’ll appreciate Peerless' space-saving design, which saves almost 12″ of valuable kitchen space compared to competitive brands. Each Peerless CW Oven is stackable to increase your production and capacity.

Durable Construction

The CW41P is built with prime 20-gauge cold-rolled top and sides with a 14-gauge base. The interior is made of Armco Type 1, 20-gauge aluminized steel. The CW41P comes standard with stainless steel front, or optional all stainless steel finish. The stainless steel is made of high quality, 18-gauge 430 stainless; the door interior is 18 gauge stainless.

Energy Efficiency

The CW41P features our new energy-saving “Power-Pak” 4-cell burner system and our unique baffle system. These make our Oven highly efficient and eliminate hot spots. The heavily insulated walls, coupled with our special vent system, reduces heat loss and keep your gas dollars from going up the stack. The CW41P is powered by 60,000 highly efficient BTUs which increase its efficiency and recovery rate

Capacity

The CW41P deck size measures 42”x32”x7”. Actual cooking capacity depends on the size of the pizza you are cooking. The CW41P will hold six (6) 12” pizzas or four (4) 16” pizzas. Cooking time will vary according to product, but will average between 8-10 minutes

Space Saver

Because the controls are under the door, the CW41P requires less installation space than our competition. This enables you to free up valuable kitchen and/or hood space. The actual width needed is mere 50” for a 42”x32” deck, almost a foot less than the competition. The CW41P can convert into a CW42P by stacking, either initially or after your business grows. This option gives you two 42”x32” decks in only 50” of space.

Design Plus

The CW41P has the controls in lower front for ease of operation and space savings. This also places the controls in their own air-conditioned area so they are not affected by outside influences. In addition, the CW41P is totally thermocouple and allows you to replace individual parts as opposed to throwing away the whole system.

Features & Benefits

Quality Construction for long life
Stainless Steel Front Standard (also available in Stainless Front, Sides & Top - T430)
Pizza decks standard: 42”x32”x1” hearth
4-Cell “Power-Pak” Burner System for better distribution of heat and better baking ability
Thermostat 300°F - 650°F (149°C - 343°C)
Space Saver (only 50” wide)
Stackable (multiple options for flexibility)
Aluminized Interior (Standard)
Easily Serviceable (most controls can be replaced from the front of the unit)
Natural Gas or LP
One year parts and labor warranty

See all from Peerless

Specifications

Product Finish	Stainless Steel Front
Max BTU Input	60,000 BTU
Temperature	300°F - 650°F
Power	Natural Gas or LP
Capacity	Six 12” pizzas or four 16” pizzas
Shipping Weight	635 lbs (288 kg)
Width	50” (127 cm)
Height	52” (131.2 cm)
Depth	42” (105 cm)
Shelf size	42” Wide x 32” Deep x 7” High

Manufacturer's Warranty

1 Year

Labor
1 Year

Parts

Certifications & Approvals

ETL US & Canada

The Chef Store is your go-to online destination for commercial food service equipment. We are committed to making your shopping experience seamless and ensuring you have the resources needed to make informed purchasing decisions. We continuously invest in product information development so that you have the knowledge and tools to choose the right equipment for your business. Whether you need help understanding product specifications or recommendations for your specific use case, our experienced team is here to help. We receive ongoing product training from the manufacturers we represent to ensure you are always well-informed and up to date. We pride ourselves on our core expertise: providing answers to your questions, guiding you through the decision-making process, and ultimately helping you make the best equipment purchasing decisions for your business.

We're here to help. To us, that means no job is too big or too small. Whether you’re a national food chain or a small mom-and-pop shop, our commitment remains the same: ensuring every project is completed to your satisfaction. From the moment you place your order to delivery, we are dedicated to ensuring a seamless, hassle-free process. We continually evaluate and refine our operations, incorporating innovative technology to enhance efficiency and streamline communication with both customers and vendors. Our goal is to minimize delays and ensure your order reaches you as quickly and smoothly as possible.

We carry a wide range of trusted restaurant equipment brands, and our catalog is always growing. If there's a particular item or brand you don't see on our website, please reach out to us; we’d be happy to help you find it. Not to mention, we leverage manufacturer and buying group relationships to offer our customers great prices and savings. Through these partnerships, freight programs, rebate programs, and more, we are able to purchase equipment at significant discounts and pass along the savings to our customers.

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The Peerless CW41P Pizza Deck Oven

About Deck Ovens

Deck ovens are a staple in professional bakeries, pizzerias, and restaurant kitchens. They use radiant heat from stone or steel decks to deliver the crust and texture a convection oven can't match. If you're baking bread, making pizza, or running a busy pastry operation, a deck oven gives you the consistency and control your menu needs.

Common Types and Configurations

Gas deck ovens: Standard in most commercial kitchens. Consistent heat, lower operating costs, and available in single or multi-deck options.
Electric deck ovens: Best for kitchens without gas. Precise temperature control and no gas line required.
Pizza deck ovens: Built for high heat with stone decks made for pizza. Standard in pizzerias and Italian restaurants.
Bakery deck ovens: Designed for bread, pastries, and high-volume baking. Most include steam injection for proper crust development.
Double and triple deck ovens: Stack units to boost output without using more floor space.

What to Look at Before You Buy

Number of decks: Single deck units are fine for lower volume. Double and triple decks increase output without taking up more space.
Heat source: Gas deck ovens are standard in high-volume kitchens. Electric models work for spaces without a gas line.
Deck material: Stone decks hold heat and give better crust. Steel decks heat up faster and are easier to clean.
Steam injection: Needed for bread. Steam at the start lets the crust expand before it sets.
Temperature range: Pizza ovens run up to 650 degrees or more. Bakery ovens work at lower temps. Match the oven to your menu.
Size and footprint: Measure your space before you order. Deck ovens are heavy and need ventilation and clearance on all sides.
Installation: Gas units need a licensed installer. Electric ovens need the right voltage and amperage. Check your kitchen's power before you buy.

Frequently Asked Questions

What is a deck oven used for?

Deck ovens bake bread, pizza, pastries, and anything that needs direct heat from a stone or steel deck. The radiant heat gives a crispier crust and a more even bake than a convection oven. You'll find them in bakeries, pizzerias, and any kitchen where baked goods are central to the menu.

Can you bake bread in a deck oven?

Yes, and most pros prefer it. Deck ovens with steam injection are best for artisan bread. Steam keeps the crust soft at first, so the loaf can expand before the crust sets. You get better oven spring, a crispier crust, and a more even crumb than with a convection oven.

Why do most pizzerias cook in a deck oven?

The stone deck transfers heat straight to the bottom of the pizza, giving a crisp, even crust. Deck ovens reach higher temps than standard ovens, which is key for the right texture and char. Most pizzerias use gas deck ovens for steady heat and lower operating costs.

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Shop by Brand

About Pizza Ovens

Commercial pizza ovens are designed to reach and hold the high temperatures needed for consistent, quality pizza. Unlike standard commercial ovens, pizza ovens use stone or steel decks and direct radiant heat to produce the kind of crust texture that keeps customers coming back. They come in gas and electric configurations, single and multi-deck setups, and a range of sizes to fit everything from a small cafe adding pizza to the menu to a high-volume pizzeria running back-to-back services all day.

Common Types and Configurations

Gas deck pizza ovens: High output and lower gas costs. Standard in busy pizzerias running all day.
Electric deck pizza ovens: Programmable controls and precise temps. Good for kitchens without gas or where consistency matters most.
Stone hearth pizza ovens: Refractory or artisan stone decks for authentic crust. Used in traditional and artisan pizza shops.
Single deck ovens: Compact footprint. Best for small commercial pizza operations or lower volume kitchens.
Multi-deck ovens: Stackable to boost output without using more floor space.

What to Look at Before You Buy

Temperature range: You need high heat for proper crust. Look for ovens that hit at least 650°F. Some high-end models go up to 840°F.
Gas or electric: Gas means lower costs and faster heat recovery. Electric gives you more control and is easier to install if you don't have gas.
Deck material: Stone decks transfer heat for better crust. Steel heats up faster but won't give you the same texture.
Number of decks: Match decks to your volume. Single deck for low output, multiple decks for higher demand.
BTU output: Higher BTU means faster heat recovery between pizzas. Important for high-volume operations running back-to-back orders.
Controls: Programmable settings help keep results consistent during rushes.
Installation: Gas ovens need a licensed installer and proper ventilation. Electric ovens require the right voltage and amps. Check your kitchen's power before you buy.

Frequently Asked Questions

What kind of ovens do pizza restaurants use?

Most pizzerias use deck ovens with stone decks for direct heat and crisp crust. Gas deck ovens are standard in high-volume shops for their output and lower cost. Electric deck ovens are used where gas isn't available or when you need precise control.

What is the difference between a deck oven and a conveyor pizza oven?

A deck oven uses stone or steel decks and radiant heat for better crust and more control. Conveyor ovens use a belt to move pizzas through a heated chamber. They're faster and more consistent for high volume, but you lose some control over the bake. Most independents use deck ovens. Chains often use conveyors.

How much does a commercial pizza oven cost?

Commercial pizza oven prices depend on size, fuel, and brand. Entry-level single deck gas ovens are the most affordable. High-end electric deck ovens with stone decks and programmable controls cost more but offer better consistency and longer life for serious pizza shops.

Related Categories

Shop by Brand

Product Features

Quality Construction for long life
Stainless Steel Front Standard (also available in Stainless Front, Sides & Top - T430)
Pizza decks standard: 42”x32”x1” hearth
4-Cell “Power-Pak” Burner System for better distribution of heat and better baking ability
Thermostat 300°F - 650°F (149°C - 343°C)
Space Saver (only 50” wide)
Stackable (multiple options for flexibility)
Aluminized Interior (Standard)
Easily Serviceable (most controls can be replaced from the front of the unit)
Natural Gas or LP
One year parts and labor warranty

See all from Peerless

Specifications

Product Finish	Stainless Steel Front
Max BTU Input	60,000 BTU
Temperature	300°F - 650°F
Power	Natural Gas or LP
Capacity	Six 12” pizzas or four 16” pizzas
Shipping Weight	635 lbs (288 kg)
Width	50” (127 cm)
Height	52” (131.2 cm)
Depth	42” (105 cm)
Shelf size	42” Wide x 32” Deep x 7” High

Manufacturer's Warranty

1 year

Labor

1 year

Parts