The double-stack natural gas pizza deck features a dual-cavity configuration that maintains oven setpoints under continuous load while preserving deck heat uniformity. Operators gain predictable cook cycles and reduced recovery time when demand peaks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow oven to cool. Remove loose debris from hearth decks with a soft brush. Clean interior linings with a mild detergent solution and non-abrasive pad; rinse and dry. Degrease stainless exterior using a commercial stainless cleaner; wipe with grain. Inspect and clean vent chimney and flues to prevent grease buildup. Check seals and thermostat function after cleaning. Follow CSA and NSF guidelines and document each service for inspections.#@@#Additional Info#@#Comstock-Castle 2PO31-NG double-stacked gas pizza oven has four 31.5" x 21" decks, 60,000 BTU, 650°F thermostat, porcelain linings, stainless steel exterior, NSF and cETLus certified, 6" legs, 830 pounds, for high-volume foodservice.#@@#General Info#@#Description #@#
The double-stack natural gas pizza deck features a dual-cavity configuration that maintains oven setpoints under continuous load while preserving deck heat uniformity. Operators gain predictable cook cycles and reduced recovery time when demand peaks.
The unit resists corrosion and simplifies daily sanitation procedures. Maintenance crews access smooth panels for quick wipe-downs, reducing downtime and sustaining kitchen cleanliness standards.
Each cavity contains two hearth decks, totaling four independent deck surfaces that allow concurrent production of multiple pizzas at different stages. Chefs schedule staggered bakes and maintain throughput without cross-contamination of cooking zones.
A thermostat with safety shutoff delivers precise temperature control and automatic protection against overheating. Kitchen staff calibrate setpoints for consistent crust development, and the shutoff mechanism provides an added safety layer.
Porcelain and aluminized linings retain thermal energy and promote even heat distribution across deck surfaces. Operators experience less temperature fluctuation during load changes, which improves bake consistency and reduces fuel waste.
Each deck position receives sufficient BTU output to sustain high-volume operations. Managers plan service flow around reliable heat output that shortens bake cycles and increases hourly production capacity.
The oven carries NSF and cETLus certifications and mounts on a leg frame with angle-iron support and venting chimney to meet installation and safety requirements. Facility planners integrate the unit with existing gas systems while meeting inspection and code expectations.
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• Please ensure to handle the product with utmost care.
• Check if the product you have received has all the essential parts and accessories.
• Make sure to examine the product for damage before signing the delivery receipt.
• Contact customer service for delivery concerns.
• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and gas connections weekly, tighten fittings, and verify proper flame color to ensure safe combustion. Clean hearth decks after each service using nonabrasive scrapers and a vacuum to remove debris. Degrease stainless steel exterior with a mild detergent and soft cloth; rinse and dry to prevent spotting. Calibrate the 650° thermostat quarterly and test the safety shutoff. Lubricate hinges and check leg-frame fasteners monthly.
