For high-volume operations requiring consistent pizza quality and fast throughput, this triple-deck mobile pizza oven delivers commercial-grade results with simple serviceability. Operating on liquid propane, it produces 42,500 BTU to maintain high surface temperatures across three decks, enabling simultaneous baking of multiple 10" pizzas. Its mobile design and stainless-steel construction integrate seamlessly into outdoor catering, campus foodservice, hospital patios, and bar pop-ups while meeting sanitation standards.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug propane and cool oven. Remove stones and brush crumbs into a waste bin. Mix mild detergent with warm water; wipe interior walls, door, and stone with a soft cloth; avoid abrasive pads. Clean burners and vent openings with a soft brush; clear grease from trays and drip pans. Inspect seals and caster wheels; wipe exterior stainless with non-abrasive cleaner and dry. Reassemble stones when dry. Follow weekly deep-cleaning for heavy use to prevent grease buildup, fires, and equipment failure.#@@#Additional Info#@#Crown Verity CV-PZ-36-MB pizza oven runs on 42,500 BTU liquid propane, cooks three 10" pizzas on a 35-1/2" x 16" stone surface, 304 stainless steel, piezo ignition, two 20 lb. tanks, ETL-Sanitation, NSF certified.#@@#General Info#@#Description #@#
For high-volume operations requiring consistent pizza quality and fast throughput, this triple-deck mobile pizza oven delivers commercial-grade results with simple serviceability. Operating on liquid propane, it produces 42,500 BTU to maintain high surface temperatures across three decks, enabling simultaneous baking of multiple 10" pizzas. Its mobile design and stainless-steel construction integrate seamlessly into outdoor catering, campus foodservice, hospital patios, and bar pop-ups while meeting sanitation standards.
#@@# High Heat Output#@#
The oven delivers 42,500 BTU to sustain elevated deck temperatures for rapid crust development and balanced baking. Operators achieve consistent results for high-turnout menus by stabilizing heat across all three decks.
#@@# Three Independent Decks#@#
Three decks hold one 10" pizza each, allowing staff to stage different pies or stagger bake times to match service flow. Independent controls reduce waste and support diverse menus without flavor cross-contamination.
#@@# Volcano Stone Surface#@#
A 35-1/2" x 16" volcano stone cooking surface ensures direct conductive heat transfer for crisp bottoms and even browning. Chefs control crust texture and adjust loading patterns to balance throughput and finish time.
#@@# Mobile Stainless Frame#@#
Built with 304 stainless steel and shipped fully assembled, the chassis resists corrosion and simplifies cleaning for sanitation compliance. Push handles, two 14" fixed wheels, and two 5" swivel locking casters allow stable repositioning and secure placement on various floors.
#@@# Propane-Fed Operation#@#
The oven runs on liquid propane, requiring two vertically mounted 20 lb. tanks for continuous service during peak times. Piezo ignition ensures reliable start-up, reducing downtime during shifts.
#@@# Certifications And Weight#@#
ETL-Sanitation and NSF listings certify the oven for commercial foodservice use and regulatory inspections in schools, hospitals, and hospitality venues.
#@@#Delivery Details#@#
• 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 ignition weekly; remove debris and verify piezo spark at each burner. Clean volcano stones after cooling; brush residue into a bin and vacuum ash to preserve heat transfer. Wipe 304 stainless surfaces with mild detergent and rinse; avoid abrasives to protect finish. Check door seals and caster locks for wear; lubricate wheel bearings quarterly. Verify propane connections and test for leaks before each service.