Transform busy outdoor kitchens into high-throughput pizza stations with a heavy-duty natural gas quad-deck oven that balances production capacity and consistent cooking performance. Designed for continuous service, this unit supplies four independently accessible decks and a total heat input of 55,000 BTU to maintain uniform stone-top temperatures across multiple pies. Operators will appreciate the mobile configuration and durable 304 stainless construction that supports frequent transport and rigorous use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off gas valve before cleaning. Scrape debris from volcano stone surfaces, then brush with a stiff nylon brush. Mix mild detergent with warm water, apply with a soft cloth, and rinse. Vacuum or blow out burners and vent paths to remove grease. Wipe stainless steel exterior with non-abrasive cleaner and dry. Inspect seals, fittings, and CSA and ETL-Sanitation labels; tighten or replace worn parts.#@@#Additional Info#@#Crown Verity’s CV-PZ-48-CB mobile pizza oven delivers 55,000 BTU natural gas heat across four decks with a 47.5" x 16" stone surface, holds four 10" pies per deck, and has ETL-Sanitation and NSF certifications.#@@#General Info#@#Description #@#
Transform busy outdoor kitchens into high-throughput pizza stations with a heavy-duty natural gas quad-deck oven that balances production capacity and consistent cooking performance. Designed for continuous service, this unit supplies four independently accessible decks and a total heat input of 55,000 BTU to maintain uniform stone-top temperatures across multiple pies. Operators will appreciate the mobile configuration and durable 304 stainless construction that supports frequent transport and rigorous use.
#@@# Deck Capacity#@#
Each deck accepts a 10-inch pizza, allowing simultaneous baking of up to four pies, which increases output without sacrificing individual control. Teams can stage multiple orders and reduce wait times by using each deck independently for staggered cooking cycles.
#@@# Stone Cooking Surface#@#
The volcano stone surface measures 47-1/2 by 16 inches and provides rapid heat transfer for crisp crust development and even browning. Chefs achieve consistent results across pies because the stone stores and radiates heat uniformly during high-volume runs.
#@@# Ignition and Controls#@#
The unit uses piezo ignition and four burners to enable immediate flame start and stable temperature control during service. Line cooks can rely on consistent ignition performance and predictable heat delivery for repeatable cook times.
#@@# Mobility Configuration#@#
Two 14-inch wheels paired with two 5-inch swivel locking casters and push handles create a mobile platform that moves easily across service areas. Staff can reposition the oven for optimal workflow or storage without additional equipment.
#@@# Construction and Certifications#@#
Fabricated from 304 stainless steel and shipped fully assembled, the oven resists corrosion and simplifies installation for commercial environments. Inspectors will note ETL-Sanitation and NSF listings that document compliance with foodservice sanitation standards.
#@@#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 before each service shift; remove debris and verify piezo spark for reliable lightoff. Clean volcano stone with a stiff brush and sweep crumbs into a catch tray after cooling. Flush grease channels weekly and sanitize stainless surfaces with a neutral pH cleaner to preserve finish. Check wheel and caster fasteners monthly and torque to specification. Verify gas connections and CSA or ETL-Sanitation markings during preventive inspections.