Stop sacrificing throughput for heat control. This deck pizza oven combines precise thermostatic regulation with a robust brick-lined cooking chamber to deliver consistent crust color and bake profiles across extended service periods. Operators will achieve rapid recovery and uniform results under high ticket volumes while maintaining sanitary, code-compliant operation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and shut the gas supply before cleaning. Remove loose debris with a brush, then scrape baked-on residue from the 1-1/2" brick deck using a non-metallic scraper. Wipe stainless steel top and sides with a mild detergent solution and soft cloth; avoid abrasive pads. Clean door glass with commercial glass cleaner. Inspect and clear vents to reduce grease buildup and fire risk. Rinse and dry all surfaces thoroughly. Follow CSA and local codes for gas appliance maintenance.#@@#Additional Info#@#Marsal’s MB-236 ADD'L SECT-NG deck pizza oven features a 24" x 36" baking chamber, brick-lined ceiling, 1.5" brick deck, and thermostatic control from 300°F to 650°F.#@@#General Info#@#Description #@#
Stop sacrificing throughput for heat control. This deck pizza oven combines precise thermostatic regulation with a robust brick-lined cooking chamber to deliver consistent crust color and bake profiles across extended service periods. Operators will achieve rapid recovery and uniform results under high ticket volumes while maintaining sanitary, code-compliant operation.
#@@# Deck Construction#@#
The oven uses a 1-1/2 inch thick brick deck and a brick-lined ceiling to store and radiate heat for even conduction and radiant baking. Chefs will obtain consistent bottom browning and reduced hot spots, minimizing product rejects and lowering ingredient waste.
#@@# Temperature Control#@#
A thermostatic control adjusts oven temperature from 300°F to 650°F, enabling a wide range of bake programs for thin crusts, pan pies, and specialty items. Kitchen staff will replicate setpoints easily, reducing training time and ensuring process repeatability during peak shifts.
#@@# Heat Output#@#
The natural gas burner delivers 50,000 BTU, providing rapid recovery after load changes and maintaining set temperatures with minimal fluctuation. Managers will experience fewer throughput bottlenecks and predictable cycle times when the line intensifies.
#@@# Sanitary Design#@#
The unit features stainless steel top and sides and carries ETL Sanitation and cETLus certifications for commercial kitchens. Maintenance crews will complete daily cleaning faster, and inspectors will find surface materials that meet commercial sanitation requirements.
#@@# Door System#@#
A double-paneled door reduces heat loss while improving operator safety and visibility during loading and unloading. Staff will encounter lower ambient heat at service lines and will monitor product progress without extended exposure to high temperatures.
#@@# Made In USA#@#
Manufactured in the USA with ETL certification, the oven aligns with procurement policies that prioritize domestic build quality and third-party safety verification.
#@@#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#@#Clean heating elements and burners weekly to maintain consistent 50,000 BTU output and prevent soot buildup. Inspect brick deck and ceiling monthly; replace cracked bricks to preserve thermal transfer. Verify thermostatic control accuracy quarterly using an independent probe and recalibrate as needed. Lubricate door hinges and check double-pane seals to prevent heat loss. Flush gas lines and test CSA or ETL safety components annually to ensure compliant operation.