Stop compromising throughput for consistency. This deck pizza oven delivers steady thermal performance and production capacity to support busy kitchens without sacrificing crust quality or cook uniformity. Designed for continuous commercial use, the unit provides a controlled cooking environment with a programmable temperature range and robust construction for long service life.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool oven. Remove debris from baking chamber and sweep brick deck with a stiff brush. Wipe stainless steel top and sides with mild detergent and soft cloth; avoid abrasive pads. Clean door glass with non-abrasive cleaner. Vacuum ventilation and burners; inspect seals and tighten fittings. Rinse surfaces, dry completely, then restore gas. Regular cleaning prevents contamination, reduces fire risk, improves efficiency, lowers repair costs, and helps pass inspections.#@@#Additional Info#@#Marsal's MB-236 BASE SECT-NG Slice Series is a gas pizza oven with 50,000 BTU, a 24" x 36" baking chamber, and a 1-1/2" brick deck.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This deck pizza oven delivers steady thermal performance and production capacity to support busy kitchens without sacrificing crust quality or cook uniformity. Designed for continuous commercial use, the unit provides a controlled cooking environment with a programmable temperature range and robust construction for long service life.
#@@# Brick Lined Ceiling#@#
Brick lining stores and radiates heat evenly across the chamber, promoting consistent browning and repeatable results across multiple pans. Operators achieve uniform bake profiles for crust and toppings while reducing the frequency of manual adjustments.
#@@# Thick Brick Deck#@#
A 1-1/2" thick brick deck retains mass and stabilizes surface temperature under heavy load, preventing cold spots when operators load successive pies. Chefs maintain direct contact heat that supports crisp bottoms and predictable finishes on each cycle.
#@@# Wide Temperature Range#@#
Thermostatic control regulates oven temperature from 300°F to 650°F, enabling a range of recipes from low-heat finishing to high-heat stone-style baking. Staff replicate specific bake curves and reduce waste by hitting target setpoints precisely.
#@@# Stainless Steel Exterior#@#
Stainless steel top and sides provide corrosion resistance and a cleanable surface suited for commercial workflows. Maintenance crews perform routine sanitation and wipe-downs quickly without compromising appearance.
#@@# High Heat Output#@#
A 50,000 BTU natural gas burner delivers rapid recovery and sustained heat for continuous service periods. Kitchens minimize downtime between batches and maintain steady throughput during peak demand.
#@@# Safety and Certifications#@#
The oven holds cETLus and ETL Sanitation certifications and meets regulatory expectations for commercial kitchens. Managers gain assurance from tested safety features and documented sanitation compliance.
#@@#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 the Marsal MB-236 BASE SECT-NG oven weekly to maintain heat transfer and sanitation. Scrape the 1-1/2" brick deck after cool-down and vacuum loose residue; mop interior with a mild, food-safe detergent and rinse thoroughly. Inspect door gaskets and hinges monthly; tighten fasteners and replace seals showing cracks. Service burners and pilot assembly quarterly; verify 50,000 BTU output and gas connections for leaks. Calibrate thermostat from 300°F to 650°F annually.