For high-volume kitchens where consistent oven temperature and throughput are key, this stacked deck pizza oven ensures controlled heat distribution and extended runtime. Built for continuous production, it features a dense brick deck, brick-lined ceiling, and a thermostatic range from 300°F to 650°F, maintaining repeatable bake profiles across two 24" x 36" chambers. Commercial operators benefit from a durable, serviceable oven designed for sustained loads and easy sanitation.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and cool oven. Brush debris from bricks gently. Clean interior with mild detergent and non-abrasive pad; rinse and dry. Wipe stainless steel with cleaner; polish. Clean doors and glass with glass cleaner. Inspect vents and burners; remove grease to prevent fires. Verify seals and thermostatic controls before use.#@@#Additional Info#@#Marsal MB-236 STACKED-NG pizza oven features two 24" x 36" brick-lined chambers, 1-1/2" brick decks, stainless steel top/sides, 300°F-650°F thermostatic control, 100,000 BTU natural gas, cETLus/ETL certified, made for high-volume use.#@@#General Info#@#Description #@#
For high-volume kitchens where consistent oven temperature and throughput are key, this stacked deck pizza oven ensures controlled heat distribution and extended runtime. Built for continuous production, it features a dense brick deck, brick-lined ceiling, and a thermostatic range from 300°F to 650°F, maintaining repeatable bake profiles across two 24" x 36" chambers. Commercial operators benefit from a durable, serviceable oven designed for sustained loads and easy sanitation.
#@@# Brick Deck Construction#@#
A 1-1/2" thick brick deck stabilizes floor temperature during successive loads, reducing cold spots and improving crust quality. Operators experience less temperature variance, ensuring consistent doneness across batches.
#@@# Brick Lined Ceiling#@#
The brick-lined ceiling retains radiant heat, complementing the deck for even top browning without frequent adjustments. Chefs achieve uniform surface coloration and texture across varying product thicknesses.
#@@# Thermostatic Control#@#
The thermostatic control, adjustable from 300°F to 650°F, allows precise settings for different pizza styles and baking speeds. Staff can replicate profiles or adapt quickly for specialty crusts or peak demand.
#@@# Double Deck Configuration#@#
Dual 24" x 36" baking chambers stack vertically, doubling throughput in a compact footprint. Kitchens can run concurrent programs or stagger cycles to improve production flow.
#@@# Stainless Steel Exterior#@#
Stainless steel top and sides resist corrosion and simplify cleaning, maintaining a sanitary surface that meets commercial standards. The sturdy enclosure protects internal components from kitchen conditions.
#@@# Safety And Certification#@#
Operating on natural gas, the oven is cETLus and ETL Sanitation certified, meeting safety and hygiene regulations. Documentation supports inspections and installation planning.
The unit delivers 100,000 BTU and includes double-paneled doors to reduce heat loss during loading.
#@@#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#@#Maintain the Marsal MB-236 STACKED pizza oven by scheduling weekly inspections of burners, pilot assemblies, and gas fittings for leaks using approved detectors. Clean brick decks after each shift with a dry brush and scrape hot residue; avoid water on hot masonry. Empty crumb trays and vacuum chamber interiors monthly. Lubricate door hinges quarterly with food-grade lubricant and verify thermostat calibration twice yearly. Retain ETL documentation for audits.