Built to handle relentless service without compromising pizza quality, this single-deck, liquid propane deck oven delivers controlled heat and consistent results for high-volume kitchens. Designed with a 36-inch baking chamber and a 2-inch thick cooking surface, this unit supports continuous throughput while maintaining bake integrity across multiple pies. Professional kitchens gain a durable, serviceable oven that meets sanitation and safety certifications for commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and shut off the propane supply. Remove racks and sweep debris from the 36" x 42" chamber. Clean the brick ceiling and 2" cooking surface with a nylon brush and mild detergent; rinse with a damp cloth. Degrease doors and stainless steel surfaces with a non-abrasive cleaner. Inspect seals and burners for buildup; clear vents to reduce fire risk. Dry thoroughly before reconnecting power and propane. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#Marsal's MB-42 ADD'L SECT-LP pizza oven has a 36" x 42" baking chamber, brick-lined ceiling, and 2" cooking surface. It heats 300–650°F, delivers 95,000 BTU on propane, and is cETLus and ETL Sanitation certified, made in USA.#@@#General Info#@#Description #@#
Built to handle relentless service without compromising pizza quality, this single-deck, liquid propane deck oven delivers controlled heat and consistent results for high-volume kitchens. Designed with a 36-inch baking chamber and a 2-inch thick cooking surface, this unit supports continuous throughput while maintaining bake integrity across multiple pies. Professional kitchens gain a durable, serviceable oven that meets sanitation and safety certifications for commercial use.
#@@# Deck Capacity#@#
Brick-lined ceiling and a 36-inch by 42-inch baking chamber provide even radiant heat distribution and accommodate up to four 18-inch pies per deck. Operators achieve uniform crust color and predictable bake times, reducing rework and increasing line efficiency.
#@@# Temperature Control#@#
A thermostatic control spans 300 to 650 degrees and allows precise setpoints for different crust profiles. Chefs reproduce recipes reliably from shift to shift, improving consistency across operators and outlets.
#@@# Cooking Surface#@#
The 2-inch thick stone surface stores thermal mass for steady temperature retention during heavy load periods. Pizzas sear quickly while the interior cooks through, which minimizes cycle time and preserves topping integrity.
#@@# Fuel System#@#
Liquid propane supply delivers rapid recovery times and sustained output rated at 95,000 BTU total. Kitchen managers maintain peak production during service without thermal sag, lowering wait times and smoothing throughput.
#@@# Construction Materials#@#
Stainless steel top and sides resist corrosion and stand up to daily cleaning regimens in commercial environments. Maintenance staff access exterior surfaces easily, which reduces downtime and extends service intervals.
#@@# Certifications and Origin#@#
Unit holds cETLus and ETL Sanitation listings and originates in the USA, aligning with institutional procurement standards and regulatory expectations.
#@@#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 burner ports weekly and remove debris for consistent flame and thermal uniformity in the Marsal MB-42 ADD'L SECT-LP oven. Verify gas connections and vents monthly; use soapy water on fittings to check for leaks. Clean the brick-lined ceiling and 2" cooking surface after each shift with a stiff brush and vacuum; deep clean weekly with food-safe cleaners. Calibrate the 300–650° thermostatic control quarterly and log adjustments.