Built for continuous production without compromise, this single-deck gas pizza oven delivers consistent thermal performance and dependable throughput for high-volume kitchens. Operators enjoy precise thermostatic control from 300 to 650 degrees, a thick refractory cooking surface, and a brick-lined chamber that sustains even heat distribution across four 18-inch pie positions. Facility managers benefit from durable stainless steel top and sides, along with certifications that support commercial use and sanitation compliance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and close gas supply. Remove racks and sweep crumbs from the 36" baking chamber. Mix a mild detergent with warm water (use gallons or liters as needed) and scrub the 2" cooking surface with a non-abrasive pad. Wipe brick-lined ceiling gently to remove grease. Clean stainless steel top and sides with a non-abrasive cleaner, then dry. Inspect door seals and thermostatic controls regularly. Clean vents and burners to prevent grease buildup and fires.#@@#Additional Info#@#Marsal’s MB-42 ADD'L SECT-NG is a natural gas pizza oven with a 36" x 42" chamber, brick-lined ceiling, 2" refractory surface, and thermostatic control from 300 to 650°F.#@@#General Info#@#Description #@#
Built for continuous production without compromise, this single-deck gas pizza oven delivers consistent thermal performance and dependable throughput for high-volume kitchens. Operators enjoy precise thermostatic control from 300 to 650 degrees, a thick refractory cooking surface, and a brick-lined chamber that sustains even heat distribution across four 18-inch pie positions. Facility managers benefit from durable stainless steel top and sides, along with certifications that support commercial use and sanitation compliance.
#@@# High Output#@#
Rated at 95,000 BTU, this unit provides powerful heat delivery to maintain fast recovery and steady cooking profiles during peak periods. Chefs achieve repeatable browning and bake times across multiple pies without manual intervention.
#@@# Thick Cooking Surface#@#
The 2-inch cooking slab stores thermal energy and minimizes temperature drop when loading multiple products. Cooks experience consistent bottom crust development and reduced need for temperature adjustments, improving throughput accuracy.
#@@# Brick Lined Chamber#@#
Brick lining creates thermal mass and radiative heat, promoting uniform top and bottom baking across the full 36 by 42-inch chamber. Pizzerias gain predictable results when producing up to four 18-inch pies per cycle, reducing rejects and waste.
#@@# Thermostatic Control#@#
A 300 to 650-degree thermostat allows precise setpoint selection and stable maintenance of the oven environment. Kitchen staff execute varied menu items without manual heat adjustments, enabling multi-product scheduling on a single deck.
#@@# Commercial Construction#@#
Stainless steel top and sides resist corrosion and simplify daily cleaning while supporting long service life in busy environments. Maintenance teams access robust panels and serviceable components without extensive downtime.
#@@#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 the oven daily for debris on the cooking surface and in the chamber; remove loose flour and char with a high-temperature brush. Empty crumb and ash trays after each shift and ensure ventilation paths are clear. Calibrate the thermostat monthly by comparing oven temperature to a traceable probe at deck level; adjust controls per manufacturer guidance. Clean stainless steel surfaces with a nonabrasive cleanser and soft cloth, then rinse and dry.