Built for continuous service in high-volume kitchens, this single-deck LP pizza oven combines robust thermal control with a thick stone cooking surface to deliver consistent crust development and rapid recovery between bakes. Owners and operators will appreciate the range of 300 to 650° thermostat settings that enable precise control across a wide recipe set. The unit meets ETL and cETLus sanitation standards and ships with stainless steel top and sides for corrosion resistance in demanding environments.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and allow cooling. Remove debris from the 36" x 42" baking chamber and brush the 2" thick cooking surface. Wipe brick-lined ceiling and stainless top and sides with a mild soap solution; avoid abrasive cleaners. Clean vents and grease traps to reduce fire risk. Inspect seals and thermostatic controls; tighten fittings on the 120v components if needed. Dry surfaces fully before reconnecting power to maintain food safety and equipment life.#@@#Additional Info#@#Marsal MB-42 BASE SECT-LP Liquid Propane pizza oven has a 36" x 42" brick-lined chamber, 2" cooking surface, 95,000 BTU, holds four 18" pies, 300–650° control, stainless steel, cETLus/ETL certified, made in USA.#@@#General Info#@#Description #@#
Built for continuous service in high-volume kitchens, this single-deck LP pizza oven combines robust thermal control with a thick stone cooking surface to deliver consistent crust development and rapid recovery between bakes. Owners and operators will appreciate the range of 300 to 650° thermostat settings that enable precise control across a wide recipe set. The unit meets ETL and cETLus sanitation standards and ships with stainless steel top and sides for corrosion resistance in demanding environments.
Thick Stone Surface
A 2" cooking surface stores and radiates heat to develop uniform crust browning and controlled bottom crisping. Chefs can maintain consistent product quality across consecutive bakes, reducing variation and waste.
High Capacity Chamber
The 36" x 42" baking chamber accepts four 18" pies simultaneously, supporting peak service periods without staging. Kitchens achieve higher throughput while maintaining individual pie integrity.
Wide Temperature Range
A 300–650° thermostatic control spans low-temperature proofing to high-heat Neapolitan-style bakes. Operators adjust setpoints quickly to adapt to different dough hydrations and topping loads.
Efficient Fuel Performance
Liquid Propane operation delivers a rated 95,000 BTU input for rapid recovery and stable deck temperatures under continuous cycles. Facilities lower cycle time between shifts and sustain production goals.
Durable Exterior Construction
Stainless steel top and sides provide corrosion resistance and simplify cleaning in institutional and commercial environments. The black doors integrate with the oven’s thermal envelope while reducing visible wear.
Compliance And Serviceability
The unit carries cETLus and ETL Sanitation certifications and includes standard 120v controls for integration with existing electrical setups. Technicians find service points accessible, aiding routine maintenance and minimizing downtime.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners weekly and confirm flame stability at all settings to prevent uneven heat. Clean interior debris after each shift by brushing the 2" thick cooking surface and vacuuming ash from the brick lined ceiling. Wipe stainless steel top and sides with a nonabrasive cleaner and dry immediately to avoid corrosion. Check door seals and hinges for wear and tighten fasteners quarterly. Calibrate the 300–650° thermostat biannually to maintain consistent bake profiles.