Stop sacrificing throughput for quality. This natural gas pizza deck oven features a 36" x 42" baking chamber and a 2" refractory cooking surface, delivering consistent cook profiles for multiple 18" pies per cycle. Operating from 300 to 650° with thermostatic control, it provides 95,000 BTU of heat output to meet high-volume demands in restaurants, institutions, and hospitality settings.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and power before cleaning. Remove loose debris from the 36" baking chamber and brush the 2" cooking surface with a non-metal scraper. Wipe brick-lined ceiling and stainless steel top and sides with a mild detergent and warm water; rinse and dry. Clean door seals and vents; inspect for wear. Degrease oven doors and control knobs. Verify unit is dry, reconnect gas and 120v power, then test thermostat at 300–650°.#@@#Additional Info#@#Marsal MB-42-NG natural gas deck pizza oven, single 36" deck with brick-lined ceiling and 2" refractory surface. Operates 300–650°, 95,000 BTU, stainless steel top and sides, 120 volts, cETLus and ETL Sanitation certified.#@@#General Info#@#Description #@#
Stop sacrificing throughput for quality. This natural gas pizza deck oven features a 36" x 42" baking chamber and a 2" refractory cooking surface, delivering consistent cook profiles for multiple 18" pies per cycle. Operating from 300 to 650° with thermostatic control, it provides 95,000 BTU of heat output to meet high-volume demands in restaurants, institutions, and hospitality settings.
#@@# Brick Lined Ceiling#@#
The brick-lined ceiling stabilizes radiant heat and reduces thermal fluctuation, ensuring uniform crust color and texture across pies. Chefs achieve repeatable results without extensive manual rotation or adjustment during peak service.
#@@# Thick Cooking Surface#@#
The 2" cooking surface stores thermal energy, sustaining high recovery rates when loading successive trays or pies. Operators experience faster return to setpoint temperatures, minimizing downtime and maintaining consistent bake depth and bottom coloration.
#@@# High Heat Output#@#
With a 95,000 BTU rating, the oven ensures robust thermal capacity for consistent throughput in continuous-use scenarios. Kitchens maintain precise control over bake speed and product quality, even during full service.
#@@# Wide Temperature Range#@#
The 300–650° thermostat supports styles from Neapolitan to New York crusts, enabling menu flexibility without extra equipment. Staff can balance surface and air heat to optimize toppings and edge blistering.
#@@# Stainless Exterior#@#
Stainless steel top and sides resist corrosion and simplify daily sanitation. Maintenance crews benefit from durable surfaces that withstand frequent cleaning while retaining a professional look.
#@@# Regulatory Certifications#@#
ETL Sanitation and cETLus certifications confirm compliance with health and safety standards. Facility managers gain assurance the unit meets inspection and operational requirements.
#@@#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 Marsal MB-42-NG oven weekly for debris on the stainless steel top and sides; remove loose crumbs and ash from the brick lined ceiling with a soft brush. Clean the 2" cooking surface after each shift using a damp cloth and nonabrasive cleaner; avoid excessive water on thermostat controls. Verify door seals and black doors for gaps and replace worn gaskets. Calibrate the 300–650° thermostat monthly and confirm 120v supply and gas connections for leaks.