Stop compromising throughput for consistency. This double-deck pizza deck oven delivers continuous high-output baking while preserving crust structure and topping integrity across simultaneous loads. Designed for commercial kitchens, the unit supports sustained production cycles with precise thermostatic control from 300° to 650° for repeatable results.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and allow oven to cool. Remove debris from brick-lined ceilings and 2" cooking surfaces with a soft brush. Wipe stainless steel top and sides using mild detergent and a non-abrasive cloth. Clean door interiors and seals; inspect for wear. Vacuum vent and burners to remove grease. Check condenser coils on adjacent refrigeration if present. Rinse, dry completely, and restore gas and power before use. Regular cleaning prevents contamination, fires, and equipment failure.#@@#Additional Info#@#Marsal MB-42 STACKED-NG is a double-deck, 36" pizza oven with two 36" x 42" baking chambers, 2" thick surfaces, and four 18" pie capacity per deck.#@@#General Info#@#Description #@#
Stop compromising throughput for consistency. This double-deck pizza deck oven delivers continuous high-output baking while preserving crust structure and topping integrity across simultaneous loads. Designed for commercial kitchens, the unit supports sustained production cycles with precise thermostatic control from 300° to 650° for repeatable results.
#@@# Deck Capacity#@#
Each deck accommodates four 18-inch pies on a 2-inch thick cooking surface, enabling eight pies in active rotation. Operators achieve consistent bake profiles across brick-lined ceilings that promote even heat distribution and predictable browning.
#@@# Temperature Control#@#
Thermostatic controls span 300° to 650°, allowing rapid ramp-up and fine-tuned adjustments for varied pizza styles. Chefs reproduce setpoints reliably, reducing product variance across high-volume service periods.
#@@# Thermal Performance#@#
The oven delivers 190,000 BTU total, supporting fast recovery under heavy load and maintaining chamber stability during back-to-back cycles. Natural gas operation provides steady energy delivery for continuous cooking applications in institutional and hospitality environments.
#@@# Construction Durability#@#
Stainless steel top and sides resist corrosion and simplify daily sanitation procedures, while black doors offer durable surface protection where handling concentrates. Built-in ETL Sanitation and cETLus certifications confirm compliance with commercial hygiene and safety standards.
#@@# Service Footprint#@#
The unit measures 62.5 inches wide, 44.25 inches deep, and 80.5 inches high, providing a compact vertical profile that maximizes oven capacity without expanding kitchen floor usage. Facilities can stack oven production vertically to preserve valuable prep and equipment space.
#@@# Electrical and Compliance#@#
The oven operates on 120 volts, 60 Hz, single-phase power for control systems while relying on natural gas for primary heat, minimizing electrical load on kitchen panels.
#@@#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 burners monthly and remove soot with a brass brush to maintain consistent heat distribution in the Marsal MB-42 STACKED-NG. Clean brick-lined ceilings with a vacuum and soft brush; avoid saturating refractory surfaces. Wipe stainless steel top and sides with a pH-neutral cleaner, then polish with a microfiber cloth. Check door seals for gaps and replace when compression decreases. Calibrate thermostats between 300 and 650° annually for accuracy.