When throughput and crust quality drive profits, this single-deck LP pizza oven delivers industrial performance. Built for continuous use in commercial kitchens, it features a brick-lined ceiling and 2" thick cooking surface to stabilize thermal mass and ensure even baking across 36" x 60" chamber loads. It’s ideal for pizzerias, campuses, hospitals, and high-volume venues needing consistent results and simple controls.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool oven fully. Sweep loose crumbs from the 36" x 60" chamber and remove debris from the 2" thick cooking surface. Scrub brick-lined ceiling and deck with a non-abrasive brush and mild detergent, then rinse with a damp cloth. Clean black doors and stainless steel top and sides with a stainless cleaner to prevent corrosion. Clear vents and oven vents of grease. Verify thermostat and seals. Regular cleaning reduces bacteria, fire risk, energy use, and equipment failure.#@@#Additional Info#@#Marsal MB-60 ADD'L SECT-LP is a single-deck, 36" liquid propane pizza oven with a 36" x 60" brick-lined chamber, 2" cooking surface, thermostatic control, stainless steel top and sides, 130,000 BTU, cETLus and ETL Sanitation certified.#@@#General Info#@#Description #@#
When throughput and crust quality drive profits, this single-deck LP pizza oven delivers industrial performance. Built for continuous use in commercial kitchens, it features a brick-lined ceiling and 2" thick cooking surface to stabilize thermal mass and ensure even baking across 36" x 60" chamber loads. It’s ideal for pizzerias, campuses, hospitals, and high-volume venues needing consistent results and simple controls.
#@@# Cooking Chamber#@#
The 36" x 60" chamber holds up to six 18" pies per deck, supporting high production during peak times. The brick-lined ceiling radiates heat and reduces hot spots, ensuring uniform crust color and internal temperature across pizzas.
#@@# Thermal Mass Surface#@#
The 2" thick surface retains heat and minimizes temperature swings during quick loading cycles. Recovery time is reduced, maintaining throughput without compromising bake quality.
#@@# Heat Output#@#
With 130,000 BTU of input for liquid propane, the oven heats quickly and performs reliably under heavy use. It ensures sustained heat for continuous production during busy periods.
#@@# Control System#@#
Thermostatic controls allow precise top and bottom heat adjustments, letting staff achieve the desired crust and cheese finish. Accessible panels and standardized 120v electrical simplify servicing.
#@@# Construction Integrity#@#
Stainless steel top and sides resist corrosion and make cleaning easy. Black doors complement the stainless exterior, marking heat zones while ensuring durability and a professional look.
#@@# Certifications And Origin#@#
ETL Sanitation and cETLus certifications confirm compliance with safety and hygiene standards for restaurants, schools, and healthcare facilities. Made in the USA, it supports traceability and simplifies compliance for institutional buyers.
Specifications include single-deck design, liquid propane fuel, 120v electrical, and a 36" x 60" deck rated at 130,000 BTU.
#@@#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#@#Maintain the Marsal MB-60 ADD'L SECT-LP by inspecting burners weekly for soot and flame irregularities; tighten gas fittings and verify 130,000 BTU output with a manometer. Clean brick-lined ceiling and 2" cooking surface after each shift using a nylon brush and food-safe degreaser; avoid acid cleaners. Remove crumbs from chamber and vacuum vents monthly. Calibrate thermostat quarterly and replace worn door gaskets to preserve thermal efficiency and sanitation.