This single-deck, gas-fired deck oven provides steady thermal performance, enabling continuous output of brick-oven quality products at commercial rates. The unit delivers precise thermostat control and a heavy cooking surface to stabilize heat transfer during successive loads.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and let it cool completely. Remove debris from the 36" baking chamber and brush the 2" thick cooking surface with a dry brush. Wipe stainless steel top and sides with a mild detergent solution and a soft cloth; avoid abrasive pads. Clean doors and seals, inspect for wear, and replace if needed. Clear vents and oven ceiling crevices of grease to reduce fire risk. Dry all surfaces before reconnecting power. Regular cleaning prevents contamination and equipment failure.#@@#Additional Info#@#Marsal MB-60 BASE SECT-NG is a single-deck, natural gas pizza oven with a 36" baking chamber, brick-lined ceiling, 2" stone deck for six 18" pies, thermostatic control, 130,000 BTU output, and stainless steel top and sides.#@@#General Info#@#Description #@#
This single-deck, gas-fired deck oven provides steady thermal performance, enabling continuous output of brick-oven quality products at commercial rates. The unit delivers precise thermostat control and a heavy cooking surface to stabilize heat transfer during successive loads.
The deck supports staggered loading patterns for continuous service. Operators achieve predictable cycle times and maintain product consistency during peak periods.
A brick-lined ceiling and thick cooking surface store and radiate heat, reducing temperature variance when doors open. Chefs obtain even crust development and repeatable bake profiles across multiple pans.
A thermostatic control lets staff set and maintain target temperatures with minimal intervention. The system responds quickly to demand changes, simplifying crew training and reducing monitoring time.
Natural gas combustion provides sustained heat output to meet high-volume schedules. The burner sizing and heat distribution suit menu operations that require rapid recovery between loads.
Stainless steel top and sides combine with black doors for an exterior that resists corrosion and cleans without specialized chemicals. The unit meets cETLus and ETL Sanitation standards, supporting regulatory inspections and food safety programs.
Made in USA construction uses commercial-grade materials and a 120v electrical connection for controls, minimizing installation complexity. Technicians access components for routine maintenance, reducing downtime and extending service life.
#@@#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 BASE SECT-NG pizza oven by cleaning the brick-lined ceiling and 2" cooking surface after each shift to prevent carbon buildup. Inspect and wipe stainless steel top and sides with a mild detergent; rinse and dry thoroughly. Service the thermostatic control quarterly and verify 120 volts supply and 130,000 BTU manifold integrity. Check door seals and hinges monthly; adjust or replace worn parts. Schedule annual cETLus and ETL Sanitation checks.