The unit accepts six 18 inch pies across a 36 inch by 60 inch chamber, enabling high-volume production while preserving individual pie integrity. Chefs maintain consistent bake profiles across batches, reducing scrap and turnover time.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and shut off the propane. Remove debris from the baking chamber and sweep crumbs from the 2" cooking surface. Wipe the brick-lined ceiling and stainless steel surfaces with a mild detergent and soft cloth. Clean the thermostatic control area with a damp cloth; avoid water ingress. Clean vents and burners with a non-abrasive degreaser. Rinse, dry thoroughly, restore propane, and check controls before use. Regular cleaning prevents contamination, fires, and breakdowns.#@@#Additional Info#@#Marsal MB-60-LP Liquid Propane pizza oven has a 36" by 60" chamber with a 2" thick surface for six 18-inch pies. It delivers 130,000 BTU, uses 120 volts, features stainless steel, and is cETLus and ETL Sanitation certified.#@@#General Info#@#Description #@#
The unit accepts six 18 inch pies across a 36 inch by 60 inch chamber, enabling high-volume production while preserving individual pie integrity. Chefs maintain consistent bake profiles across batches, reducing scrap and turnover time.
The oven delivers 130,000 BTU of power, supporting rapid recovery and stable surface temperatures under continuous load. Kitchens experience predictable bake cycles that shorten total cook time and increase hourly throughput.
A 2 inch thick cooking surface provides thermal mass that promotes even crust development and steady center temperatures. Staff achieve repeatable crust color and texture without constant manual adjustments.
The thermostatic control lets operators set and hold target temperatures with direct feedback to the pilot and main burner systems. Technicians observe consistent set points that reduce the need for manual intervention during peak service.
Stainless steel top and sides combine with a brick lined ceiling to resist corrosion while retaining radiant heat where ovens need it most. Maintenance teams benefit from surfaces that tolerate frequent cleaning and preserve thermal efficiency.
The oven meets cETLus and ETL Sanitation standards and operates on liquid propane with 120 volts, 1-ph, 60 Hz for controls. Facility managers receive documented safety and sanitation compliance that simplifies inspections and integration into existing utility layouts.
#@@#Delivery Details#@#
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• 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.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and gas lines weekly for soot, corrosion, or leaks; tighten fittings and replace damaged hoses. Clean the brick-lined ceiling and 2" cooking surface after each service with nonabrasive brushes and food-safe detergents to prevent char buildup. Degrease stainless steel top and sides with neutral pH cleaners and soft cloths; rinse and dry thoroughly. Calibrate the thermostat quarterly and verify 120v power and 1-ph connections.