Stop compromising throughput for crust quality. This double-deck, liquid propane pizza oven combines robust heat output with precise thermostatic control to maintain consistent cook profiles across two independent chambers, supporting continuous high-volume production without sacrificing bake uniformity.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and let cool before cleaning. Remove debris from decks and sweep crumbs from brick-lined ceilings. Wipe 2" cooking surfaces and doors with mild detergent and warm water; rinse and dry. Clean stainless steel top and sides using non-abrasive cleaner. Inspect and clean vents and burners to remove grease buildup to reduce fire risk. Check seals and thermostats for proper function. Follow CSA and ETL sanitation guidance for safety and inspections.#@@#Additional Info#@#Marsal’s MB-60 STACKED-LP is a double-deck, liquid propane pizza oven with two 36" x 60" chambers and a 2" cooking surface; thermostats control 300–650°F, delivers 260,000 BTU, stainless steel, 120 volts, cETLus and ETL certified, made in USA.#@@#General Info#@#Description #@#
Stop compromising throughput for crust quality. This double-deck, liquid propane pizza oven combines robust heat output with precise thermostatic control to maintain consistent cook profiles across two independent chambers, supporting continuous high-volume production without sacrificing bake uniformity.
#@@# Double Deck#@#
This unit stacks two 36-inch decks to maximize footprint efficiency while expanding output capacity to twelve 18-inch pies. Operators can maintain separate temperature settings for each deck, enabling simultaneous production of different recipes and reducing cycle bottlenecks.
#@@# High Heat Output#@#
Rated at 260,000 BTU total, the oven delivers rapid recovery and sustained cooking temperatures across extended service periods. Kitchens achieve shorter bake times and consistent results during peak hours, translating to higher hourly yields.
#@@# Thermostatic Control#@#
Adjustable thermostats range from 300 to 650°, offering precise setpoints for diverse crust and topping profiles. Staff can quickly adjust temperatures to match product specifications and minimize trial-and-error during busy shifts.
#@@# Thick Cooking Surface#@#
The 2-inch cooking surface provides thermal mass for stable bottom heat and improved crust development. Chefs benefit from predictable browning and reduced cold spots, enhancing first-pass quality and lowering waste from re-bakes.
#@@# Brick Lined Ceiling#@#
The brick-lined ceiling enhances radiant heat retention and promotes even top browning across each deck. Pizzas receive uniform radiant exposure, preserving texture and reducing the need for manual rotation.
#@@# Durable Construction#@#
Stainless steel top and sides with black doors offer corrosion resistance and ease of sanitation, meeting ETL Sanitation and cETLus certifications. Facilities relying on continuous daily operation benefit from reduced maintenance and a long service lifecycle.
#@@#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#@#Refer to the manufacturer manual for scheduled inspections and calibrations to maintain consistent oven performance. Inspect and clean burners and pilot assemblies weekly; remove debris and verify flame pattern. Vacuum convection passages and wipe stainless steel surfaces with a mild detergent solution monthly. Check door seals for wear and replace as needed to prevent heat loss. Lubricate hinges, test thermostats across their 300–650° range, and document service actions.