This single-deck, liquid propane pizza deck delivers consistent stone-to-crust heat designed for continuous production, precise temperature range, and straightforward servicing. Operators get a commercial-grade oven that balances thermal mass, control range, and sanitation certification for rigorous kitchen schedules.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and shut off the LP supply. Remove racks and sweep out crumbs. Mix mild detergent with warm water and scrub brick-lined ceiling and 2" cooking surface using a non-abrasive brush. Rinse with clean water and wipe dry. Degrease doors, stainless steel top and sides with approved cleaner; avoid harsh scouring pads. Clean vents and pilot areas to prevent grease buildup. Inspect seals and controls; tighten or replace worn parts. Restore power only after all components dry completely.#@@#Additional Info#@#Marsal’s MB-866 LP pizza oven has a 44" x 66" chamber, brick-lined ceiling, and 2" thick surface. It supports eight 18" pies, features a 300–650°F thermostat, 130,000 BTU propane power, and is cETLus and ETL certified, made in USA.#@@#General Info#@#Description #@#
This single-deck, liquid propane pizza deck delivers consistent stone-to-crust heat designed for continuous production, precise temperature range, and straightforward servicing. Operators get a commercial-grade oven that balances thermal mass, control range, and sanitation certification for rigorous kitchen schedules.
The baking chamber accommodates up to eight 18" pies simultaneously, enabling steady output during peak periods. Brick-lined ceiling and thick cooking surface store thermal energy for uniform bake profiles across the deck.
A thermostat provides broad control for crust development, finishing, and specialty bakes. Rapid recovery and tight setpoint regulation reduce cycle variation and minimize product loss from uneven heat.
Liquid propane operation supplies BTU to the deck, matching high-demand service without electrical heating draws. Field-proven burners deliver steady flame distribution to maintain consistent surface temperatures across the stone.
Stainless steel top and sides resist corrosion, simplify cleaning, and retain structural integrity under continuous use. Black doors combine thermal insulation with a hard-wearing exterior that reduces maintenance frequency.
The oven carries certifications, confirming electrical and food-safety compliance for commercial kitchens. Made in USA manufacturing supports parts availability and technician familiarity for service continuity.
Designed with accessible components and standard controls for auxiliary systems, technicians perform diagnostics and routine maintenance with minimal downtime. Modular layout reduces mean time to repair and supports sustained production during busy shifts.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burner orifices weekly and remove debris to maintain consistent flame distribution. Calibrate the 300–650°F thermostat monthly and record adjustments to ensure repeatable bake cycles. Clean brick-lined ceiling and 2" cooking surface after each service day using a brass brush and low-abrasion cleanser; avoid acids. Verify door seals and fasteners quarterly and torque to manufacturer specs. Purge gas lines and check for leaks following CSA or ETL Sanitation protocols before operation.