Stop sacrificing throughput for consistency. This natural gas pizza oven combines precise temperature control and durable construction to deliver repeatable results for high-volume kitchens. Operators achieve consistent crust color and texture across eight 18" pies per cycle, while integrated safety and sanitation certifications meet institutional and commercial demands.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and power. Let oven cool completely. Remove debris from brick ceiling and 2" cooking surface with a soft brush. Wipe stainless steel top and sides with a mild detergent solution and a non-abrasive cloth. Clean black doors and seals with warm, soapy water; inspect seals and replace if worn. Vacuum vents and condenser areas to remove grease. Open thermostat and verify 300–650 range operation. Dry all surfaces before restoring gas and power to prevent corrosion and ensure safety.#@@#Additional Info#@#Marsal MB-866 BASE SECT-NG Natural Gas pizza oven has a 44" chamber, 2" brick-lined surface, holds eight 18" pies, 300–650°F thermostat, 130,000 BTU, stainless steel, cETLus, ETL certified, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This natural gas pizza oven combines precise temperature control and durable construction to deliver repeatable results for high-volume kitchens. Operators achieve consistent crust color and texture across eight 18" pies per cycle, while integrated safety and sanitation certifications meet institutional and commercial demands.
#@@# High-Capacity Chamber#@#
The 44" x 66" chamber holds eight 18" pies, ensuring sustained throughput during peak hours. A brick-lined ceiling and 2" thick cooking surface stabilize heat for uniform baking across the deck.
#@@# Wide Thermostat Range#@#
A 300–650°F thermostat offers flexibility for diverse pizza styles. Fast ramping and fine adjustments allow chefs to perfect crust and cheese melt without constant manual input.
#@@# Robust Heat Output#@#
The oven delivers 130,000 BTU for rapid recovery and consistent surface temperatures under heavy use. High thermal input reduces hold times and supports busy restaurants, universities, hospitals, and catering operations.
#@@# Durable Construction#@#
Stainless steel top and sides resist corrosion and simplify cleaning, while black doors hide stains in front-of-house areas. Domestic manufacturing ensures traceability and facilitates service coordination for institutional buyers.
#@@# Compliance And Safety#@#
The unit meets cETLus and ETL Sanitation standards, addressing electrical, gas, and food-safety requirements for schools and hospitals. Built-in compliance simplifies inspections and facility acceptance.
#@@# Serviceable Design#@#
Maintenance is streamlined with accessible panels and efficient control circuitry. Modular components ensure quick part replacements, minimizing downtime and keeping operations running smoothly during peak hours.
#@@#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-866 BASE SECT-NG pizza oven by scheduling weekly inspections of burner ports and pilot assemblies; remove debris with a soft brush to ensure consistent flame pattern. Perform monthly cleaning of the brick-lined ceiling and 2" cooking surface using a nonabrasive scraper and vacuum residue. Verify door seals and hinges quarterly; tighten fasteners and replace worn gaskets. Calibrate the 300–650°F thermostat biannually to preserve temperature accuracy.