Built for high-volume kitchens that require consistent heat and fast throughput, this single-deck gas pizza oven delivers industrial capacity without sacrificing control. Operators can run continuous production of up to eight 18-inch pies per deck while maintaining even bake profiles across a 44-inch by 66-inch chamber. The oven pairs a thick, brick-lined ceiling with a 2-inch cooking surface to support sustained thermal mass and repeatable results under heavy use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and shut off the natural gas supply. Cool the chamber fully before cleaning. Scrape debris from the 2" thick cooking surface with a stiff brush, then vacuum loose particles. Wipe brick-lined ceiling and stainless steel top and sides with a mild detergent solution and a non-abrasive cloth. Rinse and dry all surfaces thoroughly. Remove grease from doors, vents, and around burners to prevent fires and ensure CSA and ETL Sanitation compliance.#@@#Additional Info#@#Marsal’s MB-866-NG natural gas pizza oven has a 44" x 66" baking chamber, 18" pie capacity per rack, 2" cooking surface, 300–650°F range, 130,000 BTU input, stainless steel top, black doors, and ETL certifications.#@@#General Info#@#Description #@#
Built for high-volume kitchens that require consistent heat and fast throughput, this single-deck gas pizza oven delivers industrial capacity without sacrificing control. Operators can run continuous production of up to eight 18-inch pies per deck while maintaining even bake profiles across a 44-inch by 66-inch chamber. The oven pairs a thick, brick-lined ceiling with a 2-inch cooking surface to support sustained thermal mass and repeatable results under heavy use.
#@@# Brick-Lined Ceiling#@#
The ceiling uses refractory brick to store and radiate heat, producing uniform browning across crusts and toppings. Chefs benefit from consistent surface heat that minimizes hot spots and reduces product loss during long shifts.
#@@# Thick Cooking Surface#@#
The 2-inch deck provides substantial thermal mass that absorbs energy quickly and holds temperature between loads. Kitchen staff notice fewer temperature swings, which supports predictable bake times and tighter portion control.
#@@# Wide Baking Chamber#@#
A 44-inch by 66-inch baking cavity accommodates multiple pies simultaneously to maximize throughput during peak periods. Managers achieve higher hourly output without adding parallel equipment or additional footprint.
#@@# High Input Power#@#
The unit operates at 130,000 BTU supplied by natural gas, enabling rapid recovery and sustained high-temperature baking. Engineers and service teams can rely on the power rating to maintain setpoints from 300 to 650 degrees F for versatile product profiles.
#@@# Stainless Exterior Construction#@#
The oven features stainless steel top and sides that resist corrosion and simplify daily sanitation tasks. Maintenance crews perform cleaning faster, and the durable finish reduces the frequency of cosmetic repairs.
#@@# Regulatory Compliance#@#
The oven holds cETLus and ETL Sanitation certifications and ships made in the USA, ensuring adherence to safety and hygiene standards required by institutional purchasers.
#@@#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#@#Inspect burner ports weekly and remove carbon deposits with a brass brush for consistent flames. Verify gas connections monthly for leaks using a soap solution; tighten or replace components if leaks are found. Scrape the 2" thick cooking surface after each service and vacuum crumbs from the baking chamber to prevent hot spots. Calibrate the 300–650°F thermostat quarterly and log adjustments. Clean stainless steel with a pH-neutral cleaner; avoid abrasives.