Handle peak pizza demand with commercial-grade performance and reliable results. This double-deck gas deck oven offers consistent heat distribution, robust throughput, and a durable design that supports continuous operation in busy kitchens. Choose this unit when you require brick-lined ceilings, high BTU output, and a thick cooking surface that ensures even crust development across numerous pies per hour.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment before cleaning. Scrape loose debris, then vacuum or wipe surfaces. Mix mild detergent with warm water (use gallons or liters as needed) and scrub cooking surfaces with a non-abrasive pad. Rinse thoroughly and dry to prevent corrosion. Degrease ovens and vents weekly to reduce fire risk. Clean condenser coils and door seals monthly to improve efficiency and avoid breakdowns. Document procedures to pass CSA and health inspections.#@@#Additional Info#@#Marsal's MB-866 STACKED-NG double-deck gas pizza oven features two 44" decks, 2" refractory surfaces, adjustable 300–650°F thermostats, 260,000 BTU input, and capacity for sixteen 16-inch pies.#@@#General Info#@#Description #@#
Handle peak pizza demand with commercial-grade performance and reliable results. This double-deck gas deck oven offers consistent heat distribution, robust throughput, and a durable design that supports continuous operation in busy kitchens. Choose this unit when you require brick-lined ceilings, high BTU output, and a thick cooking surface that ensures even crust development across numerous pies per hour.
#@@# Brick Lined Ceiling#@#
Brick-lined oven ceilings provide thermal mass that stabilizes chamber temperature during rapid loading cycles. Operators will notice reduced temperature swings when doors open, preserving bake profiles for consistent color and crumb across batches.
#@@# Thick Stone Surface#@#
A 2-inch thick cooking surface delivers conductive heat transfer that crisps crusts while minimizing hot spots. Chefs achieve uniform bottom color and predictable bake times when producing multiple 16-inch pies per deck.
#@@# Dual Deck Capacity#@#
Two stacked decks enhance production without increasing floor space, allowing simultaneous baking on both levels. Kitchens can handle up to 16 pies across decks, improving throughput during peak service periods.
#@@# Wide Thermostat Range#@#
A thermostat range of 300 to 650 degrees enables precise control for various pizza styles and toppings. Culinary teams can transition from low-temperature slow bakes to high-temperature quick fires while maintaining consistent results.
#@@# High BTU Output#@#
A 260,000 BTU rating ensures rapid recovery and sustained chamber heat during continuous cycles. Facilities reduce downtime between loads and maintain setpoints even with frequent door openings.
#@@# Sanitation and Compliance#@#
cETLus and ETL Sanitation listings confirm adherence to safety and sanitation standards relevant to commercial kitchens. Purchasing managers will meet inspection requirements and document equipment approvals.
#@@#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 clear debris to maintain stable flame patterns. Rotate baking stones monthly and vacuum ash from brick-lined ceilings after cool down. Calibrate thermostats at least quarterly across the 300–650°F range to ensure uniform heat; record adjustments. Lubricate door hinges with food-safe lubricant and verify door seals for compression; replace when gaps exceed 1/8 inch. Follow CSA and ETL sanitation protocols during deep clean cycles.