Built for continuous service in high-demand kitchens, this single-deck pizza oven combines precise temperature control with robust construction to support consistent production and long runtime. Operators will rely on a 2-inch thick brick deck and a 300 - 650° thermostat range to produce even crusts and repeatable results across each shift. Technicians will appreciate the UL and UL EPH Classified design and the unit's origin of manufacture in the USA.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and let it fully cool. Sweep crumbs and loose debris from the 2" brick deck. Scrape baked-on residue with a nonmetal spatula, then wipe surfaces with a mild detergent and warm water. Clean vents and exterior stainless steel with non-abrasive cloths. Remove grease from burners and trapped oil to reduce fire risk. Inspect seals and legs for wear. Dry all surfaces before reconnecting gas to maintain performance and safety.#@@#Additional Info#@#Marsal's SD-1048 ADD'L SECT-LP pizza oven features a 10" H x 36" x 48" chamber, four 18" pie capacity, 2" brick deck, 300–650° thermostat, 95,000 BTU propane, stainless steel exterior, and adjustable legs. UL Classified, made in USA.#@@#General Info#@#Description #@#
Built for continuous service in high-demand kitchens, this single-deck pizza oven combines precise temperature control with robust construction to support consistent production and long runtime. Operators will rely on a 2-inch thick brick deck and a 300 - 650° thermostat range to produce even crusts and repeatable results across each shift. Technicians will appreciate the UL and UL EPH Classified design and the unit's origin of manufacture in the USA.
#@@# Brick Deck#@#
A 2-inch thick brick deck transfers heat evenly and stabilizes surface temperature for consistent bake profiles across multiple pies. Chefs obtain uniform browning and predictable cook times without frequent adjustments.
#@@# Temperature Range#@#
A 300 - 650° thermostat offers a broad control window that accommodates thin crust, Neapolitan, and pan styles. Staff set precise targets and maintain them under continuous load for repeatable finished products.
#@@# Production Capacity#@#
A 36 by 48-inch baking chamber fits four 18-inch pies per cycle to keep throughput high during service peaks. Managers plan cook schedules knowing the oven supports multiple full-size pies per bake cycle.
#@@# Fuel System#@#
Liquid propane operation delivers rapid heat response and strong sustained output at 95,000 BTU total rating. Maintenance teams access standardized LP components for straightforward servicing.
#@@# Exterior Construction#@#
A stainless steel top, front, doors, and sides resist corrosion and simplify daily cleaning tasks. Kitchen crews perform surface sanitation quickly while the aluminized steel interior endures thermal cycling.
#@@# Adjustable Support#@#
Adjustable legs allow field leveling on uneven kitchen floors to maintain deck alignment and consistent bake surfaces. Installation teams achieve stable, code-compliant placement without additional shimming.
#@@#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 burners weekly and remove debris for consistent flame and heat output. Rotate refractory bricks every three months and vacuum deck seams to prevent buildup that degrades thermal transfer. Calibrate the 300–650° thermostat biannually and verify temperature with a traceable probe for accurate setpoints. Lubricate door hinges quarterly and tighten fasteners to maintain door seal integrity. Flush fuel lines annually, test for leaks with soap, and replace corroded valves.