Stop sacrificing throughput for control. This deck-style pizza oven delivers consistent heat distribution and production capacity tailored for high-volume kitchens that require repeatable results and minimal downtime. Operators gain a reliable, serviceable unit engineered for extended service life and predictable output.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and shut the valve. Scrape debris from the 2" brick deck and vacuum. Apply a food-safe degreaser to stainless surfaces, scrub with a non-abrasive pad, rinse with warm water, and dry with a soft cloth. Clean burner ports and pilot assembly with a soft brush. Inspect door seals and legs for wear; tighten fasteners. Remove grease from vents to reduce fire risk and maintain CSA and UL compliance. Regular cleaning prevents contamination and equipment failure.#@@#Additional Info#@#Marsal's SD-1048-NG gas pizza oven has a 36" x 48" chamber with a 2" brick deck for four 18-inch pies, 95,000 BTU output, adjustable legs, stainless steel exterior, 300–650°F thermostat, UL Classified, made in USA, 1,075 pounds.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This deck-style pizza oven delivers consistent heat distribution and production capacity tailored for high-volume kitchens that require repeatable results and minimal downtime. Operators gain a reliable, serviceable unit engineered for extended service life and predictable output.
#@@# Deck Construction#@#
The 2-inch brick deck provides thermal mass that stabilizes cooking temperatures and reduces hot spots for even crust formation. Operators achieve consistent bake profiles across four 18-inch pie positions, supporting a steady workflow during peak service.
#@@# Heat Output#@#
A rated 95,000 BTU system produces rapid recovery and sustained surface temperature across the baking chamber, enabling continuous cycles without major temperature drop. Kitchens maintain throughput for extended shifts while preserving product quality.
#@@# Temperature Control#@#
A 300 to 650-degree thermostat gives precise setpoint control for crust and topping targets, allowing staff to dial in profiles for different pizza styles. Chefs reproduce preferred results shift after shift with minimal calibration time.
#@@# Capacity And Layout#@#
The single-deck layout includes a 10-inch high by 36-inch by 48-inch baking chamber that fits up to four 18-inch pies, balancing footprint and output for limited space operations. Facilities optimize counter planning while serving multiple large pizzas concurrently.
#@@# Materials And Finish#@#
Stainless steel exterior panels and doors combine corrosion resistance with straightforward sanitation procedures required by institutional kitchens. Internals use aluminized steel to withstand thermal cycling and simplify routine maintenance.
#@@# Compliance And Service#@#
Units carry UL and UL EPH Classified listings and arrive with adjustable legs for accurate leveling on uneven floors to meet installation codes. Technicians access components easily for preventive service, reducing unplanned downtime.
#@@#Delivery Details#@#
• Please ensure to handle the product with utmost care.
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• 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 debris with a soft brush to maintain consistent flame patterns. Verify thermostat calibration monthly across the 300–650°F range and adjust per manufacturer instructions to ensure accurate baking profiles. Clean the 2" brick deck after each shift by brushing and vacuuming loose crumb; perform deep steam cleaning weekly to remove oil residues. Lubricate door hinges quarterly and confirm adjustable legs remain level to prevent uneven cooking.