Stop sacrificing throughput for consistent crust quality. This liquid propane pizza deck oven delivers controlled heat across two stacked chambers, allowing kitchens to manage continuous peak demand while ensuring predictable bake results and steady plate turnaround. Food service teams benefit from a robust cooking platform that withstands long service periods and maintains consistent product timing.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and close valve. Remove racks and sweep crumbs from decks. Scrub brick decks with a soft brush and a 1:10 mild detergent solution; rinse with clean water and dry thoroughly. Wipe stainless exterior with non-abrasive cleaner; polish doors and handles. Clean burners and vents monthly; clear grease buildup to reduce fire risk. Inspect seals and controls; tighten or replace worn parts. Maintain records to pass CSA and health inspections.#@@#Additional Info#@#Marsal SD-1048/SD-448-LP liquid propane double-deck pizza oven has two baking chambers (7" and 10" high), four 18" pie capacity per deck, 2" brick decks, 300–650° thermostats, 180,000 BTU input, stainless steel exterior, and adjustable legs.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent crust quality. This liquid propane pizza deck oven delivers controlled heat across two stacked chambers, allowing kitchens to manage continuous peak demand while ensuring predictable bake results and steady plate turnaround. Food service teams benefit from a robust cooking platform that withstands long service periods and maintains consistent product timing.
#@@# Stacked Chambers#@#
Two stacked decks provide an immediate doubling of cooking capacity in a compact footprint, supporting four 18-inch pies per deck. Operators achieve higher output without expanding floor space, enabling simultaneous baking cycles and effective load management.
#@@# Thick Brick Decks#@#
Each deck features a 2-inch thick brick deck that stores and radiates heat for uniform bake color and consistent bottom crust development. Chefs rely on thermal mass to minimize hot spots and maintain oven temperature during frequent door openings.
#@@# Precise Temperature Control#@#
Integrated thermostats adjust from 300 to 650° to accommodate various dough profiles and topping loads. Staff members can reproduce set points for consistent product profiles, minimizing trial-and-error during menu transitions.
#@@# High BTU Output#@#
With a total input of 180,000 BTU, the oven recovers temperature rapidly between loads and sustains high throughput during service peaks. Kitchen managers can reduce cycle times and maintain scheduled production rates for continuous lines.
#@@# Stainless Exterior#@#
The stainless steel front, top, doors, and sides provide corrosion resistance and simplify sanitation protocols. Maintenance teams can clean exterior surfaces quickly to meet health inspection standards while preserving a professional appearance.
#@@# Built To Code#@#
This unit carries UL listing and UL EPH classification, complying with applicable safety norms and reflecting construction and testing that support commercial installation.
#@@#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 and pilot assemblies weekly; remove debris and verify flame color and intensity to ensure consistent heat. Clean brick decks after cooldown using a stiff brush and scrape loose char without water to preserve thermal mass. Degrease stainless surfaces with a neutral detergent and rinse thoroughly to prevent corrosion. Check gas connections and valves monthly for leaks using a soap solution; tighten fittings as needed. Calibrate thermostats annually to maintain setpoint accuracy.