Stop sacrificing throughput for consistency. This double-deck pizza deck oven delivers controlled heat distribution and high hourly pie capacity, allowing kitchens to maintain product quality during peak service. Designed for heavy-duty use and built in the USA, this unit supports continuous operation while simplifying temperature management across two independent baking chambers.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and allow cooling. Brush loose debris from brick decks, then vacuum ash and crumbs. Mix mild detergent with warm water (use gallons or liters as needed); scrub brick and stainless surfaces with non-abrasive pads. Rinse with clean water and dry completely to prevent corrosion. Clear grease from vents and burners with approved degreaser to reduce fire risk. Inspect seals, thermostats, and gas connections; tighten or replace worn parts to avoid breakdowns and pass CSA checks.#@@#Additional Info#@#Marsal's SD-1048 STACKED-LP is a double-deck, liquid propane pizza oven with two 10"H x 36" x 48" chambers, 2" brick decks, adjustable legs, stainless steel exterior, 180,000 BTU rating, 4 pies per deck, CSA-listed, and made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This double-deck pizza deck oven delivers controlled heat distribution and high hourly pie capacity, allowing kitchens to maintain product quality during peak service. Designed for heavy-duty use and built in the USA, this unit supports continuous operation while simplifying temperature management across two independent baking chambers.
#@@# Double Deck#@#
Two stacked 10-inch high baking chambers provide simultaneous production of multiple pies. Operators gain four 18-inch pie positions per deck, enabling sequential or different-product runs without downtime.
#@@# High Heat Output#@#
The unit produces 180,000 BTU total, delivering rapid heat recovery and stable cooking profiles. Chefs achieve consistent crust color and interior set across large batches, even under frequent door openings.
#@@# Precision Controls#@#
Each deck contains a thermostat range from 300 to 650 degrees, allowing fine control over the final bake and surface caramelization. Staff can adjust temperatures to match dough formulations and topping loads for reproducible results.
#@@# Thermal Mass Decks#@#
The 2-inch thick brick decks store thermal energy and promote even conductive transfer to each pie base. Kitchen teams can reduce hot spots and obtain uniform bottom browning with less active monitoring.
#@@# Durable Construction#@#
Stainless steel exterior surfaces and doors with aluminized steel interiors resist corrosive kitchen environments and simplify sanitation. Managers benefit from reduced corrosion maintenance and prolonged service life.
#@@# Serviceability Features#@#
Adjustable legs allow precise leveling on uneven floors, and accessible components meet commercial service standards, including UL and CSA classifications. Maintenance crews can perform routine checks more quickly, minimizing downtime.
#@@#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 flames weekly; adjust air shutters for stable blue flames. Clean or replace orifices when soot builds up. Remove debris from brick decks after each shift with a brush and scraper; vacuum ashes when the oven cools. Sanitize stainless steel exteriors with a pH-neutral cleaner and soft cloth; dry immediately to avoid spotting. Calibrate thermostats monthly with a traceable thermometer and document settings. Tighten gas fittings quarterly and test for leaks using a soap solution.