Stop compromising throughput for consistent cook quality. This single-deck pizza oven combines high thermal output with a thick brick deck to deliver steady results across heavy production runs while maintaining precise temperature control. Food service managers and kitchen leads will find the unit balances capacity and control for predictable product flow.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and let it cool completely before cleaning. Remove loose debris and sweep the brick deck with a soft brush. Mix a mild detergent with warm water (use gallons or liters as needed) and scrub stainless exterior with a non-abrasive cloth. Rinse surfaces and dry to prevent corrosion. Clean vents and burners to remove grease and reduce fire risk. Check seals and knobs; tighten or replace worn parts. Regular cleaning prevents contamination, cuts energy use, and extends equipment life.#@@#Additional Info#@#Marsal's SD-1060 LP pizza oven has a 10" H x 36" x 60" baking chamber, six 18" pie capacity, 2" brick deck, 130,000 BTU output, 300–650°F thermostat, stainless steel exterior, and adjustable legs. Made in USA.#@@#General Info#@#Description #@#
Stop compromising throughput for consistent cook quality. This single-deck pizza oven combines high thermal output with a thick brick deck to deliver steady results across heavy production runs while maintaining precise temperature control. Food service managers and kitchen leads will find the unit balances capacity and control for predictable product flow.
#@@# High Heat Output#@#
130,000 BTU rating drives rapid recovery and maintains setpoints under load, supporting continuous production during peak periods. Operators achieve consistent bake profiles when the system manages heat delivery across the chamber.
#@@# Thick Brick Deck#@#
A 2-inch brick deck provides thermal mass that stabilizes surface temperature and improves crust development. Chefs observe even bottom browning and reduced hot spots when they stage multiple pies.
#@@# Large Baking Chamber#@#
The chamber measures 10 inches high by 36 inches deep and 60 inches wide, accommodating six 18-inch pies per cycle for efficient throughput. Kitchen planners can schedule predictable run times because the space handles multiple full-size pizzas simultaneously.
#@@# Wide Temperature Range#@#
A 300 to 650-degree thermostat gives precise control over low to high bake profiles for diverse menu items. Culinary teams adjust settings rapidly to optimize crust texture and topping finish.
#@@# Stainless Exterior#@#
Stainless steel top, front, doors, and sides resist corrosion and clean easily in commercial environments. Maintenance crews benefit from durable surfaces that withstand frequent wipedowns and sanitation protocols.
#@@# Adjustable Support Legs#@#
Adjustable legs allow secure leveling on uneven floors to maintain oven stability and consistent chamber alignment. Installation teams achieve proper clearance and ergonomic working height without custom shims.
#@@# Safety and Certification#@#
The oven carries UL certification and UL EPH classification and operates on liquid propane for sites requiring that fuel option.
#@@#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#@#Clean the stainless steel exterior daily with a nonabrasive detergent and soft cloth to prevent corrosion. Inspect burner ports weekly; remove debris with a brass brush and verify proper flame pattern. Sweep the 2" brick deck after each shift and perform a deep vacuum of the chamber monthly. Test thermostat calibration quarterly and adjust to maintain 300–650°F range. Lubricate adjustable legs and check gas fittings for leaks using a soap solution before service.