Stop sacrificing throughput for control. This single-deck, natural gas pizza oven delivers consistent heat distribution and rapid recovery rates while maintaining precise temperature control for high-volume kitchens that demand uniform results every shift. Designed for commercial operations, the unit combines robust construction with serviceable components to minimize downtime and support constant production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and let it cool. Remove debris and sweep the brick deck with a dry brush. Mix mild detergent with warm water and scrub the stainless steel exterior with a soft cloth. Rinse with clean water and dry immediately to prevent corrosion. Clean oven vents and grease traps weekly to reduce fire risk. Inspect seals and controls monthly; replace worn parts. Maintain condenser coils and service gas connections to lower energy use and avoid breakdowns.#@@#Additional Info#@#Marsal SD-1060 BASE SECT-NG is a 10" H x 36" x 60" gas pizza oven with a 2" brick deck, six 18" pie capacity, 130,000 BTU output, and 300–650°F thermostat; stainless steel exterior, UL Classified, Made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for control. This single-deck, natural gas pizza oven delivers consistent heat distribution and rapid recovery rates while maintaining precise temperature control for high-volume kitchens that demand uniform results every shift. Designed for commercial operations, the unit combines robust construction with serviceable components to minimize downtime and support constant production.
#@@# Stainless Steel Exterior#@#
Engineered with stainless steel top, front, doors, and sides, the oven resists corrosion and simplifies daily cleaning for busy staff. Front-facing surfaces maintain a professional presentation in open-kitchen environments and reduce surface wear from frequent handling.
#@@# High BTU Input#@#
Rated at 130,000 BTU, the oven supplies strong, sustained heat suitable for continuous baking of multiple pizzas and high-output tasks. Operators achieve rapid temperature recovery between loads, reducing cycle times and increasing throughput during peak periods.
#@@# Brick Deck Design#@#
Featuring a 2-inch thick brick deck, the cooking surface stores and radiates heat evenly across the chamber to produce consistent crust texture and browning. Chefs gain repeatable results across six 18-inch pie positions without hot spots that require manual rotation.
#@@# Wide Temperature Range#@#
The thermostat ranges from 300 to 650 degrees, enabling precise control for a variety of products from thin-crust pizzas to hearth-style loaves. Kitchen teams adjust setpoints quickly to match product profiles and maintain yield quality across menu items.
#@@# Single-Deck Capacity#@#
The single 10-inch high by 36 by 60-inch baking chamber accommodates six 18-inch pies simultaneously, balancing footprint with production needs for pizzerias, cafeterias, and catering operations. Staff can stage multiple pans and load continuously to sustain service flow.
#@@#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 brick deck daily for cracks and remove debris to prevent uneven heating. Calibrate the thermostat monthly across the 300–650°F range and log readings for consistent bake profiles. Clean stainless steel exteriors with nonabrasive detergent; rinse and dry to prevent corrosion. Flush gas lines and check connections quarterly; verify burner flames for uniformity. Level the oven using adjustable legs and schedule professional CSA inspection annually to ensure safe operation.