Outfit a high-volume kitchen with a gas deck oven engineered for continuous production and consistent bake quality. This single-deck pizza oven delivers measured heat control and a robust cooking chamber that accommodates multiple 18-inch pies without sacrificing surface texture or throughput. Operators will appreciate rapid heat recovery, a dense brick deck that promotes even browning, and durable construction suited to sustained commercial use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut the gas supply. Scrape loose debris from the 2" brick deck, then vacuum remaining crumbs. Mix warm water with mild detergent (use gallons or liters as needed) and scrub stainless steel exterior and aluminized interior with a non-abrasive pad. Rinse surfaces and dry thoroughly to prevent corrosion. Clean burners and vents monthly to remove grease and reduce fire risk. Inspect seals and controls; tighten or replace parts to avoid breakdowns and pass CSA inspections.#@@#Additional Info#@#Marsal SD-1060-NG is a single-deck, 10" chamber pizza oven with a 36" x 60" baking area, six 18" pie capacity, stainless steel exterior, and 130,000 BTU natural gas operation. UL classified, made in USA.#@@#General Info#@#Description #@#
Outfit a high-volume kitchen with a gas deck oven engineered for continuous production and consistent bake quality. This single-deck pizza oven delivers measured heat control and a robust cooking chamber that accommodates multiple 18-inch pies without sacrificing surface texture or throughput. Operators will appreciate rapid heat recovery, a dense brick deck that promotes even browning, and durable construction suited to sustained commercial use.
#@@# Cooking Chamber#@#
The oven features a 10-inch by 36-inch by 60-inch baking chamber sized to stage and bake large pizzas efficiently, allowing staff to load and rotate pies with minimal handling. Design parameters prioritize footprint efficiency so operators can maximize kitchen flow while managing simultaneous orders.
#@@# Brick Deck#@#
A 2-inch thick brick deck provides thermal mass that stores and radiates heat uniformly across the cooking surface, producing consistent crust color and oven spring. Chefs will notice reduced hot spots and improved bottom browning even during prolonged service periods.
#@@# Temperature Control#@#
A thermostat range from 300 to 650 degrees permits precise temperature selection for varied product styles, enabling rapid transitions between thin crust and thicker formulations. Technicians will value the straightforward control logic that simplifies setup and ensures repeatable results.
#@@# Heat Output#@#
The unit supplies 130,000 BTU of rated heat input to achieve fast recovery and maintain stable baking profiles under heavy loads. Managers can schedule sustained production runs without frequent retiming due to temperature sag.
#@@# Construction Quality#@#
Stainless steel exterior panels and doors combine corrosion resistance with an easy-clean surface for daily sanitation routines, while aluminized steel interior components resist thermal fatigue. Maintenance teams will find access points and finishes that reduce downtime and extend service intervals.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect the brick deck daily for cracks and remove debris with a soft brush to maintain thermal transfer and prevent hot spots. Calibrate the thermostat monthly and check temperature with an independent probe at multiple points in the 36" by 60" chamber for consistent bake profiles. Clean burners and ports weekly; close the gas supply and follow CSA guidelines when servicing ignition components.