Stop sacrificing throughput for quality. This single-deck, liquid propane deck oven combines focused heat control with heavy-duty construction to support continuous pizza production without compromising crust consistency. Operators will appreciate predictable temperature response and durable materials designed for commercial kitchens.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas and close the LP valve before cleaning. Remove debris from brick decks and scrape loose residue. Wipe stainless exterior with mild detergent and soft cloth; rinse and dry. Vacuum burners and vents to remove grease; inspect igniters and pilot ports. Check seals and adjustable legs; tighten fasteners. Clean coils on nearby refrigeration units to reduce energy use. Follow CSA and UL maintenance intervals to prevent fires, contamination, and costly repairs.#@@#Additional Info#@#Marsal’s SD-1060/SD-660-LP liquid propane deck oven features two stacked baking chambers (7" and 10"H), 2" brick decks, 240,000 BTU output, stainless steel exterior, and capacity for six 18" pies per deck, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for quality. This single-deck, liquid propane deck oven combines focused heat control with heavy-duty construction to support continuous pizza production without compromising crust consistency. Operators will appreciate predictable temperature response and durable materials designed for commercial kitchens.
#@@# Baking Capacity#@#
Each deck accommodates six 18-inch pies, supporting simultaneous production that reduces order lead times. Operators control two stacked baking chambers sized 7 inches and 10 inches in height for flexible product stacking and varied use.
#@@# Heat Range Control#@#
Thermostats provide modulation from 300 to 650 degrees, enabling precise surface and ambient heat to achieve consistent bake profiles. Chefs can dial in settings to manage crust color, cheese melt, and bottom bake across high-volume runs.
#@@# Construction Materials#@#
Stainless steel exterior panels and doors resist corrosion and simplify routine sanitation. Aluminized steel interior surfaces combine reflective heat performance with robust wear characteristics for extended service life.
#@@# Deck Composition#@#
Brick decks measure 2 inches thick to deliver even thermal mass and rapid recovery after loading. Kitchens will see reduced hotspots and uniform bottom bake across multiple pies placed directly on the deck.
#@@# Fuel And Output#@#
Liquid propane fuel supports a rated total output of 240,000 BTU, supplying sustained energy for continuous operation during peak service. Facility planners can size ventilation and gas supply systems around the unit output to maintain safety and performance.
#@@# Compliance And Serviceability#@#
Unit ships with UL and UL EPH Classified listings and carries a Made in USA designation for traceable manufacturing standards. Technicians will value adjustable legs for leveling and accessible components for preventative maintenance.
#@@#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#@#Follow a monthly cleaning schedule to remove flour, oil and carbon from the baking chamber and brick decks, using a brush and vacuum to prevent heat loss and hotspots. Inspect gas connections and pilot assemblies weekly for leaks and secure fittings; replace damaged lines immediately. Lubricate door hinges quarterly with food-safe lubricant and tighten fasteners. Calibrate the 300–650°F thermostat annually for accurate temperature control and verify CSA and UL markings during routine audits.