Stop sacrificing throughput for consistent cook quality. This deck pizza oven combines robust heat delivery with proven thermal retention to produce uniform bakes across up to eight 18-inch pies per cycle, supporting continuous service in high-demand operations. Designed for professional kitchens, the unit balances power and control to maintain target crust color and cheese finish across variable order volumes.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and let it cool fully. Remove loose debris from the 2" brick deck with a brush, then vacuum ash and crumbs. Wipe stainless steel exterior and doors with a mild detergent solution and a soft cloth. Clean aluminized interior with non-abrasive cleaner; avoid soaking controls. Inspect and clear vents and burners to prevent grease buildup and fires. Check seals and adjustable legs; tighten if needed. Perform monthly coil and component checks to reduce breakdowns and lower utility use.#@@#Additional Info#@#Marsal's SD-10866 BASE SECT-NG natural gas pizza oven has a 10" H x 44" x 66" baking chamber, 18" pie capacity for eight pies, a 2" thick brick deck, adjustable legs, stainless steel exterior, and a 300–650°F thermostat with 130,000 BTU output.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistent cook quality. This deck pizza oven combines robust heat delivery with proven thermal retention to produce uniform bakes across up to eight 18-inch pies per cycle, supporting continuous service in high-demand operations. Designed for professional kitchens, the unit balances power and control to maintain target crust color and cheese finish across variable order volumes.
#@@# Thermostat Control#@#
Digital thermostat ranges from 300 to 650 degrees and allows operators to set and maintain precise deck temperatures for a wide range of pizza styles. Immediate feedback reduces rework and supports repeatable results during peak service windows.
#@@# Deck Construction#@#
The 2-inch thick brick deck provides consistent thermal mass and even heat distribution, limiting hot spots and improving crust development. Heavy masonry also stores energy for successive bakes, lowering the need for constant burner cycling.
#@@# Heat Output#@#
A 130,000 BTU natural gas input supplies rapid recovery and steady heat across the chamber, enabling high throughput without long temperature drops between loads. Consistent energy delivery minimizes cycle time for large orders.
#@@# Capacity Layout#@#
The single deck contains a 10-inch height by 44 by 66-inch baking chamber configured to handle eight 18-inch pies simultaneously, maximizing floor space efficiency. Operators can stage multiple pies for continuous loading and reduce service lag.
#@@# Exterior Durability#@#
Stainless steel exterior panels on the top, front, doors, and sides resist corrosion and simplify daily sanitation routines. The aluminized steel interior further withstands thermal stress while reducing maintenance interruptions.
#@@# Compliance and Service#@#
The unit carries UL and UL EPH Classified approvals and ships with adjustable legs for leveling on uneven floors, supporting regulatory inspection and installation flexibility.
#@@#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 burners weekly and remove debris to maintain 125,000–160,000 BTU output. Clean stainless steel exterior with a nonabrasive detergent and microfiber cloth to prevent corrosion. Scrape and brush the 2" thick brick deck after cooling; vacuum loose particles and inspect for cracks. Verify gas connections and check for leaks with a soap solution; tighten fittings per CSA guidelines. Level adjustable legs and calibrate the 300–650°F thermostat quarterly.
