Engineered for continuous high-volume pizza production, this double-deck, gas-driven deck oven combines controlled thermal range with robust construction to support back-of-house throughput in restaurants, universities, hospitals, and large foodservice operations. The unit delivers precise temperature control from 300 to 650°F and accommodates multiple 18" pies per deck to maintain consistent output during peak service periods. Front-facing stainless steel surfaces and an aluminized interior simplify cleaning, while the structural design prioritizes even heat distribution across brick decks.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and let cool. Remove crumbs from both 10" decks and sweep brick surfaces with a brush. Wipe stainless steel exterior and doors using a mild detergent and warm water; rinse and dry. Clean aluminized interior with non-abrasive cleaner; avoid harsh scouring pads. Vacuum condenser and vents and clear grease from oven vents to reduce fire risk. Inspect door seals and legs; tighten or replace as needed. Allow full dry before restoring gas and power.#@@#Additional Info#@#Marsal SD-10866 STACKED-LP has two 10" chambers with 2" thick brick decks, baking eight 18" pies per deck. It delivers 260,000 BTU from propane, with adjustable thermostats from 300 to 650°.#@@#General Info#@#Description #@#
Engineered for continuous high-volume pizza production, this double-deck, gas-driven deck oven combines controlled thermal range with robust construction to support back-of-house throughput in restaurants, universities, hospitals, and large foodservice operations. The unit delivers precise temperature control from 300 to 650°F and accommodates multiple 18" pies per deck to maintain consistent output during peak service periods. Front-facing stainless steel surfaces and an aluminized interior simplify cleaning, while the structural design prioritizes even heat distribution across brick decks.
#@@# Deck Brick Surface#@#
Two 2" thick brick decks provide thermal mass that stabilizes oven floor temperature under repeated loading. The dense bricks retain and radiate heat, producing consistent crust development across successive bakes.
#@@# Dual Deck Capacity#@#
Stacked configuration offers two 10" high baking chambers that allow simultaneous production runs for different products or staggered cook cycles. Operators can run separate schedules to optimize throughput without cross-contamination of flavors.
#@@# Precise Temperature Control#@#
Each deck operates with thermostats adjustable across a 300 to 650°F range, enabling accurate control of surface and ambient heat for varied crust and topping profiles. Consistent temperature settings reduce product variability and speed operator training.
#@@# Commercial-Grade Fabrication#@#
Stainless steel exterior panels at the top, front, doors, and sides resist corrosion and withstand frequent sanitation procedures. The aluminized steel interior balances durability with thermal performance for long-term serviceability.
#@@# High Heat Output#@#
Rated near 260,000 BTU total, the oven supplies the power required for rapid recovery when loading multiple 18" pies per deck, maintaining target temperatures and minimizing bake cycle deviation. High input supports dense scheduling in high-demand environments.
#@@#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 oven decks weekly for debris and remove loose crumbs to prevent flare-ups. Clean stainless steel exteriors with a damp cloth and mild detergent, then dry to prevent streaking. Scrape brick decks after cool-down and vacuum residual ash; avoid saturated washing. Verify thermostat operation across 300° to 650° ranges and calibrate if temperature deviates. Lubricate door hinges quarterly and check seals for gaps, replacing worn gaskets to maintain consistent heat and efficiency.