For high-volume kitchens that demand consistent oven performance and precise temperature control, this natural gas deck oven offers proven throughput and durability. Its design supports continuous pizza production with an 18-inch pie capacity across eight positions, featuring a robust 2-inch brick deck that stabilizes bake profiles between shifts. Operators will appreciate the fast heat response and a 300–650° thermostat range, enabling accurate surface and crust development for diverse menus.
LongDescription#@#NA#@@#Cleaning Instructions#@#Turn off gas and let the oven cool. Remove loose debris from the 2" thick brick deck with a brush and scrape charred residue into a heatproof container. Wipe stainless steel surfaces and aluminized interior with a mild detergent solution; rinse and dry. Clean doors, seals, and controls with a non-abrasive cleaner; inspect seals for wear. Clear vents and grease traps to prevent fires. Reconnect gas only after the unit is completely dry to preserve performance and safety.#@@#Additional Info#@#Marsal SD-10866-NG features a 10" baking chamber for commercial kitchens, with an 18" pie capacity on a 2" brick deck.#@@#General Info#@#Description #@#
For high-volume kitchens that demand consistent oven performance and precise temperature control, this natural gas deck oven offers proven throughput and durability. Its design supports continuous pizza production with an 18-inch pie capacity across eight positions, featuring a robust 2-inch brick deck that stabilizes bake profiles between shifts. Operators will appreciate the fast heat response and a 300–650° thermostat range, enabling accurate surface and crust development for diverse menus.
#@@# Decked Capacity#@#
The unit accommodates eight 18-inch pies per baking cycle, maximizing output for pizzerias, campuses, and hospitals with sustained demand. Designers specified a single 10-inch-high baking chamber measuring 44 by 66 inches, balancing footprint efficiency with production volume.
#@@# Thermal Mass Deck#@#
A 2-inch thick brick deck provides significant thermal mass, maintaining consistent surface temperatures during rapid loading and unloading. Chefs achieve uniform crust coloration and reduced cold spots, minimizing product rejects and labor rework.
#@@# Precise Temperature Control#@#
A 300–650° thermostat allows fine-grained control of baking environments for various pizza styles and other baked products. Technicians can calibrate setpoints to match recipe requirements, enhancing repeatability across service periods.
#@@# Robust Construction#@#
The exterior is constructed from stainless steel, while the interior features aluminized steel to resist corrosion and simplify cleaning protocols. Maintenance teams benefit from durable panels and accessible surfaces that meet institutional sanitation schedules.
#@@# High Heat Output#@#
The oven delivers 130,000 BTU of natural gas input, enabling rapid recovery and stable operation under continuous cycles. Facilities with peak service windows experience faster turnaround and reduced lag between loads.
#@@#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 burner ports weekly for carbon buildup; remove obstructions with a soft brass brush and compressed air. Calibrate the 300–650° thermostat monthly using a certified oven thermometer and adjust per manufacturer specifications. Sweep the 2" thick brick deck after each service day; employ a dry brush and avoid excessive water. Clean stainless exterior with a pH-neutral cleaner and soft cloth. Verify gas connections and test safety valves quarterly for leaks and proper operation.