Stop sacrificing throughput for consistency. This pizza oven delivers controlled thermal performance and efficient output so kitchens maintain throughput without compromising crust structure or bake uniformity. Engineered for continuous operation, the unit pairs robust construction with precision to support sustained production.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and shut off the gas supply. Remove baking stones and sweep crumbs from decks. Mix mild detergent with warm water; scrub brick decks with a nylon brush and rinse with clean water. Wipe stainless exterior with non-abrasive cloth and approved cleaner. Clean vents and burners to remove grease buildup to reduce fire risk. Inspect seals and controls; replace worn parts. Regular cleaning prevents contamination, lowers energy use, and avoids equipment failure.#@@#Additional Info#@#The Marsal SD-10866/SD-866-NG gas pizza oven features a 7" single deck, 44" x 66" baking chamber, 2" brick deck, adjustable legs, and stainless steel exterior.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This pizza oven delivers controlled thermal performance and efficient output so kitchens maintain throughput without compromising crust structure or bake uniformity. Engineered for continuous operation, the unit pairs robust construction with precision to support sustained production.
Each deck accommodates eight 18-inch pies, enabling simultaneous baking of multiple items across the chamber. Operators gain predictable output rates, reducing cycle planning and increasing service reliability.
The 2-inch thick structure stores and radiates heat for stable bottom heat transfer, producing crisp crusts and even browning. Chefs receive consistent results across batches when they rely on thermal mass rather than fluctuating surface temperatures.
Dual thermostats regulate a range from 300 to 650°, providing a broad spectrum for different crusts and toppings. Staff can dial in set points for quick recovery after load changes and maintain consistent bake profiles during peak service.
Natural gas operation at 260,000 BTU optimizes energy delivery for continuous cycles while minimizing heat-up time. Kitchen managers realize efficient runtime per shift and lower idle losses compared with less powerful units.
Stainless steel exterior combined with an aluminized steel interior delivers corrosion resistance and straightforward sanitation. Maintenance teams access clean surfaces and durable panels that withstand frequent cleaning protocols.
Certified to UL and UL EPH Classified standards and manufactured in the USA, the unit meets commercial safety expectations and inspection requirements. Facility planners benefit from documented compliance and parts availability tied to a domestic supply chain.
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• 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 and pilot assemblies weekly; remove debris and verify flame stability to maintain thermal consistency. Lubricate hinge pins quarterly with food-grade lubricant and tighten fasteners to prevent misalignment. Scrape and vacuum brick decks after each shift; rotate cooking loads to equalize wear. Calibrate thermostats biannually using a certified thermometer. Schedule CSA or UL service annually and document service intervals for compliance.