This deck-type pizza oven delivers controlled thermal performance and a durable work surface so teams produce uniform pies at steady volume. Operators gain precise heat range, sizable pie capacity, and commercial construction designed for continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool oven before cleaning. Remove debris from the 1-1/2" brick deck with a dry brush and scrape grease from door ledges. Wipe stainless steel exterior with mild detergent and soft cloth; avoid abrasive pads. Flush aluminized steel interior with warm water and non-caustic cleaner, then dry. Clean vents and burners to prevent grease buildup. Inspect seals and controls; replace worn parts. Regular cleaning prevents contamination, reduces energy use, and lowers repair costs.#@@#Additional Info#@#Marsal’s SD-236 ADD'L SECT-LP Slice Series pizza oven runs on propane, delivers 50,000 BTU, has a 7" H x 24" x 36" chamber, 18" pie capacity, 1.5" brick deck, 300–650°F thermostat, stainless steel exterior, and is UL Classified.#@@#General Info#@#Description #@#
This deck-type pizza oven delivers controlled thermal performance and a durable work surface so teams produce uniform pies at steady volume. Operators gain precise heat range, sizable pie capacity, and commercial construction designed for continuous service.
A full stainless steel top, front, doors, and sides resist corrosion and simplify cleaning in high-use kitchens. Technicians inspect and service panels easily, reducing time out of production and maintaining professional presentation.
A 1-1/2 inch thick brick deck absorbs and retains heat to develop even crust color and texture across 18 inch pies. Chefs achieve repeatable bake profiles that minimize undercooked centers and overbrowned rims.
The single 7 inch high by 24 by 36 inch baking chamber accommodates up to two 18 inch pies per cycle, supporting focused output without excessive footprint. Managers schedule batch runs knowing chamber volume and cycle time deliver predictable throughput.
A 300 to 650 degree thermostat offers a wide operating range for crust-driven and fast-cook styles. Kitchen staff set and maintain target temperatures quickly to match dough formulas and topping loads.
Liquid propane power produces consistent flame control with a rated total of 50,000 BTU for this configuration, supporting rapid recovery between cycles. Facilities with LP supply maintain steady service and manage energy use relative to cook demand.
An aluminized steel interior withstands high heat while easing maintenance and inspection tasks. Certified listings include UL and UL EPH, and the unit qualifies as made in USA, which simplifies compliance checks and parts sourcing for professional operators.
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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 burner ports weekly and clear carbon deposits with a brass brush to maintain consistent flame and heat distribution. Calibrate the thermostat monthly using a surface probe thermometer at center of the 7"H x 24" x 36" baking chamber to ensure setpoints between 300 and 650°F. Clean the 1-1/2" brick deck after each shift by sweeping crumbs and using a damp cloth when cool. Tighten fittings and verify LP connections for leaks with CSA-approved soap test.
