Stop sacrificing throughput for consistency. This deck pizza oven delivers stable heat control and steady output, ensuring your kitchen produces uniform results across long shifts while reliably handling high volumes. Operators will appreciate the precise temperature range, a dense brick deck that efficiently stores heat, and a stainless exterior that withstands continuous service.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and allow cool-down. Remove debris from brick deck and sweep crumbs into a dustpan. Mix mild detergent with warm water (use gallons or liters as needed) and scrub stainless surfaces with a non-abrasive pad. Rinse thoroughly and dry to prevent corrosion. Clean vents and grease traps weekly to prevent fires. Inspect seals and controls monthly; tighten or replace worn parts to avoid breakdowns. Log each cleaning for CSA and health inspections.#@@#Additional Info#@#Marsal’s SD-236 BASE SECT-NG deck pizza oven has a 7" H x 24" x 36" baking chamber, two 18" pie capacity, 1.5" brick deck, stainless steel exterior, adjustable legs, 50,000 BTU gas input, 300–650°F thermostat, UL classified, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for consistency. This deck pizza oven delivers stable heat control and steady output, ensuring your kitchen produces uniform results across long shifts while reliably handling high volumes. Operators will appreciate the precise temperature range, a dense brick deck that efficiently stores heat, and a stainless exterior that withstands continuous service.
#@@# High Capacity#@#
The unit accommodates two 18-inch pies simultaneously in a single 7-inch high by 24 by 36-inch baking chamber, enabling continuous cycles and increased hourly throughput. Kitchens that require rapid turnaround will experience fewer bottlenecks and more consistent cook times per pie.
#@@# Thermostat Control#@#
A 300 to 650 degree thermostat provides fine temperature adjustment to meet frequent production demands. Chefs gain repeatable control for crust color and topping finish, reducing scrap and ensuring predictable results.
#@@# Thermal Mass Deck#@#
The 1-1/2 inch thick brick deck stores and radiates heat evenly, minimizing cold spots and stabilizing temperature during heavy loading. Staff will notice improved bottom crust consistency and reduced recovery time after loading multiple pies.
#@@# Energy Input#@#
The oven operates on natural gas with a 50,000 BTU rating, delivering rapid heat-up and sustained output during busy service periods. Managers can plan service flows around reliable power delivery and steady recovery under continuous use.
#@@# Durable Construction#@#
Manufacturers finished the top, front, doors, and sides in stainless steel with an aluminized steel interior, providing corrosion resistance and ease of cleaning. Service teams will complete routine sanitation tasks faster, maintaining a professional kitchen appearance.
#@@# Service Ready#@#
Engineers equipped the oven with adjustable legs and built it in the USA to commercial standards, including UL and UL EPH Classified certifications.
#@@#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 the Marsal SD-236 BASE SECT-NG daily for debris on the 1-1/2" brick deck and remove residue with a brush while oven is cool. Drain condensation pans and clean aluminized interior with non-caustic cleaner; rinse thoroughly. Calibrate the 300–650°F thermostat monthly and document adjustments. Lubricate hinges and check door seals for gaps; replace seals showing wear. Verify gas connections and test for leaks after any service.
