Stop compromising output for speed. This deck-style pizza oven delivers controlled thermal performance and steady throughput for kitchens that require consistent product quality at volume. Designed for natural gas operation with a 50,000 BTU rating, the unit combines a substantial brick deck and a wide baking chamber to support continuous pizza production without sacrificing surface crispness or oven life.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and shut off pilot before cleaning. Remove loose debris and scrape burnt residue from the 1-1/2" brick deck. Clean stainless-steel exterior with mild detergent and non-abrasive cloth. Vacuum aluminized interior and check burners; wipe with damp cloth. Inspect and clean vents to reduce grease accumulation. Verify door seals and adjustable legs for wear. Regular cleaning prevents foodborne illness, fires, higher utility use, equipment failure, and inspection failures.#@@#Additional Info#@#Marsal SD-236-NG is a 50,000 BTU natural gas deck oven with a 7" H x 24" x 36" baking chamber, 18" pie capacity, and 1.5" brick deck; stainless steel exterior, adjustable legs, 300–650° thermostat, UL classified, Made in USA.#@@#General Info#@#Description #@#
Stop compromising output for speed. This deck-style pizza oven delivers controlled thermal performance and steady throughput for kitchens that require consistent product quality at volume. Designed for natural gas operation with a 50,000 BTU rating, the unit combines a substantial brick deck and a wide baking chamber to support continuous pizza production without sacrificing surface crispness or oven life.
#@@# Baking Chamber#@#
The baking chamber measures 7 inches high by 24 inches deep and 36 inches wide, providing capacity for two 18-inch pies per cycle. Operators achieve uniform heat distribution across that footprint, reducing repositioning and cycle time during peak service.
#@@# Brick Deck#@#
A 1-1/2 inch thick brick deck provides direct conductive heat to crusts for controlled browning and texture development. Chefs obtain predictable oven spring and bottom coloration while the masonry mass stabilizes internal temperatures between loads.
#@@# Temperature Control#@#
The thermostat ranges from 300 to 650 degrees, enabling a broad range of cooking profiles from slow bake to rapid high-heat char. Staff can dial settings to match dough formulation and topping load without wide temperature swings.
#@@# Construction Materials#@#
Stainless steel top, front, doors, and sides combine corrosion resistance with straightforward sanitation for commercial kitchens. The aluminized steel interior resists warping under repeated thermal cycling and eases long-term maintenance.
#@@# Capacity And Throughput#@#
The single-deck layout accepts two 18-inch pies and supports continuous cycles, maximizing output for counter service, pizzerias, and institutional settings. The design balances footprint and production to fit back-of-house flows while handling sustained demand.
#@@# Compliance And Support#@#
The oven carries UL listing and UL EPH classification and ships from a U.S. facility, ensuring regulatory compatibility and domestic support channels.
#@@#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-NG oven weekly for grease buildup on the stainless steel exterior and aluminized interior; remove debris with a nonabrasive detergent and warm water. Calibrate the 300–650° thermostat monthly and verify temperature with a probe thermometer. Scrape and vacuum brick deck residue after each shift, then season the 1-1/2" deck lightly with a thin oil film. Lubricate door hinges quarterly, check gas connections for leaks, and verify CSA or UL labels remain legible.