Built for high-volume kitchens that require consistent crust quality and fast throughput, this gas deck pizza oven delivers controlled heat, robust construction, and pizza-specific capacity in a compact footprint. Operators will appreciate precise temperature range control and a thick masonry deck that produces reliable bake characteristics across each pie. Designed for commercial settings, the unit combines production efficiency with durable materials to withstand continuous service.
LongDescription#@#Pizza Oven, Deck Type, gas, (1) 7"H x 36" x 48" baking chamber, (4) 18" pie capacity, 2" thick brick deck, 300 - 650 thermostat, stainless steel top, front, doors & sides, aluminized steel interior, adjustable legs, UL, UL EPH Classified, Made in USA#@@#Cleaning Instructions#@#Unplug the oven and let it cool. Remove loose debris and sweep crumbs from the 2" thick brick deck. Mix mild detergent with warm water using gallons or liters as needed, then scrub the deck and stainless steel surfaces with a non-abrasive pad. Rinse thoroughly and dry to prevent corrosion. Clean vents and burners to remove grease buildup and reduce fire risk. Inspect seals and controls; replace worn parts. Document each cleaning to pass CSA and health inspections.#@@#Additional Info#@#Marsal’s SD-448 BASE SECT-LP liquid propane pizza oven has a 7" high, 36" x 48" baking chamber, four 18" pie capacity, 2" thick brick deck, stainless steel exterior, adjustable legs, 95,000 BTU range, UL classified, made in USA.#@@#General Info#@#Description #@#
Built for high-volume kitchens that require consistent crust quality and fast throughput, this gas deck pizza oven delivers controlled heat, robust construction, and pizza-specific capacity in a compact footprint. Operators will appreciate precise temperature range control and a thick masonry deck that produces reliable bake characteristics across each pie. Designed for commercial settings, the unit combines production efficiency with durable materials to withstand continuous service.
#@@# Baking Chamber#@#
The single deck features a 7 inches high by 36 inches by 48 inches chamber that accommodates multiple pie sizes and tray configurations. Kitchens gain flexibility for 18-inch pie placements and staggered loading patterns to optimize workflow.
#@@# Deck Construction#@#
A 2 inches thick brick deck provides thermal mass that promotes even browning and consistent bottom crust texture across repeat cycles. Chefs experience predictable bake results when processing high volumes during peak service.
#@@# Temperature Control#@#
A thermostat adjustable from 300 to 650 allows operators to set and maintain target heat for Neapolitan, New York, or pan styles. Staff can shift bake profiles quickly to match menu requirements while minimizing product variance.
#@@# Heat Output#@#
With a rated total of 95,000 BTU and a selectable range between 81,000 and 120,000 BTU capability, the oven supplies rapid recovery and stable surface heat under continuous load. Kitchens maintain cycle times and reduce hold times for faster table turnover.
#@@# Exterior Finish#@#
Stainless steel top, front, doors, and sides deliver corrosion resistance and simplify daily sanitation routines. Maintenance teams spend less time on finish care while the unit retains a professional appearance.
#@@# Installation Features#@#
The unit operates on liquid propane and arrives with adjustable legs for leveling on uneven floors to support safe placement and alignment with counters.
#@@#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 chamber seals weekly and replace any cracked gasket to preserve temperature stability. Clean interior bricks after cool-down using a soft brush and vacuum to remove crumbs and ash. Flush burners quarterly and verify orifice alignment to maintain 95,000 BTU output. Wipe stainless steel surfaces with a nonabrasive cleaner and soft cloth to prevent corrosion. Level unit via adjustable legs and confirm gas connections meet CSA requirements before operation.
