Built for high-output kitchens that demand consistent heat and controlled results, this single-deck natural gas pizza oven ensures reliable production and precise temperature control. Chefs needing to produce multiple 18-inch pies per cycle will appreciate the 7-inch high baking chamber and 2-inch thick brick deck, designed for uniform heat retention and even crust development. Operators in restaurants, hotels, concessions, and institutional kitchens will value the straightforward mechanical thermostat, which ranges from 300 to 650 degrees, allowing for rapid ramp-up and repeatable cooking profiles.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and cool the oven before cleaning. Remove loose debris and sweep the brick deck with a soft brush. Mix a mild detergent with warm water (use gallons or liters as needed) and scrub stainless steel surfaces with a non-abrasive pad. Rinse thoroughly and dry to prevent corrosion. Clean vents and flues to remove grease buildup and reduce fire risk. Inspect seals and controls; tighten or replace parts to avoid breakdowns and ensure CSA compliance.#@@#Additional Info#@#Marsal SD-448-NG natural gas pizza oven has a 7" H x 36" x 48" chamber, four 18" pie capacity, 2" brick deck, 300–650°F thermostat, 95,000 BTU input, stainless steel exterior, adjustable legs, UL classifications, made in USA.#@@#General Info#@#Description #@#
Built for high-output kitchens that demand consistent heat and controlled results, this single-deck natural gas pizza oven ensures reliable production and precise temperature control. Chefs needing to produce multiple 18-inch pies per cycle will appreciate the 7-inch high baking chamber and 2-inch thick brick deck, designed for uniform heat retention and even crust development. Operators in restaurants, hotels, concessions, and institutional kitchens will value the straightforward mechanical thermostat, which ranges from 300 to 650 degrees, allowing for rapid ramp-up and repeatable cooking profiles.
#@@# Deck Construction#@#
The stainless steel front, top, doors, and sides provide corrosion resistance and facilitate easy surface cleaning, minimizing downtime between service periods. The aluminized steel interior balances thermal performance with structural durability, ensuring extended daily use.
#@@# Thermal Capacity#@#
With a 95,000 BTU output, this oven supports high throughput while maintaining stable temperatures across the baking surface. The mechanical thermostat control from 300 to 650 degrees enables consistent bake cycles for both thin and thick crusts.
#@@# Baking Surface#@#
A 2-inch thick brick deck creates a dense thermal mass that promotes even bottom browning and moisture transfer, resulting in crisp crusts. The chamber dimensions accommodate four 18-inch pies, allowing for simultaneous multi-pie production to meet peak demand.
#@@# Compliance and Safety#@#
UL and UL EPH Classified listings verify that this oven meets electrical and gas safety standards for commercial operations, supporting code compliance for institutional purchasers. The made-in-USA construction aligns with procurement preferences that prioritize domestic manufacturing.
#@@# Serviceability#@#
Adjustable legs allow for precise leveling on uneven floors, ensuring stable operation and sealing at the deck interface for efficient heat retention.
#@@#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 burners and gas connections weekly for leaks and corrosion; tighten fittings and replace damaged hoses to ensure safety. Clean the stainless steel exterior daily with mild detergent and a soft cloth; rinse and dry to avoid spotting. Remove debris from the 2" brick deck after each service and schedule deep brushing monthly. Calibrate the 300–650°F thermostat quarterly and record adjustments. Drain condensate traps and clear flues for proper venting.