Stop compromising output for speed. This triple-deck, gas-fired pizza oven delivers large-volume throughput while maintaining precise temperature control and consistent bake quality across three independent 7-inch high chambers. Foodservice teams achieve predictable char, crust texture, and cook times for up to four 18-inch pies per deck, enabling continuous service during peak periods without staging multiple units.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug ovens before cleaning. Remove debris and loose crumbs with a brush. Mix a mild detergent with warm water (use gallons or liters as needed) and scrub brick decks with nonmetal pads. Rinse surfaces thoroughly and dry to prevent corrosion. Degrease vents and hoods with approved solvent to reduce fire risk. Clean condenser coils and check seals to improve efficiency and avoid breakdowns. Log all cleaning and inspection dates to meet CSA and health rules.#@@#Additional Info#@#Marsal SD-448 TRIPLE-NG is a gas-fired pizza oven with three 7"H x 36" x 48" baking chambers, four 18" pie capacity per deck, 2" brick decks, 300–650°F thermostats, 85,000 BTU, and a 3,100-pound shipping weight.#@@#General Info#@#Description #@#
Stop compromising output for speed. This triple-deck, gas-fired pizza oven delivers large-volume throughput while maintaining precise temperature control and consistent bake quality across three independent 7-inch high chambers. Foodservice teams achieve predictable char, crust texture, and cook times for up to four 18-inch pies per deck, enabling continuous service during peak periods without staging multiple units.
#@@# Deck Capacity#@#
Each deck accepts four 18-inch pies, providing simultaneous cooking for twelve full-size pizzas. Operators reduce batch cycles and manage rushes with fewer oven rotations, improving line flow and table turn times.
#@@# Robust Construction#@#
Stainless steel exterior panels and doors resist corrosion in busy kitchens, while aluminized steel interior surfaces tolerate thermal cycling. Staff experience straightforward cleaning and long service life under commercial use.
#@@# Thermal Control#@#
Independent thermostats range from 300 to 650°F, allowing operators to set distinct profiles per deck for different crusts or toppings. Chefs achieve repeatable results and minimize waste by matching heat to product requirements.
#@@# Brick Deck Performance#@#
Two-inch thick brick decks store and radiate heat for even bottom browning and stable bake temperatures under heavy loading. Teams maintain product consistency even when loading multiple pies consecutively.
#@@# High Output Rating#@#
The unit operates on natural gas with a rated total input near 85,000 BTU and certified systems meeting CSA and cETLus standards. Kitchen managers rely on documented safety and regulatory compliance for institutional and commercial installations.
#@@# Serviceability Features#@#
Adjustable legs simplify leveling on uneven floors and provide access for cleaning beneath the oven, while an accessible control layout reduces maintenance time. Technicians perform routine service with clear component access, minimizing downtime.
#@@#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 fittings weekly; tighten connections and replace damaged gaskets to prevent leaks. Clean brick decks after each shift by scraping cooled residue and vacuuming granules; avoid water on hot masonry. Flush burner ports monthly with compressed air and clear ash from heat passageways for stable 300–650°F operation. Wipe stainless steel with a mild cleaner and soft cloth; polish hinges and seals quarterly. Calibrate thermostats biannually and check CSA and cETLus markings.