This single deck, gas-fired pizza oven delivers controlled temperatures across a 7 inch high by 36 by 60 inch chamber, supporting six 18 inch pies per cycle and enabling sustained throughput for busy kitchens. Industry operators will find that the 2 inch refractory brick deck delivers reliable thermal mass and straightforward maintenance.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and let cool. Remove debris and sweep the deck with a soft brush. Mix mild detergent with warm water and scrub the stainless steel exterior with a non-abrasive pad. Rinse thoroughly and dry with clean cloths. Clean vents and burners to remove grease; inspect seals. Clean condenser coils and check for wear. Repeat daily for food safety, fire prevention, lower energy use, reduced breakdowns, and to meet CSA and health inspections.#@@#Additional Info#@#Marsal's SD-660-LP liquid propane pizza oven has a 7" high x 36" x 60" chamber for six 18" pies, a 2" brick deck, 130,000 BTU, adjustable legs, stainless steel exterior, aluminized interior, UL and UL EPH Classified, made in USA.#@@#General Info#@#Description #@#
This single deck, gas-fired pizza oven delivers controlled temperatures across a 7 inch high by 36 by 60 inch chamber, supporting six 18 inch pies per cycle and enabling sustained throughput for busy kitchens. Industry operators will find that the 2 inch refractory brick deck delivers reliable thermal mass and straightforward maintenance.
The top, front, doors, and sides provide corrosion resistance and meet rigorous sanitation expectations in commercial kitchens. Operators will appreciate surfaces that withstand daily cleaning and preserve appearance under heavy use.
A 2 inch thick brick deck stores thermal energy and produces even conduction for consistent crust color and texture. Chefs will gain repeatable bake results across six 18 inch pie positions, reducing rejects and variability during service.
A 300 to 650 degree thermostat lets staff dial in temperatures for different crust styles and toppings with fine control. Kitchen teams can switch between long, slow bakes and rapid high-heat cycles without equipment swap.
The unit produces approximately 130,000 BTU of power to recover heat quickly between loads and sustain production during peak periods. Managers will note reduced lag time and improved turn times when demand increases.
Aluminized steel interior combined with heavy gauge components resists warping and thermal fatigue under continuous operation. Maintenance teams will encounter fewer service interventions and longer intervals between repairs.
UL and UL EPH Classified certifications and Made in USA manufacture support institutional procurement standards and safety inspections. Facility planners will find the adjustable legs allow precise installation height and leveling on uneven floors.
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect and clean the SD-660-LP oven daily to maintain thermal efficiency and safety. Remove loose debris from the 2" brick deck and vacuum ash with a HEPA-rated vacuum. Degrease stainless steel surfaces using a pH-neutral cleaner and soft cloth; rinse and dry immediately. Verify gas connections and valves for leaks with a soap solution before ignition. Calibrate the 300–650°F thermostat monthly and document adjustments. Lubricate hinges and check door seals for wear; replace when compromised.