Stop compromising throughput for quality. This double-deck natural gas pizza oven delivers consistent surface heat and high capacity, allowing kitchens to maintain output without sacrificing crust performance. Designed for continuous commercial use, it combines precise temperature control with robust construction to support busy operations.
LongDescription#@#NA#@@#Cleaning Instructions#@#Disconnect gas supply and allow oven to cool. Remove racks and sweep loose debris. Mix warm water with mild detergent (use gallons or liters as needed) and scrub brick decks with a nonmetal brush. Wipe stainless exterior with nonabrasive cloth and dry to prevent corrosion. Clean burners and vents to remove grease buildup and reduce fire risk. Inspect seals and replace worn parts to avoid leaks. Run a short heat cycle after reassembly to verify operation and efficiency.#@@#Additional Info#@#Marsal SD-660 STACKED-NG features two 7" high x 36" x 60" gas deck chambers, baking six 18" pies per deck. It offers 260,000 BTU, 300–650°F control, 2" brick decks, stainless steel exterior, and adjustable legs. UL and UL EPH Classified, made in USA.#@@#General Info#@#Description #@#
Stop compromising throughput for quality. This double-deck natural gas pizza oven delivers consistent surface heat and high capacity, allowing kitchens to maintain output without sacrificing crust performance. Designed for continuous commercial use, it combines precise temperature control with robust construction to support busy operations.
#@@# Deck Capacity#@#
Each deck accommodates three 18" pies, enabling six pies in active rotation for sustained service during peak periods. Operators gain predictable bake cycles through consistent deck area and uniform heat distribution.
#@@# Temperature Control#@#
Mechanical thermostats range from 300 to 650, allowing rapid setpoint changes and fine-tuning of bake profiles. Chefs maintain repeatable results for crust color and internal bake by adjusting temperature to match dough and topping specifications.
#@@# Deck Construction#@#
The 2" thick brick decks provide thermal mass that stabilizes surface temperature and reduces cold spots during load changes. Kitchens benefit from even bottom browning and faster recovery between loads compared with thinner decks.
#@@# Heat Output#@#
Rated at 260,000 BTU total, the unit supplies the power required for high-throughput pizza production while sustaining target temperatures across both chambers. Managers achieve high turnover without extended preheat or long recovery times.
#@@# Exterior Finish#@#
Stainless steel front, top, doors, and sides ensure corrosion resistance and simplify cleaning in rigorous foodservice environments. Teams reduce maintenance time and maintain a professional presentation in open-kitchen applications.
#@@# Installation Features#@#
Adjustable legs accommodate uneven floors and support precise leveling for consistent deck flatness and sealing. Certified by UL and UL EPH Classified, the oven meets safety and inspection requirements typical for institutional and commercial installations.
#@@#Delivery Details#@#
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• Delivery times may vary based on location.#@@#deliverynotes#@#NA#@@#Maintenance Guide#@#Inspect burners and pilot assemblies weekly and clean carbon deposits with a brass brush to maintain consistent flame and temperature. Calibrate thermostats between 300 and 650 degrees monthly using a traceable thermometer. Verify door seals and hinges for wear; tighten fasteners and replace seals when leaks appear. Flush gas lines annually and inspect regulators and valves for corrosion. Grease adjustable legs and check oven level before service.