Stop settling for slow throughput or uneven bake profiles. This deck pizza oven combines robust thermal control with a spacious cooking chamber to deliver consistent results under continuous load. Designed for high-volume kitchens, it provides predictable output and serviceable construction that supports demanding commercial schedules.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug equipment and shut gas at the valve. Remove debris from the deck and wipe stainless surfaces with a mild detergent using a soft cloth. Scrub the brick deck with a stiff brush and rinse with minimal water; dry fully to prevent thermal shock. Clean burners and vent paths of grease buildup. Inspect seals and controls; tighten or replace worn parts. Clean condenser coils and filters regularly. Sanitize food-contact surfaces with an EPA-approved sanitizer.#@@#Additional Info#@#Marsal’s SD-866 BASE SECT-LP pizza oven has a 7" high, 44" x 66" chamber, eight 18" pie capacity, and a 2" brick deck.#@@#General Info#@#Description #@#
Stop settling for slow throughput or uneven bake profiles. This deck pizza oven combines robust thermal control with a spacious cooking chamber to deliver consistent results under continuous load. Designed for high-volume kitchens, it provides predictable output and serviceable construction that supports demanding commercial schedules.
#@@# Stainless Steel Exterior#@#
The stainless steel top, front, doors, and sides deliver corrosion resistance and simplify daily sanitation. Chefs will appreciate the constant exterior temperatures and the ability to clean surfaces quickly between shifts.
#@@# 7 Inch Baking Chamber#@#
A single deck with a 7-inch high baking chamber accepts standard stones and large pans while concentrating heat for rapid crust development. Operators gain consistent browning across the 44 by 66-inch deck footprint, enabling efficient handling of up to eight 18-inch pies per cycle.
#@@# Thick Brick Deck#@#
The 2-inch thick brick deck stabilizes surface temperature and promotes even heat transfer to dough and toppings. Kitchens achieve uniform bottom coloration and reduced hot spots, minimizing product rejects and maintaining portion consistency.
#@@# Adjustable Thermostat Range#@#
A thermostat that regulates from 300 to 650 degrees allows precise control for multiple styles of pizza and related products. Staff can dial in lower settings for gentler reheats or higher settings for fast stone baking without changing equipment.
#@@# Liquid Propane Power#@#
Liquid propane fuel supplies reliable, responsive heat with a rated total of 130,000 BTU and an operational range between 125,000 and 160,000 BTU. Managers can keep up service during peak periods while maintaining predictable recovery times for back-to-back production.
#@@# Durable Construction and Compliance#@#
The aluminized steel interior combined with the stainless exterior resists thermal cycling and simplifies maintenance over intensive use.
#@@#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 burner ports and pilot assemblies weekly; remove carbon deposits with a brass brush and vacuum debris to maintain flame quality. Lubricate hinge pins monthly with high-temperature food-grade lubricant. Verify thermostat calibration quarterly by comparing chamber temperatures to setpoint across 300–650°F and adjust as needed. Check door seals for compression loss and replace if torn. Flush gas line filters annually and ensure all CSA and UL connections are tight.
