Stop sacrificing throughput for pizza quality. This triple-deck, liquid propane deck oven delivers consistent heat retention across three 7-inch high chambers while producing high output for peak service periods. Operators will reduce cycle times and maintain uniform crust texture across up to eight 16-inch pizzas per deck.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug gas supply and cool oven completely. Remove debris from decks with a brush and scrape burnt residues. Mix mild detergent with warm water and wipe interior surfaces with a non-abrasive cloth. Clean burners and pilot openings with compressed air; check for grease buildup. Degrease exterior stainless steel with approved cleaner and rinse. Dry all components before relighting. Schedule weekly deep clean to prevent fires, illness, and equipment failure.#@@#Additional Info#@#Marsal’s SD-866 TRIPLE-LP pizza oven features three 7" decks, 8 16" pies per deck, 2" brick decks, 300–650°F thermostats, 390,000 BTU supply, stainless steel exterior, adjustable legs, and CSA/ETL-Sanitation certification, made in USA.#@@#General Info#@#Description #@#
Stop sacrificing throughput for pizza quality. This triple-deck, liquid propane deck oven delivers consistent heat retention across three 7-inch high chambers while producing high output for peak service periods. Operators will reduce cycle times and maintain uniform crust texture across up to eight 16-inch pizzas per deck.
#@@# High Capacity#@#
Each deck accepts eight 16-inch pies, enabling simultaneous baking of 24 large pizzas. Kitchens handle peak demand without staging multiple single-deck units, increasing hourly throughput and reducing labor touchpoints.
#@@# Consistent Heat#@#
Thick 2-inch brick decks store and radiate thermal energy, producing stable surface temperatures that promote even crust browning. Chefs gain repeatable results from oven to oven, minimizing product variance during long service runs.
#@@# Temperature Control#@#
Independent thermostats range from 300 to 650 degrees Fahrenheit to accommodate various styles and cook profiles. Teams adjust top and bottom heat precisely to optimize bake time for thin, Neapolitan, or thicker crusts.
#@@# Robust Construction#@#
Eighteen-gauge stainless steel on top, front, doors, and sides resists corrosion and simplifies sanitation workflows. Service crews clean exterior surfaces quickly while internal aluminized steel panels tolerate high cooking temperatures.
#@@# Power and Efficiency#@#
The unit operates on liquid propane with a total rating of 390,000 BTU, supporting rapid recovery between loads. Managers maintain consistent cycle times under continuous use while relying on propane availability in commercial settings.
#@@# Compliance and Service#@#
cETLus and ETL-Sanitation listings verify electrical and sanitary standards for commercial foodservice environments. Purchasing teams gain confidence in regulatory acceptance and easier approval for institutional installs.
#@@#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 weekly and clear carbon deposits with a brass brush to maintain consistent flame patterns. Verify thermostat calibration monthly and recalibrate when temperature drift exceeds 10°F. Remove crumb and ash buildup from brick decks after each service; use a dry brush and vacuum with a HEPA filter. Lubricate hinge pins quarterly with food-grade lubricant. Check gas fittings for leaks using a soap solution before each shift and replace worn gaskets immediately.