Stop sacrificing oven performance for speed. This double-deck wave flame pizza oven combines consistent heat delivery with high output capacity to keep production moving in busy kitchens. Operators will experience repeatable cooking results across both decks while the robust stainless steel exterior withstands heavy daily use.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug the oven and let it cool. Remove racks and brush crumbs from the wave brick chamber. Vacuum debris, then wipe the interior with a non-abrasive cleaner and warm water; rinse and dry. Clean the exterior stainless steel with mild detergent and a soft cloth; polish with the cloth direction. Degrease burners and vents to prevent fires. Inspect seals, controls, and gas connections; tighten or replace parts as needed. Follow CSA and ETL sanitation schedules for safe operation.#@@#Additional Info#@#Marsal's WF-42/MB42 STKD-LP double-deck oven offers a 36" x 42" cooking surface, a 40,000 BTU propane burner, dual controls, a brick-lined chamber, a front window, stainless steel sides, an integrated shelf, and cETLus and ETL Sanitation listings.#@@#General Info#@#Description #@#
Stop sacrificing oven performance for speed. This double-deck wave flame pizza oven combines consistent heat delivery with high output capacity to keep production moving in busy kitchens. Operators will experience repeatable cooking results across both decks while the robust stainless steel exterior withstands heavy daily use.
#@@# Wave Flame Design#@#
Engineers designed the wave flame brick-lined chamber to deliver even thermal radiation across the stone surface, producing consistent crust color and texture during high-volume runs. Field technicians can inspect the front view window without interrupting cooking, reducing guesswork during peak service times.
#@@# Dual Independent Controls#@#
Each deck uses an independent control assembly, allowing staff to calibrate the top and bottom decks separately for different products or staggered cook cycles. Team members will optimize throughput by running two programs simultaneously without cross-dependence, enhancing overall efficiency.
#@@# High Heat Output#@#
The unit produces 40,000 BTU via liquid propane, supplying rapid recovery and steady surface temperature for repeated bake cycles. Kitchen managers will rely on this power level to maintain cycle times during consecutive pizza or flatbread batches, ensuring consistent quality.
#@@# Durable Construction#@#
Manufacturers clad the oven top, sides, and shelf in stainless steel to resist corrosion and permit aggressive cleaning routines. Maintenance crews will complete sanitation faster thanks to accessible stainless surfaces and an ETL Sanitation listing that validates hygiene performance, promoting a clean working environment.
#@@# Space And Capacity#@#
Designers stacked two decks vertically to double the cooking area while conserving floor footprint, with an overall width of 62.5 inches and a depth of 44.25 inches. Restaurant owners with limited real estate will increase hourly yields without expanding kitchen square footage, maximizing operational efficiency.
#@@#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 pilot assemblies weekly; remove debris and ensure flame color is blue for efficient combustion. Clean stainless steel surfaces with nonabrasive detergent and soft cloth to prevent corrosion. Vacuum condenser and ventilation openings monthly for airflow. Calibrate thermostat quarterly and test safety interlocks after service. Lubricate hinges and control linkages with food-safe lubricant. Replace worn gaskets and seals promptly to maintain temperature stability.