Designed for continuous high-volume operations, this double-deck wave flame oven delivers consistent thermal performance across large pizza and bake loads while minimizing recovery time between cycles. Operators achieve uniform crust color and stable bake profiles with a total rated output of 270,000 BTU, dual independent controls, and a wave-design, brick-lined chamber engineered for heat retention and airflow consistency. The unit mounts two cooking decks in a stacked configuration to maximize throughput without expanding the floor footprint.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug unit and shut off Natural Gas. Remove stone or racks. Wipe interior with warm water and mild detergent; scrub brick-lined chamber gently to avoid surface damage. Clean oven window and stainless steel exterior with non-abrasive cleaner and soft cloth. Clear crumbs and grease from burners, flues, and vents; vacuum condenser areas if equipped. Rinse components, dry fully, then reconnect gas and power. Clean daily in high-use settings to prevent contamination, fires, and equipment failure.#@@#Additional Info#@#Marsal WF-60/MB60 STKD-NG double-deck wave flame oven delivers 270,000 BTU via Natural Gas with dual independent controls, wave brick-lined chambers, stainless steel exterior, side burner and ETL sanitation certification.#@@#General Info#@#Description #@#
Designed for continuous high-volume operations, this double-deck wave flame oven delivers consistent thermal performance across large pizza and bake loads while minimizing recovery time between cycles. Operators achieve uniform crust color and stable bake profiles with a total rated output of 270,000 BTU, dual independent controls, and a wave-design, brick-lined chamber engineered for heat retention and airflow consistency. The unit mounts two cooking decks in a stacked configuration to maximize throughput without expanding the floor footprint.
#@@# Wave Flame Chamber#@#
The wave-pattern brick lining directs flame and hot gases to produce even surface temperatures across the deck, reducing cold spots and delivering repeatable results across consecutive pies. Technicians observe faster recovery and reduced energy fluctuation compared with conventional flat-chamber designs.
#@@# Dual Independent Controls#@#
Each deck features a separate control assembly, enabling simultaneous yet different setpoints for upper and lower chambers to support varied menu items. Chefs maintain precise bake profiles for thin-crust and thicker products without interrupting production on the alternate deck.
#@@# High BTU Output#@#
The system furnishes 270,000 BTU total input, supplying sufficient radiant and convective heat for rapid bake cycles in commercial settings. Facilities operating at peak volumes retain consistent oven temperatures even under sustained loading.
#@@# Robust Stainless Construction#@#
Fabricated with stainless steel top and sides and a stainless steel shelf, the cabinet resists corrosion and simplifies sanitation protocols required by institutional kitchens and hospital foodservice. Maintenance teams benefit from surfaces that tolerate aggressive cleaning agents and frequent washdowns.
#@@# Operational Visibility#@#
A front-view window provides continuous visual monitoring of product condition without opening doors, preserving internal temperature and reducing bake variance.
#@@#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#@#Please follow inspections for the Marsal WF-60/MB60 STKD-NG. Clean the brick-lined chamber after each shift with a soft brush and vacuum to remove ash. Wipe stainless steel surfaces with a mild detergent; rinse and dry to prevent corrosion. Inspect burners and gas fittings monthly for leaks; tighten connections and replace worn gaskets. Calibrate thermostats quarterly and ensure cETLus and ETL Sanitation labels are visible. Monitor ventilation and grease traps weekly.