Stop compromising throughput for control. This liquid propane pizza oven delivers precise deck baking, robust heat output, and stainless steel durability, ensuring kitchens maintain consistent product quality during peak service. Operators gain reliable temperature control to achieve repeatable results across high-volume runs without sacrificing crust texture or topping melt.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut gas at the supply. Remove debris from the deck and sweep crumbs into a heatproof container. Scrub the cordierite deck with a stiff brush and mild detergent, rinse, and wipe dry. Clean burners and flue deflector to prevent grease buildup. Vacuum condenser coils and wipe the stainless steel exterior with a non-abrasive cleaner. Inspect seals and vents for wear and service as needed. Regular cleaning prevents contamination, fires, higher bills, and equipment failure.#@@#Additional Info#@#Montague 13P-1-LP Liquid Propane pizza oven, single-deck 41-1/2", has an 8" cordierite firebrick deck, 80,000 BTU from two burners, 650°F thermostat, stainless steel front, 31" legs, NSF and CSA certified, 956 lbs.#@@#General Info#@#Description #@#
Stop compromising throughput for control. This liquid propane pizza oven delivers precise deck baking, robust heat output, and stainless steel durability, ensuring kitchens maintain consistent product quality during peak service. Operators gain reliable temperature control to achieve repeatable results across high-volume runs without sacrificing crust texture or topping melt.
#@@# Deck Heat Control#@#
Industry professionals require tight temperature regulation for consistent bake profiles. This unit features a 650°F thermostat and two burners producing a total of 80,000 BTU, enabling rapid heat recovery and stable deck surface conditions that support predictable bake times and uniform browning across multiple pizzas.
#@@# Firebrick Cordierite Deck#@#
Commercial kitchens demand thermal mass that resists thermal shock and promotes even heat distribution. The firebrick-lined cordierite deck efficiently stores and radiates heat, yielding consistent bottom crust coloration and improved oven spring for doughs of varying hydration levels.
#@@# Compact Footprint#@#
Operations with limited space need equipment that maximizes capacity without overwhelming the line. The oven measures approximately 41-1/2 inches wide by 31 inches deep and sits on 31-inch stainless steel gusset-style legs, allowing placement on standard counters or modular stands while maintaining ergonomic access for loading and unloading.
#@@# Durable Exterior Construction#@#
Kitchen environments expose equipment to constant use and cleaning cycles. Manufacturers constructed the front, sides, and top from stainless steel to resist corrosion and simplify sanitation. A 7-3/4 inch high flue with a black deflector channels exhaust effectively to maintain kitchen air quality and thermal balance.
#@@# Serviceable Design#@#
Maintenance teams require straightforward access for routine service to minimize downtime.
#@@#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 weekly and remove debris to maintain consistent 80,000 BTU output. Clean cordierite deck after cooling; scrape char and vacuum loose crumbs, then wipe with a damp cloth. Flush flue and inspect the 7-3/4" deflector monthly for soot; remove blockage to preserve draft. Check gas fittings and perform leak tests after any service. Lubricate moving controls lightly and tighten fasteners on stainless steel panels quarterly to prevent wear.
