Handle high pizza volumes without sacrificing crust quality or temperature control. This single deck gas pizza oven delivers consistent thermal performance across a 48-1/2 inch cordierite deck, enabling continuous production of evenly baked pies. Operators achieve repeatable results through a 650°F thermostat and a three-burner configuration that balances rapid recovery with precise surface heat.
LongDescription#@#NA#@@#Cleaning Instructions#@#Unplug and shut off gas supply. Remove loose debris from cordierite deck; brush fire bricks with a soft nylon brush. Mix mild detergent in warm water (use gallons or liters as needed); apply with a non-abrasive cloth. Rinse surfaces and dry completely to prevent corrosion. Clean burners and flue weekly to remove grease and reduce fire risk. Inspect seals and legs; tighten fasteners. Regular cleaning prevents contamination, lowers utility use, and helps pass CSA and health inspections.#@@#Additional Info#@#Montague 14P-1-LP liquid propane pizza oven has an 8" cordierite deck, firebrick lining, 120,000 BTU output, three burners, 650°F thermostat, stainless steel exterior, NSF and CSA certifications, and 31" gusset legs for stability.#@@#General Info#@#Description #@#
Handle high pizza volumes without sacrificing crust quality or temperature control. This single deck gas pizza oven delivers consistent thermal performance across a 48-1/2 inch cordierite deck, enabling continuous production of evenly baked pies. Operators achieve repeatable results through a 650°F thermostat and a three-burner configuration that balances rapid recovery with precise surface heat.
#@@# Deck Construction#@#
The cordierite firebrick deck spans a full 48-1/2 inch footprint and supports even heat retention for uniform bake profiles. Chefs will notice reduced hot spots and consistent crust coloration thanks to the deck material and 8-inch deck height that promote stable thermal mass.
#@@# Heat Control System#@#
Three gas burners provide segmented heat zones and strong recovery for back-to-back production. Kitchen staff can maintain setpoints up to 650°F via a calibrated thermostat, ensuring predictable bake times and minimal manual adjustment.
#@@# Energy Delivery#@#
This unit operates on liquid propane and offers 120,000 BTU total input for sustained high output during peak service periods. Managers will appreciate the balance of power and control, which supports large batch throughput while maintaining oven surface temperatures.
#@@# Stainless Exterior#@#
The stainless steel front, sides, and top provide a durable, cleanable exterior that meets the demands of commercial kitchens. Facilities teams reduce maintenance time because surfaces resist corrosion and allow for straightforward sanitation.
#@@# Ventilation Details#@#
A 7-3/4 inch high flue with a black deflector manages exhaust flow and supports proper draft across the deck. Safety officers benefit from engineered exhaust control that assists with consistent combustion and kitchen air handling.
#@@# Support Structure#@#
The oven mounts on 31-inch stainless steel gusset-style legs for stable positioning and ergonomic work height.
#@@#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 food debris to maintain consistent 650 F performance. Clean cordierite deck with a stiff brush after cool-down; avoid water jets that crack fire brick. Wipe stainless steel exterior with mild detergent and soft cloth; rinse and dry to prevent spotting. Verify flue and deflector clearance monthly and tighten 31" gusset legs fasteners quarterly. Test gas fittings for leaks after any service and document maintenance logs.
