RESTAURANT EQUIPMENT AND SUPPLY

SD Series commercial deck ovens have a two-inch-thick brick cooking surface and our exclusive left-to-right burner system, ensuring that every pie has part of the burner system directly underneath it. Pizza pies are crispier, tastier, and cooked much faster. SD Series deck ovens also include our special air chamber, located below the cooking surface, which eliminates hot spots so there is no need to spin or rotate pies. To give your pizza a better bake on top, Marsal designed a side baffle system using slots instead of circles. These slots push more heat to the center of the oven, cooking your pies evenly on the top. Chamber opening is below a 1" lip that prevents heat from rollng out when the door is opened. Full length 10-gauge heat deflectors divert heat from burners to ensure even heating throughout the baking chamber. Thermostatically controlled from 300 to 650 degrees F.