OVENS, DECK/PIZZA
We take pride in offering the only Refractory Fire-Clay Oven in the United States. There is a significant difference between refractory cement/stone type pizza ovens and our Bravo Cotto Refrattario refractory fire-clay pizza ovens. Cotto Refrattario ovens maintain heat efficiency for longer times with less fuel consumption.
•Wood or gas • Stainless steel burners • 98,000 BTU/hr. • LPG available • ETL fireplace/stove (UL 737, 6th ed.), ETL (Sanitation) NSF4 City of Los Angeles RR 8218, ETL gas (ANSI 783.11/CGA 1.8-M96) NY MEA 308-OGE
The space-saving PIZ3G and PIZ6G pizza ovens will replace 3 large deck ovens. Its compact reverse fan system and large baking capacity assure fast baking (5 minutes per pizza). Pizzas bake directly on 3 easy-to- clean, nickel perforated decks. Standard features include hot recycled air system, full- view glass doors and all stainless steel inside and outside.
• 361
• 70,000 BTU/hr. • Optional stand available • LPG available • cETLus, NSF
/4" high, 475 /8 • 341 • 70,000 BTU/hr. /4" high, 357 " wide, 47" deep
Extensive design and rigorous testing have been performed to produce a gas-fired oven that truly performs and has the cooking characteristics of a wood-fired oven. These efficient and versatile ovens can produce a multitude of baking, grilling and roasting items that cannot be matched by conventional cooking equipment. The 4 to 6 inch thick, dense refractory stone mass assures consistent and even heat retention and distribution, while the direct wood and gas heat intensifies cooking speed and flavor. Three mode operation: gas fire, wood fire and gas/wood combination.
• 4 sizes available for commercial and industrial use: 35", 43", 52" and 64" I.D.
• Gas models: 90,000 - 190,000 BTU/hr.
• Simultaneous gas and wood fire in cooking chamber
/8" wide, 451 /4 " deep
• 31⁄ 2 minute baking time for pizzas • LPG available • Los Angeles RR, MEA
• UL, UL for Sanitation to NSF4
This unique gas deck/pizza oven concept from Hickory features a complete open cook concept which promotes strong sell-through.
• Cooks 60 large pies per hour • Uses thermowave heat transfer
• LPG available • UL, cUL, ISO 9001:2000
88 32nd Edition FO
• Ten minute heat up time to cook temperature
For the baking power and look of an old- fashioned brick oven that just won’t quit. The gas-fired, brick-lined ovens have a baking chamber that is lined with refractory bricks. This, along with our longer burners that run left to right and our special air chamber underneath our 2" thick cooking surface all combine to give a faster cooked, darker, crispier crust pie. The ovens can be finished to fit any decor.
• MB 42: 95,000 BTU – 36" x 42" cooking surface – 44" x 621
• MB 60: 130,000 BTU – 36" x 60" cooking surface – 44" x 80" overall
⁄2 " overall
• Stackable • Flat top models available • LPG available • UL, UL for Sanitation
ODSERVICE GAS EQUIPMENT CATALOG
For the more traditional look, Marsal offers the SD series. These ovens include the same longer burners that run left to right and our special air chamber underneath our 2" thick cooking surface, as in the MB series, to give a faster cooked, darker, crispier crust pie. All SD series ovens are made with heavy-duty 18 gauge stainless steel exteriors.
• SD 448: 95,000 BTU – 36" x 48" cooking surface – 43" x 65" overall – 7" door
• SD 1048: 95,000 BTU – 36" x 48" cooking surface – 43" x 65" overall – 10"
opening
• SD 660: 130,000 BTU – 36" x 60" cooking surface – 43" x 80" overall – 7"
door opening
• SD 1060: 130,000 BTU – 36" x 60" cooking surface – 43" x 80" overall – 10"
door opening
• Stackable • LPG available • UL, UL for Sanitation
door opening
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