High-Volume Pizza Production with Precise Heat Control
Achieve consistent, high-volume pizza output with precise temperature control in a compact footprint.
Key Features
- 73" × 44" MarraStone refractory deck provides 22.26 sq ft cooking area, supporting up to 45 eight‑inch pizzas per deck.
- Independent radiant ceiling and deck temperature control from 250 °F to 950 °F delivers optimal bake for artisan breads and pastries.
- Heavy‑duty stainless‑steel front and door with cool‑to‑touch full‑width window and durable coil‑spring hinge for rapid service.
- MarraSmart digital touchscreen offers programmable recipes and holds cETLus, ETL‑Sanitation certifications (29197, 29198, 29214).
- Modular stackable design up to four decks, requires dedicated 208 V / 60 A three‑phase power, optional ventilation cap for Type I/II hood integration.
From The Manufacturer
Electric Deck Oven, single cooking deck with 73" x 44" MarraStone cooking surface, 250-950 degrees F cooking range, Heavy-duty stainless steel front and door panel construction, MarraSmart digital, programmable touchscreen control interface, independent radiant ceiling and deck temperature control, full-width window features cool-to-touch door handle, manual humidity evacuation damper, heavy-duty steel door spring and hinges, modular stackable design configuration (up to 4 vertically stacked cooking decks - field stackable), certified and approved for use with Type I or II hood or direct venting, requires mobile stand ESS73-44/1 (not included), optional ventilation cap ESVC73-36 for use with Type I or II hood or direct ventilation system, Oven requires dedicated electrical connection 208v/60/3-ph, 60.0 amps, cETLus, ETL-Sanitation, Made in USA
