Marsal MB 866 Brick-Lined Gas Deck Pizza Oven with 44 x 66 Inch Cooking Surface
Marsal MB 866 Brick-Lined Gas Deck Pizza Oven with 44 x 66 Inch Cooking Surface
Single Section, 8-Pie Capacity, 300°F to 650°F Thermostat
Built for high-volume pizzerias, this brick-lined gas deck oven delivers even heat, a large baking chamber, and room for eight 16-inch pies.
- Large 44 x 66 inch cooking surface fits up to (8) 16-inch pies.
- Brick-lined arched ceiling helps distribute heat evenly for a consistent bake.
- 2-inch thick stone cooking surface adds thermal mass for crisp crusts.
- Thermostatic control from 300°F to 650°F supports a wide range of menu items.
- Double-paneled, counter-weighted doors help reduce heat loss and keep the workspace cooler.
- Stainless steel top and sides plus heavy-duty legs are built for commercial use.
- Optional dome tops, veneer kits, casters, and an auto-start timer allow customization.
Brick-Lined Arched Ceiling
Refractory brick lining helps create even, efficient oven temperatures for old-world pizza baking.
2-Inch Thick Cooking Surface
The thick stone deck provides strong heat retention and helps deliver a crisp bake.
Counter-Weighted Double-Pane Door
The door creates an air shield to reduce heat loss and make door operation smoother.
Thermostatic Heat Control
Adjusts from 300°F to 650°F for flexible baking performance.
Stainless Steel Exterior
Stainless steel top and sides provide durability and a clean commercial appearance.
Interior Halogen Light
Bright interior lighting improves visibility inside the baking chamber.
Zero-Clearance Side Insulation
Ultra-high-temperature fiberglass insulation allows 0 inch clearance on both sides; rear clearance is still recommended for air openings.
Optional Top Styles
Flat top is standard, with optional square dome and round dome tops available.
Certifications & Compliance
Warranty & Protection
1 year labor, 18 months parts
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.