About Us

Marsal began in 1969 with a small shop at 99 Bowery, New York City, in the heart of the Restaurant Equipment Capitol. Son of an Italian immigrant, Sal Ferrara began his business with family in mind, naming the company Mar-Sal, after its founders, Mary and Sal (pictured in 1945). Soon the sons, Carl, Joseph, and Richard, would become a part of the company’s growth.

In 1973, Marsal opened a larger factory on Long Island and incorporated Marsal and Sons. At that time, Marsal was known for custom-made, stainless-steel restaurant equipment, specializing in Chinese food preparation equipment. During the energy crisis of the early 1980s, Marsal also manufactured wood- and coal-fired stoves to heat America’s homes, displaying a proud bald eagle and American flag on each.

Already known for its high-quality manufacturing, Marsal began to make custom equipment specifically for the pizza industry. Using unique engineering skills and innovations, Marsal built a modular revolving deck oven in 1990. In 1995, the first MB Series Oven was designed, combining the baking power of a brick oven and the ease of cooking with gas. Under careful design, the new Marsal pizza oven eliminated the problems of uneven deck temperatures and the need to spin and rotate pies. Innovations such as the Marsal burner design, air chamber, and the use of a 2″ thick cooking surface were just a few improvements over the other brick-lined pizza ovens in the industry.

In 1999, Marsal designed the first SD Series Ovens. These classic deck ovens were designed to have the same even deck temperatures as the MB Series, but without using a brick-lined baking chamber, designed for the more traditional American pizzeria. As the twenty-first century began, Marsal expanded its factory in Lindenhurst in order to churn out pizza ovens for restaurants nationwide and around the world.

In 2009, they designed the EDO Series Electric Deck Ovens which cooked remarkably similar to theMB Ovens. In 2012, the newest in Marsal’s ovens hit the market—the WAVE FLAME Oven, which reaches temperatures over 900°F and cooks a Neapolitan, artisan, or flatbread-type pizza. It also has a viewing window for the ambiance of a fire. The shape of the brick ceiling is designed to create a wave effect and bring the high heat down on top of the deck.

All this success caught the eyes of the Middleby Corporation. In March 2015, Marsal became part of world-renowned Middleby family—a portfolio of the most advanced solutions for commercial, industrial and residential foodservice. Today, Marsal is owned and operated as part of the Middleby family under the Blodgett brand umbrella in Essex, Vermont.