CT302 Stacked
Ovens
SAME POWERFUL BAKE
ON YOUR COUNTERTOP.
Kiosks, convenience stores, food trucks,the NEW Marsal countertop electric pizza ovens - perfect pizza even when space is at a premium. CT pizza ovens are available in single or double-stacked units.
Same great taste.
INNOVATIVE COUNTERTOP DESIGN
Marsal engineers took the brilliant designs and exclusive technologies of the successful MB & SD Series gas-fired ovens and discovered a way to provide the same power and incredible bake using electric power. Then they packaged this power within a countertop oven that provides you with the authentic performance of Marsal's traditional deck ovens.
Keep an Even Bake Throughout.
SIGNATURE BAKING CHAMBER QUALITY
The CT series takes the ideas behind the revolutionary engineering of Marsal gas-fired ovens and incorporates them in an innovative electric countertop oven. Expect the same quality bake of the SD Series or EDO Series oven in the new best of countertop ovens. The NEW CT Series features a .625" thick brick cooking surface on "Quick Heat Technology" cooking stones, along with a revolutionary electric coil burner system, ensuring an even distribution of heat throughout the baking deck. Pizza pies are crispier and tastier.
All the benefits of a Countertop.
MADE EVEN BETTER!
We designed the CT Series electric countertop ovens to be the best in the industry. 3.875" deck heights offer 30% more room between decks than the competition. Stainless steel handles raised 3.5" from the surface of the door provides safe door operation. 1.75" insulation in the doors is 15% greater than the competition, guaranteeing all that power stays inside where it belongs.
Options to Fit
| Model: | CT301 |
CT302 |
|---|---|---|
Pizza Capacity |  x 2 |
x 4 |
Related Products
SPECIFICATIONS
View our KCL library for AutoCAD and Revit Files
 CT 301 Single |  CT 302 Stacked |
|
|---|---|---|
| Total 18" Pizza Pie Capacity | 2 | 4 |
| Height | 19" | 32.25" |
| Depth x Length | 28.25" x 30.25" | 28.25" x 30.25" |
| Cooking Surface | 20.75" W x 20.75" D x .625" H | 20.75" W x 20.75" D x .625" H x 2 |
| Height Between Decks | 3.875" | 3.875" |
Power Supply Specs.
CT 301
| Voltage | 208 | 220 | 240 | 208 | 220 | 240 |
|---|---|---|---|---|---|---|
| Phase | 1 | 1 | 1 | 3 | 3 | 3 |
| Amperage | 18 | 17 | 16 | 11 | 10 | 9 |
| Power (KW) | 3.75 | 3.75 | 3.75 | 3.75 | 3.75 | 3.75 |
CT 302
| Voltage | 208 | 220 | 240 | 208 | 220 | 240 |
|---|---|---|---|---|---|---|
| Phase | 1 | 1 | 1 | 3 | 3 | 3 |
| Amperage | 36 | 34 | 32 | 21 | 20 | 18 |
| Power (KW) | 7.5 | 7.5 | 7.5 | 7.5 | 7.5 | 7.5 |
Product Literature
All documents are in 
PDF format
Send us a 
of your Marsal ovens by 
"I'm a born and bred Long Islander, and I now own a pizzeria in Las Vegas. Your company's oven is one of the reasons I can so perfectly match the NY style of pizza making. It's quality is unsurpassed, and I will continue to use your brand as long as there is life in my pizza-sauce filled veins! Thanks again, and have a great day!"
– VINCENT DISANZAFamilia Pizzeria - Las Vegas, NV 
"Just wanted to give you a progress report on your ovens...They Are GREAT!
Really appreciate all the extra effort you put in and please pass along a thank you to the rest of the crew for making such a great oven. We will be scaling up operations soon...definitely will put them in our next location."
– THOMAS JONESYeasty Beasty 
"These are the best ovens I have ever created pies on in 15 years. . . Just to let you guys know, we just did 50, 18 inch pies in 45 minutes. We do approximately 300 pies between 11:00 am to 1:30 pm, in the top oven alone. Very fast recovery rate. Door control is everything for us. Keeps the heat in. . . .
We are proud of your product. Bottom Line. Kicks Ass."
– LOUIE G.Louis G's Pizzeria - Fife, WA 
"I still LOVE the ovens and so do all the customers. I love working the ovens & watching their mouths drop when they walk in the door for the first time. The building was designed around the ovens and they are the first thing you see when you walk in the door. I still say WOW every time I come in. This has been my dream for many years and it's awesome to finally see it come true. A lot of customers say the new ovens make the pizza even better. Our sales are up over 50% from before we moved and football season hasn't started yet."
– LEANNSteffey's Pizza, Lavaca, AK 
"Our Margarita pizza is cooked to perfection because the MB 60 does a wonderful job of cooking the pizza from the top as well as the bottom. I couldn't be any happier with the performance of the ovens, they are very fast and I can't beat them because I can't make six 18 inch pizza's in 7 minutes. A few month's ago I made 42 pizzas in one hour and fifteen minutes with just the top oven, and a temperature of 625.
Thanks again for making such a great product."
– JOE CALDERONEJoe Daddy's Pizza, Cape Coral, FL 
"Now I can actually say your advertisements don't lie & your ovens do what they say they would do: "No Down Time - No Need to Rotate Pies - Faster Cooking Times & Better Tasting Crispier Crusts". There's only one word that pretty much sums it up for me: "AWESOME". And the ovens are really OUTSTANDING PERFORMERS which is a big deal to me, my investment and my business."
– VINCENT CALTAGIRONEGolden Crust Pizza, Red Lion, PA 
"We had a great season here in New England, just a shame it had to end so soon! This was our first season at Gillette, and quite a successful one for Tavolino. Having had experience with the Marsal ovens, we knew we would be able to count on them when it mattered. Our busiest days have meant these ovens have had to turn out 500 pies or more. The consistency and even cooking they provided made all the difference when, at times, other variables had us challenged."
– MATT KENNEDYTavolino, Foxboro, MA 
"What unbelievable ovens we now have in place of those Bakers Prides. Our customers couldn't imagine the products possibly being better with just changing to your ovens. They now see and taste the difference. My ovens finally keep up with my demand. I have customers ordering our Grandma Pizza two weeks in advance so they will not be shut out on any certain day.
Thanks for the best ovens that exist!"
– RICH ROSENCarmine Celery's, Palm Coast, FL 
Join these franchises and the many more independent restaurants that love their Marsal ovens.
