SD1060 Stacked Oven
Ovens
UPDATE THE POWER
OF THE CLASSIC DECK OVEN.
Get That Superior Bake.
EXCLUSIVE BURNER DESIGN
To get to the heart of Marsal ingenuity, first look at the burner system. On all Marsal ovens, we use a two-inch-thick brick cooking surface that holds the heat in, dispersing it throughout the baking deck. Underneath, we include our signature left-to-right burner design so that every pie has part of the burner system directly underneath it. For this reason, your Marsal oven will disperse heat evenly and powerfully, keeping up with you at even your busiest times.
Keep an Even Bake Throughout.
INNOVATIVE AIR CHAMBER
Because your customers will be craving more of your fine product, we needed to ensure our ovens were equipped with unrelenting power. All Marsal ovens are designed with our special innovative air chamber, located below the cooking surface, which eliminates hotspots so there is no need to spin or rotate pies. The MB Series is engineered to keep up at your busiest times, as well as radiate a powerful heat evenly throughout the baking chamber to give you a crispier, brick-oven styled crust and product that your customers love.
That Classic Look & Taste.
SLOTTED SIDE BAFFLE SYSTEM
To give your pizza a better bake on top, we have designed a special side baffle system using slots instead of circles. These slots push more heat to the center of the oven, cooking your pies evenly on the top. SD Series pizza ovens include many of the same features as MB Series pizza ovens and are built with heavy-duty 18-gauge stainless steel on front and sides. Your oven will not quit as the customers keep pouring in to see the classic beauty of your stainless steel oven and feast on the crispiest, absolutely best pizza you can produce with your quality ingredients.
Customize with Options
Customize your
SD1060 Stacked Oven
Oven to fit your needs and decor:
SD Series ovens come in many sizes, from our 2-pie slice ovens, to our XL 8-pie ovens. Choose from a single, double stacked, or *NEW* triple stacked.
| Model | Single | Double | Triple |
|---|---|---|---|
SD660 |
 |
x 2 |
x 3*Not available on 10 Series models* |
Upgrade Door Opening
Marsal SD Series comes in many sizes to accomodate your needs. Moreover, SD Series ovens can be upgraded with extra-large door openings for easy access to the baking chamber and an 11-inch-high baking chamber. If an extra-large door opening is what you need, consider the SD 1048, SD 1060, and SD 10866 model deck ovens designed with 10-inch-high door openings.
Fire-Brick Option
NEW Brick-Lined Option!
Order your SD Series oven with the firebrick-lined baking chamber ceiling for an exceptional brick oven quality bake!Related Products
SPECIFICATIONS
View our KCL library for AutoCAD and Revit Files
4-Pie Models
 SD 448 Single |  SD 448 Stacked | SD 1048 Single | SD 1048 Stacked | SD 448/1048 Stacked |
|
|---|---|---|---|---|---|
| Total 18" Pizza Pie Capacity | 4 | 8 | 4 | 8 | 8 |
| Height | 55.5" | 66" | 59.5" | 70" | 68" |
| Depth x Length | 43.25" x 65" | 43.25" x 65" | 43.25" x 65" | 43.25" x 65" | 43.25" x 65" |
| Cooking Surface | 36" x 48" | 36" x 48" x 2 | 36" x 48" | 36" x 48" x 2 | 36" x 48" x 2 |
| BTUs | LP: 90,000 NAT: 95,000 | LP: 90,000 x 2 NAT: 95,000 x 2 | LP: 90,000 NAT: 95,000 | LP: 90,000 x 2 NAT: 95,000 x 2 | LP: 90,000 x 2 NAT: 95,000 x 2 |
| Shipping Weight | 1,075 lbs. | 2,100 lbs. | 1,150 lbs. | 2,250 lbs. | 2,175 lbs. |
6-Pie Models
 SD 660 Single |  SD 660 Stacked | SD 1060 Single | SD 1060 Stacked | SD 660/1060 Stacked |
|
|---|---|---|---|---|---|
| Total 18" Pizza Pie Capacity | 6 | 12 | 6 | 12 | 12 |
| Height | 55.5" | 66" | 59.5" | 70" | 68" |
| Depth x Length | 43.25" x 80" | 43.25" x 80" | 43.25" x 80" | 43.25" x 80" | 43.25" x 80" |
| Cooking Surface | 36" x 60" | 36" x 60" x 2 | 36" x 60" | 36" x 60" x 2 | 36" x 60" x 2 |
| BTUs | LP: 120,000 NAT: 130,000 | LP: 120,000 NAT: 130,000 x 2 | LP: 120,000 NAT: 130,000 | LP: 120,000 NAT: 130,000 x 2 | LP: 120,000 NAT: 130,000 x 2 |
| Shipping Weight | 1,400 lbs. | 2,750 lbs. | 1,475 lbs. | 2,900 lbs. | 2,825 lbs. |
8-Pie Models
 SD 866 Single |  SD 866 Stacked | SD 10866Single | SD 10886 Stacked |
|
|---|---|---|---|---|
| Total 16" Pizza Pie Capacity | 8 | 16 | 8 | 16 |
| Height | 55.5" | 66" | 59.5" | 70" |
| Depth x Length | 51.25" x 86" | 51.25" x 86" | 51.25" x 86" | 51.25" x 86" |
| Cooking Surface | 44" x 66" | 44" x 66" x 2 | 44" x 66" | 44" x 66" x 2 |
| BTUs | LP: 120,000 NAT: 130,000 | LP: 120,000 NAT: 130,000 x 2 | LP: 120,000 NAT: 130,000 | LP: 120,000 NAT: 130,000 x 2 |
| Shipping Weight | 1,625 lbs. | 3,200 lbs. | 1,900 lbs. | 3,350 lbs. |
*NEW* Triple Stacked Models
SD 448 Triple | SD 660 Triple | SD 866 Triple |
|
|---|---|---|---|
| Total 18" Pizza Pie Capacity | 12 | 18 | 24 |
| Height | 81" | 81" | 81" |
| Depth x Length | 43.25” x 65” | 43.25” x 80” | 51.25” x 86” |
| Cooking Surface | 36” x 48” x 3 | 36” x 60” x 3 | 44" x 66" x 3 |
| BTUs | LP: 90,000 x 3 NAT: 95,000 x 3 | LP: 120,000 x 3 NAT: 130,000 x 3 | LP: 120,000 x 3 NAT: 130,000 x 3 |
| Shipping Weight | 3,100 lbs. | 4,075 lbs. | 4,600 lbs. |
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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.
