WF42 Stacked Oven
Ovens
WAVE FLAME BRICK OVEN
The Wave Oven's revolutionary WAVE design firebrick-lined baking chamber forces the heat from the burners back down on top of the cooking surface for the most intense baking experience. Add this to the features of Marsal's original MB Series and you have an authentic Old-World oven.
A Taste of Old Italia
A guaranteed old-world style pie cooked just as it's supposed to
in just three minutes!
Marsal engineers took the brilliant designs and exclusive technologies of the successful MB & SD Series gas-fired ovens and created the Wave Oven, providing you with an Old-World style flame oven with the ease of use of a gas deck oven.
Get That Old-World Bake.
EXCLUSIVE BURNER DESIGN
We include in the Wave Oven our signature two-inch-thick brick cooking surface and left-to-right burner system so that every pie has part of the burner system directly underneath it. And then we revolutionized the baking chamber with a special design and extra side burner that creates a wave of heat over your product, quickly producing a crispy crust in the style of an Italian flame wood-burning oven.
Intense & Efficient Bake.
WAVE-FLAME ENGINEERING
Your customers are craving for that authentic, old-world style pie. We engineering the WF Series just for that! We give it our special innovative air chamber, eliminating hotspots so there is no need to spin or rotate pies. What's more, we line the baking chamber of our Wave Ovens just as the MB Series, with refractory bricks designed to produce a "wave" of heat across the backing deck. The bricks absorb moisture and radiate a dry even heat, while the "wave" design blasts your product with heat, giving a faster cooked, crispier crust pie with an old-world bake.
Great Taste & Look.
SHOW IT OFF & CUSTOMIZE.
A special window shows off the beautiful side-burner flame to your customers. And the exterior is customizable to your decor just as the MB Series. In fact, stack your Wave Oven on top of an MB 42 or MB 60 in a seamless, beautiful design. See below for finishing kits, options, and design inspiration.
Your Oven, Your Style.
Customize your
WF42 Stacked Oven
Oven to fit your needs and decor:
| Model | Single | Stacked |
|---|---|---|
WF42 |
 |
over MB 42 |
Related Products
SPECIFICATIONS
View our KCL library for AutoCAD and Revit Files
WF 42 Single | WF 42 Over MB 42 |  WF 60 Single |  WF 60 Over MB 60 |
|
|---|---|---|---|---|
| Height | 61.5" / Dome: 66.5" | 72.25" / Dome: 77.25" | 61.5" / Dome: 66.5" | 72.25" / Dome: 77.25" |
| Depth x Length | 44.25" x 62.5" | 44.25" x 62.5" | 44.25" x 80" | 44.25" x 80" |
| Cooking Surface | 36" x 36" | 36" x 36" + (MB42): 36" x 42" | 36" x 54" | 36" x 54" + (MB60): 36" x 60" |
| BTUs | 130,000 | 130,000 + (MB42): 90,000 | 155,000 | 155,000 + (MB60): 115,000 |
| Shipping Weight | 1,600 lbs. | 2,800 lbs. | 2,000 lbs. | 3,600 lbs. |
Product Literature
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Brochures
Warranty
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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.
