Just wanted to give you a progress report on your ovens...They Are GREAT!
We worked through the kinks and got the gas flowing—no more problems...and lots of pizza's going out! 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 Jones Yeasty Beast
I would like to thank you for your assistance with the problem I was having yesterday in lighting my pizza oven. The suggestion you made to adjust the pilot probe worked out well, and so far the oven is working great. You probably saved me a hefty service fee and I really appreciate the time you took to give me the advice.
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 Disanza Owner/Operator Familia Pizzeria Las Vegas, NV 89113
It was a pleasure talking to you last week. I have enclosed a picture of the ovens and a Margarita pizza, one of our customers favorites. As you can see the 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 Calderone Joe Daddy's Pizza Cape Coral, Fla.
"Hello Rich, We took a location is Cambridge, MA and opened in early 2011. We are a one-product company-pizza-w/ 3 locations. We do pizza and we do it well. Our newest location is 300 sf in Harvard Sq. Tight spot, it's like working in a submarine. I have previously opened 8 pizza locations and I had used Blodgett exclusively. No more. We have 4 Marsal decks here and we love our ovens. We like hi-heat and in this location, we do not have time for an oven to recover. The Marsal design is superior to Blodgett in many regards-craftsmanship, engineering and design but it's most valuable feature to us is the 'single depth' and tight brick-lined baking cavity which eliminates any need for spinning. Critically, the oven requires NO recovery time which means no down-time. Take a pie out, slide one right back in the same spot and it bakes perfectly. Every time. Period. It's easy, quick and bullet-proof for our level of production. We Love the Marsal and we'll be coming back to Long Island for many more.
Not so incidentally we had questions of calibrating the ovens earlier this week; Marsal sent out a service tech THE SAME DAY. Incredible.
Thank you for your Ovens. We could not do what we do without MARSAL & SONS."
Anthony Allen Mike Keon Otto Pizza
"To reward the staff at the local hospital for coming in during the snow storm, we were asked to make 120 pies in an hour and a half. We did, and there was no difference from the first to the last pie.The ovens work perfect just like you said they would."
Thanks, Steve at Daramos, Huntington, New York
"Thanks for the new oven handles. I did the math. A conservative estimate of how many times we open & close the oven comes out to approximately one million eighty thousand times a year. So congratulations on making an oven that withstands the worst of punishment. Now that the stones are well seasoned, she's baking better pies than ever. I can't thank you guys enough!!"
Sincerely, Matty & the crew at Bronx Pizza San Diego, Calif.
"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 Rosen Carmine Celery's Palm Coast, Fla.
"Dear Rich, It was great to meet you and Chef Bruno while you were here in San Diego. I can't thank you enough for your assistance in acquiring your Marsal MB and SD series ovens. For twelve years, we had run with Bakers Pride. The difference today is unbelievable. We no longer have to turn and rotate all our pies. The pies actually cook faster and have a beautiful golden brown crust. We no longer have any down time waiting for the stones to catch up with heat. Did I mention we are probably the busiest pizzeria in California, turning out 1500 to 2000 slices a day and another 200 to 300 whole pizzas to go? It has been a year already, and the ovens have been performing like champs. This year we baked over one hundred and sixty thousand pizzas and haven't incurred a single problem. The oven men thank me time and time again for saving them all the labor turning pizzas. All I can say is, if you are a pizzeria looking for ovens, these are the ovens your looking for. Save yourself countless hours of labor turning & burning pizzas. We here at Bronx Pizza know pizza and have been doing it for a long time. Had we known about the Marsal ovens, we would have switched long ago."
Thanks again for everything. The gang at Bronx Pizza
"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. Happy New Year and thank-you for your support."
Matt Kennedy, Executive Chef Tavolino Foxboro, Mass.
"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, Wash.
"I would just like to say thank you very much for taking time out at the Chicago Restaurant Show to chat with me about my ovens. I purchased two MB60 ovens in my restaurant in August of 2008 when this economy was definitely going to continue to go south. I was an Italian chop house and made the transition to an Italian pizza and pasta house to adapt to this economy and have been so pleased with your ovens. I loved the fact that you are a family owned company and when I called your offices I was able to speak to the owners directly. This is so unheard of in this day and age and was very comforting when I was shopping for an oven.
These ovens are absolutely fabulous. The pizzas that I am putting out are like nothing around. I am getting a reputation of the best pizzas in the area and have many happy customers. After looking at the competition, I knew immediately that Marsal is the best in the industry. The quality in the craftmanship is second to none. These ovens perform for me day in and day out without any problem. I just want to say thank you to you and your family for offering such a quality product in these tough economic times and such a great value for the cost. Best of luck to you and your company for many years to come."
Carl J. Oliverio Jr. Zeppa Brick Oven Pizza Lemont, Ill.
"I wanted to write to you today about your Pizza Prep Table Supreme. I own and operate a high volume pizzeria right outside of Washington, D.C. We first saw your table at the show in Vegas and immediately knew that we had to have it. Let me tell you, not only is it an attractive piece of equipment, but it is incredibly efficient as well. I am thrilled with its impeccable design and massive storage space. I have now owned it for over three years and absolutely love and recommend it! Thank you again to the Marsal family!"
Rea M. Pyle IV Potomac Pizza Chevy Chase, Md.
"Just to let you know, the SD 660 double stacked & the SD 236 pizza ovens that I purchased were installed this past Tuesday evening . . . I had my first compliment on Wednesday evening from a couple that stopped in for the first time and said that they loved our pizza and it was nice & crispy. Now, I've had compliments that we have GREAT pizza before, but I never had a compliment like this one right after a brand new oven was just installed. Was this a coincidence or what?
Also, I had another compliment on Thursday night from a family that stopped in for dinner and actually asked directly to my server about what kind of ovens we were using in our kitchen. My server responded that she didn't know because we just got new ovens put in a few nights ago. They said our pizza was simply the "BEST". My server was wondering why people were asking us these questions about a pizza oven? I already know I'm still in the break period for the ovens, but I'm already getting good reviews by actual customers! This really does say something about your ovens. I just wanted to personally thank you for guiding and helping me into the right direction in purchasing my newest investment. I'm sure I'll have many, many GREAT years of usage out of my NEW Marsal ovens . . . 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 Caltagirone Golden Crust Pizza Red Lion, Pa.
"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."
LeAnn Steffey's Pizza Lavaca, Ark.
"Forget Cadillac! The Marsal & Sons Double Deck Oven is the Rolls Royce of the industry. There is not a finer baking tool/oven/piece of equipment on the market!
Marsal & Sons doesn't manufacture pizza equipment; they set the standard for the industry!
If you're in the pizza business and you're not using Marsal, you're not using the best!"
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