Left to Right: Joe Ferrara, Santo Bruno, Sal Ferrara, Rich Ferrara, Carl Ferrara
The Road to Becoming A Leading Pizza Oven Manufacturer Begins in New York
Innovation Puts Marsal Commercial Pizza Ovens Ahead of the Pack
Marsal began in 1969 with a small shop at 99 Bowery, New York City, in the heart of the Restaurant Equipment Capital. The company got its name from its founders, Mary and Sal (pictured at left), the parents of Carl, Joseph and Richard.
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, including wok stoves and ovens.
During the early 1980s, Marsal also manufactured wood- and coal-fired stoves to heat homes during the oil crisis.
Already known for its top-quality custom manufacturing, Marsal started to make custom equipment specifically for the pizza industry. Innovative ideas have always been a part of Marsal products and can be seen in not only Marsal ovens but also in Marsal refrigeration products.
In 1990, Marsal built a modular revolving deck oven. The design featured easy assembly, which cut down the usual oven-assembly time from days to hours.
In 1995, the first MB Oven was manufactured, combining the baking power of a brick oven and the ease of cooking with gas. The goal was to build the best deck oven while solving the problems related to other manufacturers' ovens. 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 are just a few improvements over the other brick-lined pizza ovens in the industry.
In 1999, Marsal designed the first SD ovens. These standard deck ovens were designed to have the same even deck temperatures as the MB series, but without using a brick-lined baking chamber. The SD ovens were designed for the more traditional pizzeria.
In 2009, we started manufacturing the EDO series electric deck ovens. These ovens are extremely even heating and because of the top elements, cook very similar to our MB ovens.
Now in 2012 the newest of our ovens are for sale. The WAVE FLAME oven, which reaches temperatures over 900 degrees and cooks a neapolitan type pizza. It also has a viewing window for the ambiance of a fire. The shape of the brick ceiling is shaped to create a wave effect and bring the high heat down on top of the deck.
Chef Santo Bruno joined Marsal & Sons in September of 2002 as Corporate Chef. Along with Chef Bruno, a test kitchen was built to utilize his talents and showcase our commercial pizza ovens and our other restaurant kitchen equipment, including our chicken ranges, stainless steel prep table refrigerators and wooden dough boxes.
Our pizza ovens have been seen in the movie "Vanilla Sky," on the Food Channel Pizza Challenge, "America Eats," and "The Curious Cook." Most recently, in 2010, Rich Ferrara and Corporate Chef Santo Bruno appeared on the new History Channel Show called "Food Tech" to explain the process of deck-oven building and pizza making using the superior Marsal design and technology. While concluding their segment, host Bobby Bognar tasted a fresh slice straight from the Marsal pizza oven, to which he proclaimed, "You can't get a better pizza than this! Absolutely awesome!"
Taste a hot slice straight from your own Marsal pizza oven! Contact our new generation of pizza oven experts today to learn about the best model for you!