Best Pizza Ovens | Commercial Pizza Ovens

"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!!"

"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.

"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."

"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."

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 OURSTANDING 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!"

Warren Sklar

Don't take our word for it . . .