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 on 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 equipment, including wok stoves,and ovens.

During the early 1980's, Marsal also manufactured wood and coal fired stoves to heat homes during the oil crisis.

While known for its 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 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 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 deck 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.

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 ovens and other restaurant kitchen equipment.