Marsal MB Series vs. Baker's Pride 'Superdeck Y-DSP' Series

[Essen1]

Guys and Gals,

I'm looking for some info on the two Series' besides and beyond what's posted on their websites. Does any member here have some hands-on, detailed info? I'm trying to decide...


http://www.bakerspride.com/products-superdeck-g.asp

http://www.marsalsons.com/default.aspx?pageId=14


It would be greatly appreciated! 

Thanks.

[RoadPizza]

Guys and Gals,

I'm looking for some info on the two Series' besides and beyond what's posted on their websites. Does any member here have some hands-on, detailed info? I'm trying to decide...


http://www.bakerspride.com/products-superdeck-g.asp

http://www.marsalsons.com/default.aspx?pageId=14


It would be greatly appreciated! 

Thanks.

I've worked with both brands and Marsal has always been a better product and less of a hassle maintenance-wise.

[Essen1]

RP,

I appreciate the comment. I have heard that Marsal oven are a tad better than the rest of the competition.

[pcampbell]

marsal is not that popular here in the NYC area compared to bakers pride.  i have had some good pizza out of both ovens (not made by myself.........)  Maybe you could find someone that will let you bake with one. 

from what i have read Marsal is cheaper.

Marsal has 0" clearance, not sure if this ACTUALLY means they are better insulated but one would assume yes. 

Not sure about their baking surface vs the bakers pride Cordierite.  It is thicker, but not sure about the thermal properties.

the marsal burner design (which goes from side to side instead of front to back)  makes sense - I would think it makes for a more even bake.

I had thought about opening a place and would probably give the Marsal a try. 

one last thing i dont know is whether Bakers Pride uses 100% stainless (vs aluminized steel used in much of the Marsal oven).

good luck and have fun.

[Pete-zza]

Mike,

One of the forum members, RichPugh, who just recently opened up a pizzeria in Baltimore City (see Reply 14 at http://www.pizzamaking.com/forum/index.php/topic,11392.msg107939.html#msg107939) and who is also a member of the PMQ Think Tank forum, uses a Marsal oven, which has been discussed at the PMQTT at http://thinktank.pmq.com/viewtopic.php?p=61223#p61223.

I did a quick archive search at the PMQTT and got 131 hits. So, it looks like Marsal ovens have been discussed on several occasions on that forum.

Peter

[Essen1]

Peter,

Thanks for the link.

Rich's oven looks great, inside out. I know there's a pizzeria close to me here that has two of them installed. I might head over to them and see if I can get some info from them regarding pros and cons.

Thanks guys.