I know of only two people that own pizzamasters, but, fortunately, being celebrities, we know quite a lot about them. Jeff Varasano (who basically put pizzamaster on the American map) and Jeff Krupman, aka Pizzahacker.
The last time I spoke to Pizzahacker, he had just opened his place and was still dialing in the oven. In the article,http://slice.seriouseats.com/archives/2014/01/pizzahacker-brick-mortar-mission-lengua-pizza-review.html
The current electric deck oven is a PizzaMaster from Sweden, but Krupman says it's "still on probation." He's considering a switch to a Cuppone oven, but plans to stay electric. "The ceiling/top heat is controlled separately from the floor/bottom heat in the oven," notes Krupman, and "additionally, there is an adjustment for the front part of the ceiling/top (the part closest to the opening) to compensate for the constant cooling of the front of the oven from opening...We can have the oven do whatever we need. It just makes baking a lot easier and more predictable than a wood oven.
and in the comments, he said this to me:
@scott123 I only have 1 of 2 decks connected. It's a long story, suffice to say I was not expecting to be this busy so soon. Trust me, these electric ovens can reproduce exactly what I want if not over-taxed (same prob w/wood). Give us another month (maybe 2) to get it dialed in. I'm gonna convert you!
The common thread here between the two Jeffs is the lightning fast, bordering on Neapolitan bake. You won't see this with a Marsal. I've never priced a full sized pizzamaster, but based on countertops running almost double the price of their American counterparts, I don't think the full sized deck ovens are going to be cheap. Based on the two Jeffs, I think it's pretty safe to assume that pizzamaster is the oven you go for when you want almost NP bakes- and are willing to pay a premium for almost NP bakes.
John, are you looking for almost NP bakes? I know you've been flirting with the idea of selling Neapolitan for quite some time, and I think that's a worthy goal, but if your present clientele is purchasing 'heavy combo pizzas,' I don't know if that's the right market for neo ny. We've talked about this before. Neo NY- especially that 2-3 minute bake time, is really niche. Pizzahacker can pull it off in San Fran, and Varasano in Atlanta, but, in the suburbs... I think NY or full fledged NP is the safer bet- and I don't think the pizzamaster can do full fledged NP. Close- the closest of any other deck oven on the market, but I think, at the end of the day, it can only skirt with NP times, and not fall firmly within the NP spectrum.
Here in NY, when successful pizzerias move into larger spaces and forecast greater sales, they typically double down on the double Marsals. It's a lot of real estate, but, it's also a lot of sales. I've seen places smaller than yours with 2 x 2s. If you really want to save that space, and you expect the volume that's going to be required from a triple, AND you're comfortable paying a premium, I'm fairly confident that the pizzamaster will give you any possible NY bake time, with volume that's comparable to a triple marsal MB (if one existed). Electric ovens, at least domestic electric ovens, can be weaker than their gas counterparts, and leave you in a bind during your busy times, but, the wattage on the pizzmasters is very high, so I don't think you'll have any concerns on that front.
Speaking of wattage, have you checked the price of gas vs. the price of electric in your area? The massive popularity of gas ovens is due to gas typically being less expensive. Not only might you be paying top dollar for the pizzamaster at the onset, but you might continue to pay more for it in fuel costs as time goes by.
Once very nice thing about electric, as Jeff pointed out, is that you never have to worry about balance again. They're not completely idiot proof. At high temps, the top element can heat the floor, so it takes some finesse to dial them in, but the days of worrying about maintaining balance as you increase the temp/decrease the bake time will be officially over- although it sounds like you ended those concerns with the Marsal.
These are the top two ovens, imo, so you really can't go wrong with either. If you do go with the pizzamaster, make sure you look at the 'newer' model that Varasano speaks highly about here:http://slice.seriouseats.com/archives/2014/04/jeff-varasano-interview-on-opening-a-pizzeria-atlanta-georgia.html
As much as I trust Jeff, newer isn't always automatically better, so, if you are able to obtain the specs, post them here and I'll compare them against the old specs. For a while, Pizzamaster was offering a high temp version. If they're still doing two versions, definitely get the hotter one.
Edit: One other thing to consider. A triple pizzamaster is going to draw a LOT of electricity. In a commerical setting, you might be okay, but I would definitely look at the present output of your box and compare that with the requirements of the pizzamaster. Not that two banks of double Marsals are going to be easy to install either.