Author Topic: Re: Oven Choice - Marsal MB866 vs WF60 vs Pizza Master 932  (Read 624 times)

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Offline stagpizzanewport

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Hey all,

We're looking into ovens for our new spot. NY style pies, open kitchen (a very very small kitchen), high output (right by the beach, in a well established bar with insane late night crowd). Looking for cook time in the 5 minute area.

I've been looking at the following:

Marsal MB866 stacked - I like the size but not sure what kind of cook time it will have at max heat, not sure about recovery time at peak times, any word on average prices? Average cook time?

Marsal WF60 stacked w MB60 - The open flame is pretty sweet and the high end temp is tempting at about 900. Deck size is smaller and heat isn't as even as with the MB series (thoughts on that?). What's an average cook time? Also looking for what people have paid.

Pizza Master 932 - Can't find a ton of info on these aside from deck size. What's the stone thickness, btu, high temp (for the standard, not the "high temp" model) and average cook time? Can't find any kind of pricing on these either.

Any other suggestions are appreciated. I've looked at bakers pride, blodgett, and Montague but they don't seem to have the output of the higher end ovens.

Thanks!


Offline Gianni5

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Re: Oven Choice - Marsal MB866 vs WF60 vs Pizza Master 932
« Reply #1 on: May 09, 2015, 12:49:00 AM »
I have the WF60 with mb60 stacked. The first thing I'll say is that if your looking for a 5 minute cooking time just go with a double stack mb60 or whatever size mb works for you. That oven can crank out 4 to 5 minute pizzas all day. I'm not a huge fan of the wave oven though. With the flame on one side and the open mouth you can have one side of the oven running at 750 and the side away from the flame will be in the low 600's. It's much trickier for your average employee to work. As far as price of wf60 stacked I paid $18,500 plus tax and shipping. I'm getting a double stack mb60 for a new location and I paid $16,000 plus tax and shipping.
   Were doing 2 pizza styles in this new place so I actually also order the pizzamaster 922 for our napoletana "style" pizza. We're hoping to have a cooking time in the low 2's out of this oven.  I'm kind of taking a leap of faith with the pizzamaster but I've heard good things so we'll see. It'll be arriving in June.
Good luck and feel free to ask if there's any other questions you have.

Offline stagpizzanewport

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Re: Oven Choice - Marsal MB866 vs WF60 vs Pizza Master 932
« Reply #2 on: May 09, 2015, 11:10:59 AM »
Sweet thanks for the info. We're defiantly looking for an oven that can be operated with relative ease as we have three other concepts (not pizza) open right now with two more in the next year. I like the price on your mb60. It's about 4k less that I was thinking of spending so that's nice. Let me know what you think of the pizza master compared to the mb60.

Offline souspizzaiolo

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Re: Oven Choice - Marsal MB866 vs WF60 vs Pizza Master 932
« Reply #3 on: May 12, 2015, 02:21:28 AM »
I think I'm the Pizzamaster pusher around here...  I love my 932. We cook at 590, top at 7, bottom at 1-3 depending on how busy we are. New Yorkish style slice joint. Glass doors! 4-5 min bake time. For more info on pizza master you should call Mark Hipskind at 847-772-1853. He sold me mine and came and installed it with me and my crew. If he can't answer your questions he can put you in touch with Christer, the engineer of the oven and head of the company. Good crew. Very versatile and reliable ovens. Holler if you wanna know more about em!

http://static1.squarespace.com/static/54b70c94e4b060f2e970260c/54b73325e4b0f32f82508064/54c9782ae4b09f9a7eac1f05/1422489802356/10.jpg?format=1000w
http://static1.squarespace.com/static/54b70c94e4b060f2e970260c/54b73325e4b0f32f82508064/54c97844e4b09f9a7eac1f8b/1422489812052/19.jpg?format=1000w

Offline Gianni5

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Re: Oven Choice - Marsal MB866 vs WF60 vs Pizza Master 932
« Reply #4 on: May 12, 2015, 09:41:14 PM »
Souspizzaiolo,
Do you have the "high heat package" on your 932?  If you do I'm curious if you've ever tried seeing how fast of a bake time you can achieve.

Offline souspizzaiolo

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Re: Oven Choice - Marsal MB866 vs WF60 vs Pizza Master 932
« Reply #5 on: May 13, 2015, 02:53:24 AM »
We do have the high temp thing. It's awesome, but we don't use it for pizza. I'm pretty much positive you can make it work for whatever you are trying to do if you get the process/ingredients right.. We did cook some pies at super high temps when we first got it. The results were awful, But none of the ingredients were prepped to cook like that. We weren't even trying to make it work. Just messing around one night before we opened.  Like just conventional dough, throwaway sauce and cheese, sample pepperoni, etc... But they "cooked" in 2ish min for sure.

I think some 00 flour and some wet sauce and fresh cheese would do amazing in one that was calibrated for that kind of pie. You can lset the ovens as hot or as cool as you like. And you can adjust how much heat is coming from the bottom and the top, and get the ratio just perfect for your bake. It's so precise. No other oven I've found can offer that flexibility of cooking your dough and your cheese and your sauce to the exact doneness you like it on top and bottom. Sure you gotta jack the bottom heat up during a rush but that is way easier than adding the perfect size log to the fire at the perfect time.  And... Glass doors!!!!
« Last Edit: May 13, 2015, 02:57:52 AM by souspizzaiolo »

Offline Gianni5

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Re: Oven Choice - Marsal MB866 vs WF60 vs Pizza Master 932
« Reply #6 on: May 13, 2015, 05:04:18 PM »
Thanks for taking the time to reply
My oven will be here by the end of the month so I guess I'll find out what it can do real soon

Offline stagpizzanewport

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Re: Oven Choice - Marsal MB866 vs WF60 vs Pizza Master 932
« Reply #7 on: May 14, 2015, 08:16:31 PM »
We decided to go with the Marsal SD660 double stack with the fire brick. Any comments on the SD?