Garland Air-Deck Gas Deck Oven G56 - Oven World - High Quality Commercial Ovens and Restaurant Equipment

The Air-Deck looks like a deck oven, but operates with a unique air-flow process for faster, more consistent baking performance.

This exclusive oven occupies less floor space than a conveyor oven. Its production capacity is comparable to most conveyors, its menu flexibility is much greater and its cost is much less.

An optional timer offers the simplicity of automatically monitoring the cooking process. This provides the ease of a conveyor and the flexibility of a deck with faster food product delivery times.

Model #	Description	List Price	Your Price
G56PB	Pizza oven, Air-Deck, Bottom Power Module.	$22,891.00	$10,300.95
G56PT	Pizza oven, Air-Deck, Top Power Module.	$22,891.00	$10,300.95
G56PT/B	Pizza ovens (2), Air-Deck, Top and Bottom Power Module.	$45,771.00	$20,596.95
-	Direct Connect Vent.	N/C	N/C

	Increase Speed . . . The Air-Deck delivers 25% - 35% more pizza than traditional deck ovens during peak demand periods - when performance counts most.
	Preheats Faster . . . The Air-Deck preheats in 30 minutes or less, allowing the operator more free time at the start of the day.
	No Recovery Time . . . The Air-Deck continually introduces new heated air through each air slot keeping the baking surface evenly heated. This benefits pizza production, for instance, because as soon as a pie is removed, another can be placed in the same oven position with concern for cold or uneven heat spots.
	Consistent Temperatures . . . The even flow of forced air keeps the Air-Deck's temperature constant throughout the day. There is no need to increase oven temperature during peak demand periods.
	Saves Energy . . . The air is preheated as it arrives back at the heater box which puts less energy demand on the power burner. This makes the Air-Deck highly energy-efficient, requiring only 80,000 BTU. An electro-mechanical thermostat further reduces energy consumption.
	Kitchen Is Cooler . . . When the oven door is opened, that all too familiar blast of hot air has ben eliminated with the Air-Deck. And, the door doesn't have to be opened as much, since there is no need to keep repositioning the food products.
	Menu Versatility . . . While a conveyor oven is comparable in pizza capacity, its optimum performance is dependent on products of the same thickness and content. The Air-Deck has limitless menu possibilities since it offers independent control of products going in and out of the oven.
	Floor Space . . . The Air-Deck, which bakes six large 18-inch pizzas side by side, occupies the same amount of floor space as a traditional deck oven with only a four pie capacity. A six pie capacity traditional deck oven occupies more space than the Air-Deck.
	Standard Features . . . - Stainless steel front; black powder coated epoxy sides, top, back and legs. - Porcelanized Control Panel. - Full deck width, balanced spring-loaded door. - Stainless steel perforated deck. - Electronic ignition. - Snap action thermostat (550°F Max.). - Heat control damper system. - Forced air combustion burner - 80,000 BTU input. - Single speed fan with 3/4 HP motor. - 56"W x 36"D deck surface. - 63"W x 45"D floor space. - 53"W x 7-1/2"H door opening.
	Warranty . . . One year limited parts and labor warranty.

	Models . . . G56PB: Bottom-mounted power module. G56PT: Top-mounted power module. G56PT/B: Top and bottom-mounted power modules.
	Pizza Capacity . . . G56PB: 6 pizzas (18"). G56PT: 6 pizzas (18"). G56PT/B: 12 pizzas (18").
	Fan Motor Electric Specifications . . . 120V, 60 Hz, 1 phase, 15 amps per deck.
	Manifold Pressure . . . Natural: 3.5" W.C. Propane: 10.0" W.C.
	Deck Area . . . G56PB: 14.0 sq. ft. G56PT: 14.0 sq. ft. G56PT/B: 28.0 sq. ft.
	Weight . . . G56PB: 1050 lbs. G56PT: 1050 lbs. G56PT/B: 2100 lbs.
	Dimensions . . .