Sammic Mini PO 1+1 Electric Pizza Oven – Two Deck

The Sammic Mini PO 1+1 is a compact, two-deck electric pizza oven designed for commercial kitchens where counter space is limited but a genuine stone-baked result is still required. Each of the two independent chambers is fitted with a stone hearth deck, which absorbs and radiates heat in a way that promotes an even bake and a properly finished base — closer to a traditional result than you would achieve on a standard oven tray.

In practice, this oven suits lower-volume operations: a café offering pizza as a side menu item, a small restaurant with a short pizza list, or a hospitality venue running occasional pizza nights. The two decks allow different products or temperatures to be managed simultaneously, which gives a degree of flexibility for mixed menus without requiring a large footprint. Recovery between bakes is adequate for light to moderate throughput, though operators expecting to run continuous covers at volume should consider a higher-capacity unit.

The practical benefits for day-to-day service include:

• Independently controlled top and bottom elements on each deck for tailored heat distribution
• Stone deck construction promotes authentic base texture and even heat transfer
• Stainless steel chamber interiors are straightforward to wipe down between services
• Full insulation across both chambers supports consistent temperature retention
• Manual controls keep operation simple and reliable without complex programming

Installation is relatively straightforward compared to larger deck ovens, though the unit still requires a suitable electrical supply — confirm your available supply against the product's rated draw before ordering. Adequate ventilation above the oven is necessary, and the unit should be positioned on a stable, heat-resistant surface. This is not a high-output production oven, and that should inform where it fits in your kitchen plan.

The Mini PO 1+1 is best suited to smaller foodservice businesses adding pizza to an existing menu, or to venues with modest pizza demand that cannot justify the space or cost of a full-size commercial pizza oven. For sites with higher throughput requirements or a dedicated pizza-focused menu, a larger-capacity model from the range would be worth considering instead.

If you're unsure whether this oven matches your service volume or kitchen setup, the team is happy to talk it through with you before you make a decision.