{"title":"Filter=\u003eNumber Of Decks=\u003eTwo Decks","description":"","products":[{"product_id":"lincat-po89x-twin-deck-pizza-oven","title":"Lincat PO89X Twin Deck Pizza Oven | Commercial Electric","description":"\u003cp\u003eThe Lincat PO89X is a twin deck electric pizza oven built for commercial service. Each deck sits on a solid single-piece firebrick base, which absorbs and retains heat in the way that serious pizza cooking demands. Independent top and bottom heating elements on each deck give operators direct control over how heat is applied, allowing adjustments to suit different pizza styles, dough thicknesses, or topping loads without guesswork. A mechanical timer keeps operation straightforward and reliable during a busy service.\u003c\/p\u003e\n\n\u003cp\u003eIn a working kitchen environment, the firebrick construction plays a meaningful role in maintaining consistent baking temperatures even as orders come through in quick succession. Stone-based decks recover heat more evenly than sheet steel alternatives, which matters when you are turning out multiple covers and cannot afford uneven or underbaked results. The twin deck configuration means both levels can run simultaneously, giving you a useful combined output that suits restaurants, pizzerias, and takeaways running steady volumes through the evening.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the practical advantages stack up sensibly:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIndependent element control on each deck lets you adapt to different products without compromising throughput\u003c\/li\u003e\n\u003cli\u003eFirebrick bases promote even heat distribution and reduce hotspots\u003c\/li\u003e\n\u003cli\u003eMechanical timer operation is robust, easy to use under pressure, and simple to maintain\u003c\/li\u003e\n\u003cli\u003eTwin deck layout effectively doubles usable oven space within a single footprint\u003c\/li\u003e\n\u003cli\u003eWire shelf and safety pull-out stop included as standard\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eThis is an electric oven, so installation does not require a gas supply, but the electrical loading at this output level means a dedicated supply and professional installation should be planned for. The unit needs adequate clearance around and above for ventilation and safe operation — canopy extraction above the oven is standard practice in a commercial kitchen. Check that your available counter or stand can support the combined weight of a twin deck unit before installation.\u003c\/p\u003e\n\n\u003cp\u003eThe PO89X is well suited to independent restaurants, pizzerias, and takeaways where pizza is a core menu item and a reliable, controllable bake is more important than high-volume throughput. It is a practical choice where counter or kitchen space is limited but a single deck would not keep pace with demand. For sites running very high covers or needing greater simultaneous output, a larger or higher-capacity oven may be worth considering.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether this oven is the right match for your service volume or kitchen setup, we are happy to talk it through — getting the specification right at the start saves a great deal of difficulty later.\u003c\/p\u003e","brand":"Lincat","offers":[{"title":"Default Title","offer_id":36574647248,"sku":"PO89X","price":1559.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Lincat_PO89X_Twin_Deck_Pizza_Oven.jpg?v=1599362443"},{"product_id":"sammic-po-4-4-electric-pizza-oven","title":"Sammic PO-4+4 Electric Pizza Oven – Twin Deck Commercial","description":"\u003cp\u003eThe Sammic PO-4+4 is a twin-deck electric pizza oven designed for commercial use. Each deck is fitted with a refractory stone base, and both decks operate independently, allowing different temperatures to be set across the two chambers simultaneously. The manual controls are straightforward, and the fully insulated construction helps maintain consistent chamber temperatures during service.\u003c\/p\u003e\u003cp\u003eIn a busy kitchen environment, the dual-deck format means you can run two batches simultaneously rather than queuing pizzas through a single chamber. The stone decks contribute to an even, direct heat transfer from the base of the pizza — the kind of result that is difficult to achieve in a convection or combination oven. Independent top and bottom element control on each deck gives the operator scope to adjust the balance of heat depending on the topping load or base thickness, which is useful when the menu covers a range of pizza styles.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the key practical advantages are:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eTwo independent chambers allow concurrent cooking at different temperatures\u003c\/li\u003e\n\u003cli\u003eStone decks produce consistent base results without specialist technique\u003c\/li\u003e\n\u003cli\u003eIndividual element adjustment helps manage variation in pizza styles and toppings\u003c\/li\u003e\n\u003cli\u003eCompact footprint suits kitchens where counter or pass space is limited\u003c\/li\u003e\n\u003cli\u003eStainless steel interior supports straightforward daily cleaning\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBeing an electric unit, the PO-4+4 does not require a gas connection or flue, which simplifies installation considerably. It will need a suitable electrical supply and adequate ventilation above the unit — a canopy extraction system is advisable in most commercial kitchen settings. The compact size makes it a realistic option for smaller premises, though operators with higher-volume pizza output or larger pizza sizes may find a larger or higher-capacity unit better suited to their needs.\u003c\/p\u003e\u003cp\u003eThis oven is well suited to restaurants, cafés, and takeaways where pizza forms part of a broader menu rather than the primary output. It is a practical starting point for sites that need reliable twin-deck performance without committing to a full-size pizza oven installation. For sites where pizza is the core product and throughput demands are high, it is worth discussing whether a higher-capacity model would serve the operation better in the long run.\u003c\/p\u003e\u003cp\u003eIf you would like to talk through whether this oven is the right fit for your kitchen and service volume, the team is happy to help.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":36574653968,"sku":"5120155","price":1639.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/SammicPO-4-4.jpg?v=1620388407"},{"product_id":"sammic-po-6-6-electric-pizza-oven","title":"Sammic PO-6+6 Electric Pizza Oven – Two Deck Commercial Pizza Oven","description":"\u003cp\u003eThe Sammic PO-6+6 is a two-deck electric pizza oven designed for commercial kitchens where pizza forms a regular or significant part of the menu. Each deck operates independently, allowing operators to run both chambers simultaneously or adjust output to match demand during quieter periods. The stone deck surfaces in both chambers are a practical choice for pizza cookery, helping to produce a consistent base texture that reflects traditional deck oven results.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy kitchen environment, the ability to run two decks independently is more useful than it might first appear. During a busy Friday evening service, both decks can be running at capacity. During a quieter midweek lunch, a single deck can be kept at temperature while the other is held off, reducing unnecessary energy draw without interrupting service readiness. The individually adjustable elements for top and bottom heat in each chamber give the operator meaningful control over cook results — useful when menus include pizzas with varying toppings or base thicknesses that respond differently to heat distribution.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, this oven offers several practical advantages for kitchen teams:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIndependent deck operation helps match output to actual service demand\u003c\/li\u003e\n\u003cli\u003eStone deck surfaces support even heat distribution across the base\u003c\/li\u003e\n\u003cli\u003eSeparate top and bottom element controls allow adjustment for different pizza styles\u003c\/li\u003e\n\u003cli\u003eManual controls are straightforward to operate and require minimal staff training\u003c\/li\u003e\n\u003cli\u003eFully insulated construction helps retain heat and reduce running costs over a service period\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eAs an electric oven, installation does not require a gas supply, which simplifies placement in kitchens where gas infrastructure is limited or absent. The oven should be positioned on a stable, heat-resistant surface with adequate clearance around the unit for ventilation. As with any deck oven running at operating temperature, attention to ventilation in the surrounding area is sensible. It is worth confirming the electrical supply available at the intended installation point before ordering, to ensure compatibility with the oven's requirements.\u003c\/p\u003e\n\n\u003cp\u003eThe PO-6+6 is well suited to restaurants, pizzerias, and food service operations where pizza is a consistent menu item but overall output volumes are moderate rather than very high. It is a practical choice for sites that want the benefits of stone deck cooking without the footprint or complexity of a larger deck oven. For higher-volume operations — such as dedicated pizza restaurants turning over a large number of covers — a higher-capacity model from the range may be worth considering.\u003c\/p\u003e\n\n\u003cp\u003eIf you are weighing up whether this oven is the right fit for your kitchen's volume and service pattern, our team is happy to talk it through before you commit to an order.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":36574654480,"sku":"5120165","price":2115.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/SammicPO-6-6.jpg?v=1620388994"},{"product_id":"sammic-mini-po-1-1-electric-pizza-oven","title":"Sammic Mini PO 1+1 Electric Pizza Oven – Two Deck","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eThe practical benefits for day-to-day service include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIndependently controlled top and bottom elements on each deck for tailored heat distribution\u003c\/li\u003e\n\u003cli\u003eStone deck construction promotes authentic base texture and even heat transfer\u003c\/li\u003e\n\u003cli\u003eStainless steel chamber interiors are straightforward to wipe down between services\u003c\/li\u003e\n\u003cli\u003eFull insulation across both chambers supports consistent temperature retention\u003c\/li\u003e\n\u003cli\u003eManual controls keep operation simple and reliable without complex programming\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":36579002960,"sku":"5120125","price":796.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/SammicPO-1-1-32.jpg?v=1620389414"},{"product_id":"fimar-fes-4-4-twin-deck-electric-pizza-oven","title":"Fimar FES 4+4 Twin Deck Electric Pizza Oven","description":"\u003cp\u003eThe Fimar FES 4+4 is a twin deck electric pizza oven designed specifically for commercial pizza production. Each independent deck accommodates four 12-inch pizzas in pans, giving operators the flexibility to run both decks simultaneously or adjust output to match demand. The refractory stone floor on each deck allows baking directly on the sole or in pans, which matters when you're working across different pizza styles or dough types.\u003c\/p\u003e\u003cp\u003eIn a working kitchen environment, the ability to control each deck independently is a genuine operational advantage. Temperature can be set differently across the two chambers, allowing one deck to run a slower bake while the other handles rapid throughput during peak service. The inspection glass and internal lighting on each door mean your team can monitor progress without opening the door and losing heat — a small detail that has a real effect on consistency during a busy service.\u003c\/p\u003e\u003cp\u003eFrom a practical standpoint, the oven offers several features worth noting:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eRefractory stone floor supports both direct baking and pan baking\u003c\/li\u003e\n\u003cli\u003eIndependent deck controls allow different temperatures across both chambers\u003c\/li\u003e\n\u003cli\u003eInspection glass and internal lighting on each door for monitoring without heat loss\u003c\/li\u003e\n\u003cli\u003eStainless steel construction suited to commercial cleaning regimes\u003c\/li\u003e\n\u003cli\u003eAvailable in single and three-phase electrical configurations\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation is straightforward relative to gas alternatives, but it is worth confirming your electrical supply before ordering — three-phase availability will affect which configuration is appropriate for your site. The oven has a meaningful footprint, so bench space or a compatible stand should be factored into your kitchen layout planning. A stand is available separately if counter mounting is not practical.\u003c\/p\u003e\u003cp\u003eThis oven is well suited to dedicated pizza restaurants, pizzerias, and establishments where pizza forms a significant part of the menu. It is a practical mid-range choice for sites producing a steady volume of covers. For very high-volume operations or larger pizza formats, it is worth considering whether a higher-capacity unit would better match your throughput requirements.\u003c\/p\u003e\u003cp\u003eIf you'd like to talk through how this oven fits your service volume or electrical setup, the team is happy to help you work it through before you commit.\u003c\/p\u003e","brand":"Fimar","offers":[{"title":"Default Title","offer_id":44423586611517,"sku":"AFES4+4","price":1721.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/Fimar-FES_e5ee301b-a3c0-43a9-b0e7-af203f54509b.png?v=1744894292"},{"product_id":"fimar-fes-6-6-twin-deck-electric-pizza-oven","title":"Fimar FES 6+6 Twin Deck Electric Pizza Oven","description":"\u003cp\u003eThe Fimar FES 6+6 is a twin deck electric pizza oven built for commercial pizzerias and restaurants where consistent throughput matters. Each deck operates independently with its own controls and refractory stone floor, allowing operators to run different temperatures across the two chambers simultaneously — useful when baking a mix of pizza styles or managing varying order volumes during service.\u003c\/p\u003e\u003cp\u003eIn a busy kitchen environment, the stone floor is where this oven earns its place. Stone baking produces the base texture and crust finish that most operators are looking for, whether baking directly on the sole or using pans. The two-deck configuration effectively doubles output without doubling footprint, which makes it a practical choice when floor space is limited but service demand is high. Recovery between bakes is reasonable for a unit of this class, though operators running at full capacity continuously should factor that into their workflow.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the key practical advantages are:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIndependent deck controls allowing different temperatures top and bottom simultaneously\u003c\/li\u003e\n\u003cli\u003eRefractory stone floor in each deck for authentic bake results in pans or directly on the sole\u003c\/li\u003e\n\u003cli\u003eViewing window and internal light on each deck to monitor bakes without heat loss\u003c\/li\u003e\n\u003cli\u003eStainless steel construction suited to commercial cleaning routines\u003c\/li\u003e\n\u003cli\u003eAvailable in single and three-phase supply configurations to suit different premises\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eOn installation, the oven requires adequate ventilation and should be positioned within a properly designed extraction system — this applies whether it sits on a countertop or on an optional stand. Three-phase supply will suit most commercial premises, but single-phase availability means the oven is also viable in sites where three-phase is not present. Confirm your electrical supply before ordering. The stand, if required, is an additional item. Weight and physical dimensions are listed separately in the specification tab.\u003c\/p\u003e\u003cp\u003eThis oven is well suited to independent pizzerias, pizza-led restaurants, and food service operations where pizza forms a significant part of the menu. The twin-deck format makes it a step up from a single-deck unit, and it will handle a solid volume of covers comfortably in that context. For very high-volume sites — large-scale takeaways or venues running continuous full-capacity service across extended periods — a heavier-duty or larger-chamber model may be worth considering.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether this oven suits your service volumes or want to discuss your installation requirements, we are happy to talk it through before you commit.\u003c\/p\u003e","brand":"Fimar","offers":[{"title":"Default Title","offer_id":44423623934269,"sku":"AFES6+6","price":2246.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/Fimar-FES.png?v=1744894254"},{"product_id":"stima-vp2-fast-cook-pizza-oven","title":"Stima VP2 Fast Cook Electric Pizza Oven – Two Deck","description":"\u003cp\u003eThe Stima VP2 is a compact, two-deck electric pizza oven designed for commercial operations that want to serve stone-baked pizza without the footprint or infrastructure demands of a larger deck oven. It operates at high temperature using refractory stone bases on each deck, which absorb and radiate heat directly into the base of the pizza — the method that produces the characteristic crisp base associated with traditional pizza cooking. A carbon-activated filtration hood is included as standard, which means the oven can in many cases be positioned without a direct connection to an external extraction canopy, though this should be assessed carefully against your kitchen layout and local ventilation requirements before installation.\u003c\/p\u003e\u003cp\u003eIn a busy service environment, the VP2 is well suited to operations producing a moderate volume of pizzas as part of a broader menu — think gastro pubs, café-restaurants, or small-to-medium pizzerias with manageable throughput demands. The two-deck configuration allows different pizzas to be cooked simultaneously or at slightly staggered timings, which helps maintain pace during service without requiring a large dedicated pizza station.\u003c\/p\u003e\u003cp\u003eFrom a practical standpoint, the oven offers several operational advantages worth noting:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eRefractory stone decks deliver consistent base heat for authentic results\u003c\/li\u003e\n\u003cli\u003eHigh operating temperature supports rapid cooking times during service\u003c\/li\u003e\n\u003cli\u003eTwo independent decks allow simultaneous cooking or staggered loads\u003c\/li\u003e\n\u003cli\u003eIncluded filtration hood reduces extraction infrastructure requirements\u003c\/li\u003e\n\u003cli\u003eCompact dimensions suit counter or stand-mounted installation in tighter kitchens\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBeing an electric unit, installation is straightforward compared to gas alternatives, but the supply requirements should be confirmed with a qualified electrician before positioning — particularly if the oven is being added to an existing kitchen where circuit capacity may already be committed. The unit's weight and footprint mean it is typically bench-mounted, and adequate clearance around the oven should be factored into the layout plan.\u003c\/p\u003e\u003cp\u003eThe VP2 is a practical starting point for operators new to pizza service or those with moderate volume requirements. For sites running a high-volume, pizza-led menu or operating continuous covers across multiple sittings, it would be worth discussing whether a higher-capacity model with greater deck space or more powerful elements would better serve the operation long term.\u003c\/p\u003e\u003cp\u003eIf you are weighing up whether this oven suits your expected covers and kitchen setup, we are happy to talk it through before you commit.\u003c\/p\u003e","brand":"Stima","offers":[{"title":"Default Title","offer_id":44438032253245,"sku":"AVP2","price":3530.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/vp2_0.jpg?v=1674736620"},{"product_id":"stima-vp2xl-fast-cook-pizza-oven","title":"Stima VP2XL Fast Cook Pizza Oven | Two Deck Electric","description":"\u003cp\u003eThe Stima VP2XL is a two-deck electric pizza oven designed for commercial operations that need to serve pizza consistently and at pace. Each deck features a refractory stone base, which is the appropriate cooking surface for achieving a properly finished pizza base — the kind of result that a conventional oven or conveyor unit typically cannot replicate. The oven reaches high operating temperatures and is supplied with a carbon-activated filtration hood, making it suitable for sites where full extraction to atmosphere is not available or straightforward to install.\u003c\/p\u003e\u003cp\u003eIn a working kitchen environment, the twin-deck configuration means you can run both decks simultaneously during service or use one as a holding deck while the other takes fresh product — a practical arrangement when covers are building and ticket times are under pressure. The refractory stone retains heat well, which helps maintain consistent cooking conditions across a busy service without the temperature recovery issues that can affect lighter-duty units.\u003c\/p\u003e\u003cp\u003eThe practical advantages of this oven for a small-to-medium operation include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eRefractory stone decks for authentic base finish without full wood-fired infrastructure\u003c\/li\u003e\n\u003cli\u003eIntegrated carbon filtration hood removes the dependency on ducted extraction\u003c\/li\u003e\n\u003cli\u003eTwin decks give throughput flexibility during service peaks\u003c\/li\u003e\n\u003cli\u003eElectric operation keeps installation requirements straightforward compared with gas alternatives\u003c\/li\u003e\n\u003cli\u003eCompact footprint relative to its output capacity\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation does require a three-phase electrical supply, so this is an important check before ordering. The unit weighs 73kg, which means access routes and bench or stand strength need to be considered at the planning stage. The filtration hood handles recirculation, but the kitchen should still have adequate ambient ventilation.\u003c\/p\u003e\u003cp\u003eThe VP2XL is well suited to restaurants, bistros, cafés, and food-service venues introducing or expanding a pizza offering where space is a genuine constraint. For sites with significantly higher pizza volumes — particularly those running pizza as a primary menu focus — a larger or higher-capacity unit may be worth considering to avoid bottlenecks during peak service.\u003c\/p\u003e\u003cp\u003eIf you're unsure whether this oven matches your service volume or have questions about the electrical requirements for your site, the team is happy to talk it through with you before you commit.\u003c\/p\u003e","brand":"Stima","offers":[{"title":"Default Title","offer_id":44438917775677,"sku":"AVP2XL","price":4319.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/vp2xl.jpg?v=1674746698"},{"product_id":"zanolli-ep70-4-4-mc-double-deck-electric-pizza-oven","title":"Zanolli EP70 4+4\/MC Double Deck Electric Pizza Oven","description":"\u003cp\u003eThe Zanolli EP70 is a double deck electric pizza oven from Zanolli's EP deck oven range — a series well regarded in professional kitchens for its build quality and consistent baking results. Each deck accommodates four 12-inch pizza pans, and with independent temperature control on each chamber, operators can run the two decks at different temperatures simultaneously. That flexibility matters in a working kitchen where the menu may call for different bases or cooking times running in parallel.\u003c\/p\u003e\u003cp\u003eThe refractory stone bake floor is central to how this oven performs. Stone retains and distributes heat evenly across the base of the pizza, giving a consistent crust that steel-plate ovens struggle to replicate. During a busy service period, the stone floor's thermal mass helps maintain stable cooking temperatures between successive loads — a practical advantage when covers are high and the oven is being used continuously.\u003c\/p\u003e\u003cp\u003eBuilt primarily from stainless steel, the EP70 is suited to the demands of a commercial environment. The spring-loaded doors and full-length handles are designed for repeated, rapid use rather than occasional operation, and the overall construction reflects the kind of durability expected from an oven that may run for multiple shifts.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIndependent deck thermostats allow different temperatures per chamber\u003c\/li\u003e\n\u003cli\u003eRefractory stone floors for consistent base baking\u003c\/li\u003e\n\u003cli\u003eStainless steel construction built for high-frequency use\u003c\/li\u003e\n\u003cli\u003eSpring-loaded doors and full-length handles for fast service operation\u003c\/li\u003e\n\u003cli\u003eCompact footprint relative to overall output capacity\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eIn terms of placement, this is a countertop or stand-mounted unit, so available worktop depth and overhead clearance should be assessed before ordering. As an electric oven, it requires an appropriate electrical supply — your installer or our team can confirm the exact requirements for your site. For venues with higher throughput demands, larger-capacity deck ovens are available in the Zanolli range.\u003c\/p\u003e\u003cp\u003eThe EP70 is well suited to independent restaurants, pizzerias, and smaller food service operations where consistent quality and a compact footprint are both priorities. It is a practical choice for sites that want the results of stone-deck baking without committing to a larger, higher-output unit.\u003c\/p\u003e\u003cp\u003eIf you are working out whether this oven fits your service volume or kitchen layout, we are happy to talk it through before you commit to an order.\u003c\/p\u003e","brand":"Zanolli","offers":[{"title":"Default Title","offer_id":44517838946621,"sku":"ACITEP70\/2","price":2766.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/EP70-2-1024x1024.png?v=1744895884"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/collections\/filter_cb7031a8-f919-4309-9f94-e98d775f6a4e.jpg?v=1522601552","url":"https:\/\/www.advantage-catering-equipment.co.uk\/collections\/filter-number-of-decks-two-decks.oembed","provider":"Advantage Catering Equipment","version":"1.0","type":"link"}