Fimar FES 6+6 Twin Deck Electric Pizza Oven

The 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.

In 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.

From an operational standpoint, the key practical advantages are:

• Independent deck controls allowing different temperatures top and bottom simultaneously
• Refractory stone floor in each deck for authentic bake results in pans or directly on the sole
• Viewing window and internal light on each deck to monitor bakes without heat loss
• Stainless steel construction suited to commercial cleaning routines
• Available in single and three-phase supply configurations to suit different premises

On 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.

This 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.

If 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.