Italforni

The Italforni TKA2 is a twin-deck electric pizza oven capable of handling eight 13-inch pizzas simultaneously across its two chambers. Built in stainless steel and designed around the demands of consistent pizza production, it is a practical choice for operators who need reliable output without the complexity of a wood or gas-fired setup.

In busy service periods, having two independent decks makes a meaningful difference. Each chamber can be managed separately, which means you can run one deck during quieter periods and bring the second online when demand builds — reducing energy use without compromising your ability to respond quickly. The thermostatically controlled top and bottom heating elements in each deck ensure even cooking throughout, which helps maintain consistent results across a full service rather than just at the start of a shift.

From an operational standpoint, the TKA2 offers several practical advantages:

• Independent deck control gives flexibility during variable-demand services
• Top and bottom elements promote even base and lid cooking without manual rotation
• Stainless steel construction supports straightforward cleaning between services
• Electric operation avoids the gas supply requirements and flue specifications associated with gas-fired alternatives
• Compact footprint relative to output makes it workable in tighter kitchen layouts

At 122kg, the TKA2 requires careful positioning and is not a unit that gets moved once installed. It will need a suitable electrical supply and sufficient worktop or stand support rated to carry the load. Ventilation requirements should be confirmed with your installer prior to fit-out — while it is electric, heat output from a twin-deck oven in a confined space still needs to be managed properly.

The TKA2 is well suited to independent pizzerias, pub kitchens, and takeaways running a steady pizza trade through the week. It sits in the mid-range of electric deck ovens in terms of capacity — operators running very high volumes across multiple pizza lines may find a larger or higher-output model better matched to their throughput requirements, while smaller operations may not need twin-deck capacity at all.

If you are unsure whether the TKA2 is the right fit for your service volume or kitchen setup, our team is happy to talk through the options with you before you commit.

The Italforni TKD2 is a twin deck electric pizza oven designed for commercial operations that need consistent, high-volume output. Each deck accommodates multiple 13" pizzas simultaneously, giving a combined capacity of twelve pizzas across both chambers. Independent thermostat controls on each deck allow operators to run the two chambers at different temperatures, which is useful when cooking a varied menu alongside pizza or managing different dough styles at the same time.

In a busy service environment, the oven's deck design — using stone baking surfaces with independent top and bottom heating elements — produces the base colour and crust texture that stone-baked pizza requires. The ability to run both decks independently means one deck can remain in operation during quieter periods, which helps manage energy use without sacrificing readiness when demand picks up again.

From an operational standpoint, the TKD2 offers several practical advantages for kitchen teams:

• Independent deck controls allow different cooking conditions to run simultaneously
• Stone deck surfaces support even heat transfer and authentic crust development
• Separate top and bottom elements give precise control over browning and base colour
• Stainless steel construction is straightforward to clean and holds up well in a working kitchen environment
• Compact footprint relative to its output makes it practical in tight kitchen layouts

At 165kg, the TKD2 requires a stable, level surface and adequate load-bearing capacity at its intended position. Being electrically powered, it avoids the gas supply and ventilation requirements associated with wood or gas-fired alternatives, though adequate general kitchen ventilation remains important. At this weight, professional delivery and installation support is worth arranging in advance rather than as an afterthought.

The TKD2 is well suited to independent pizzerias, pub kitchens, and takeaway operations running a steady volume of pizza covers through a service. It sits in the mid-range of commercial pizza oven capacity — operations running very high continuous volumes may find a larger or higher-powered deck oven more appropriate, while smaller or lower-frequency operations may not need both decks in regular use.

If you're unsure whether the TKD2 matches your service volume or kitchen setup, our team is happy to talk through the options with you before you commit.

The Italforni TKC2 is a twin deck electric pizza oven designed for consistent, high-throughput pizza production in commercial environments. Each deck operates independently, allowing two separate cooking zones to run simultaneously, and the combined capacity of 18 x 13" pizzas across both decks makes this a serious workhorse for sites where pizza is a core part of the menu.

In a busy service, the TKC2 holds its own. The independent top and bottom heating elements in each deck give operators precise control over how heat is applied, which matters when you are balancing crust colour against topping doneness across a consistent run of covers. Thermostatically controlled temperatures across both chambers mean you are not relying on guesswork during peak periods, and recovery between loads is managed without the temperature swings that can compromise consistency mid-service.

From an operational standpoint, the twin deck format offers a number of practical advantages:

• Run both decks at different temperatures to cook different pizza styles simultaneously
• Reduce queue times by staging loads across the two chambers
• Maintain output during the busiest part of a service without overloading a single chamber
• Stainless steel construction supports straightforward cleaning and stands up to the heat and steam of a working kitchen

At 190kg, the TKC2 is a substantial unit and will require a properly reinforced surface or dedicated stand. The footprint of 1240mm wide by 1170mm deep means bench and floor space should be assessed carefully before ordering. This is an electric oven, so a suitable power supply capable of supporting the 19kW draw will need to be confirmed with your electrician in advance. No gas connection or external ventilation ducting is required, though adequate kitchen ventilation above the unit is still recommended.

The TKC2 is well suited to dedicated pizzerias, busy pub kitchens, and takeaway operations where pizza output is high and consistency across a long service is essential. For lighter-use sites or operations with more limited space, a single deck model may be a more practical starting point. For very high-volume sites running continuous service across multiple kitchen stations, it is worth discussing whether a larger-format option within the range better matches your throughput requirements.

If you would like to talk through whether the TKC2 is the right fit for your kitchen and service volume, our team is happy to help you work through it before you commit.

The Italforni TKA1 is a single deck electric pizza oven designed for commercial use, capable of cooking four 13" pizzas at the same time. It uses separate top and bottom heating elements with independent thermostat control, which allows the operator to balance base crispness against topping colour — a practical advantage over units with a single fixed heat source. The stainless steel construction is straightforward to maintain and holds up well in the kind of environment commercial kitchens produce.

In a busy service, consistent recovery time is what keeps a pizza operation running smoothly. The TKA1 holds temperature reliably through back-to-back loads, which matters during peak periods when the oven rarely gets a rest. It is well suited to operations running a moderate pizza output — a neighbourhood pizzeria, a pub kitchen adding pizza to its menu, or a takeaway with a steady but not extreme volume of covers.

The practical benefits for kitchen operators include:

• Independent top and bottom element control for consistent cook results across different pizza styles
• Thermostat accuracy that reduces the risk of over or under-cooked bases during a long service
• Stainless steel exterior that wipes down quickly and resists the heat and grease of a working kitchen
• A compact single-deck footprint that fits bench or stand mounting where space is limited
• Electric operation, removing the need for a gas supply or interlock system

Being an electric oven, installation is more straightforward than gas alternatives, though the supply requirements should be confirmed with a qualified electrician before ordering — the TKA1 is not a standard 13A plug-in unit. Adequate ventilation above the oven is still necessary, either via an extraction canopy or suitable ambient ventilation, as the unit generates significant heat during operation. At 76kg, it will need two people to position safely, and the bench or stand it sits on should be rated for the load. It measures 910mm wide, so bench space should be checked before ordering.

The TKA1 is best suited to operations producing pizza as a secondary or moderate primary output — a pub, small pizzeria, or food-to-go unit where throughput is consistent but not extreme. For sites running high pizza volumes or looking to stack decks for greater capacity, a multi-deck configuration may be worth considering instead.

If you are unsure whether the TKA1 matches your expected volume or want to talk through the installation requirements before committing, the team is happy to help you work through it.

The Italforni IT2+2 is a deck-style pizza oven configured with two independently accessed doors, each housing two cooking decks — four decks in total. Each deck provides a dedicated stone-lined cooking surface, allowing multiple pizzas to be cooked simultaneously across different temperature zones if required. It runs on a single-phase supply, which makes it accessible to a wider range of kitchen installations without the need for three-phase electrical infrastructure.

In a busy service environment, the ability to load and unload individual chambers without disturbing the others is a meaningful operational advantage. Heat is delivered from both top and bottom elements within each chamber, giving consistent results across the base and crown of the pizza. Thermostatically controlled temperature management across the decks allows operators to maintain the right conditions throughout a shift, without constant manual adjustment. Recovery between loads is reliable enough to support continuous service in a high-tempo setting such as a pizzeria or pub kitchen during peak hours.

From a practical standpoint, this oven offers several day-to-day advantages worth considering:

• Four independent decks increase throughput without requiring additional floor space
• Separate door access to each chamber reduces heat loss during loading
• Top and bottom heating delivers consistent results across different pizza styles
• Single-phase connection simplifies installation in most commercial premises
• Stainless steel construction supports a robust cleaning routine and long service life

At 135kg, this is a substantial piece of equipment and will require a solid, level surface capable of bearing that load. The footprint is compact relative to its output, but adequate clearance for ventilation and safe operation should be confirmed before installation. As with all deck ovens producing heat and steam during operation, appropriate kitchen extraction is important. Your premises' electrical supply should be confirmed as suitable for the 7.2kW draw prior to ordering.

The IT2+2 is well suited to independent pizzerias, pub kitchens, and takeaway operations where pizza is a core part of the menu and consistent output across a service is essential. For very high-volume or multi-brand operations running pizza as a primary revenue line, it is worth considering whether a higher-capacity configuration would serve you better. Equally, for lower-volume settings or where pizza is a secondary menu item, a single-chamber alternative may be a more proportionate investment.

If you are unsure whether this oven is the right fit for your kitchen's layout, extraction setup, or service volumes, our team is happy to talk it through with you before you make a decision.

The Italforni TSC is a tunnel conveyor oven with one significant difference from conventional conveyor designs: the cooking surface is a ceramic stone deck rather than a mesh or steel belt. This means product cooks directly on the stone as it travels through the oven, producing the base texture and finish that is otherwise associated with static stone deck ovens — but with the throughput and consistency that a conveyor format provides. It is designed for pizza, flatbreads, focaccia, and similar products that benefit from direct contact with a heated stone surface.

In service, the TSC performs well under sustained demand. The static heating system brings the oven to 500°C, and because the stone retains heat effectively, recovery between successive loads is consistent even during busy periods. For operations turning out continuous runs of pizza — whether a dedicated pizzeria, a casual dining kitchen, or a venue with high covers — this matters more than peak temperature alone. The conveyor format removes the variability of a manual deck oven: cook time is set, belts run at a fixed speed, and product arrives at the exit point at the same stage of cook, consistently.

Practically, the TSC offers a number of advantages over both traditional deck ovens and standard conveyor units:

• Stone deck surface delivers authentic base texture without manual loading onto a stone
• Touchscreen controls allow menu programming, reducing reliance on operator judgement
• Conveyor format supports continuous output without opening a chamber door
• Units can be stacked up to three high, allowing capacity to scale within the same footprint
• Stainless steel construction is practical for commercial kitchen hygiene standards

Installation requires careful planning. At 34kW, this is a three-phase electrical installation — single-phase supply is not suitable. The oven is substantial in both size and weight at 420kg, so floor loading, access routes, and positioning should be confirmed before delivery. Ventilation above the oven will need to be adequate for the heat output at these temperatures. If you are stacking multiple units, the combined weight and height must be factored into kitchen design. This is not a unit to specify without a pre-installation survey.

The TSC is best suited to operations where stone-baked quality and consistent conveyor throughput are both priorities — pizzerias, Italian restaurants, food-to-go operations, and venues with a strong pizza offering at volume. It is a more specialised piece of equipment than a general-purpose conveyor oven, and the investment reflects that. For lower-volume sites or kitchens where pizza is a smaller part of the menu, a smaller or simpler unit may be more appropriate. For very high-volume operations running multiple shifts, it is worth discussing whether a different configuration or additional capacity would serve better.

If you would like to talk through whether the TSC is the right fit for your operation — particularly around installation requirements or expected throughput — the team is happy to work through the detail with you before you commit.

The Italforni TKD1 is a single deck electric pizza oven designed for commercial use. It holds six 13-inch pizzas simultaneously, making it a practical choice for operators who need consistent output without the complexity or installation demands of a gas or wood-fired setup. The stainless steel construction is built to withstand the demands of a working kitchen environment.

In service, the TKD1 performs reliably across the temperature range needed for stone-baked style results. Separate top and bottom heating elements allow the operator to adjust the balance of heat, which is useful when moving between different pizza styles or dough thicknesses. Recovery between loads is generally adequate for a steady service flow, though operators running very high continuous volume — such as a busy takeaway on a Friday evening — should consider whether a multi-deck configuration would suit their throughput requirements better.

The practical advantages of this oven are straightforward:

• Thermostatic temperature control supports consistent results across a full service
• Independent top and bottom elements give flexibility across different pizza types
• Electric operation removes the need for a gas supply or flue connection
• Stainless steel surfaces are straightforward to keep clean during and after service
• Single deck footprint suits kitchens where space is a considered constraint

At 110kg and with a footprint that requires careful positioning, this oven needs a stable, level surface rated for the load. Being electrically powered, it does require an appropriate power supply — confirm the circuit capacity and supply requirements with a qualified electrician before installation. Ventilation above the oven should also be assessed; while it does not require a direct flue, heat output in an enclosed kitchen will need managing through your existing canopy or ventilation system.

The TKD1 is well suited to pizzerias, pub kitchens, and takeaway operations that want a dependable, manageable pizza oven without committing to a large multi-deck installation. For sites with lighter demand or limited space, a smaller single deck option may be sufficient. For higher-volume operations running pizza as a primary menu focus, a stacked or larger deck configuration is worth considering.

If you are weighing up whether this oven matches your service volume and kitchen setup, we are happy to talk it through before you commit.

The Italforni TKB2 is a twin deck electric pizza oven built for consistent, high-volume pizza production. Each deck operates independently, giving operators the flexibility to run both chambers simultaneously or hold one in reserve during quieter periods. With a combined capacity of 12 x 13" pizzas at a time, this is a substantial unit designed to sustain output through a full service rather than cope with occasional orders.

In a busy kitchen environment, the twin deck configuration makes a practical difference. Having two independent cooking chambers means different pizza types or sizes can be run at different temperatures at the same time, which suits operations with a varied menu. Top and bottom heating elements in each deck promote even heat distribution across the stone base, which is important for achieving a consistent bake — properly cooked bases and evenly melted toppings — without relying heavily on operator intervention.

From an operational standpoint, the TKB2 offers several practical advantages worth noting:

• Independent deck controls allow different temperatures per chamber
• Stone baking decks retain and distribute heat consistently across the base
• Thermostat control on each deck helps maintain steady cooking conditions during service
• Stainless steel construction is practical to clean and holds up well under daily commercial use
• Compact footprint relative to capacity suits kitchens where space is constrained

At 162kg, the TKB2 is a substantial piece of equipment and will require a reinforced surface or purpose-built stand. The unit's depth of over a metre should be factored into your kitchen layout planning, particularly where access for cleaning behind the oven matters. Being electric, there is no gas connection required, which simplifies installation, but the power draw will need to be confirmed with your electrician to ensure the existing supply can support the load. Ventilation above or around the unit should also be considered as part of your installation planning.

This oven is well suited to independent pizzerias, pub kitchens running a pizza menu, and takeaway operations where consistent throughput across a service period is the priority. It sits in a mid-to-high capacity range — operators with very high-volume demands or multiple concurrent sittings may find a larger format or three-deck configuration better suited to their output requirements, while lighter-use sites may not need the full capacity this model provides.

If you are unsure whether the TKB2 is the right fit for your operation — in terms of capacity, power requirements, or kitchen layout — our team is happy to talk through your setup before you commit.

The Italforni TSA is a tunnel conveyor oven with one feature that sets it apart from most conveyor-based systems: the cooking surface is finished in ceramic stone rather than a conventional metal belt or mesh. That distinction matters. Stone retains and radiates heat in a way that metal cannot, producing the base texture and char associated with traditional deck-baked pizza — without the labour overhead of hand-loading individual pizzas into a static deck. For sites that need genuine stone-baked results at volume, this is a meaningful practical combination.

In service conditions the oven handles consistent throughput well. The static heating system reaches high operating temperatures, and because the ceramic deck acts as a thermal reservoir, surface recovery after loading is more stable than you would expect from a standard conveyor. This makes it particularly useful during sustained peak periods where output cannot slow to wait for the cooking surface to return to temperature. It is well suited to sites running continuous pizza service across a full sitting or a long service window.

From an operational standpoint, the key advantages are:

• Stone surface delivers authentic base texture without the throughput constraints of a static deck
• Conveyor operation removes the need for trained pizza-specific staff at the oven
• Touchscreen controls allow menu programming, keeping cook times and temperatures consistent across shifts
• Three-phase electric supply means no gas infrastructure is required
• Units can be stacked up to three high, allowing output to scale without additional floor space

Installation requires a three-phase electrical supply rated to support the 12.5kW draw. At 200kg per unit, structural consideration is needed if stacking — the combined weight of two or three units loaded onto a single stand is substantial, and the supporting structure and floor loading must be assessed accordingly. The footprint is significant: at over 1.8 metres wide it will occupy a considerable run of your kitchen pass or prep line, and access for installation through standard doorways should be checked in advance. Ventilation requirements should also be confirmed with your installer, as conveyor ovens of this output generate meaningful ambient heat in the kitchen environment.

This oven is best suited to dedicated pizza operations, high-volume restaurant kitchens, or venues running pizza as a core menu item at sustained throughput. It is equally relevant in catering production environments where consistency and output matter more than the craft element of individual deck loading. For smaller operations or those with limited three-phase capacity, a lower-output unit may be more appropriate. For very high-volume multi-brand or multi-product sites, a heavier-duty alternative from the wider range may warrant consideration.

If you are weighing up whether this model suits your service volume, your available electrical supply, or your stacking configuration, the team is happy to talk it through before you commit.

The Italforni Fast 50 is a compact twin deck electric pizza oven designed for commercial operations where consistent output and reliable temperature control matter. Running on single phase supply, it offers straightforward installation without the need for three phase infrastructure — a practical advantage for smaller premises or sites with limited electrical capacity. Each deck operates independently, giving operators the flexibility to run both simultaneously during a busy service or drop to a single deck during quieter periods.

In a working kitchen environment, the twin deck configuration means you can keep a steady flow of pizzas moving without the bottlenecks that come from a single deck unit. The thermostatically controlled chambers allow each deck to be set to the temperature that suits the product and the pace of service, and the stone deck base produces the direct conducted heat that gives a properly finished pizza base. Recovery between cooks is reasonably prompt for a unit of this size and power draw, which supports consistent throughput during peak periods.

From an operational standpoint, the Fast 50 suits environments where space is limited but output still needs to be meaningful:

• Twin independent decks allow simultaneous or staggered cooking across both chambers
• Single phase connection simplifies installation in most commercial premises
• Stone deck base provides direct heat transfer for properly cooked pizza bases
• Stainless steel construction supports day-to-day cleaning and durability in service
• Compact footprint fits countertop or dedicated stand installation in tighter kitchen layouts

At 60kg the unit requires two people to position safely, and the 780mm width should be measured carefully against available counter or stand space before ordering. It is worth confirming ventilation arrangements are adequate for continuous operation, particularly if the oven will be used in an enclosed section of the kitchen.

The Fast 50 is well suited to independent pizzerias, pub kitchens, and takeaway operations running a moderate pizza menu. It works particularly well where single phase power is the practical constraint. For higher-volume sites producing large quantities continuously through a long service, a higher-capacity model with a greater combined deck area or three phase supply may be worth considering.

If you are unsure whether this oven matches your service volume or site requirements, our team is happy to talk through the details before you commit to a purchase.

The Italforni TSGAS is a gas-fired tunnel conveyor oven with a genuine ceramic stone cooking surface — a combination that remains relatively uncommon in the conveyor oven category. Where most conveyor ovens use a steel or mesh belt, the TSGAS passes product across a stone deck, producing the base texture and crust character associated with traditional stone-baked pizza, while retaining all the throughput and operational consistency that conveyor cooking provides. It is well suited to operations producing pizza, flatbreads, focaccia, and similar products at volume.

In a busy service environment, the TSGAS is built to sustain continuous output without the recovery issues that can affect deck ovens working at high volume. The gas-fired system reaches 500°C, which gives operators the surface temperature needed for authentic crust development on each pass. Because the conveyor belt controls cook time mechanically, results remain consistent across a full service period — a meaningful advantage when multiple staff are loading the oven simultaneously or when throughput peaks sharply during service.

From an operational standpoint, the main advantages over a traditional stone deck oven are consistency and throughput. A stone deck oven requires skilled judgement on timing; the TSGAS largely removes that variable. Practical benefits include:

• Consistent results across the full service period without operator-to-operator variation
• High hourly output suitable for high-footfall pizza and fast-casual operations
• Touchscreen controls with menu programming to lock in belt speeds per product
• Ceramic stone surface delivering base texture not achievable on a standard conveyor belt
• Gas operation, which typically reduces running costs compared with equivalent electric models

Installation planning is essential before ordering. At 400kg and with a footprint requiring careful positioning, the TSGAS needs a structurally sound surface, adequate ceiling clearance above the conveyor mouth, and proper gas supply and commercial ventilation. The oven must be connected to a suitable gas line by a Gas Safe registered engineer, and a commercial extraction canopy is required — natural ventilation is not sufficient at operating temperatures. Access to the site for delivery and positioning should be assessed in advance given the unit's weight and dimensions.

The TSGAS is primarily suited to dedicated pizza operations, fast-casual restaurants, and venues producing flatbread-style products at consistent volume throughout service. It is not a general-purpose oven and works best where the menu is built around products suited to stone-baked conveyor cooking. For operations with very high volume demands or larger belt widths, heavier-duty configurations may be worth considering; for lower-volume sites, a smaller conveyor or a static stone deck unit may be more appropriate.

If you would like to talk through whether this oven suits your service model, gas supply, or kitchen layout, our team is happy to help you work through the details before you commit.

The Italforni TKC1 is a single deck electric pizza oven built for consistent, high-volume pizza production in commercial environments. It accommodates nine 13-inch pizzas simultaneously across a single baking deck, with independent top and bottom heating elements that allow operators to dial in exactly the balance of base crispness and topping colour required for their style of pizza.

In a busy service environment, consistency is as important as capacity. The TKC1's thermostatically controlled heating system maintains a stable chamber temperature even as pizzas cycle in and out, which helps reduce the variation in cook times and finish that can affect output quality during peak periods. The stainless steel construction is practical in a working kitchen — robust enough for daily use and straightforward to keep clean between services.

Key operational advantages include:

• Independent top and bottom elements give precise control over crust and topping finish
• Nine 13" pizzas per load supports meaningful throughput without stacking decks
• Thermostatically controlled temperature maintains consistency across service periods
• Stainless steel surfaces are durable and easy to clean down
• Electric operation removes the need for a gas supply or gas safety certification

At 120kg and with a footprint of 1240mm wide by 1170mm deep, this is a substantial piece of equipment. It will require a suitable prepared surface or stand, adequate ventilation, and a correctly rated electrical supply — these are worth confirming with your electrician and kitchen planner before purchase. The single deck format suits sites where a compact, high-output setup is the priority; operators running very high volumes across multiple sittings may find a multi-deck configuration more appropriate for their throughput requirements.

The TKC1 is a practical choice for independent pizzerias, pub kitchens adding a pizza offer, and takeaway operations where consistent output and ease of use matter more than high-end stone hearth aesthetics. It is particularly well suited to sites where pizza is a core menu item rather than an occasional add-on.

If you are weighing up whether this deck size and configuration is the right fit for your service volumes or kitchen layout, our team is happy to talk it through with you before you commit.