Fimar FES 6+6 Twin Deck Electric Pizza Oven

The Fimar FES 6+6 is a twin deck electric pizza oven designed for commercial pizzerias and restaurants where consistent, reliable output across a full service is a practical necessity. Each of the two chambers operates completely independently, with its own temperature controls and refractory stone baking floor. That independence is more useful than it might first appear — it means you can run different temperatures across the two decks simultaneously, which helps when you are baking a mix of pizza styles or managing uneven order flow during a busy period.

The stone floor is central to how this oven performs. Stone baking draws moisture from the base during the bake, producing the kind of crust texture and finish that most operators are aiming for, whether they are baking directly on the sole or working with pans. Running two decks effectively doubles your throughput without requiring additional floor space, which makes the twin-deck format a sensible step up from a single-deck unit for sites where demand justifies it. Recovery between bakes is solid for a unit in this class, though operators planning to run both decks at full capacity for extended continuous periods should think that through in the context of their service model.

From a practical standpoint, the key operational advantages include:

• Independent deck controls allowing different baking temperatures to run simultaneously
• Refractory stone floor in each chamber for consistent base and crust results
• Viewing window and internal light per deck to monitor bakes without opening the door
• Stainless steel construction that holds up to commercial cleaning routines
• Available in single and three-phase supply configurations to suit different premises

On installation, the oven needs to sit within a properly designed extraction and ventilation system — this is not optional regardless of whether the unit is bench-mounted or placed on an optional stand, which is sold separately. Three-phase supply is standard for most commercial premises, but single-phase availability makes this oven viable in sites where three-phase is not accessible. Confirm your electrical supply configuration before ordering. The oven is a substantial piece of equipment and access routes should be assessed ahead of delivery.

This oven is well suited to independent pizzerias, pizza-focused restaurants, and food service operations where pizza represents a significant portion of the menu. The twin-deck configuration handles a solid volume of covers comfortably in that context. For very high-volume operations — large takeaways or venues running continuous back-to-back service for extended periods — a larger-chamber or heavier-duty model may be worth exploring.

If you want to talk through whether this oven is the right fit for your volumes or have questions about your installation setup, we are glad to help before you make a decision.