Stima VP3 Fast Cook Pizza Oven | 3-Deck Electric

The Stima VP3 is a three-deck electric pizza oven built for commercial kitchens that need consistent, high-temperature results without the complexity of a gas installation. Each deck is fitted with a refractory stone base, which absorbs and radiates heat evenly across the pizza base — contributing to the kind of even cook that stone-baked pizza requires. An integrated carbon-activated filtration hood is included, which removes the need for a direct connection to a fixed canopy extraction system in many settings.

In service, the three independent decks allow operators to run different orders simultaneously without committing the entire oven to a single cook. This staggered approach is practical during concentrated service periods where orders arrive in quick succession and turnaround speed matters. The oven reaches the high temperatures necessary for fast pizza production and maintains them through steady demand, which is where the refractory bases earn their keep — they hold heat well between cooks rather than requiring the oven to recover fully from scratch each time.

From an operational standpoint, the VP3 offers several practical advantages:

• Three independent decks allow simultaneous cooking across multiple orders
• Refractory stone bases promote even heat distribution and good base texture
• Integrated carbon filtration hood reduces dependency on fixed extraction
• Electric operation simplifies installation where gas supply is unavailable or restricted
• Compact footprint suits kitchens where bench or floor space is at a premium

Because the VP3 runs on a three-phase electrical supply, installation is generally more straightforward than a gas alternative, but the circuit must be correctly rated for the load. Confirm this with a qualified electrician before purchase. The carbon filtration hood performs well under moderate use — sites producing very high volumes of pizzas continuously may find that dedicated canopy extraction is a more practical long-term arrangement.

The VP3 is well suited to restaurants, pubs, bistros, and café operations where pizza sits alongside a broader menu. It handles steady service volumes comfortably, but where pizza is the primary revenue driver or throughput demands are very high, a higher-output model with greater capacity may be worth considering to avoid bottlenecks at peak times.

If you'd like to talk through whether the VP3 is the right fit for your kitchen setup and service volumes, the team is happy to help before you make a decision.