{"title":"Pizza Oven","description":null,"products":[{"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":"stima-vp3-fast-cook-pizza-oven","title":"Stima VP3 Fast Cook Pizza Oven | 3-Deck Electric","description":"\u003cp\u003eThe Stima VP3 is a compact, three-deck electric pizza oven designed for fast, consistent pizza production in commercial settings. Each deck operates independently, allowing operators to cook multiple pizzas simultaneously at high heat, with refractory stone bases that help deliver an authentic, evenly cooked result. The inclusion of a carbon-activated filtration hood means it can be used without a direct connection to a fixed canopy extraction system, which gives it more flexibility in terms of placement.\u003c\/p\u003e\u003cp\u003eIn practice, the VP3 suits busy café kitchens, restaurant operations adding pizza to an existing menu, and food-to-go outlets where throughput and speed matter. The oven reaches high operating temperatures and is capable of turning around pizzas quickly during service — a useful characteristic when demand is concentrated into short, intense periods. Three independent decks mean you can stagger cooking across different orders without the whole oven being committed to a single item.\u003c\/p\u003e\u003cp\u003eThe operational advantages this oven offers tend to centre around its footprint and flexibility:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThree independent decks allow simultaneous cooking of multiple orders\u003c\/li\u003e\n\u003cli\u003eRefractory stone bases support even heat distribution across the pizza base\u003c\/li\u003e\n\u003cli\u003eIntegrated carbon filtration hood reduces fixed extraction dependency\u003c\/li\u003e\n\u003cli\u003eCompact dimensions suit kitchens where space is limited\u003c\/li\u003e\n\u003cli\u003eElectric operation simplifies installation where gas supply is restricted\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBecause it runs on three-phase electric supply, the installation requirements are straightforward compared to gas alternatives, but it does need an appropriate electrical circuit rated for the load — this is worth confirming with your electrician before purchase. The filtration hood handles light to moderate use well, though high-volume sites producing large numbers of pizzas continuously may find dedicated canopy extraction a better long-term solution.\u003c\/p\u003e\u003cp\u003eThe VP3 is well suited to restaurants, bistros, pubs, and café operations where pizza forms part of a broader menu rather than being the sole kitchen focus. For sites with higher pizza volume or where pizza is the primary revenue stream, a larger or higher-output oven may be worth considering to avoid bottlenecks during peak service.\u003c\/p\u003e\u003cp\u003eIf you're unsure whether the VP3 is the right fit for your volume or kitchen setup, we're happy to talk it through before you commit to anything.\u003c\/p\u003e","brand":"Stima","offers":[{"title":"Default Title","offer_id":44439040688445,"sku":"AVP3","price":4057.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/vp3.jpg?v=1674748423"},{"product_id":"stima-vp3xl-fast-cook-pizza-oven","title":"Stima VP3XL Fast Cook Pizza Oven | 3-Deck Electric","description":"\u003cp\u003eThe Stima VP3XL is a three-deck electric pizza oven designed for commercial operations where consistent output and speed are essential. Each deck uses a refractory stone base, which is the standard approach for achieving an authentic bake — stone absorbs and retains heat evenly, producing a well-cooked base without hot spots or uneven results. The oven runs on a three-phase electrical supply and reaches temperatures high enough to turn around pizzas quickly during a busy service.\u003c\/p\u003e\u003cp\u003eIn a working kitchen environment, the three-deck configuration means you can run different pizza types or sizes simultaneously across the decks, or simply increase throughput during peak periods. The refractory stone holds temperature well even when loading cool or fresh dough, which reduces recovery time between bakes — a practical consideration when covers are high and turnaround matters.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the VP3XL offers several advantages worth noting:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThree independent decks allow simultaneous cooking across multiple orders\u003c\/li\u003e\n\u003cli\u003eRefractory stone bases promote consistent heat distribution and authentic results\u003c\/li\u003e\n\u003cli\u003eHigh maximum temperature supports fast cook times and a good crust finish\u003c\/li\u003e\n\u003cli\u003eCompact footprint relative to three-deck capacity helps with space planning\u003c\/li\u003e\n\u003cli\u003eActivated carbon filtration hood included, reducing the ventilation burden in many installations\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation requires a three-phase electrical supply, which is worth confirming before purchase if your site currently runs single-phase only. The unit weighs 83kg, so access and positioning will need planning — this is not a piece of equipment that can be easily repositioned once in place. The included carbon filtration hood means it may be usable without direct extraction ducting in some situations, but this should be assessed against your local authority requirements and kitchen layout before assuming it removes the need for ventilation entirely.\u003c\/p\u003e\u003cp\u003eThe VP3XL is well suited to restaurants, pizzerias, and food-led venues where pizza is a core or significant part of the menu and consistent service volume demands reliable output. For very high-volume sites running continuous pizza service, it is worth discussing whether a higher-capacity solution would better match demand. Equally, if pizza is only an occasional menu item, a single-deck alternative may represent a more proportionate investment.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether the VP3XL fits your service model or site setup, we are happy to talk it through — a brief conversation can save a costly mistake either way.\u003c\/p\u003e","brand":"Stima","offers":[{"title":"Default Title","offer_id":44439107600701,"sku":"AVP3XL","price":5178.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/vp3xl_1.jpg?v=1674749355"},{"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"},{"product_id":"zanolli-synthesis-05-40v-16-compact-electric-conveyor-pizza-oven","title":"Zanolli Synthesis 05\/40V 16\" Electric Conveyor Pizza Oven","description":"\u003cp\u003eThe Zanolli Synthesis 05\/40V is a compact electric conveyor oven designed to bring consistent, automated pizza cooking to operations where space or throughput requirements sit below the threshold for a full-size conveyor. It runs on a single-phase supply, which removes a common installation barrier, and the 16\" belt width makes it a practical fit for standard pizzas and flatbreads without occupying the footprint of a larger deck or conveyor unit.\u003c\/p\u003e\u003cp\u003eIn service, the forced-air system circulates heat evenly across the chamber, which helps deliver a consistent bake without the operator needing to monitor rotation or adjust product placement mid-cook. The electronic control panel allows temperature and belt speed to be set and held, so once a cook profile is established it can be repeated reliably through a service period. It is well suited to steady, moderate throughput rather than continuous high-volume output.\u003c\/p\u003e\u003cp\u003eThe practical advantages of this oven are centred on consistency and ease of operation:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eAutomated conveyor removes the need for constant oven supervision during service\u003c\/li\u003e\n\u003cli\u003eForced-air heat distribution supports an even bake across the full belt width\u003c\/li\u003e\n\u003cli\u003eSingle-phase connection simplifies installation in sites without three-phase supply\u003c\/li\u003e\n\u003cli\u003eStackable design allows capacity to be increased without additional floor space\u003c\/li\u003e\n\u003cli\u003eDisassembles for cleaning, which aids hygiene maintenance between services\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation is straightforward relative to most conveyor ovens. The single-phase electrical requirement means it can be connected at many sites without significant electrical upgrade work, though the supply circuit should always be assessed by a qualified electrician before installation. The compact dimensions make it viable for counter or pass positions, but adequate ventilation above and around the unit is still needed — a canopy extraction system is recommended in enclosed kitchen areas.\u003c\/p\u003e\u003cp\u003eThis model is best suited to cafés, small restaurants, food-to-go operations, and any site that needs consistent automated pizza cooking without the capital outlay or space requirements of a larger conveyor. If your operation regularly pushes high covers or needs to run multiple pizza sizes simultaneously at pace, it is worth discussing whether a higher-capacity conveyor would serve you better in the long run.\u003c\/p\u003e\u003cp\u003eIf you're unsure whether this oven is the right fit for your service style or kitchen setup, the team is happy to talk it through with you.\u003c\/p\u003e","brand":"Zanolli","offers":[{"title":"Default Title","offer_id":44518030672189,"sku":"C05\/40VEC","price":4446.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/Screenshot2025-04-17140646.png?v=1744895270"},{"product_id":"zanolli-synthesis-06-40ve-16-electric-conveyor-pizza-oven","title":"Zanolli Synthesis 06\/40VE 16\" Electric Conveyor Pizza Oven","description":"\u003cp\u003eThe Zanolli Synthesis 06\/40VE is a compact electric conveyor pizza oven built for consistent, automated cooking in commercial environments. Rather than relying on operator judgement at the door, the conveyor belt carries each pizza through the baking chamber at a set speed, producing a repeatable result every time. The 16\" belt width accommodates standard pizza sizes comfortably, and the oven is designed to run continuously throughout a service without the kind of temperature drop you can experience with deck ovens during a busy period.\u003c\/p\u003e\n\n\u003cp\u003eIn practice, the forced-air system distributes heat evenly across the chamber, which reduces the hot spots and uneven bases that can cause inconsistency on a busy Saturday night. The electronic control panel allows operators to dial in temperature and belt speed, and the six saved programmes mean that different pizza types — thin crust, deep pan, calzone — can be recalled quickly without staff needing to recalibrate between orders. That kind of operational simplicity matters when a kitchen is running at full pace.\u003c\/p\u003e\n\n\u003cp\u003eKey operational advantages include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProgrammable presets reduce reliance on operator experience during peak service\u003c\/li\u003e\n\u003cli\u003eContinuous belt feed supports steady throughput without manual loading cycles\u003c\/li\u003e\n\u003cli\u003eForced-air circulation promotes even baking across the full belt width\u003c\/li\u003e\n\u003cli\u003eStainless steel construction stands up to the demands of daily commercial use\u003c\/li\u003e\n\u003cli\u003eDisassembles for cleaning without specialist tools, supporting kitchen hygiene routines\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eBeing an electric model, the 06\/40VE does not require a gas supply or flue, which simplifies installation considerably and makes it a practical choice for sites where gas infrastructure is limited or where extraction capacity for gas appliances is a constraint. That said, the electrical supply requirements should be confirmed with your installer before purchase, and available counter or stand space should be assessed — the oven comes supplied with a stand, but the footprint still needs to suit your kitchen layout.\u003c\/p\u003e\n\n\u003cp\u003eThe Synthesis 06\/40VE is well suited to pizzerias, pub kitchens, and casual dining operations producing a moderate volume of pizzas per service. It is particularly useful where consistency across multiple staff members matters, or where kitchen space rules out a larger deck oven setup. For sites with significantly higher throughput demands, a wider belt or stacked conveyor configuration may be worth considering.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether this model fits your service volume or kitchen setup, the team is happy to work through the details with you before you commit to anything.\u003c\/p\u003e","brand":"Zanolli","offers":[{"title":"Default Title","offer_id":44519273890109,"sku":"C06\/40VE","price":5738.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/0640E.png?v=1744895156"}],"url":"https:\/\/www.advantage-catering-equipment.co.uk\/collections\/pizza-oven.oembed","provider":"Advantage Catering Equipment","version":"1.0","type":"link"}