Stima VP2 Fast Cook Electric Pizza Oven – Two Deck

The 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.

In 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.

From a practical standpoint, the oven offers several operational advantages worth noting:

• Refractory stone decks deliver consistent base heat for authentic results
• High operating temperature supports rapid cooking times during service
• Two independent decks allow simultaneous cooking or staggered loads
• Included filtration hood reduces extraction infrastructure requirements
• Compact dimensions suit counter or stand-mounted installation in tighter kitchens

Being 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.

The 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.

If you are weighing up whether this oven suits your expected covers and kitchen setup, we are happy to talk it through before you commit.