Pizza Ovens

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.

The Lincat PO89X is a twin deck electric pizza oven built around solid firebrick bases on each deck. Firebrick is the material of choice for serious pizza work — it absorbs heat, retains it under load, and releases it evenly into the base of the dough in a way that sheet steel cannot replicate. Each deck operates independently, with separate top and bottom heating elements giving the operator direct control over how heat is applied at each level. A mechanical timer keeps day-to-day operation predictable and consistent.

In a working kitchen, the firebrick construction earns its place during busy service. Stone-based decks recover temperature more evenly than metal alternatives after each pizza is loaded, which matters when orders are running back to back and consistency cannot slip. Running both decks simultaneously gives a useful combined output without expanding the kitchen footprint, and the ability to adjust top and bottom heat independently means the oven can adapt to different dough thicknesses or topping loads without interrupting service flow.

From an operational standpoint, the practical advantages are straightforward:

• Independent top and bottom element control on each deck for precise, adaptable baking
• Firebrick bases provide even heat distribution and reliable recovery between bakes
• Mechanical timer is robust under pressure and straightforward to maintain
• Twin deck layout doubles usable capacity within a single countertop footprint
• Wire shelf and safety pull-out stop included as standard on each deck

As an electric unit, there is no gas supply to plan for, but the electrical loading at this output level requires a dedicated supply circuit and professional installation. Adequate clearance around and above the oven is necessary, and canopy extraction above the unit is standard practice in a commercial setting. Before installation, confirm that the intended counter or stand can support the combined weight of a twin deck unit.

The PO89X is well suited to independent pizzerias, restaurants, and takeaways where pizza is a core part of the menu and a reliable, controllable bake matters more than raw throughput volume. It is a sensible choice where a single deck would struggle to keep pace but the site cannot accommodate a larger unit. For operations running very high covers continuously, a heavier-duty or higher-capacity oven is worth considering.

If you would like to talk through whether this oven suits your service levels or kitchen layout, we are happy to help — a short conversation now tends to avoid a much larger problem further down the line.

The Lincat PO69X is a single-deck electric pizza oven designed for commercial kitchen use. It is built around a one-piece firebrick base that absorbs and retains heat in a manner similar to a traditional stone deck, producing the kind of base texture and consistency that a standard convection oven struggles to replicate. Two independently adjustable heating elements — one above, one below — give the operator direct control over how heat is applied throughout the cook, which proves particularly useful when switching between pizza styles or working with heavier topping loads. A mechanical timer keeps day-to-day operation simple and low-maintenance.

Once the firebrick base is up to working temperature, it holds heat reliably and performs consistently through a steady service. The ability to adjust the two elements independently means that small corrections can be made during a busy period without disrupting the workflow. For operations where pizza is a regular but not continuous output, this type of deck oven delivers a practical and repeatable result without unnecessary complexity.

Key practical points for operators:

• Firebrick base retains heat for consistent, even base cooking across the session
• Independent top and bottom element control allows tuning by pizza style or topping weight
• Mechanical timer provides reliable, straightforward operation with minimal servicing
• Supplied with a wire shelf and safety pull-out stop as standard
• Countertop format keeps the footprint manageable in tighter kitchen layouts

As an electric oven, it will require a suitable power supply — confirming your available supply with a qualified electrician before ordering is advisable. The unit needs to sit on a stable, heat-resistant surface with adequate clearance on all sides and above for ventilation. Pre-heat time should be factored into service planning; firebrick-based ovens benefit from being brought up to temperature well ahead of the first order. For high-volume pizza operations or sites where pizza is the primary revenue item at peak times, a multi-deck configuration is likely to be the more practical choice.

This oven is well suited to cafés, restaurants, pubs and smaller takeaways where pizza is cooked to order at a measured pace rather than in continuous high-volume runs. If your throughput requirements are already demanding, or if you expect the operation to scale, it is worth considering a heavier-duty or multi-deck alternative from the outset.

If you are weighing up whether a single deck will meet your service demands, the team is happy to talk through your setup and help you make the right call.

The Sammic PO-4+4 is a twin-deck electric pizza oven with two independently controlled chambers, each fitted with a refractory stone base. It is designed for commercial kitchens where pizza forms part of a broader menu and reliable, consistent results are needed without the complexity of a large-format installation.

The stone deck format is what defines the cooking performance here. Direct heat transfer from the refractory base produces an evenly cooked, crisp-bottomed result that is difficult to replicate in a convection or combi oven. Each chamber has independent top and bottom element control, which gives operators the flexibility to adjust heat balance according to topping load or base thickness — useful where the menu covers more than one pizza style. Running both decks concurrently effectively doubles throughput compared with a single-chamber unit without requiring additional floor space.

From a day-to-day operational standpoint, the main practical advantages are:

• Two independent chambers allow concurrent cooking at different temperature settings
• Refractory stone bases deliver consistent, direct heat transfer to the pizza base
• Individual element control on each deck supports different pizza styles and toppings
• Compact footprint suits kitchens with limited counter or pass space
• Stainless steel interior keeps daily cleaning straightforward

As an electric unit, the PO-4+4 requires no gas connection or flue, which keeps installation relatively uncomplicated. A suitable electrical supply will be needed, and adequate overhead extraction — typically a canopy system — is advisable in most commercial settings. The compact format works well in smaller premises, though kitchens with consistently high pizza volumes or a need for larger pizza sizes should consider whether a higher-capacity unit would be a better long-term fit.

This oven is well suited to restaurants, cafés, and takeaways where pizza sits alongside a wider menu rather than being the sole output. It is a practical choice for operators who need dependable twin-deck performance without committing to a full-size pizza oven installation. Where pizza is the kitchen's primary product and throughput demands are significant, it is worth discussing whether a larger model would serve the operation better over time.

If you are unsure whether this oven is the right match for your service volume or kitchen setup, the team is happy to talk it through before you commit.

The Sammic Mini PO 1+1 is a compact, two-deck electric pizza oven built for commercial kitchens where counter space is constrained but the quality of the bake still matters. Each of the two independent chambers is fitted with a stone hearth deck, which absorbs and radiates heat in a way that promotes an even bake and a properly finished base — a result that a standard oven tray simply cannot replicate.

In practice, this oven is well suited to lower-volume operations. A café running pizza as a supplementary menu item, a small restaurant with a short pizza list, or a hospitality venue managing occasional pizza nights will find the two-deck configuration genuinely useful — different products or temperature settings can be managed simultaneously across each chamber without requiring a large footprint. Recovery between bakes is adequate for light to moderate throughput, but operators expecting to sustain continuous high-volume covers should consider a higher-capacity unit from the outset.

The practical benefits for day-to-day service include:

• Independent top and bottom element control on each deck for tailored heat distribution
• Stone deck construction delivers authentic base texture and consistent heat transfer
• Stainless steel chamber interiors clean down quickly between services
• Full insulation across both chambers supports stable temperature retention
• Manual controls keep operation straightforward with no complex programming

Installation is relatively uncomplicated compared to larger deck ovens, though the unit still requires a suitable electrical supply — confirm your available supply against the rated draw before ordering. Adequate ventilation above the oven is necessary, and it should be positioned on a stable, heat-resistant surface. This is not a high-output production oven, and that should inform where it sits within your kitchen plan.

The Mini PO 1+1 is best suited to smaller foodservice businesses adding pizza to an existing menu, or venues with modest, steady pizza demand that cannot justify the space or cost of a full-size commercial pizza oven. For sites with a pizza-focused menu or higher throughput requirements, a larger-capacity model from the range would be the more appropriate starting point.

If you are unsure whether this oven matches your service volume or fits your available space, we are happy to talk through the options with you.

The Roller Grill PZ4302D is an extra large single deck pizza oven built around a fire stone base and a split heat regulation system. Two independent heating circuits — one controlling base heat through infrared elements beneath the stone, the other governing the upper chamber — can be adjusted separately. That separation is what makes this oven genuinely practical across different pizza styles, rather than a one-setting compromise.

In a working kitchen, independent controls allow operators to dial in the right balance of base crispness and topping finish. A thin-base pizza calls for aggressive base heat and a shorter burst from above; a deeper dough needs a gentler, longer cook with controlled top heat to avoid burning the topping before the base is through. The PZ4302D handles both through thermostat settings alone, which reduces the variables a kitchen team has to manage during a busy service.

The fire stone base retains and distributes heat steadily, supporting consistent bake quality and helping with recovery between successive loads — a practical advantage when throughput matters. The chamber is also suitable as a deck oven for savoury snacks, toasted items, and ready meals when pizza service is not running, making it a reasonable multi-use asset in smaller operations.

• Independent top and base heat controls adapt to thin-base and deep-pan styles without compromise
• Fire stone base supports even heat distribution and consistent results across successive loads
• Wide chamber allows back-to-back loading during busy service periods
• Dual-purpose capability as a deck oven during off-peak periods
• Thermostat-controlled circuits help manage energy use across varying service demands

This is a countertop unit, so available worktop space, surface stability, and proximity to an appropriate power supply are worth confirming before ordering. Adequate clearance above and to the sides is required for ventilation, and the surface beneath should be heat-resistant. For sites expecting very high continuous throughput or multiple simultaneous orders, a twin deck configuration or a higher-capacity model may be more appropriate.

The PZ4302D is well suited to independent pizzerias, cafés serving pizza as part of a broader menu, pub kitchens, and food-to-go operations where quality and flexibility matter alongside reasonable output. It is less likely to be the right fit for a high-turnover pizza-only site where a purpose-built deck oven stack or conveyor oven would serve better.

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

The Lincat PO49X is a single-deck electric pizza oven designed for commercial kitchens where pizza forms a regular part of the menu rather than the sole focus. Its defining feature is a one-piece firebrick base, which absorbs and retains heat in a way that promotes even distribution across the base of the pizza — producing consistent results that a standard metal-floored oven can struggle to replicate.

In service, the oven accommodates four nine-inch pizzas at a time. That throughput suits a busy pub kitchen or café where demand is steady but not relentless. Independent top and bottom heating elements give operators meaningful control over the heat balance, making it straightforward to adapt between thin-crust, deep pan, and other styles without significant adjustment time. The mechanical timer keeps operation simple — a genuine advantage during a fast-paced service when uncomplicated controls reduce the margin for error.

Practical day-to-day advantages include:

• Firebrick base delivers even cooking and a well-textured pizza base
• Independent element control supports different pizza styles without complex adjustment
• Mechanical timer is reliable and easy to operate under pressure
• Wire shelf and safety pull-out stop included as standard
• Compact footprint suits kitchens where bench space is limited

Being electrically powered, there is no gas supply or flue connection required, which keeps installation relatively uncomplicated. The unit does need a suitable electrical supply and should be positioned on a stable, heat-resistant surface with adequate clearance around it. If a second deck is being considered on top, it is worth checking the surface load-bearing capacity and ensuring local ventilation is adequate before proceeding.

The PO49X is well suited to pubs, cafés, small restaurants, and catering operations where pizza is a regular menu item but not the primary throughput driver. Operations where pizza is the main focus, or where consistent high-volume output is expected throughout service, would be better served by a multi-deck or higher-capacity configuration.

If you would like to talk through whether this model matches the volume you are planning for, or how it would sit alongside your existing setup, the team is happy to have that conversation.

The Roller Grill PZ430D is a countertop electric pizza oven with two stacked cooking decks, each fitted with a firestone base. The stacked format allows both decks to operate simultaneously within the same counter footprint, making it a practical option for operators who need dedicated pizza cooking capacity without committing to a larger freestanding unit.

In a working kitchen, the PZ430D performs reliably during steady service periods. It suits operations where pizza is a regular menu item rather than the sole focus of a high-volume service — cafés, pub kitchens, small independents, and food-to-go outlets turning out a consistent run of orders during lunch or evening service. The firestone decks contribute to even base cooking and help produce a consistent bake across multiple covers, which matters when orders are coming in steadily rather than sporadically.

Each deck has its own independent upper and lower infrared heating elements, giving operators direct control over top and bottom heat on each level separately. In practice, this allows adjustments for different dough thicknesses, topping loads, or bake styles without one deck having to compromise for the other. The same flexibility makes the oven reasonably versatile for grilling or baking lighter snack items during quieter periods.

• Independent upper and lower element control on each deck for precise bake adjustment
• Firestone decks promote even heat distribution across the pizza base
• Stacked two-deck layout doubles capacity within the original counter footprint
• Suitable for pizzas as well as grilled and baked snack items
• Straightforward controls with minimal staff training required

As a countertop electric unit, installation is relatively uncomplicated, though it will require an appropriate electrical supply and adequate ventilation in the surrounding area. Before positioning the unit, it is worth confirming available counter depth, overhead clearance, and surface load capacity — particularly if both decks are in use in a confined space. Electrical supply requirements should be verified by a qualified installer prior to commissioning.

The PZ430D is well suited to smaller commercial operations where pizza sits alongside a broader menu. It is not intended for high-volume pizza-only environments or sites where continuous back-to-back throughput is the norm. For operations with significantly higher pizza volumes or a more intensive service pattern, a higher-capacity alternative would be worth considering.

If you would like to talk through whether this oven fits your expected covers and kitchen layout, the team is happy to help before you commit.

The Sammic PO-6 is a single-deck electric pizza oven built around a stone cooking surface. The stone deck absorbs heat and radiates it evenly across the base of the pizza, producing a texture and finish that a conventional convection oven cannot reliably replicate. Independent top and bottom heating elements give the operator direct control over how heat is applied — a useful advantage when cooking pizzas with varying base thickness or topping weight, where a single fixed temperature would often compromise the result.

In service, the PO-6 performs consistently within its capacity. It suits operations where pizza forms part of a broader menu rather than the sole output: a busy independent restaurant, a pub kitchen introducing stone-baked dishes, or a café running a limited pizza selection through lunch and early evening. It is not designed for a dedicated pizza takeaway handling continuous high-volume throughput — for that kind of demand, a multi-deck configuration is a more appropriate fit.

Practical advantages that matter in day-to-day use:

• Stone deck delivers consistent, even base cooking across the cooking surface
• Independent top and bottom element control for flexible heat management
• Compact footprint that works within tighter counter and kitchen layouts
• Stainless steel interior wipes down quickly between services
• Manual controls require no specialist staff training to operate

Installation is straightforward compared to gas alternatives — there is no gas supply, flue, or interlock to arrange. You will need an electrical circuit capable of supporting the unit's load, and sufficient ventilation around it; the oven generates sustained heat during service and adequate airflow is important. Check available counter or stand space carefully before ordering.

If you are unsure whether this unit suits your expected covers, or want to talk through the electrical requirements for your site, the team is glad to help you think it through.

The Sammic PO-6+6 is a two-deck electric pizza oven designed for commercial kitchens where pizza is a regular fixture on the menu. It comprises two independent cooking chambers, each with a stone deck surface, that can be operated together or separately depending on service demand. Stone deck cooking is a well-established approach in commercial pizza production, helping to deliver consistent base texture and even heat transfer from below — results that are difficult to achieve with a standard shelf or rack oven.

In a busy service environment, the independent deck arrangement offers practical flexibility. Both chambers can run simultaneously at full capacity during peak periods, and when service is quieter, one deck can be held at temperature while the other is switched off, reducing unnecessary energy consumption without leaving the kitchen underprepared. Each chamber also has independently adjustable top and bottom elements, which gives operators meaningful control over heat distribution — useful when the menu includes pizzas with varying topping density, base thickness, or dough types that behave differently under radiant heat.

From a day-to-day operational standpoint, the oven offers several clear advantages:

• Independent deck operation lets output scale up or down with actual service demand
• Stone deck surfaces support even heat transfer for reliable base results across both chambers
• Separate top and bottom element controls in each chamber allow cook adjustment per product type
• Straightforward manual controls are easy for kitchen staff to learn and use confidently
• Insulated construction helps sustain operating temperatures through a full service period

As an electric unit, no gas supply is required, which simplifies placement in kitchens where gas infrastructure is limited or absent. The oven should be positioned on a stable, heat-resistant surface with adequate clearance around the casing for ventilation. Given the temperatures involved, ventilation in the surrounding area is worth assessing before installation. It is sensible to confirm that the electrical supply at the intended location is compatible with the unit's requirements before ordering.

The PO-6+6 is well suited to restaurants, pizzerias, and food service operations where pizza features consistently on the menu but overall throughput is moderate. It is a practical choice for sites that want the cooking characteristics of a stone deck oven without the footprint or complexity of a larger multi-deck installation. Operations with significantly higher volume demands — such as high-turnover dedicated pizza restaurants running back-to-back covers throughout service — may find it worth considering a heavier-duty model from the range instead.

If you are weighing up whether the output capacity of this oven fits your service pattern and kitchen layout, the team is happy to work through the details with you before you commit.

The Sammic PO-4 is a countertop single-deck electric pizza oven built for commercial kitchens where pizza features regularly on the menu but sits alongside a broader food offer. It uses a stone deck cooking surface, which draws moisture from the base of the dough during the cook — producing a genuinely crisp result that a flat metal tray cannot reliably replicate. The stainless steel interior is straightforward to maintain and holds heat consistently across a service period.

In terms of real-world capacity, the PO-4 sits at the lighter end of the commercial range. It handles a steady flow of pizzas comfortably in lower-volume settings and suits operations where the pizza pass is busy but not relentless. The independently adjustable top and bottom elements give the operator meaningful control over the cook — useful when base thicknesses and topping loads vary across a menu.

For the right operation, the PO-4 offers several practical advantages:

• Stone deck surface produces a crisp, authentic base without additional equipment
• Separate top and bottom element controls allow adjustment for different pizza styles
• Compact countertop footprint suits tight pass or counter positions
• Fully insulated construction supports consistent internal temperatures during service
• Manual controls are intuitive and require no specialist training to operate

As an electric unit, no gas supply is required, which simplifies placement considerably. That said, it is worth confirming your available power supply and worktop load capacity before positioning the oven. Ventilation requirements are less demanding than a built-in deck oven, but some extraction above or nearby remains advisable in any working kitchen environment.

The PO-4 is well suited to restaurants, cafés, and pub kitchens where pizza sits alongside a broader menu and throughput demands are modest. If pizza is central to your offer or you are consistently running high covers, a multi-deck or higher-capacity unit would be the more appropriate choice. Equally, if pizza is only an occasional item, it is worth considering whether existing kit could serve that need adequately.

If you would like to talk through whether the PO-4 is the right fit for your service volumes and kitchen layout, the team is glad to help you work that out before you order.

The Zanolli Synthesis 06/40VE is a 16-inch belt electric conveyor pizza oven designed for continuous, automated pizza production in commercial kitchens. Rather than relying on an operator to judge cooking time and load cycles, the belt carries each pizza through the baking chamber at a preset speed, producing a repeatable result from the first order to the last. It is a straightforward, proven approach to consistent pizza cookery that suits operations where throughput and reliability matter more than the craft elements of deck-oven baking.

The forced-air heat distribution system works to maintain an even temperature profile across the full belt width, which reduces the hot spots and uneven bases that can become a problem during a busy service. The electronic control panel allows operators to set temperature and belt speed independently, and the six onboard programme slots mean that different product types — thin crust, deep pan, calzone — can be saved and recalled quickly. That kind of consistency matters when multiple staff members are working the same station across a split shift.

Key operational advantages include:

• Programmable presets reduce reliance on individual operator skill during peak service
• Continuous belt feed allows steady throughput without manual loading cycles
• Forced-air circulation supports even baking across the full 16-inch belt width
• Stainless steel construction holds up well under the demands of daily commercial use
• Disassembles for cleaning without specialist tools, which simplifies end-of-service hygiene routines

Being electric, the 06/40VE requires no gas supply or flue connection, which simplifies installation for sites where gas infrastructure is limited or where extraction capacity is already stretched. It is worth confirming your available electrical supply with a qualified installer before purchasing, and the footprint — including the supplied stand — should be measured against your actual kitchen or front-of-house space before ordering. The oven can be positioned on a countertop without the stand where working height allows.

This model is well suited to pizzerias, pub kitchens, and casual dining operations running a moderate volume of covers per service. It works particularly well where consistency across a mixed-experience team is a priority, or where a deck oven setup is impractical due to space or staffing constraints. Sites with significantly higher throughput demands, or those running multiple pizza styles simultaneously, may find a wider belt configuration or a stacked conveyor arrangement more appropriate.

If you would like to talk through whether this model is the right fit for your service volume and kitchen layout, the team is glad to help you work through it.

The Stima VP2 is a compact, two-deck electric pizza oven built for commercial operations that want to serve stone-baked pizza without the infrastructure demands of a larger deck oven. Each deck uses a refractory stone base that absorbs and radiates heat directly into the underside of the pizza — the method that produces the crisp base associated with traditional pizza cooking. A carbon-activated filtration hood is included as standard, which in many settings allows the oven to be positioned without a direct connection to an external extraction canopy, though this should always be assessed carefully against your specific kitchen layout and any applicable 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 — gastropubs, café-restaurants, and small-to-medium pizzerias with manageable throughput are typical applications. The two-deck configuration allows different pizzas to be cooked simultaneously or at 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 in many kitchens
• Compact footprint suits counter or stand-mounted installation in tighter spaces

Being an electric unit, installation is generally more straightforward than gas alternatives, but supply requirements should be confirmed with a qualified electrician before positioning — particularly in existing kitchens where circuit capacity may already be committed. The unit is typically bench-mounted, and adequate clearance around the oven should be factored into the layout plan.

The VP2 is a practical choice for operators new to pizza service or those with moderate volume requirements. For sites running a pizza-led menu across continuous high-volume covers, it would be worth discussing whether a higher-capacity model with greater deck space or more powerful elements would better serve the operation over time.

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.

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.

The Fimar FES 4+4 is a twin deck electric pizza oven built for consistent commercial pizza production. Each of the two independent decks accommodates four 12-inch pizzas, and both chambers can be operated simultaneously or individually depending on service demand. The refractory stone floor fitted to each deck supports direct baking on the sole as well as pan baking, giving operators flexibility when working across different dough types or pizza styles.

In a working kitchen, the independent deck controls are a practical advantage worth understanding properly. Each chamber can be set to a different temperature, which allows one deck to handle a slower, more considered bake while the other runs at higher output during peak service. The inspection glass and internal lighting fitted to each door let the team monitor progress without opening the chamber and shedding heat — a detail that contributes meaningfully to consistency across a full service.

From an operational standpoint, the key practical advantages include:

• Refractory stone floors on both decks for direct or pan baking
• Independent temperature control across each deck
• Lit inspection windows to monitor bakes without heat loss
• Stainless steel construction suited to commercial cleaning routines
• Available in single and three-phase electrical configurations

Installation is generally more straightforward than gas alternatives, but it is important to confirm your electrical supply before ordering. Three-phase availability on site will determine which configuration is appropriate, and this is worth establishing early. The oven has a solid footprint, so bench space or a dedicated stand — available separately — should be factored into your kitchen layout planning before delivery.

This oven is well suited to dedicated pizzerias, pizza restaurants, and establishments where pizza is a substantial part of the menu. It is a reliable mid-range choice for sites producing a steady volume of covers across a full service. For very high-volume operations, or kitchens working with larger pizza formats and faster turnaround requirements, it is worth considering whether a higher-capacity unit would better match the throughput needed.

If you would like to talk through how this oven suits your service volumes or discuss electrical supply requirements before ordering, the team is glad to work through the detail with you.

The Stima VP2XL is a two-deck electric pizza oven designed for commercial operations that need to serve pizza consistently and at pace. Each deck is fitted with a refractory stone base — the appropriate cooking surface for achieving a properly finished pizza base with the kind of underside texture and colour that a conventional oven or conveyor unit typically cannot replicate. The oven is supplied with an integrated carbon-activated filtration hood, which makes it a practical option for sites where ducting extraction directly to atmosphere is not feasible or straightforward to arrange.

In a working kitchen, the twin-deck layout gives you genuine operational flexibility. Both decks can run simultaneously during a busy service, or one can be used to hold finished product while the other takes fresh pies — a useful arrangement when covers are building and ticket times are tightening. Refractory stone holds heat well, which helps maintain consistent cooking conditions across a sustained service without the temperature recovery dips that can affect lighter-duty electric units.

The practical advantages of this oven for a small-to-medium operation include:

• Refractory stone decks produce an authentic base finish without wood-fired infrastructure
• Integrated carbon filtration removes dependency on ducted extraction
• Twin decks allow simultaneous cooking and holding during service peaks
• Electric operation simplifies installation compared with gas alternatives
• Relatively compact footprint for a twin-deck stone oven

Installation requires a three-phase electrical supply, so confirming your site's electrical capacity before ordering is important. The unit is substantial in weight, which means bench strength, stand suitability, and access routes should all be considered at the planning stage. The filtration hood handles recirculation rather than extraction to atmosphere, so the kitchen itself should have reasonable ambient ventilation.

The VP2XL is well suited to restaurants, bistros, cafés, and food-service venues that are introducing or expanding a pizza offering where space is a genuine constraint. For sites running pizza as a primary volume-led focus — particularly those with high covers across extended service periods — a higher-capacity unit may be worth considering to prevent bottlenecks during peaks.

If you have questions about whether this oven matches your expected service volume, or you want to talk through the electrical requirements for your site, the team is happy to work through the detail with you before you go ahead.

The Stima VP3XL is a three-deck electric pizza oven built for commercial operations where consistent output, reliable recovery, and a quality bake matter across every service. Each deck is fitted with a refractory stone base — the established approach for achieving even heat distribution and an authentic crust finish. Stone absorbs and holds heat in a way that metal surfaces cannot replicate, and it continues to perform well even when loading cooler dough straight from a fridge, which is the reality of most working kitchens.

In practice, the three-deck configuration gives operators meaningful flexibility. You can run different pizza types simultaneously, hold one deck at a lower temperature for part-baked bases, or simply use all three at full output to push throughput during peak covers. The stone's heat retention reduces the recovery dip between consecutive loads, which matters when tables are turning quickly and every minute of delay compounds.

From an operational standpoint, the VP3XL offers several practical advantages:

• Three independent decks allow simultaneous cooking across multiple orders
• Refractory stone bases deliver consistent heat distribution and authentic bake results
• High operating temperature supports fast cook times and a well-finished crust
• Compact footprint relative to three-deck capacity assists with kitchen space planning
• Included activated carbon filtration hood reduces the ventilation burden in suitable installations

Installation requires a three-phase electrical supply — if your site currently runs single-phase only, this is the first thing to confirm before proceeding. The unit is substantial in weight, so access routes, positioning, and floor loading should all be considered at the planning stage; this is not equipment that is easily moved once in place. The carbon filtration hood may reduce or remove the need for direct extraction ducting in some settings, but this depends on your kitchen layout and local authority requirements, and should not be assumed without proper assessment.

The VP3XL is well suited to restaurants, dedicated pizzerias, and food-led venues where pizza forms a core part of the menu and service volumes are consistent. For sites running very high continuous output — particularly large-format or high-cover operations — it is worth exploring whether a higher-capacity solution would better match demand. Conversely, if pizza is an occasional or supplementary menu item, a single-deck model may represent a more proportionate investment.

If you would like to talk through whether the VP3XL is the right fit for your service model or site, our team is straightforward to reach and happy to work through the details with you.

The Zanolli Synthesis 05/40V is a compact electric conveyor pizza oven with a 16-inch belt width, designed for operations that need reliable, automated pizza cooking without the footprint or electrical demands of a full-size conveyor unit. It runs on a single-phase supply, which removes one of the most common installation barriers for smaller sites, and it is capable of handling standard pizzas and flatbreads through a steady service period with minimal operator involvement.

In service, forced-air heat circulation distributes temperature evenly across the baking chamber, reducing the hot spots and uneven results that can occur with static deck ovens. Once a cook profile is dialled in via the electronic controls — temperature and belt speed set to suit your product — it repeats reliably from the first pizza of service to the last. That consistency is particularly useful when kitchen staff are managing multiple tasks simultaneously. It performs well at moderate, steady throughput; operators expecting continuous high-volume output at pace should weigh this against a higher-capacity model.

The practical advantages centre on operational simplicity and flexibility:

• Automated conveyor removes the need for constant monitoring during service
• Forced-air heat distribution delivers a consistent bake across the full belt width
• Single-phase connection reduces installation complexity at many UK sites
• Stackable design allows throughput to be increased without additional floor space
• Disassembles for cleaning, supporting hygiene compliance between services

Installation is relatively straightforward for a conveyor oven. The single-phase requirement means many sites can connect it without significant electrical upgrade work, though a qualified electrician should always assess the supply circuit beforehand. Ventilation still needs consideration — a canopy extraction system is advisable in enclosed kitchen areas, and adequate clearance around the unit should be factored into any bench or pass layout.

This oven is well suited to cafés, small restaurants, food-to-go operations, and casual dining sites where consistent automated pizza cooking is needed without committing to the capital cost or space of a larger conveyor. If your service regularly involves high covers, back-to-back peak periods, or a wide range of pizza sizes running simultaneously, it is worth a conversation about whether a higher-capacity unit would serve you better over time.

If you would like to talk through whether this oven fits your kitchen and service volume, the team is glad to help you think it through before you commit.

The Zanolli EP70 is a double deck electric pizza oven from Zanolli's EP deck oven range — a series with a solid reputation in professional kitchens for consistent baking results and reliable build quality. Each of the two chambers accommodates four 12-inch pizza pans, and each deck is independently temperature-controlled, allowing operators to run both chambers at different settings simultaneously. That is a practical arrangement in a working kitchen where different bases or toppings may require different cooking conditions at the same time.

The refractory stone bake floor is the defining feature of how this oven performs. Stone holds and distributes heat across the base of each pizza in a way that steel-plate ovens cannot reliably replicate, delivering the kind of crust quality that defines a proper stone-baked result. During a sustained service period, the thermal mass of the stone floor helps the oven maintain stable temperatures between successive loads — which matters when the oven is running continuously and recovery time affects throughput.

The EP70 is built primarily from stainless steel, with spring-loaded doors and full-length handles designed for repeated fast operation across multiple shifts. It is a countertop or stand-mounted unit, which keeps the footprint manageable, though worktop depth, overhead clearance, and electrical supply should all be confirmed before installation.

• Independent thermostats per deck for simultaneous multi-temperature operation
• Refractory stone bake floors for consistent, even base heat transfer
• Stainless steel construction suited to continuous multi-shift use
• Spring-loaded doors and full-length handles for high-frequency service
• Compact countertop or stand-mounted format for flexible placement

The EP70 is well suited to independent pizzerias, restaurants, and smaller food service operations where stone-deck baking quality and a manageable footprint are both priorities. It is a practical entry point into double deck stone baking without the scale or output of a larger commercial unit. For sites with significantly higher covers or faster throughput requirements, heavier-duty options in the Zanolli range are worth considering.

If you are weighing up whether this oven suits your service volume or need guidance on electrical supply and installation, we are glad to talk it through before you place an order.

The Roller Grill PZ430S is a single deck electric pizza oven built around a fire stone baking surface and a split heat regulation system. The upper and lower infrared heating elements are controlled independently, which allows operators to set the right balance of base heat and top heat for different pizza styles — from thin, crisp bases through to deeper, doughier Neapolitan or American-style pizzas. The fire stone works with the radiant elements to deliver even heat across the base without scorching the topping.

In a busy service environment, the ability to adjust top and bottom heat separately is a genuine operational advantage. Staff can respond to changes in order type or volume mid-service without reconfiguring the oven, and the fire stone's thermal mass helps maintain consistent results even when the chamber is being loaded and unloaded repeatedly during a peak period. Beyond pizza, the PZ430S is commonly used as a deck oven for bruschetta, toasted items, and similar hot snacks, which makes it a practical choice for cafés and food-to-go operations running a broader menu.

• Independent top and bottom temperature control for different pizza styles
• Fire stone base retains heat for consistent results through service
• Suitable as a deck oven for savoury snacks and toasted items
• Compact single deck footprint suits counter or stand installation
• Infrared elements support reasonable recovery between successive loads

Installation is straightforward — the unit runs on a standard electrical supply with no gas or water connections required. Adequate ventilation above the oven should be factored in at the planning stage, and if counter mounting, it is worth confirming the surface can handle the weight and heat output beforehand. A purpose-built oven stand is worth considering for floor-level placement to maintain a practical working height and keep airflow clear around the unit.

The PZ430S is well suited to lower-to-moderate pizza volumes — a café where pizza sits alongside a wider menu, a food-to-go outlet, or a small restaurant where pizza is a secondary offering rather than the main event. For sites expecting continuous high-volume pizza output, a twin or multi-deck configuration would be worth exploring to avoid the oven becoming a bottleneck during service. Equally, if volumes are very low or the unit is only needed occasionally, a lighter entry-level model may be a more proportionate investment.

If you are weighing up whether the PZ430S suits your expected covers and menu mix, we are happy to talk it through before you order.

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 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 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 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 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 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 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.

The Caterlite pizza oven is a compact, counter-top electric unit designed for operators who need to produce pizza, flatbreads, or baked goods without dedicating significant kitchen space to the task. It reaches up to 300°C and handles one 12-inch pizza at a time, making it a practical addition to smaller food service operations where pizza is part of the menu rather than the core focus.

In a working kitchen environment this type of oven suits venues with a modest, steady throughput rather than a high-volume pizza service. Recovery between bakes is acceptable for light-to-moderate demand — a café serving pizza as a lunchtime option, a deli offering a small hot food selection, or a bar kitchen supplementing its menu. Where pizza is ordered frequently throughout a busy service, a single-chamber unit at this scale will create a bottleneck, and a larger or multi-deck option would be worth considering.

From an operational standpoint, the key practical advantages are:

• Compact footprint suits tight counter space or back-bar locations
• Stainless steel construction is straightforward to wipe down and maintain
• Temperature range up to 300°C handles fresh and frozen product reliably
• Low power draw keeps running costs modest for occasional use
• Lightweight build at 8.2kg makes repositioning easy if needed

Installation is straightforward — the unit runs from a standard 5A socket, so no dedicated electrical circuit or specialist installation is required. It can sit on any stable, heat-resistant surface with adequate clearance around it for ventilation. There are no gas, water, or extraction connections needed, though working in an enclosed space will generate ambient heat during prolonged use.

This oven is best suited to cafés, delis, small hotel kitchens, and similar venues where pizza output is low to moderate. It is not designed for operations where pizza is the primary product or where continuous back-to-back baking is expected — for those environments, a heavier-duty deck oven with greater capacity would serve better.

If you are unsure whether this unit will keep pace with your expected covers or how it fits alongside your existing equipment, our team is happy to talk it through with you before you commit.

The Buffalo Firestone is a single-deck electric pizza oven designed for commercial kitchens that need to turn out consistently cooked pizzas without dedicating significant floor space to the task. It accommodates pizzas up to 16 inches and is built around a 15mm thick firestone cooking floor, which absorbs and retains heat in the same way a traditional stone deck would, helping to produce a properly set base rather than the softer results you often get from a standard oven shelf.

In service, the separate top and base heating elements — controlled independently via front-mounted dials — give the operator direct control over how heat is applied. A pizza needing more colour on top can be finished differently from a deep-dish that needs longer base heat. Built-in internal lighting means the cook can monitor progress without opening the door and disrupting the temperature inside. A dial timer supports consistent results across different members of staff and across a busy service.

Practically, this oven suits operations where pizza is part of the menu rather than the sole focus — a pub kitchen adding stone-baked pizzas, a café expanding its offer, or a casual dining site looking for a compact, reliable unit. The double-insulated walls help the oven hold temperature efficiently, which matters both for running costs and for recovery speed when the door is opened between cooks. The stainless steel construction is straightforward to wipe down at the end of service.

One of its more useful features for space-limited kitchens is that units can be stacked up to three high, allowing output to be scaled up without a proportionally larger footprint. That said, stacking does require a stable, heat-resistant surface with adequate overhead clearance, and the combined weight of multiple units needs to be considered before installation.

This is an electric countertop unit — no gas connection or water supply is required, and installation is relatively straightforward. It draws 2.4kW, so the available socket or spur circuit should be confirmed before ordering. It is well suited to lower-to-mid volume pizza service; for sites with high throughput or where pizza is the core product, a larger or multi-deck configuration would be worth considering.

If you're unsure whether this model fits your service volumes or kitchen setup, the team is happy to talk it through with you before you commit.