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Fimar
Fimar FES 4+4 Twin Deck Electric Pizza Oven
£1,721.00(£2,065.20 inc VAT)
Delivery Information
Price Match
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.
Frequently asked questions
How many pizzas can this oven realistically produce during a busy service?
With both decks running simultaneously, the FES 4+4 can hold eight 12-inch pizzas at any one time. Realistic throughput will depend on your bake cycle and dough type, but for a dedicated pizzeria running continuous covers, the independent deck controls allow one chamber to be loaded and recovered while the other completes its bake — which helps sustain output during peak periods without significant gaps in service.
What electrical supply does the Fimar FES 4+4 require, and does it need a dedicated circuit?
The oven is available in both single-phase and three-phase configurations, so the appropriate version will depend on what supply is available at your site. Three-phase is the more common choice in commercial kitchen environments and generally supports better performance under sustained use. It is advisable to confirm your available supply with a qualified electrician before ordering, as a dedicated circuit will almost certainly be required regardless of configuration.
Is this oven suitable for a kitchen that bakes directly on the stone as well as in pans?
Yes — the refractory stone floor on each deck is designed to support both approaches. Operators can bake directly on the sole for a traditional base result, or use pans where the recipe or dough style calls for it. This flexibility makes the oven practical for kitchens that work across more than one pizza style without needing to compromise on either method.
- Capacity
- 8 x 12"
- Cooking surface area
- 66cm2
- Country of origin
- Italy
- External depth
- 785 mm
- External height
- 750 mm
- External width
- 900 mm
- Extra information
- Capacity: 8 x 12"
- Internal depth
- 660 mm
- Internal height
- 140 mm
- Internal width
- 660 mm
- Material
- Stainless Steel
- Number of decks
- 2
- Power rating
- 8.4 kW
- Temperature range
- 50 to 500 °C
- Weight
- 123 kg
£1,721.00(£2,065.20 inc VAT)
£1,721.00(£2,065.20 inc VAT)
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.
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