Stima VP3XL Fast Cook Pizza Oven product image

Stima

Stima VP3XL Fast Cook Pizza Oven | 3-Deck Electric

SKU: AVP3XL

£5,178.00(£6,213.60 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 2
  • In the event of equipment failure an engineer will be sent for an onsite repair 1
  • Equipment can be connected to a single phase power supply – must be installed by a competent person
  • Equipment can be connected to a three phase power supply – must be installed by a competent person
  • Equipment that should be connected to a suitably rated outlet - must be installed by a competent person

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.

Frequently asked questions

Is the VP3XL suited to running continuous pizza service throughout a busy evening?

The VP3XL handles sustained service well in most restaurant and pizzeria settings, where the three-deck layout and stone heat retention combine to maintain throughput across a typical evening. For very high-volume operations running pizzas back-to-back with minimal gaps, it is worth discussing your specific cover numbers and peak demand with us, as a higher-capacity solution may serve those sites better.

Does the carbon filtration hood mean I don't need to connect the oven to extraction ducting?

The included hood uses activated carbon filtration, which can reduce or in some cases remove the need for direct extraction ducting — but this depends on your kitchen layout, ventilation setup, and local authority requirements. We would always recommend confirming this with your installation engineer or environmental health contact before assuming the hood removes the ducting requirement entirely.

What electrical supply does the VP3XL require, and is this a common issue on UK sites?

The VP3XL runs on a three-phase electrical supply. This is standard in most commercial kitchen environments, but some smaller or older sites — particularly those in converted retail units or smaller hospitality venues — may currently be running single-phase only. It is worth checking your supply before purchase, as upgrading to three-phase involves a separate electrical infrastructure cost that should factor into your planning.
Stima VP3XL Fast Cook Pizza Oven | 3-Deck Electric

£5,178.00(£6,213.60 inc VAT)

£5,178.00(£6,213.60 inc VAT)

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.