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Zanolli
Zanolli EP70 4+4/MC Double Deck Electric Pizza Oven
£2,766.00(£3,319.20 inc VAT)
Delivery Information
Price Match
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.
Frequently asked questions
How many pizzas can the EP70 realistically produce during a busy service?
With four 12-inch pan positions per deck and eight positions in total, output depends heavily on your cooking time per pizza and how efficiently you manage the two chambers. In practice, the independent deck controls allow one deck to be loaded and the other finishing simultaneously, which helps maintain a steady flow rather than batch-and-wait cycles. For very high-volume operations turning out large numbers of pizzas per hour, a larger-capacity deck oven would be worth considering.
What does the EP70 need in terms of electrical supply and installation?
As an electric deck oven, the EP70 requires a suitable three-phase or single-phase electrical connection depending on the model configuration — your installer should confirm the exact supply requirements for your site before ordering. Being a countertop or stand-mounted unit, it does not require gas or water connections, but you should check overhead clearance, ventilation arrangements, and available worktop depth as part of your pre-installation assessment.
Is the EP70 suitable for a restaurant that serves pizza alongside a broader menu?
Yes — the independent deck thermostats make this a practical choice for kitchens where pizza is part of a wider menu rather than the sole focus, since each chamber can be set to suit different products or held at different temperatures during quieter periods. Its relatively compact footprint also means it can be integrated into a kitchen layout without dominating the space, which is a common consideration for restaurants rather than dedicated pizzerias.
- Capacity
- 8 x 12"
- Cooking surface area
- 70 x 70cm
- Country of origin
- Italy
- External depth
- 990 mm
- External height
- 590 mm
- External width
- 990 mm
- Extra information
- Power is 5.6kw x 2; Capacity: 8 x 12" (In pans)
- Internal depth
- 700 mm
- Internal height
- 120 mm
- Internal width
- 700 mm
- Material
- Stainless Steel
- Number of decks
- 2
- Power rating
- 5.6 kW
- Temperature range
- 0 to 400 °C
- Weight
- 150 kg
£2,766.00(£3,319.20 inc VAT)
£2,766.00(£3,319.20 inc VAT)
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.
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