{"title":"Pizza Ovens","description":"\u003cp\u003eCommercial pizza ovens for pizzerias, restaurants, takeaways and cafes, supplied by Advantage Catering Equipment in Folkestone, Kent. The range runs from single deck countertop electric ovens to twin and multi-deck models, conveyor ovens, and outdoor wood-fired and dual fuel units.\u003c\/p\u003e\n\u003ch3\u003eBrands and oven types\u003c\/h3\u003e\n\u003cp\u003eWe stock Lincat, Roller Grill, Sammic, Fimar, Stima, Italforni, Zanolli, Baker's Pride, Caterlite, Buffalo, Turbochef, Middleby Marshall and DeliVita. Lincat, Sammic and Roller Grill offer single and twin deck electric ovens, while Stima covers fast cook two and three deck models. Zanolli and Italforni include conveyor ovens, and the Italforni TSGAS is a gas stone deck conveyor. Turbochef offers ventless high speed ovens, and Middleby Marshall has a ventless conveyor oven.\u003c\/p\u003e\n\u003ch3\u003eHow to choose\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eCapacity:\u003c\/strong\u003e Italforni titles state pizza counts, such as 4 x 13\" on the TKA1, 9 x 13\" on the TKC1 and 18 x 13\" on the TKC2.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eDecks:\u003c\/strong\u003e single deck suits lower volumes, while twin, three and four deck ovens bake more at once.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eFuel:\u003c\/strong\u003e most are electric. Gas is available in the Italforni TSGAS and the DeliVita dual fuel ovens, and DeliVita also makes wood-fired models.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePower supply:\u003c\/strong\u003e the Turbochef Fire is listed in single phase and three phase versions, so check your supply first.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSpace and ventilation:\u003c\/strong\u003e check the product page for dimensions, and whether the oven is ventless or needs a hood.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eEvery pizza oven comes with UK delivery, plus installation and servicing advice from our Folkestone-based team. Call 01304 827 272 to talk through the right oven for your menu and volume.\u003c\/p\u003e","products":[{"product_id":"lincat-po49x-single-deck-pizza-oven","title":"Lincat PO49X Single Deck Electric Pizza Oven","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003ePractical day-to-day advantages include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFirebrick base delivers even cooking and a well-textured pizza base\u003c\/li\u003e\n\u003cli\u003eIndependent element control supports different pizza styles without complex adjustment\u003c\/li\u003e\n\u003cli\u003eMechanical timer is reliable and easy to operate under pressure\u003c\/li\u003e\n\u003cli\u003eWire shelf and safety pull-out stop included as standard\u003c\/li\u003e\n\u003cli\u003eCompact footprint suits kitchens where bench space is limited\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBeing 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Lincat","offers":[{"title":"Default Title","offer_id":36574645392,"sku":"PO49X","price":880.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Lincat_PO49X_Single_Deck_Pizza_Oven.jpg?v=1599362443"},{"product_id":"lincat-po89x-twin-deck-pizza-oven","title":"Lincat PO89X Twin Deck Electric Pizza Oven","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the practical advantages are straightforward:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIndependent top and bottom element control on each deck for precise, adaptable baking\u003c\/li\u003e\n\u003cli\u003eFirebrick bases provide even heat distribution and reliable recovery between bakes\u003c\/li\u003e\n\u003cli\u003eMechanical timer is robust under pressure and straightforward to maintain\u003c\/li\u003e\n\u003cli\u003eTwin deck layout doubles usable capacity within a single countertop footprint\u003c\/li\u003e\n\u003cli\u003eWire shelf and safety pull-out stop included as standard on each deck\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAs 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Lincat","offers":[{"title":"Default Title","offer_id":36574647248,"sku":"PO89X","price":1485.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Lincat_PO89X_Twin_Deck_Pizza_Oven.jpg?v=1599362443"},{"product_id":"lincat-po69x-single-deck-pizza-oven","title":"Lincat PO69X Single Deck Electric Pizza Oven","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eOnce 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.\u003c\/p\u003e\u003cp\u003eKey practical points for operators:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFirebrick base retains heat for consistent, even base cooking across the session\u003c\/li\u003e\n\u003cli\u003eIndependent top and bottom element control allows tuning by pizza style or topping weight\u003c\/li\u003e\n\u003cli\u003eMechanical timer provides reliable, straightforward operation with minimal servicing\u003c\/li\u003e\n\u003cli\u003eSupplied with a wire shelf and safety pull-out stop as standard\u003c\/li\u003e\n\u003cli\u003eCountertop format keeps the footprint manageable in tighter kitchen layouts\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAs 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.\u003c\/p\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Lincat","offers":[{"title":"Default Title","offer_id":36574650960,"sku":"PO69X","price":1093.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Lincat_PO69X_Single_Deck_Pizza_Oven.jpg?v=1599362445"},{"product_id":"sammic-po-4-electric-pizza-oven","title":"Sammic PO-4 Single Deck Electric Pizza Oven","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eFor the right operation, the PO-4 offers several practical advantages:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eStone deck surface produces a crisp, authentic base without additional equipment\u003c\/li\u003e\n\u003cli\u003eSeparate top and bottom element controls allow adjustment for different pizza styles\u003c\/li\u003e\n\u003cli\u003eCompact countertop footprint suits tight pass or counter positions\u003c\/li\u003e\n\u003cli\u003eFully insulated construction supports consistent internal temperatures during service\u003c\/li\u003e\n\u003cli\u003eManual controls are intuitive and require no specialist training to operate\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAs 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":36574652624,"sku":"5120153","price":975.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/SammicPO-4.jpg?v=1620388051"},{"product_id":"sammic-po-6-electric-pizza-oven","title":"Sammic PO-6 Single Deck Electric Pizza Oven | Stone Base","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003ePractical advantages that matter in day-to-day use:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eStone deck delivers consistent, even base cooking across the cooking surface\u003c\/li\u003e\n\u003cli\u003eIndependent top and bottom element control for flexible heat management\u003c\/li\u003e\n\u003cli\u003eCompact footprint that works within tighter counter and kitchen layouts\u003c\/li\u003e\n\u003cli\u003eStainless steel interior wipes down quickly between services\u003c\/li\u003e\n\u003cli\u003eManual controls require no specialist staff training to operate\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":36574653392,"sku":"5120163","price":1272.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/SammicPO-4_642cbf19-e7fc-4600-b4e6-ea80995bcec1.jpg?v=1620388742"},{"product_id":"sammic-po-4-4-electric-pizza-oven","title":"Sammic PO-4+4 Twin Deck Electric Pizza Oven","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eFrom a day-to-day operational standpoint, the main practical advantages are:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eTwo independent chambers allow concurrent cooking at different temperature settings\u003c\/li\u003e\n\u003cli\u003eRefractory stone bases deliver consistent, direct heat transfer to the pizza base\u003c\/li\u003e\n\u003cli\u003eIndividual element control on each deck supports different pizza styles and toppings\u003c\/li\u003e\n\u003cli\u003eCompact footprint suits kitchens with limited counter or pass space\u003c\/li\u003e\n\u003cli\u003eStainless steel interior keeps daily cleaning straightforward\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAs 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.\u003c\/p\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":36574653968,"sku":"5120155","price":1639.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/SammicPO-4-4.jpg?v=1620388407"},{"product_id":"sammic-po-6-6-electric-pizza-oven","title":"Sammic PO-6+6 Two Deck Electric Pizza Oven","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\n\u003cp\u003eFrom a day-to-day operational standpoint, the oven offers several clear advantages:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIndependent deck operation lets output scale up or down with actual service demand\u003c\/li\u003e\n\u003cli\u003eStone deck surfaces support even heat transfer for reliable base results across both chambers\u003c\/li\u003e\n\u003cli\u003eSeparate top and bottom element controls in each chamber allow cook adjustment per product type\u003c\/li\u003e\n\u003cli\u003eStraightforward manual controls are easy for kitchen staff to learn and use confidently\u003c\/li\u003e\n\u003cli\u003eInsulated construction helps sustain operating temperatures through a full service period\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eAs 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.\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":36574654480,"sku":"5120165","price":2115.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/SammicPO-6-6.jpg?v=1620388994"},{"product_id":"roller-grill-pz430s-single-deck-pizza-oven","title":"Roller Grill PZ430S Single Deck Electric Pizza Oven","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eIndependent top and bottom temperature control for different pizza styles\u003c\/li\u003e\n\u003cli\u003eFire stone base retains heat for consistent results through service\u003c\/li\u003e\n\u003cli\u003eSuitable as a deck oven for savoury snacks and toasted items\u003c\/li\u003e\n\u003cli\u003eCompact single deck footprint suits counter or stand installation\u003c\/li\u003e\n\u003cli\u003eInfrared elements support reasonable recovery between successive loads\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation 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.\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIf you are weighing up whether the PZ430S suits your expected covers and menu mix, we are happy to talk it through before you order.\u003c\/p\u003e","brand":"Roller Grill","offers":[{"title":"Default Title","offer_id":36576656336,"sku":"PZ430S","price":739.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Roller_Grill_PZ430S_Single_Deck_Pizza_Oven.jpg?v=1599372840"},{"product_id":"roller-grill-pz430d-double-deck-pizza-oven","title":"Roller Grill PZ430D Double Deck Electric Pizza Oven","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eEach 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.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIndependent upper and lower element control on each deck for precise bake adjustment\u003c\/li\u003e\n\u003cli\u003eFirestone decks promote even heat distribution across the pizza base\u003c\/li\u003e\n\u003cli\u003eStacked two-deck layout doubles capacity within the original counter footprint\u003c\/li\u003e\n\u003cli\u003eSuitable for pizzas as well as grilled and baked snack items\u003c\/li\u003e\n\u003cli\u003eStraightforward controls with minimal staff training required\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAs 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Roller Grill","offers":[{"title":"Default Title","offer_id":36576657232,"sku":"PZ430D","price":1156.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/ROL5189.jpg?v=1599372841"},{"product_id":"roller-grill-pz4302d-extra-large-single-deck-pizza-oven","title":"Roller Grill PZ4302D Extra Large Single Deck Pizza Oven","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIndependent top and base heat controls adapt to thin-base and deep-pan styles without compromise\u003c\/li\u003e\n\u003cli\u003eFire stone base supports even heat distribution and consistent results across successive loads\u003c\/li\u003e\n\u003cli\u003eWide chamber allows back-to-back loading during busy service periods\u003c\/li\u003e\n\u003cli\u003eDual-purpose capability as a deck oven during off-peak periods\u003c\/li\u003e\n\u003cli\u003eThermostat-controlled circuits help manage energy use across varying service demands\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIf you are weighing up whether this oven suits your service volume and kitchen setup, we are happy to talk it through before you commit.\u003c\/p\u003e","brand":"Roller Grill","offers":[{"title":"Default Title","offer_id":36576659600,"sku":"PZ4302D","price":1156.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/Roller_Grill_PZ4302D_Extra_Large_Single_Deck_Pizza_Oven.jpg?v=1599372841"},{"product_id":"sammic-mini-po-1-1-electric-pizza-oven","title":"Sammic Mini PO 1+1 Two-Deck Electric Pizza Oven","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eThe practical benefits for day-to-day service include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIndependent top and bottom element control on each deck for tailored heat distribution\u003c\/li\u003e\n\u003cli\u003eStone deck construction delivers authentic base texture and consistent heat transfer\u003c\/li\u003e\n\u003cli\u003eStainless steel chamber interiors clean down quickly between services\u003c\/li\u003e\n\u003cli\u003eFull insulation across both chambers supports stable temperature retention\u003c\/li\u003e\n\u003cli\u003eManual controls keep operation straightforward with no complex programming\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":36579002960,"sku":"5120125","price":796.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/SammicPO-1-1-32.jpg?v=1620389414"},{"product_id":"fimar-fes-4-4-twin-deck-electric-pizza-oven","title":"Fimar FES 4+4 Twin Deck Electric Pizza Oven","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the key practical advantages include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eRefractory stone floors on both decks for direct or pan baking\u003c\/li\u003e\n\u003cli\u003eIndependent temperature control across each deck\u003c\/li\u003e\n\u003cli\u003eLit inspection windows to monitor bakes without heat loss\u003c\/li\u003e\n\u003cli\u003eStainless steel construction suited to commercial cleaning routines\u003c\/li\u003e\n\u003cli\u003eAvailable in single and three-phase electrical configurations\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation 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.\u003c\/p\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Fimar","offers":[{"title":"Default Title","offer_id":44423586611517,"sku":"AFES4+4","price":1721.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/Fimar-FES_e5ee301b-a3c0-43a9-b0e7-af203f54509b.png?v=1744894292"},{"product_id":"fimar-fes-6-6-twin-deck-electric-pizza-oven","title":"Fimar FES 6+6 Twin Deck Electric Pizza Oven","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eFrom a practical standpoint, the key operational advantages include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIndependent deck controls allowing different baking temperatures to run simultaneously\u003c\/li\u003e\n\u003cli\u003eRefractory stone floor in each chamber for consistent base and crust results\u003c\/li\u003e\n\u003cli\u003eViewing window and internal light per deck to monitor bakes without opening the door\u003c\/li\u003e\n\u003cli\u003eStainless steel construction that holds up to commercial cleaning routines\u003c\/li\u003e\n\u003cli\u003eAvailable in single and three-phase supply configurations to suit different premises\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eOn 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.\u003c\/p\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Fimar","offers":[{"title":"Default Title","offer_id":44423623934269,"sku":"AFES6+6","price":2246.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/Fimar-FES.png?v=1744894254"},{"product_id":"stima-vp2-fast-cook-pizza-oven","title":"Stima VP2 Two Deck Fast Cook Electric Pizza Oven","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eFrom a practical standpoint, the oven offers several operational advantages worth noting:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eRefractory stone decks deliver consistent base heat for authentic results\u003c\/li\u003e\n\u003cli\u003eHigh operating temperature supports rapid cooking times during service\u003c\/li\u003e\n\u003cli\u003eTwo independent decks allow simultaneous cooking or staggered loads\u003c\/li\u003e\n\u003cli\u003eIncluded filtration hood reduces extraction infrastructure requirements in many kitchens\u003c\/li\u003e\n\u003cli\u003eCompact footprint suits counter or stand-mounted installation in tighter spaces\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBeing 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIf you are weighing up whether this oven suits your expected covers and kitchen setup, we are happy to talk it through before you commit.\u003c\/p\u003e","brand":"Stima","offers":[{"title":"Default Title","offer_id":44438032253245,"sku":"AVP2","price":3530.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/vp2_0.jpg?v=1674736620"},{"product_id":"stima-vp2xl-fast-cook-pizza-oven","title":"Stima VP2XL Two Deck Electric Pizza Oven with Filtration Hood","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eThe practical advantages of this oven for a small-to-medium operation include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eRefractory stone decks produce an authentic base finish without wood-fired infrastructure\u003c\/li\u003e\n\u003cli\u003eIntegrated carbon filtration removes dependency on ducted extraction\u003c\/li\u003e\n\u003cli\u003eTwin decks allow simultaneous cooking and holding during service peaks\u003c\/li\u003e\n\u003cli\u003eElectric operation simplifies installation compared with gas alternatives\u003c\/li\u003e\n\u003cli\u003eRelatively compact footprint for a twin-deck stone oven\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Stima","offers":[{"title":"Default Title","offer_id":44438917775677,"sku":"AVP2XL","price":4319.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/vp2xl.jpg?v=1674746698"},{"product_id":"stima-vp3-fast-cook-pizza-oven","title":"Stima VP3 Fast Cook Pizza Oven | 3-Deck Electric","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the VP3 offers several practical advantages:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThree independent decks allow simultaneous cooking across multiple orders\u003c\/li\u003e\n\u003cli\u003eRefractory stone bases promote even heat distribution and good base texture\u003c\/li\u003e\n\u003cli\u003eIntegrated carbon filtration hood reduces dependency on fixed extraction\u003c\/li\u003e\n\u003cli\u003eElectric operation simplifies installation where gas supply is unavailable or restricted\u003c\/li\u003e\n\u003cli\u003eCompact footprint suits kitchens where bench or floor space is at a premium\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBecause 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Stima","offers":[{"title":"Default Title","offer_id":44439040688445,"sku":"AVP3","price":4057.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/vp3.jpg?v=1674748423"},{"product_id":"stima-vp3xl-fast-cook-pizza-oven","title":"Stima VP3XL Fast Cook Pizza Oven | 3-Deck Electric","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the VP3XL offers several practical advantages:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThree independent decks allow simultaneous cooking across multiple orders\u003c\/li\u003e\n\u003cli\u003eRefractory stone bases deliver consistent heat distribution and authentic bake results\u003c\/li\u003e\n\u003cli\u003eHigh operating temperature supports fast cook times and a well-finished crust\u003c\/li\u003e\n\u003cli\u003eCompact footprint relative to three-deck capacity assists with kitchen space planning\u003c\/li\u003e\n\u003cli\u003eIncluded activated carbon filtration hood reduces the ventilation burden in suitable installations\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Stima","offers":[{"title":"Default Title","offer_id":44439107600701,"sku":"AVP3XL","price":5178.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/vp3xl_1.jpg?v=1674749355"},{"product_id":"zanolli-ep70-4-4-mc-double-deck-electric-pizza-oven","title":"Zanolli EP70 4+4\/MC Double Deck Electric Pizza Oven","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIndependent thermostats per deck for simultaneous multi-temperature operation\u003c\/li\u003e\n\u003cli\u003eRefractory stone bake floors for consistent, even base heat transfer\u003c\/li\u003e\n\u003cli\u003eStainless steel construction suited to continuous multi-shift use\u003c\/li\u003e\n\u003cli\u003eSpring-loaded doors and full-length handles for high-frequency service\u003c\/li\u003e\n\u003cli\u003eCompact countertop or stand-mounted format for flexible placement\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Zanolli","offers":[{"title":"Default Title","offer_id":44517838946621,"sku":"ACITEP70\/2","price":2766.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/EP70-2-1024x1024.png?v=1744895884"},{"product_id":"zanolli-synthesis-05-40v-16-compact-electric-conveyor-pizza-oven","title":"Zanolli Synthesis 05\/40V 16\" Electric Conveyor Pizza Oven","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eThe practical advantages centre on operational simplicity and flexibility:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eAutomated conveyor removes the need for constant monitoring during service\u003c\/li\u003e\n\u003cli\u003eForced-air heat distribution delivers a consistent bake across the full belt width\u003c\/li\u003e\n\u003cli\u003eSingle-phase connection reduces installation complexity at many UK sites\u003c\/li\u003e\n\u003cli\u003eStackable design allows throughput to be increased without additional floor space\u003c\/li\u003e\n\u003cli\u003eDisassembles for cleaning, supporting hygiene compliance between services\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation 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.\u003c\/p\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Zanolli","offers":[{"title":"Default Title","offer_id":44518030672189,"sku":"C05\/40VEC","price":4446.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/Screenshot2025-04-17140646.png?v=1744895270"},{"product_id":"zanolli-synthesis-06-40ve-16-electric-conveyor-pizza-oven","title":"Zanolli Synthesis 06\/40VE 16\" Electric Conveyor Pizza Oven","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eKey operational advantages include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eProgrammable presets reduce reliance on individual operator skill during peak service\u003c\/li\u003e\n\u003cli\u003eContinuous belt feed allows steady throughput without manual loading cycles\u003c\/li\u003e\n\u003cli\u003eForced-air circulation supports even baking across the full 16-inch belt width\u003c\/li\u003e\n\u003cli\u003eStainless steel construction holds up well under the demands of daily commercial use\u003c\/li\u003e\n\u003cli\u003eDisassembles for cleaning without specialist tools, which simplifies end-of-service hygiene routines\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eBeing 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.\u003c\/p\u003e\n\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Zanolli","offers":[{"title":"Default Title","offer_id":44519273890109,"sku":"C06\/40VE","price":5738.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/0640E.png?v=1744895156"},{"product_id":"delivita-oven-very-black","title":"DeliVita Wood-Fired Oven Very Black","description":"\u003cp\u003eThe DeliVita Very Black is a compact, wood-fired tabletop oven built around a clay and stone interior. It reaches the high temperatures needed for authentic pizza cooking and is equally capable across a broader menu — steaks, fish, vegetables, flatbreads, and smoked dishes all sit comfortably within its range. The unit can also function as a hot smoker or tandoor-style cooker, giving operators genuine flexibility in how they use it.\u003c\/p\u003e\u003cp\u003eIn practice, the oven performs well in outdoor catering environments where a conventional kitchen setup isn't available or practical. The clay and stone interior retains heat effectively once the oven is up to temperature, which supports consistent cooking results across a service. Recovery between cooks is dependent on fire management, so operators who are new to wood-fired cooking should factor in a short learning curve. Output capacity is suited to smaller-scale services — it is not designed to sustain high-volume, continuous pizza production in the way a commercial deck or conveyor oven would.\u003c\/p\u003e\u003cp\u003eKey practical points worth noting:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eNo electrical or gas connection required — wood fuel only\u003c\/li\u003e\n\u003cli\u003eTabletop format suits temporary setups, outdoor terraces, and mobile catering\u003c\/li\u003e\n\u003cli\u003eClay and stone interior contributes to even heat distribution and genuine wood-fired flavour\u003c\/li\u003e\n\u003cli\u003eMulti-use capability reduces the need for separate smoking or tandoor equipment\u003c\/li\u003e\n\u003cli\u003eCovered by a 2-year parts and labour warranty\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBecause this oven runs entirely on wood, there are no utility connections to plan for, which makes it straightforward to position almost anywhere with safe clearance from structures and foot traffic. It is not suitable for indoor use without appropriate ventilation, and operators should check local fire safety guidance for their specific venue type. Weight and footprint are modest enough for most outdoor hospitality setups, but it is worth confirming the surface it will sit on is stable and heat-resistant.\u003c\/p\u003e\u003cp\u003eThe DeliVita Very Black is well suited to restaurants and bars with outdoor dining areas, pop-up and event caterers, boutique hospitality venues, and operators who want to offer wood-fired cooking without committing to a fixed installation. It is a considered choice for lower-volume services where the theatre and flavour of wood-fired cooking are as important as throughput. Sites needing to sustain continuous high-volume output would be better served by a larger or purpose-built commercial unit.\u003c\/p\u003e\u003cp\u003eIf you're weighing this up against other options — or want to talk through whether it suits your service style and venue — we're happy to help you think it through before you commit.\u003c\/p\u003e","brand":"DeliVita Ltd","offers":[{"title":"Default Title","offer_id":49070494449981,"sku":"HZ240","price":500.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/c459a63831fcdb15a7123fb598f7b23d.jpg?v=1720229990"},{"product_id":"delivita-oven-hale-grey","title":"Delivita Wood-Fired Outdoor Oven Hale Grey","description":"\u003cp\u003eThe Delivita is a compact, wood-fired tabletop oven designed for outdoor cooking in a range of settings — from hospitality terraces and event catering to permanent outdoor kitchen installations. It uses a clay and stone interior to retain and radiate heat effectively, producing the kind of high, dry heat that is difficult to replicate with conventional equipment. That environment is well suited to pizza, flatbreads, whole fish, vegetables, and cuts of meat where a degree of char and smoke flavour is part of the offering.\u003c\/p\u003e\u003cp\u003eIn use, the oven reaches working temperature relatively quickly for a masonry-style cook chamber, and the thermal mass of the interior helps maintain consistent heat once the fire is established. This makes it a practical tool for venues running informal outdoor service where operators want to cook to order without relying on gas or electric infrastructure. Because the heat source is wood, fuel sourcing and storage need to be factored into service planning.\u003c\/p\u003e\u003cp\u003ePractical benefits for operators include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eNo fixed fuel connection required — suits temporary or semi-permanent outdoor setups\u003c\/li\u003e\n\u003cli\u003eLive-fire cooking that delivers genuine wood-smoke flavour without specialist extraction requirements\u003c\/li\u003e\n\u003cli\u003eCompact tabletop format that is straightforward to position and relocate\u003c\/li\u003e\n\u003cli\u003eVersatile enough to function as a pizza oven, smoker, or open roasting environment\u003c\/li\u003e\n\u003cli\u003eTwo-year parts and labour warranty providing a degree of commercial reassurance\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBeing a wood-fired appliance, the Delivita is not designed for high-throughput continuous service in the way a gas deck oven would be. It suits operations where live-fire cooking is a feature of the offering rather than the core production method — think pop-up events, outdoor dining spaces, or as a secondary cooking station adding variety to an existing setup.\u003c\/p\u003e\u003cp\u003eIt is best suited to smaller hospitality venues, catering operators working outdoor or event environments, and food businesses where the cooking process itself is part of the guest experience. Operators needing significantly higher output or fully weatherproofed permanent installations should consider whether a more heavy-duty wood-fired solution would be more appropriate.\u003c\/p\u003e\u003cp\u003eIf you would like to talk through whether this oven fits your setup or discuss how it might work alongside your existing equipment, the team is happy to help.\u003c\/p\u003e","brand":"DeliVita Ltd","offers":[{"title":"Default Title","offer_id":49070496547133,"sku":"HZ241","price":473.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/58d306722b4ad31cbea7b519bc6a8e9a.jpg?v=1720229995"},{"product_id":"delivita-oven-chilli-red","title":"Delivita Wood-Fired Outdoor Oven Chilli Red","description":"\u003cp\u003eThe Delivita wood-fired oven is a compact, tabletop oven designed for outdoor cooking using wood fuel. Built around a clay and stone interior, it generates and retains the high, radiant heat that open-flame cooking requires, making it capable of handling pizza, flatbreads, fish, meat, and vegetables in a single unit. The Chilli Red finish is one of several available colourways and makes no difference to cooking performance.\u003c\/p\u003e\u003cp\u003eIn catering and hospitality settings, the Delivita is particularly well suited to outdoor events, pop-up dining, mobile catering, and venue or pub gardens where a conventional fixed oven is impractical or unavailable. Because it runs entirely on wood — no gas connection, no electrical supply — it can operate wherever there is a stable, fire-safe surface to place it on. Cooking times and heat management depend on the operator's familiarity with wood firing, which is worth factoring in for front-of-house or live-cooking formats where consistency matters.\u003c\/p\u003e\u003cp\u003ePractical operational advantages include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eNo utility connections required — suitable for remote or temporary outdoor settings\u003c\/li\u003e\n\u003cli\u003eClay and stone interior retains heat effectively for consecutive cooks\u003c\/li\u003e\n\u003cli\u003eVersatile cooking format — pizza, smoking, roasting, and flatbreads all achievable\u003c\/li\u003e\n\u003cli\u003eTabletop footprint keeps it manageable for event setups and storage\u003c\/li\u003e\n\u003cli\u003eAward-recognised design with a two-year parts and labour warranty\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBecause it is a wood-fired appliance, output and throughput are influenced by fuel quality, ambient conditions, and operator technique. It is not a high-volume production tool and is best understood as a premium cooking feature rather than a primary workhorse. For sites needing consistent, high-output pizza production, a larger fixed or gas-assisted oven would be a more appropriate choice.\u003c\/p\u003e\u003cp\u003eThe Delivita suits hospitality operators, event caterers, and venues looking to add a distinctive live-fire cooking element to their outdoor offer. It works particularly well as a focal point at weddings, festivals, garden dining events, and similar settings where the visual appeal of wood-fired cooking is part of the experience.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether this format suits your service style or volume, we are happy to talk it through before you commit.\u003c\/p\u003e","brand":"DeliVita Ltd","offers":[{"title":"Default Title","offer_id":49070496678205,"sku":"HZ242","price":473.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/fa9cd664406df0405a62f1fad3ad1893.jpg?v=1720230001"},{"product_id":"delivita-oven-orange-blaze","title":"Delivita Orange Blaze Wood-Fired Outdoor Oven","description":"\u003cp\u003eThe Delivita Orange Blaze is a compact, wood-fired tabletop oven designed primarily for outdoor cooking. It uses a clay and stone interior to retain and radiate heat in a way that produces the high ambient temperatures associated with traditional wood-fired cooking — suitable for pizza, flatbreads, meat, fish, and vegetables. It is available in a range of colour finishes, with Orange Blaze being a distinctive option within the Delivita range.\u003c\/p\u003e\u003cp\u003eIn a catering or hospitality context, this oven is particularly well suited to outdoor events, pop-up dining, garden restaurants, and glamping or leisure venues where a fixed flue installation is not practical. The tabletop format means it can be repositioned between service locations, and the wood-fired heat source removes any dependency on electrical or gas infrastructure at the point of use. Recovery between cooks is linked directly to fuel management — maintaining the fire correctly is the key operational discipline with any wood-fired oven of this type.\u003c\/p\u003e\u003cp\u003ePractical advantages for operators in the right setting include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eNo gas or electrical connection required at point of use\u003c\/li\u003e\n\u003cli\u003eCapable of reaching temperatures suited to fast pizza cooking\u003c\/li\u003e\n\u003cli\u003eFunctions as a smoker, tandoor, or conventional roasting oven depending on technique\u003c\/li\u003e\n\u003cli\u003eCompact footprint suitable for event trailers, garden terraces, and outdoor catering setups\u003c\/li\u003e\n\u003cli\u003eClay and stone interior contributes to even heat distribution and retained flavour from wood combustion\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eIt is worth being clear about the limitations. This is not an oven designed for continuous high-volume service in a fixed commercial kitchen. Output per session is governed by the oven's internal capacity and the time required to manage fuel and temperature. For operators cooking at volume — high-turnover events or busy restaurant service — throughput should be assessed honestly before committing. Those requiring greater output would be better served by a larger or multi-oven setup.\u003c\/p\u003e\u003cp\u003eThe oven is most appropriate for hospitality and leisure operators looking to add a wood-fired cooking element to an outdoor setting — supper clubs, boutique venues, food market traders, and similar. It comes with a two-year parts and labour warranty, which provides reasonable reassurance for a product used in a commercial context.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether this oven will meet the demands of your service, or want to talk through how it would work within your setup, we are happy to help you think it through before you order.\u003c\/p\u003e","brand":"DeliVita Ltd","offers":[{"title":"Default Title","offer_id":49070496743741,"sku":"HZ243","price":473.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/2fcc2d548acb357c6c1d2428cba36d0a.jpg?v=1720230007"},{"product_id":"delivita-dual-fuel-gas-oven-very-black","title":"Delivita Dual Fuel Gas Outdoor Pizza Oven Very Black","description":"\u003cp\u003eThe Delivita Dual Fuel Gas Oven is a compact, dome-style outdoor oven that runs on gas rather than wood, making it a practical choice for operators who want the cooking performance of a traditional fired oven without the need to manage solid fuel. The Very Black colourway is a standard finish option within the Delivita range. It is designed for outdoor use and is well suited to catering operations, hospitality venues, and event environments where a mobile or semi-permanent outdoor cooking station is needed.\u003c\/p\u003e\n\n\u003cp\u003eGas operation gives the user consistent, adjustable heat that can be dialled in and held throughout a service period. This is a meaningful advantage over wood-fired alternatives, where heat management demands more attention and experience. The oven reaches cooking temperatures suitable for pizza, flatbreads, meat, fish, and vegetables, and the dome construction retains and radiates heat in the same manner as a traditional stone oven. Recovery between cooks is quicker when heat is managed via a gas burner rather than replenishing a fuel bed.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the key practical advantages are:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eRepeatable heat levels without the variability of solid fuel management\u003c\/li\u003e\n\u003cli\u003eCleaner operation with no ash handling or wood storage required\u003c\/li\u003e\n\u003cli\u003eQuicker to bring up to temperature at the start of service\u003c\/li\u003e\n\u003cli\u003eWell suited to outdoor events, pub gardens, and hospitality terraces\u003c\/li\u003e\n\u003cli\u003eCovered by a 2-year parts and labour warranty for peace of mind\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eBeing designed for outdoor use, this oven is not intended for installation within a commercial kitchen canopy or extract system. It requires a suitable gas connection and should be operated on a stable, non-combustible surface with adequate clearance around it. Operators in a licensed or public-facing environment should confirm compliance with local gas safety regulations and any relevant site requirements before use.\u003c\/p\u003e\n\n\u003cp\u003eThis oven is best suited to smaller hospitality operations, pop-up food businesses, event caterers, and venues looking to add an outdoor cooking feature to their offering. It is a single-unit, compact format — for higher-volume outdoor service or permanent installation, a larger-capacity alternative from the range may be worth considering.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether this oven suits your setup or service volumes, we are happy to talk it through before you commit to a purchase.\u003c\/p\u003e","brand":"DeliVita Ltd","offers":[{"title":"Default Title","offer_id":49070497038653,"sku":"HZ245","price":553.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/0f36ce97c03e15e22f202aebba1df133.jpg?v=1720230020"},{"product_id":"delivita-dual-fuel-gas-oven-hale-grey","title":"Delivita Dual Fuel Gas Oven Hale Grey","description":"\u003cp\u003eThe DeliVita Dual Fuel Gas Oven is a compact, gas-fired outdoor oven designed to replicate the cooking performance of a traditional wood-fired oven without the fuel management and emissions that come with burning wood. Running on gas, it gives the operator consistent, controllable heat — particularly useful where precise cooking temperatures matter or where open-fire restrictions apply.\u003c\/p\u003e\u003cp\u003eIn practice, the gas burner allows for quicker heat-up and more straightforward temperature management than a wood-burning equivalent. This makes it a practical choice for operators who need reliable results across a varied menu — pizzas, flatbreads, whole fish, joints of meat, roasted vegetables — without the learning curve that wood firing typically requires. The dome construction retains heat effectively, and the cooking environment produced is well suited to high-temperature applications where a conventional oven falls short.\u003c\/p\u003e\u003cp\u003eThe practical advantages over a wood-fired oven are worth considering for the right setting:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eGas fuel is consistent and easy to regulate, removing the variable of wood quality and moisture content\u003c\/li\u003e\n\u003cli\u003eFaster heat-up compared to establishing a wood fire from scratch\u003c\/li\u003e\n\u003cli\u003eCleaner operation, with less ash and residue to manage between uses\u003c\/li\u003e\n\u003cli\u003eSuitable for venues with restrictions on open flame or wood combustion\u003c\/li\u003e\n\u003cli\u003eCompact footprint makes it well suited to terraces, pop-up sites, and outdoor hospitality setups\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAs an outdoor oven, it is important to consider the installation context carefully. This is not a unit designed for indoor or permanent fixed kitchen installation — it is intended for outdoor use and should be positioned accordingly, with appropriate gas connection and supply in place. Operators should ensure their gas setup meets the requirements before purchase, and that the surface or stand used can support the unit safely.\u003c\/p\u003e\u003cp\u003eThe DeliVita Dual Fuel Gas Oven is best suited to hospitality venues, restaurants, or caterers running outdoor dining or events where a wood-fired aesthetic and cooking style is desirable but a gas-controlled alternative is more practical. It is a considered choice rather than a high-volume production tool — for sites cooking significant pizza output continuously, a larger dedicated gas pizza oven may be a better fit.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether this oven suits your setup or want to talk through your outdoor cooking requirements, we are happy to help you work through the options.\u003c\/p\u003e","brand":"DeliVita Ltd","offers":[{"title":"Default Title","offer_id":49070497071421,"sku":"HZ246","price":553.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/e320f3547887ef3152f4d4ecd697986f.jpg?v=1720230025"},{"product_id":"delivita-dual-fuel-gas-oven-chilli-red","title":"Delivita Dual Fuel Gas Oven Chilli Red","description":"\u003cp\u003eThe Delivita Dual Fuel Gas Oven is a compact, gas-fired outdoor oven designed to deliver the cooking results associated with wood-fired ovens, without the fuel management demands that come with burning wood. Built by Delivita in the UK, it uses gas as its primary heat source, giving the operator consistent, controllable heat rather than the variable temperatures that wood fires can produce. The Chilli Red finish is a standard colour option within the Delivita range.\u003c\/p\u003e\u003cp\u003eIn practice, gas-fired ovens of this type suit operators who need to turn out pizzas, flatbreads, roasted meats, fish and vegetables reliably across a service period without tending a fire. Because gas allows you to dial in and hold a temperature, you spend less time managing the oven and more time on the food. Recovery between cooks is more predictable than with a wood-burning setup, which matters when you are working through a queue at a busy outdoor event or a pop-up setting.\u003c\/p\u003e\u003cp\u003ePractical advantages worth noting for operators considering this oven:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eGas heat source gives consistent, repeatable temperatures across a service\u003c\/li\u003e\n\u003cli\u003eRemoves the need to source, store and dry fuel wood on site\u003c\/li\u003e\n\u003cli\u003eCompact footprint suits market stalls, event catering and outdoor dining terraces\u003c\/li\u003e\n\u003cli\u003eSuitable for pizzas, meats, fish and roasted vegetables\u003c\/li\u003e\n\u003cli\u003eBacked by a two-year parts and labour warranty\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAs a gas appliance used outdoors, you will need a suitable gas supply and regulator to hand, and the oven should be positioned on a stable, heat-resistant surface with adequate clearance around it. This is not a fixed installation piece — it is designed for flexibility — but that also means it is not the right choice for a high-volume, static commercial kitchen looking for a countertop or built-in unit. For very high throughput pizza operations, a larger dedicated commercial pizza oven would be more appropriate.\u003c\/p\u003e\u003cp\u003eThis oven is well suited to caterers working outdoor events, street food operators, small hospitality venues with outdoor dining, and private catering professionals who need a portable, controllable cooking setup. If you are weighing up whether the capacity and output suit your specific service volume or event format, we are happy to talk it through.\u003c\/p\u003e","brand":"DeliVita Ltd","offers":[{"title":"Default Title","offer_id":49070497857853,"sku":"HZ247","price":553.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/ab40d6d389ebed53828cec4b31c28521.jpg?v=1720230031"},{"product_id":"delivita-dual-fuel-gas-oven-orange-blaze","title":"Delivita Dual Fuel Gas Oven Orange Blaze","description":"\u003cp\u003eThe Delivita Dual Fuel Gas Oven is a compact, gas-fired outdoor oven designed to deliver the cooking results associated with wood-fired ovens, without the fuel management and temperature variability that wood firing involves. The Orange Blaze finish is a colour variant of Delivita's core dual fuel model, sharing the same construction and performance characteristics. It runs on gas, giving the operator consistent, controllable heat rather than the peaks and troughs that come with managing a wood fire.\u003c\/p\u003e\u003cp\u003eIn practical use, the gas supply means you can bring the oven up to cooking temperature more predictably and hold it there with greater consistency across a service period. For operators cooking pizza, flatbreads, roasted vegetables, fish or meat in an outdoor setting — whether at a fixed site, a market pitch, or a catering event — that controllability makes a meaningful difference to throughput and plate consistency. The oven is built to Delivita's established standard, which has a reasonable track record in the outdoor catering and hospitality sector.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the key practical advantages are:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eGas fuel removes the need to source, store and manage wood or charcoal\u003c\/li\u003e\n\u003cli\u003eMore consistent temperature control supports repeatable cooking results\u003c\/li\u003e\n\u003cli\u003eCompact form factor suits outdoor catering setups and mobile operations\u003c\/li\u003e\n\u003cli\u003eSuitable for a range of foods beyond pizza, including meat, fish and vegetables\u003c\/li\u003e\n\u003cli\u003eTwo-year parts and labour warranty provides a baseline of after-sales cover\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAs an outdoor, gas-fired oven, this unit is not intended for installation inside a commercial kitchen. It requires an appropriate gas supply connection and should be operated in a well-ventilated outdoor environment in line with gas safety regulations. Operators should confirm their gas supply type is compatible before purchasing, and anyone connecting the appliance to a gas supply should ensure the work is carried out by a Gas Safe registered engineer.\u003c\/p\u003e\u003cp\u003eThis oven is well suited to outdoor hospitality operators, mobile caterers, event catering businesses, and food-led venues with outdoor dining or courtyard areas where wood firing is impractical or restricted. It is a single-oven unit; for operations needing higher output across a service, it is worth considering whether multiple units or a larger-format oven would be more appropriate.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether this model fits your setup — in terms of gas supply, output requirements, or how it would work within your service — we are happy to talk it through before you commit to a purchase.\u003c\/p\u003e","brand":"DeliVita Ltd","offers":[{"title":"Default Title","offer_id":49070498349373,"sku":"HZ248","price":553.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/a4dd7db1909407ab3ec5b0047847c03a.jpg?v=1720230037"},{"product_id":"turbochef-ventless-high-speed-conveyor-oven-2020","title":"Turbochef NGC Ventless High Speed Conveyor Oven 2020","description":"\u003cp\u003eThe Turbochef High h Conveyor 2020 is a high-speed conveyor oven designed for commercial foodservice environments where throughput and consistency matter. What sets it apart from most conveyor ovens is that it operates without requiring a ventilation canopy or external extraction — a meaningful practical advantage for many sites. It uses a combination of impingement airflow and high heat transfer to cook food rapidly and evenly as it passes through the conveyor belt.\u003c\/p\u003e\u003cp\u003eIn a busy service environment, the oven's ability to turn out significant volumes of cooked product continuously makes it well suited to any operation where a consistent, hands-off cooking process is preferred over batch cooking. The ventless design is not a compromise — it is a deliberate engineering approach that makes the unit genuinely usable in locations where traditional conveyor ovens simply cannot be installed, including front-of-house counters, compact kitchens, and sites with listed building restrictions on structural alterations.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the benefits are straightforward:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eNo extraction canopy required, reducing installation cost and complexity significantly\u003c\/li\u003e\n\u003cli\u003eConsistent cook results across high volumes without operator intervention\u003c\/li\u003e\n\u003cli\u003eCompact footprint relative to throughput capacity\u003c\/li\u003e\n\u003cli\u003eStainless steel construction supports straightforward cleaning routines\u003c\/li\u003e\n\u003cli\u003eSuitable for pizza, flatbreads, sandwiches, and a wide range of heated food products\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBefore purchasing, it is worth confirming that your site's electrical supply is compatible, and that bench or counter space allows for the unit's depth and adequate clearance at both ends of the conveyor for loading and unloading during service. At just under 90kg, positioning and installation will require two people and some forward planning. The unit is not designed for light or occasional use — it is built for regular, high-frequency service.\u003c\/p\u003e\u003cp\u003eThe Conveyor 2020 is well suited to pizzerias, sandwich bars, quick-service restaurants, and stadium or event catering operations where speed and consistency are priorities and where a ventilated canopy is unavailable or impractical. For operations running even higher volumes across multiple dayparts, it is worth discussing whether a higher-capacity unit would be a better long-term fit.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether this oven matches your service volume or installation situation, our team is happy to talk it through with you before you commit.\u003c\/p\u003e","brand":"Turbo Chef","offers":[{"title":"Default Title","offer_id":56788678639998,"sku":"CH230","price":12981.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/7ffd271383fdbe02125498d60721ca85.jpg?v=1767840682"},{"product_id":"turbochef-ventless-high-speed-conveyor-oven-2620","title":"Turbochef High h Conveyor 2620 Ventless High-Speed Oven","description":"\u003cp\u003eThe Turbochef High h Conveyor 2620 is a high-speed conveyor oven designed to cook at throughput rates that would be difficult to achieve with conventional deck or impingement alternatives. Its headline capability is pizza — it can handle up to 100 twelve-inch pizzas per hour — but the conveyor format and rapid heat transfer make it applicable to a wider range of menu items, including toasted products, flatbreads, and heated snacks. Critically, it operates without the need for a ventilation canopy, which makes it viable in locations where ducted extraction is not possible or practical.\u003c\/p\u003e\u003cp\u003eIn a busy service environment, conveyor speed and heat consistency are what determine whether the oven keeps up with demand or becomes a bottleneck. The 2620 is built around high heat-transfer rates that reduce cook times significantly compared to traditional methods, meaning product moves through quickly without relying on operator intervention between each cycle. That predictability is useful when service is fast and staffing is stretched — the oven runs the same programme repeatedly without adjustment.\u003c\/p\u003e\u003cp\u003eThe ventless operation is the defining practical feature here. Without the requirement for a fixed extraction canopy, the 2620 can be installed in kiosks, food courts, dark kitchens, retail units, and other non-traditional settings where a conventional oven would require significant building work. This does not mean ventilation is irrelevant — any high-output cooking appliance will affect ambient air quality — but it removes the dependency on a purpose-built extraction system.\u003c\/p\u003e\u003cp\u003eA few considerations are worth working through before specifying this oven. At 118kg, it is a substantial piece of equipment and will require appropriate support and careful positioning. Its footprint is significant, so available worktop or counter space should be assessed carefully. While it is rated for high-volume output, very high-footfall sites running multiple product types simultaneously may benefit from considering a twin-deck or multi-lane configuration.\u003c\/p\u003e\u003cp\u003eThe 2620 is well suited to operators running pizza, toasted, or baked products at meaningful volume — particularly where extraction infrastructure is absent or impractical. It is commonly used in quick-service restaurants, stadium and venue catering, food-to-go retail, and event catering operations. Sites with lower throughput requirements or full ventilation infrastructure may find a conventional conveyor or deck oven a more cost-effective fit.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether the 2620 is the right specification for your site — or want to talk through how it would integrate into your current kitchen layout — we are happy to work through the detail with you before you commit.\u003c\/p\u003e","brand":"Turbo Chef","offers":[{"title":"Default Title","offer_id":56788678803838,"sku":"CH231","price":16386.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/277ca33f9bdd1d34f7833fababae8f9a.jpg?v=1767840688"},{"product_id":"bakers-pride-countertop-electric-double-deck-pizza-oven-p22s","title":"Baker's Pride P22S Countertop Electric Double Deck Pizza Oven","description":"\u003cp\u003eThe Baker's Pride P22S is a countertop electric double deck pizza oven built around two cordierite stone decks. Cordierite is a naturally porous ceramic material widely used in professional pizza baking — it draws moisture from the base of the dough during cooking, producing a crisp, evenly baked crust without the sogginess that can result from metal deck surfaces. Each deck is independently controlled, which allows operators to run both chambers at different temperatures simultaneously or shut one down during quieter periods to reduce running costs.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy service environment, the twin deck configuration meaningfully increases throughput compared to a single deck unit of the same footprint. With each deck capable of taking up to a 16-inch pizza, operators can run multiple orders through simultaneously. The stone decks retain heat well between bakes, which supports consistent results during sustained service — though recovery time after loading a cold or heavily topped pizza should be factored into workflow planning at very high volumes.\u003c\/p\u003e\n\n\u003cp\u003ePractical advantages for day-to-day operation include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIndependent deck controls allow flexible temperature management across both chambers\u003c\/li\u003e\n\u003cli\u003eCordierite decks suit fresh dough, prebaked crusts, flatbreads, pretzels and similar bakery products\u003c\/li\u003e\n\u003cli\u003eStainless steel construction supports straightforward cleaning and withstands regular commercial use\u003c\/li\u003e\n\u003cli\u003eCountertop format fits into existing kitchen layouts without dedicated floor space\u003c\/li\u003e\n\u003cli\u003eSingle-phase electrical connection keeps installation requirements straightforward for most sites\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eAt 60kg and with a width of 660mm, this oven requires a sturdy, heat-resistant surface capable of bearing the load. Ventilation clearance above and around the unit should be assessed before installation, particularly if it is to be positioned beneath overhead shelving or extraction canopies. While the countertop format is practical for many operations, sites running continuous high-volume pizza service through multiple shifts may find a larger floor-standing deck oven better suited to their throughput demands.\u003c\/p\u003e\n\n\u003cp\u003eThe P22S is well suited to independent pizzerias, café kitchens, pub food operations, and bakeries that need a reliable, space-efficient deck oven without committing to a full floor-standing installation. It handles fresh dough particularly well and is a practical choice for operators who want stone-baked results from a compact unit. For operations with significantly higher volumes or larger pizza formats, it is worth considering whether a higher-capacity model would be a more appropriate long-term investment.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether this oven matches your service volume or kitchen setup, the team is happy to talk through the options with you before you commit.\u003c\/p\u003e","brand":"Bakers Pride","offers":[{"title":"Default Title","offer_id":56788679557502,"sku":"CH235","price":5878.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/cdac147711f51e4873846287fbe00cae.jpg?v=1767840703"},{"product_id":"bakers-pride-countertop-electric-four-deck-pizza-oven-p44s","title":"Baker's Pride P44S Countertop Four Deck Electric Pizza Oven","description":"\u003cp\u003eThe Baker's Pride P44S is a countertop four-deck electric pizza oven designed for operators who need reliable, consistent baking performance without the footprint of a full floor-standing unit. Each of the four independent decks is fitted with cordierite stone, which absorbs and retains heat to produce the kind of base texture — crisp underneath, evenly cooked through — that a standard convection oven simply cannot replicate. The P44S handles fresh-dough pizza, prebaked crusts, flatbreads, pretzels, and a range of bakery products, making it a practical choice for kitchens running a varied baked menu.\u003c\/p\u003e\u003cp\u003eIn a busy service environment, the independent deck controls are particularly valuable. Each chamber can be set to a different temperature, allowing operators to run pizza on some decks while finishing flatbreads or par-baked products on others simultaneously. Recovery between bakes is steady under continuous use, and the cordierite decks hold heat well enough to maintain consistent results through a high-volume lunch or evening service without significant temperature drop.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the P44S offers several practical advantages over single-deck alternatives:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eFour independent baking chambers allow simultaneous multi-product operation\u003c\/li\u003e\n\u003cli\u003eCordierite stone decks deliver authentic base texture across pizza and bakery products\u003c\/li\u003e\n\u003cli\u003eCountertop format keeps the unit accessible and stackable where floor space is limited\u003c\/li\u003e\n\u003cli\u003eIndividual deck controls reduce energy use when running at partial capacity during quieter periods\u003c\/li\u003e\n\u003cli\u003eStainless steel construction supports straightforward cleaning and long-term durability\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAt 110kg the unit is substantial, and installation should be planned accordingly — adequate bench or stand support rated for the load is essential. The P44S runs on a single-phase or three-phase electrical supply depending on local configuration; this should be confirmed with your electrician prior to ordering. Ventilation above the unit is necessary, and the installation area should allow for adequate clearance around the top and sides. Given the width of the unit, bench space requirements are considerable in a compact kitchen.\u003c\/p\u003e\u003cp\u003eThe P44S is well suited to independent pizzerias, restaurant kitchens running pizza as part of a broader menu, and bakery operations needing consistent deck-baking capacity. It is a sensible mid-range choice for sites that need genuine multi-deck output from a countertop-format machine. For higher-volume operations or sites requiring additional deck capacity, larger floor-standing models may be worth considering.\u003c\/p\u003e\u003cp\u003eIf you are weighing up whether the P44S is the right fit for your service volume or kitchen setup, we are happy to talk it through before you commit to an order.\u003c\/p\u003e","brand":"Bakers Pride","offers":[{"title":"Default Title","offer_id":56788679786878,"sku":"CH239","price":10587.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/b307370cf3e70b1d9faf93dde636af40.jpg?v=1767840708"},{"product_id":"middleby-marshall-ventless-conveyor-oven-ps638e-v","title":"Middleby Marshall PS638E-V Ventless Conveyor Oven","description":"\u003cp\u003eThe Middleby Marshall PS638E-V is a three-phase electric conveyor oven built around an internal catalytic filtration system that destroys grease-laden vapour before it can leave the unit. Because of this, the PS638E-V carries certification as a non-grease-emitting appliance — a meaningful distinction that fundamentally changes where and how it can be installed compared with a conventional conveyor oven.\u003c\/p\u003e\u003cp\u003eIn operational terms, the conveyor format delivers consistent, repeatable cooking results across a high volume of covers without requiring constant operator attention. Product moves through the cooking chamber on a timed belt, meaning cook times are controlled by belt speed rather than individual judgement. This makes the oven well suited to high-throughput kitchens where consistency and speed during peak service are critical — pizza, flatbreads, toasted products, open sandwiches, and similar items are all commonly processed on this type of equipment.\u003c\/p\u003e\u003cp\u003eThe practical advantages of the ventless design are significant for certain sites:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCan be positioned without direct connection to a Type I or Type II extraction canopy\u003c\/li\u003e\n\u003cli\u003eOpens up installation in spaces where traditional ducting is impractical or cost-prohibitive\u003c\/li\u003e\n\u003cli\u003eSuitable for front-of-house or open kitchen environments where conventional extraction cannot be routed\u003c\/li\u003e\n\u003cli\u003eConsistent conveyor output reduces dependence on individual operator skill\u003c\/li\u003e\n\u003cli\u003eStainless steel construction supports the cleaning and hygiene standards expected in commercial use\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eThat said, installation still requires careful planning. At 22kW drawing 63A on three-phase supply, the electrical infrastructure must be assessed before ordering — this is not a unit that can simply be plugged into an existing circuit. At 372kg, access routes, floor loading, and positioning all need to be considered at the design stage. Whilst the ventless certification removes the need for a traditional extraction canopy, local authority requirements and building regulations should always be verified with your installer before committing to a site.\u003c\/p\u003e\u003cp\u003eThis oven is best suited to operators who need conveyor throughput and cooking consistency in a location where conventional extraction is not feasible — ghost kitchens, retail food units, hotel back-of-house areas with limited ceiling access, and similar environments. For sites with straightforward extraction infrastructure, a conventionally vented conveyor may offer a broader product range or lower capital cost. For significantly higher throughput demands, larger-capacity conveyor models may be worth considering.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether the ventless specification is the right solution for your site, or need to discuss the electrical and installation requirements in more detail, our team is happy to work through the specifics with you before you commit.\u003c\/p\u003e","brand":"Middleby Marshall","offers":[{"title":"Default Title","offer_id":56788680311166,"sku":"CH242","price":19954.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/f97b796094716127e785b502635747d2.jpg?v=1767840719"},{"product_id":"turbochef-fire-pizza-oven-single-phase","title":"Turbochef Fire Pizza Oven Single Phase","description":"\u003cp\u003eThe Turbochef Fire is a high-speed countertop pizza oven designed for commercial foodservice environments where speed and consistency matter. Running on a standard single-phase 230V supply, it uses a combination of impingement airflow and high-temperature cooking to produce finished pizzas in a fraction of the time a conventional deck oven would require. It's a compact, self-contained unit built primarily for operators who need serious output without committing to a large-footprint installation.\u003c\/p\u003e\u003cp\u003eIn a busy service environment, the oven's ability to reach and sustain temperatures up to 450°C means throughput stays consistent even under pressure. Because the cooking process uses precisely directed airflow rather than radiant heat alone, pizzas cook evenly across the base and topping without the operator needing to turn or reposition them mid-cook. That removes a common point of variability and helps maintain quality when the pass is busy and staff attention is stretched.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the key practical advantages are:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eVentless operation — no extraction canopy required, which simplifies installation considerably\u003c\/li\u003e\n\u003cli\u003eConsistent results without manual intervention during the cook cycle\u003c\/li\u003e\n\u003cli\u003eDigital controls that are straightforward to set and monitor\u003c\/li\u003e\n\u003cli\u003eSingle-phase power means no three-phase supply is needed\u003c\/li\u003e\n\u003cli\u003eCompact footprint suitable for counter or pass installation\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBecause it runs on a standard single-phase supply and requires no external ventilation, the Fire is considerably easier to site than a traditional stone deck oven or a three-phase high-speed unit. That said, it is still a high-temperature appliance and surrounding clearances should be checked carefully before positioning. The 34kg weight makes it manageable for counter placement, but the surface beneath it must be rated for sustained heat exposure.\u003c\/p\u003e\u003cp\u003eThis oven suits cafés, pub kitchens, quick-service restaurants, and any operation where pizza forms part — but not necessarily the entirety — of the menu. It handles the volume requirements of a busy service without demanding a dedicated pizza kitchen setup. For sites running extremely high pizza volumes as a core proposition, it is worth discussing whether a dual-cavity or higher-throughput configuration would serve you better.\u003c\/p\u003e\u003cp\u003eIf you're unsure whether this oven fits your service model or want to talk through the installation requirements before committing, the team is happy to work through it with you.\u003c\/p\u003e","brand":"Turbo Chef","offers":[{"title":"Default Title","offer_id":56797599760766,"sku":"DB873-1PH","price":5639.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/bd0a5c350209f0805ffa8c3a986cd74b.jpg?v=1768013300"},{"product_id":"turbochef-fire-pizza-oven-three-phase","title":"Turbochef FIRE Pizza Oven Three Phase 440V","description":"\u003cp\u003eThe Turbochef FIRE is a high-speed countertop pizza oven designed for commercial operators who need to deliver consistently cooked pizza at pace. Running on a three-phase 440V supply, it uses a combination of impingement airflow and high heat to cook a 14\" pizza in approximately 90 seconds — significantly faster than a conventional deck oven — without requiring the operator to turn or reposition the pizza during the cook cycle.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy service environment, that cook time translates directly into throughput. A kitchen running back-to-back covers can keep up with demand without holding partially cooked product or managing oven queues. The consistent airflow pattern means each pizza receives even heat distribution across the base and topping, which reduces the variability that comes with hand-turning and operator judgement. The oven reaches temperatures of up to 450°C, and the ventless design means it does not require a traditional extraction canopy above the unit — a meaningful practical advantage in sites where adding ventilation infrastructure is difficult or cost-prohibitive.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the key advantages are:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eFast cook cycle that supports high-volume pizza service without queue build-up\u003c\/li\u003e\n\u003cli\u003eNo turning required, reducing skill dependency and operator error\u003c\/li\u003e\n\u003cli\u003eVentless operation removes the need for a dedicated extraction canopy\u003c\/li\u003e\n\u003cli\u003eCompact countertop footprint suitable for front-of-house or tight back-of-house layouts\u003c\/li\u003e\n\u003cli\u003eDigital controls that are straightforward for staff to use with minimal training\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation requires a three-phase 440V supply, so confirming your electrical infrastructure before ordering is essential. The unit is countertop-mounted and, at 34kg, is manageable to position but should be placed on a surface rated for sustained high-temperature equipment. The ventless design broadens placement options, but ambient heat output should still be considered when locating the oven in confined spaces. It is not suitable for single-phase sites without electrical modification.\u003c\/p\u003e\n\n\u003cp\u003eThe FIRE is well suited to pizzerias, casual dining restaurants, food halls, and high-footfall street food operations where speed and consistency are priorities. It is particularly practical for sites that cannot accommodate a traditional stone deck oven due to ventilation or space constraints. For operations running very high volumes — multiple simultaneous pizzas across a long service — it is worth discussing whether a single unit will meet your throughput requirements or whether a stacked or dual-unit configuration would be more appropriate.\u003c\/p\u003e\n\n\u003cp\u003eIf you are weighing up whether the FIRE suits your service style and kitchen setup, our team is happy to talk through the detail with you before you commit.\u003c\/p\u003e","brand":"Turbo Chef","offers":[{"title":"Default Title","offer_id":56797599793534,"sku":"DB873-3PH","price":5852.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/3e603174b1364fcd888253f790019e87.jpg?v=1768013305"},{"product_id":"turbochef-high-h-conveyor-oven-hh1618","title":"Turbochef High H Conveyor Oven HH1618","description":"\u003cp\u003eThe Turbochef High H 1618 is a high-speed conveyor oven designed for commercial operations where consistent, high-volume cooking output is a daily requirement. It uses a combination of impingement air and radiant heat to achieve cook times significantly shorter than those of a conventional deck or conveyor oven, without requiring the ventilation infrastructure that a standard commercial oven typically demands. The result is an oven that fits into a wider range of kitchen environments while still delivering serious throughput.\u003c\/p\u003e\n\n\u003cp\u003eIn practice, the HH1618 is capable of cooking up to 35 twelve-inch pizzas per hour, which makes it a practical choice for busy pizza restaurants, takeaways, and fast-casual venues where speed and consistency during service are critical. The conveyor format means product moves through the oven at a set belt speed, removing operator variability from the equation and helping maintain consistent results across a full service period without relying on individual cook judgement.\u003c\/p\u003e\n\n\u003cp\u003eFor operators choosing this oven, the practical advantages are worth understanding clearly:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eConsistent results across high volume without operator intervention at the oven\u003c\/li\u003e\n\u003cli\u003eReduced cook times compared to traditional conveyor or deck ovens\u003c\/li\u003e\n\u003cli\u003eStainless steel construction that holds up under daily commercial use\u003c\/li\u003e\n\u003cli\u003eVentless-capable design opens up placement options in space-constrained kitchens\u003c\/li\u003e\n\u003cli\u003eAdjustable belt speed and temperature settings to accommodate different menu items\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eBefore committing to installation, it is worth considering the footprint carefully. At just over 900mm wide, the HH1618 will suit a dedicated oven station rather than a compact prep area. At 91kg, it will require adequate bench or stand support, and access during delivery and positioning should be planned in advance. The oven operates up to 316°C, so placement relative to other equipment and any surrounding cabinetry should be reviewed with your fit-out team. Electrical requirements should be confirmed with your installer prior to ordering.\u003c\/p\u003e\n\n\u003cp\u003eThis oven is well suited to pizza-led operations, grab-and-go venues, and fast-casual kitchens where consistent throughput and speed of service are priorities. It is also used in stadium and events catering where predictable output matters more than flexibility of cook style. For very high-volume sites running continuous service, it is worth discussing whether a stacked or higher-capacity configuration would better match your expected demand.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether the HH1618 is the right fit for your kitchen layout or service volume, we are happy to talk it through before you order.\u003c\/p\u003e","brand":"Turbo Chef","offers":[{"title":"Default Title","offer_id":56797674537342,"sku":"FP880","price":10480.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/6f93a62bf4f2a8870bbfcdb28d008c3b.jpg?v=1768018464"},{"product_id":"turbochef-double-batch-oven","title":"Turbochef Double Batch Ventless High-Speed Oven","description":"\u003cp\u003eThe Turbochef Double Batch is a dual-cavity, high-speed oven designed for commercial operations that need fast, consistent results without the infrastructure overhead of traditional extraction systems. Each cavity operates independently, using impingement air technology — circulating heated air at high velocity to achieve significantly reduced cook times compared with conventional convection ovens. The built-in catalytic converter handles the by-products of cooking, which is what allows the unit to operate without an external extraction canopy.\u003c\/p\u003e\u003cp\u003eIn a busy service environment, the two independent cavities allow operators to run different products simultaneously or maintain a continuous throughput of the same item. For a pizza concept, a snack counter, or a high-volume food-to-go operation, that independence matters — one cavity can be preloaded while the other is mid-cycle, which keeps service moving during peak periods. The oscillating rack system and variable speed blowers give a consistent cook across the product surface, which reduces the variation you tend to see in less controlled cooking environments.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the key practical advantages are:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eVentless operation — no extraction canopy or hood required\u003c\/li\u003e\n\u003cli\u003eTwo independent cavities allowing simultaneous cooking of different products\u003c\/li\u003e\n\u003cli\u003eRapid cook times that support high-throughput service models\u003c\/li\u003e\n\u003cli\u003eConsistent results from impingement air technology\u003c\/li\u003e\n\u003cli\u003eStainless steel construction suited to demanding kitchen environments\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation is more straightforward than most commercial oven formats precisely because there is no ventilation requirement, but the unit is a substantial piece of equipment at 119kg, so access and structural support at the point of placement should be considered before delivery. Confirm your electrical supply meets the unit's requirements before ordering.\u003c\/p\u003e\u003cp\u003eThe Double Batch is well suited to pizza concepts, food-to-go counters, stadiums, transport catering, and any site where speed of service is essential and extraction infrastructure is limited or unavailable. It is less suited to high-volume operations running continuous heavy loads where a larger or more industrial format may be a better long-term fit.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether this unit is the right match for your service volume or site setup, our team is happy to talk it through before you commit.\u003c\/p\u003e","brand":"Turbo Chef","offers":[{"title":"Default Title","offer_id":56797674570110,"sku":"FP881","price":12449.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/0c220779a146dae3091f4184616a1b3c.jpg?v=1768018469"},{"product_id":"italforni-tsc-tunnel-electric-stone-deck-conveyor-oven-31","title":"Italforni TSC Tunnel Electric Stone Deck Conveyor Oven 31\"","description":"\u003cp\u003eThe Italforni TSC is a tunnel conveyor oven with one significant difference from conventional conveyor designs: the cooking surface is a ceramic stone deck rather than a mesh or steel belt. This means product cooks directly on the stone as it travels through the oven, producing the base texture and finish that is otherwise associated with static stone deck ovens — but with the throughput and consistency that a conveyor format provides. It is designed for pizza, flatbreads, focaccia, and similar products that benefit from direct contact with a heated stone surface.\u003c\/p\u003e\n\n\u003cp\u003eIn service, the TSC performs well under sustained demand. The static heating system brings the oven to 500°C, and because the stone retains heat effectively, recovery between successive loads is consistent even during busy periods. For operations turning out continuous runs of pizza — whether a dedicated pizzeria, a casual dining kitchen, or a venue with high covers — this matters more than peak temperature alone. The conveyor format removes the variability of a manual deck oven: cook time is set, belts run at a fixed speed, and product arrives at the exit point at the same stage of cook, consistently.\u003c\/p\u003e\n\n\u003cp\u003ePractically, the TSC offers a number of advantages over both traditional deck ovens and standard conveyor units:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eStone deck surface delivers authentic base texture without manual loading onto a stone\u003c\/li\u003e\n\u003cli\u003eTouchscreen controls allow menu programming, reducing reliance on operator judgement\u003c\/li\u003e\n\u003cli\u003eConveyor format supports continuous output without opening a chamber door\u003c\/li\u003e\n\u003cli\u003eUnits can be stacked up to three high, allowing capacity to scale within the same footprint\u003c\/li\u003e\n\u003cli\u003eStainless steel construction is practical for commercial kitchen hygiene standards\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation requires careful planning. At 34kW, this is a three-phase electrical installation — single-phase supply is not suitable. The oven is substantial in both size and weight at 420kg, so floor loading, access routes, and positioning should be confirmed before delivery. Ventilation above the oven will need to be adequate for the heat output at these temperatures. If you are stacking multiple units, the combined weight and height must be factored into kitchen design. This is not a unit to specify without a pre-installation survey.\u003c\/p\u003e\n\n\u003cp\u003eThe TSC is best suited to operations where stone-baked quality and consistent conveyor throughput are both priorities — pizzerias, Italian restaurants, food-to-go operations, and venues with a strong pizza offering at volume. It is a more specialised piece of equipment than a general-purpose conveyor oven, and the investment reflects that. For lower-volume sites or kitchens where pizza is a smaller part of the menu, a smaller or simpler unit may be more appropriate. For very high-volume operations running multiple shifts, it is worth discussing whether a different configuration or additional capacity would serve better.\u003c\/p\u003e\n\n\u003cp\u003eIf you would like to talk through whether the TSC is the right fit for your operation — particularly around installation requirements or expected throughput — the team is happy to work through the detail with you before you commit.\u003c\/p\u003e","brand":"Italforni","offers":[{"title":"Default Title","offer_id":56806057148798,"sku":"HP661","price":29240.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/a000189a535de44c000ec355c152fbd3.jpg?v=1768276077"},{"product_id":"italforni-tsgas-tunnel-gas-stone-deck-conveyor-pizza-oven-31","title":"Italforni TSGAS Tunnel Gas Stone Deck Conveyor Pizza Oven 31\"","description":"\u003cp\u003eThe Italforni TSGAS is a gas-fired tunnel conveyor oven with a genuine ceramic stone cooking surface — a combination that remains relatively uncommon in the conveyor oven category. Where most conveyor ovens use a steel or mesh belt, the TSGAS passes product across a stone deck, producing the base texture and crust character associated with traditional stone-baked pizza, while retaining all the throughput and operational consistency that conveyor cooking provides. It is well suited to operations producing pizza, flatbreads, focaccia, and similar products at volume.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy service environment, the TSGAS is built to sustain continuous output without the recovery issues that can affect deck ovens working at high volume. The gas-fired system reaches 500°C, which gives operators the surface temperature needed for authentic crust development on each pass. Because the conveyor belt controls cook time mechanically, results remain consistent across a full service period — a meaningful advantage when multiple staff are loading the oven simultaneously or when throughput peaks sharply during service.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the main advantages over a traditional stone deck oven are consistency and throughput. A stone deck oven requires skilled judgement on timing; the TSGAS largely removes that variable. Practical benefits include:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eConsistent results across the full service period without operator-to-operator variation\u003c\/li\u003e\n\u003cli\u003eHigh hourly output suitable for high-footfall pizza and fast-casual operations\u003c\/li\u003e\n\u003cli\u003eTouchscreen controls with menu programming to lock in belt speeds per product\u003c\/li\u003e\n\u003cli\u003eCeramic stone surface delivering base texture not achievable on a standard conveyor belt\u003c\/li\u003e\n\u003cli\u003eGas operation, which typically reduces running costs compared with equivalent electric models\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eInstallation planning is essential before ordering. At 400kg and with a footprint requiring careful positioning, the TSGAS needs a structurally sound surface, adequate ceiling clearance above the conveyor mouth, and proper gas supply and commercial ventilation. The oven must be connected to a suitable gas line by a Gas Safe registered engineer, and a commercial extraction canopy is required — natural ventilation is not sufficient at operating temperatures. Access to the site for delivery and positioning should be assessed in advance given the unit's weight and dimensions.\u003c\/p\u003e\n\n\u003cp\u003eThe TSGAS is primarily suited to dedicated pizza operations, fast-casual restaurants, and venues producing flatbread-style products at consistent volume throughout service. It is not a general-purpose oven and works best where the menu is built around products suited to stone-baked conveyor cooking. For operations with very high volume demands or larger belt widths, heavier-duty configurations may be worth considering; for lower-volume sites, a smaller conveyor or a static stone deck unit may be more appropriate.\u003c\/p\u003e\n\n\u003cp\u003eIf you would like to talk through whether this oven suits your service model, gas supply, or kitchen layout, our team is happy to help you work through the details before you commit.\u003c\/p\u003e","brand":"Italforni","offers":[{"title":"Default Title","offer_id":56806057181566,"sku":"HP662","price":25881.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/359dc75f150c15fd7195db2580ee3ce0.jpg?v=1768276083"},{"product_id":"buffalo-16-firestone-pizza-oven","title":"Buffalo Firestone 16\" Electric Pizza Oven","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003ePractically, 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.\u003c\/p\u003e\u003cp\u003eOne 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.\u003c\/p\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Buffalo","offers":[{"title":"Default Title","offer_id":57175334355326,"sku":"CJ373","price":305.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/f956a8e4e2f0c455c5210af840761736.jpg?v=1774579010"},{"product_id":"caterlite-pizza-oven","title":"Caterlite Compact Single Chamber Electric Pizza Oven","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the key practical advantages are:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eCompact footprint suits tight counter space or back-bar locations\u003c\/li\u003e\n\u003cli\u003eStainless steel construction is straightforward to wipe down and maintain\u003c\/li\u003e\n\u003cli\u003eTemperature range up to 300°C handles fresh and frozen product reliably\u003c\/li\u003e\n\u003cli\u003eLow power draw keeps running costs modest for occasional use\u003c\/li\u003e\n\u003cli\u003eLightweight build at 8.2kg makes repositioning easy if needed\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation 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.\u003c\/p\u003e\u003cp\u003eThis 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Caterlite","offers":[{"title":"Default Title","offer_id":57254357172606,"sku":"CR912","price":102.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/79852f93478f464f05e5792fe7a6e438.jpg?v=1776217465"},{"product_id":"italforni-tka1-single-deck-electric-pizza-oven-4-x-13-pizzas","title":"Italforni TKA1 Single Deck Electric Pizza Oven for 4 x 13\" Pizzas","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\n\u003cp\u003eThe practical benefits for kitchen operators include:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIndependent top and bottom element control for consistent cook results across different pizza styles\u003c\/li\u003e\n\u003cli\u003eThermostat accuracy that reduces the risk of over or under-cooked bases during a long service\u003c\/li\u003e\n\u003cli\u003eStainless steel exterior that wipes down quickly and resists the heat and grease of a working kitchen\u003c\/li\u003e\n\u003cli\u003eA compact single-deck footprint that fits bench or stand mounting where space is limited\u003c\/li\u003e\n\u003cli\u003eElectric operation, removing the need for a gas supply or interlock system\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eBeing 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.\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Italforni","offers":[{"title":"Default Title","offer_id":57254392889726,"sku":"HP641","price":1383.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/7f220cd5db7a0ba406cfe82b02abfeb5.jpg?v=1776220897"},{"product_id":"italforni-tka2-twin-deck-electric-pizza-oven-8-x-13-pizzas","title":"Italforni TKA2 Twin Deck Electric Pizza Oven 8 x 13\" Pizzas","description":"\u003cp\u003eThe Italforni TKA2 is a twin-deck electric pizza oven capable of handling eight 13-inch pizzas simultaneously across its two chambers. Built in stainless steel and designed around the demands of consistent pizza production, it is a practical choice for operators who need reliable output without the complexity of a wood or gas-fired setup.\u003c\/p\u003e\n\n\u003cp\u003eIn busy service periods, having two independent decks makes a meaningful difference. Each chamber can be managed separately, which means you can run one deck during quieter periods and bring the second online when demand builds — reducing energy use without compromising your ability to respond quickly. The thermostatically controlled top and bottom heating elements in each deck ensure even cooking throughout, which helps maintain consistent results across a full service rather than just at the start of a shift.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the TKA2 offers several practical advantages:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eIndependent deck control gives flexibility during variable-demand services\u003c\/li\u003e\n\u003cli\u003eTop and bottom elements promote even base and lid cooking without manual rotation\u003c\/li\u003e\n\u003cli\u003eStainless steel construction supports straightforward cleaning between services\u003c\/li\u003e\n\u003cli\u003eElectric operation avoids the gas supply requirements and flue specifications associated with gas-fired alternatives\u003c\/li\u003e\n\u003cli\u003eCompact footprint relative to output makes it workable in tighter kitchen layouts\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eAt 122kg, the TKA2 requires careful positioning and is not a unit that gets moved once installed. It will need a suitable electrical supply and sufficient worktop or stand support rated to carry the load. Ventilation requirements should be confirmed with your installer prior to fit-out — while it is electric, heat output from a twin-deck oven in a confined space still needs to be managed properly.\u003c\/p\u003e\n\n\u003cp\u003eThe TKA2 is well suited to independent pizzerias, pub kitchens, and takeaways running a steady pizza trade through the week. It sits in the mid-range of electric deck ovens in terms of capacity — operators running very high volumes across multiple pizza lines may find a larger or higher-output model better matched to their throughput requirements, while smaller operations may not need twin-deck capacity at all.\u003c\/p\u003e\n\n\u003cp\u003eIf you are unsure whether the TKA2 is the right fit for your service volume or kitchen setup, our team is happy to talk through the options with you before you commit.\u003c\/p\u003e","brand":"Italforni","offers":[{"title":"Default Title","offer_id":57254392922494,"sku":"HP642","price":2171.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/62bc26579378d15d7c514d4a2f54f76a.jpg?v=1776220903"},{"product_id":"italforni-tkb2-twin-deck-electric-pizza-oven-12-x-13-pizzas","title":"Italforni TKB2 Twin Deck Electric Pizza Oven for 12 x 13\" Pizzas","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the TKB2 offers several practical advantages worth noting:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eIndependent deck controls allow different temperatures per chamber\u003c\/li\u003e\n\u003cli\u003eStone baking decks retain and distribute heat consistently across the base\u003c\/li\u003e\n\u003cli\u003eThermostat control on each deck helps maintain steady cooking conditions during service\u003c\/li\u003e\n\u003cli\u003eStainless steel construction is practical to clean and holds up well under daily commercial use\u003c\/li\u003e\n\u003cli\u003eCompact footprint relative to capacity suits kitchens where space is constrained\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eAt 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.\u003c\/p\u003e\n\n\u003cp\u003eThis 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.\u003c\/p\u003e\n\n\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Italforni","offers":[{"title":"Default Title","offer_id":57254392955262,"sku":"HP643","price":3107.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/b919d1b258d94a5e7672701c96106cd8.jpg?v=1776220908"},{"product_id":"italforni-tkc1-single-deck-electric-pizza-oven-9-x-13-pizzas","title":"Italforni TKC1 Single Deck Electric Pizza Oven 9 x 13\" Pizzas","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eKey operational advantages include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIndependent top and bottom elements give precise control over crust and topping finish\u003c\/li\u003e\n\u003cli\u003eNine 13\" pizzas per load supports meaningful throughput without stacking decks\u003c\/li\u003e\n\u003cli\u003eThermostatically controlled temperature maintains consistency across service periods\u003c\/li\u003e\n\u003cli\u003eStainless steel surfaces are durable and easy to clean down\u003c\/li\u003e\n\u003cli\u003eElectric operation removes the need for a gas supply or gas safety certification\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAt 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Italforni","offers":[{"title":"Default Title","offer_id":57254392988030,"sku":"HP644","price":2341.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/d06687d32fd361538c72763cfe14d87e.jpg?v=1776220913"},{"product_id":"italforni-tkc2-twin-deck-electric-pizza-oven-18-x-13-pizzas","title":"Italforni TKC2 Twin Deck Electric Pizza Oven 18 x 13\" Pizzas","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, the twin deck format offers a number of practical advantages:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eRun both decks at different temperatures to cook different pizza styles simultaneously\u003c\/li\u003e\n\u003cli\u003eReduce queue times by staging loads across the two chambers\u003c\/li\u003e\n\u003cli\u003eMaintain output during the busiest part of a service without overloading a single chamber\u003c\/li\u003e\n\u003cli\u003eStainless steel construction supports straightforward cleaning and stands up to the heat and steam of a working kitchen\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eAt 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.\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Italforni","offers":[{"title":"Default Title","offer_id":57254393020798,"sku":"HP645","price":5639.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/53655c176536555cfd0bcdd27f151fa2.jpg?v=1776220918"},{"product_id":"italforni-tkd1-single-deck-electric-pizza-oven-6-x-13-pizzas","title":"Italforni TKD1 Single Deck Electric Pizza Oven 6 x 13\" Pizzas","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eThe practical advantages of this oven are straightforward:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eThermostatic temperature control supports consistent results across a full service\u003c\/li\u003e\n\u003cli\u003eIndependent top and bottom elements give flexibility across different pizza types\u003c\/li\u003e\n\u003cli\u003eElectric operation removes the need for a gas supply or flue connection\u003c\/li\u003e\n\u003cli\u003eStainless steel surfaces are straightforward to keep clean during and after service\u003c\/li\u003e\n\u003cli\u003eSingle deck footprint suits kitchens where space is a considered constraint\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAt 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIf you are weighing up whether this oven matches your service volume and kitchen setup, we are happy to talk it through before you commit.\u003c\/p\u003e","brand":"Italforni","offers":[{"title":"Default Title","offer_id":57254393053566,"sku":"HP646","price":1660.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/3300f372d66d13cedf86214cc3782200.jpg?v=1776220924"},{"product_id":"italforni-tkd2-twin-deck-electric-pizza-oven-12-x-13-pizzas","title":"Italforni TKD2 Twin Deck Electric Pizza Oven for 12 x 13\" Pizzas","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the TKD2 offers several practical advantages for kitchen teams:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIndependent deck controls allow different cooking conditions to run simultaneously\u003c\/li\u003e\n\u003cli\u003eStone deck surfaces support even heat transfer and authentic crust development\u003c\/li\u003e\n\u003cli\u003eSeparate top and bottom elements give precise control over browning and base colour\u003c\/li\u003e\n\u003cli\u003eStainless steel construction is straightforward to clean and holds up well in a working kitchen environment\u003c\/li\u003e\n\u003cli\u003eCompact footprint relative to its output makes it practical in tight kitchen layouts\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAt 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Italforni","offers":[{"title":"Default Title","offer_id":57254393086334,"sku":"HP647","price":2681.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/53655c176536555cfd0bcdd27f151fa2_b40996de-712c-4496-8790-3f4b8d6ba044.jpg?v=1776220929"},{"product_id":"italforni-fast-50-compact-twin-deck-electric-pizza-oven","title":"Italforni Fast 50 Twin Deck Electric Pizza Oven","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIn 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.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the Fast 50 suits environments where space is limited but output still needs to be meaningful:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eTwin independent decks allow simultaneous or staggered cooking across both chambers\u003c\/li\u003e\n\u003cli\u003eSingle phase connection simplifies installation in most commercial premises\u003c\/li\u003e\n\u003cli\u003eStone deck base provides direct heat transfer for properly cooked pizza bases\u003c\/li\u003e\n\u003cli\u003eStainless steel construction supports day-to-day cleaning and durability in service\u003c\/li\u003e\n\u003cli\u003eCompact footprint fits countertop or dedicated stand installation in tighter kitchen layouts\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eAt 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.\u003c\/p\u003e\u003cp\u003eThe 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.\u003c\/p\u003e\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Italforni","offers":[{"title":"Default Title","offer_id":57254393119102,"sku":"HP649","price":1341.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/e37d63f1de9af175f3ad05dcf66852d2.jpg?v=1776220934"},{"product_id":"italforni-it2-2-twin-door-pizza-oven-with-four-cooking-decks","title":"Italforni IT2+2 Twin Door Pizza Oven with Four Cooking Decks","description":"\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIn 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.\u003c\/p\u003e\n\n\u003cp\u003eFrom a practical standpoint, this oven offers several day-to-day advantages worth considering:\u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003eFour independent decks increase throughput without requiring additional floor space\u003c\/li\u003e\n\u003cli\u003eSeparate door access to each chamber reduces heat loss during loading\u003c\/li\u003e\n\u003cli\u003eTop and bottom heating delivers consistent results across different pizza styles\u003c\/li\u003e\n\u003cli\u003eSingle-phase connection simplifies installation in most commercial premises\u003c\/li\u003e\n\u003cli\u003eStainless steel construction supports a robust cleaning routine and long service life\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eAt 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.\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eIf 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.\u003c\/p\u003e","brand":"Italforni","offers":[{"title":"Default Title","offer_id":57254393151870,"sku":"HP650","price":3043.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/files\/e892362f3e3634253ee7abdbe048fd6d.jpg?v=1776220940"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/collections\/Pizza_Ovens.jpg?v=1791283122","url":"https:\/\/www.advantage-catering-equipment.co.uk\/collections\/pizza-ovens.oembed?page=2","provider":"Advantage Catering Equipment","version":"1.0","type":"link"}