Stima VP2XL Fast Cook Pizza Oven product image

Stima

Stima VP2XL Two Deck Electric Pizza Oven with Filtration Hood

SKU: AVP2XL

£4,319.00(£5,182.80 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 2
  • In the event of equipment failure an engineer will be sent for an onsite repair 1
  • Equipment can be connected to a single phase power supply – must be installed by a competent person
  • Equipment can be connected to a three phase power supply – must be installed by a competent person
  • Equipment that should be connected to a suitably rated outlet - must be installed by a competent person

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

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

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

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

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

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

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

Frequently asked questions

Is a three-phase electrical supply definitely required for the VP2XL?

Yes — the VP2XL runs on three-phase power, so confirming your site has the appropriate supply and sufficient capacity is an essential step before ordering. If you are unsure about your current electrical setup, we would recommend speaking with a qualified electrician or contacting us before proceeding.

How well does the carbon filtration hood work in a real kitchen environment?

The integrated carbon filtration hood is designed to recirculate and filter cooking vapours rather than duct them to atmosphere, which makes the oven viable in locations where structural extraction is not possible. It performs well in typical pizza service conditions, but the kitchen itself should still have adequate ambient ventilation — the hood is not a substitute for a well-ventilated space, particularly in high-volume or compact kitchens.

How many pizzas can the VP2XL realistically handle during a busy service?

That depends on pizza size, cooking time, and how the two decks are managed during service. The twin-deck layout gives you the flexibility to run continuous throughput, but for operations where pizza is the primary volume driver across long service periods, it is worth discussing your expected covers with us so we can advise whether this model or a higher-capacity alternative is the better fit.
Stima VP2XL Two Deck Electric Pizza Oven with Filtration Hood

£4,319.00(£5,182.80 inc VAT)

£4,319.00(£5,182.80 inc VAT)

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

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

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

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

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

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

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