Pizza Ovens

The 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.

In 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.

From an operational standpoint, the TKA2 offers several practical advantages:

• Independent deck control gives flexibility during variable-demand services
• Top and bottom elements promote even base and lid cooking without manual rotation
• Stainless steel construction supports straightforward cleaning between services
• Electric operation avoids the gas supply requirements and flue specifications associated with gas-fired alternatives
• Compact footprint relative to output makes it workable in tighter kitchen layouts

At 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.

The 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.

If 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.

The 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.

In 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.

From 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:

• Consistent results across the full service period without operator-to-operator variation
• High hourly output suitable for high-footfall pizza and fast-casual operations
• Touchscreen controls with menu programming to lock in belt speeds per product
• Ceramic stone surface delivering base texture not achievable on a standard conveyor belt
• Gas operation, which typically reduces running costs compared with equivalent electric models

Installation 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.

The 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.

If 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.

The 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.

In 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.

From an operational standpoint, the key practical advantages are:

• Ventless operation — no extraction canopy required, which simplifies installation considerably
• Consistent results without manual intervention during the cook cycle
• Digital controls that are straightforward to set and monitor
• Single-phase power means no three-phase supply is needed
• Compact footprint suitable for counter or pass installation

Because 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.

This 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.

If 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.

The 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.

In 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.

From an operational standpoint, the key advantages are:

• Fast cook cycle that supports high-volume pizza service without queue build-up
• No turning required, reducing skill dependency and operator error
• Ventless operation removes the need for a dedicated extraction canopy
• Compact countertop footprint suitable for front-of-house or tight back-of-house layouts
• Digital controls that are straightforward for staff to use with minimal training

Installation 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.

The 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.

If 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.

The 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.

In 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.

From an operational standpoint, the P44S offers several practical advantages over single-deck alternatives:

• Four independent baking chambers allow simultaneous multi-product operation
• Cordierite stone decks deliver authentic base texture across pizza and bakery products
• Countertop format keeps the unit accessible and stackable where floor space is limited
• Individual deck controls reduce energy use when running at partial capacity during quieter periods
• Stainless steel construction supports straightforward cleaning and long-term durability

At 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.

The 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.

If 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.

The 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.

In 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.

Practical advantages for day-to-day operation include:

• Independent deck controls allow flexible temperature management across both chambers
• Cordierite decks suit fresh dough, prebaked crusts, flatbreads, pretzels and similar bakery products
• Stainless steel construction supports straightforward cleaning and withstands regular commercial use
• Countertop format fits into existing kitchen layouts without dedicated floor space
• Single-phase electrical connection keeps installation requirements straightforward for most sites

At 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.

The 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.

If 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.

The 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.

Gas 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.

From an operational standpoint, the key practical advantages are:

• Repeatable heat levels without the variability of solid fuel management
• Cleaner operation with no ash handling or wood storage required
• Quicker to bring up to temperature at the start of service
• Well suited to outdoor events, pub gardens, and hospitality terraces
• Covered by a 2-year parts and labour warranty for peace of mind

Being 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.

This 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.

If 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.

The 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.

In 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.

Practical operational advantages include:

• No utility connections required — suitable for remote or temporary outdoor settings
• Clay and stone interior retains heat effectively for consecutive cooks
• Versatile cooking format — pizza, smoking, roasting, and flatbreads all achievable
• Tabletop footprint keeps it manageable for event setups and storage
• Award-recognised design with a two-year parts and labour warranty

Because 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.

The 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.

If you are unsure whether this format suits your service style or volume, we are happy to talk it through before you commit.

The 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.

In 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.

Key practical points worth noting:

• No electrical or gas connection required — wood fuel only
• Tabletop format suits temporary setups, outdoor terraces, and mobile catering
• Clay and stone interior contributes to even heat distribution and genuine wood-fired flavour
• Multi-use capability reduces the need for separate smoking or tandoor equipment
• Covered by a 2-year parts and labour warranty

Because 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.

The 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.

If 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.

The Italforni TSA is a tunnel conveyor oven with one feature that sets it apart from most conveyor-based systems: the cooking surface is finished in ceramic stone rather than a conventional metal belt or mesh. That distinction matters. Stone retains and radiates heat in a way that metal cannot, producing the base texture and char associated with traditional deck-baked pizza — without the labour overhead of hand-loading individual pizzas into a static deck. For sites that need genuine stone-baked results at volume, this is a meaningful practical combination.

In service conditions the oven handles consistent throughput well. The static heating system reaches high operating temperatures, and because the ceramic deck acts as a thermal reservoir, surface recovery after loading is more stable than you would expect from a standard conveyor. This makes it particularly useful during sustained peak periods where output cannot slow to wait for the cooking surface to return to temperature. It is well suited to sites running continuous pizza service across a full sitting or a long service window.

From an operational standpoint, the key advantages are:

• Stone surface delivers authentic base texture without the throughput constraints of a static deck
• Conveyor operation removes the need for trained pizza-specific staff at the oven
• Touchscreen controls allow menu programming, keeping cook times and temperatures consistent across shifts
• Three-phase electric supply means no gas infrastructure is required
• Units can be stacked up to three high, allowing output to scale without additional floor space

Installation requires a three-phase electrical supply rated to support the 12.5kW draw. At 200kg per unit, structural consideration is needed if stacking — the combined weight of two or three units loaded onto a single stand is substantial, and the supporting structure and floor loading must be assessed accordingly. The footprint is significant: at over 1.8 metres wide it will occupy a considerable run of your kitchen pass or prep line, and access for installation through standard doorways should be checked in advance. Ventilation requirements should also be confirmed with your installer, as conveyor ovens of this output generate meaningful ambient heat in the kitchen environment.

This oven is best suited to dedicated pizza operations, high-volume restaurant kitchens, or venues running pizza as a core menu item at sustained throughput. It is equally relevant in catering production environments where consistency and output matter more than the craft element of individual deck loading. For smaller operations or those with limited three-phase capacity, a lower-output unit may be more appropriate. For very high-volume multi-brand or multi-product sites, a heavier-duty alternative from the wider range may warrant consideration.

If you are weighing up whether this model suits your service volume, your available electrical supply, or your stacking configuration, the team is happy to talk it through before you commit.

The 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.

In 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.

The practical advantages over a wood-fired oven are worth considering for the right setting:

• Gas fuel is consistent and easy to regulate, removing the variable of wood quality and moisture content
• Faster heat-up compared to establishing a wood fire from scratch
• Cleaner operation, with less ash and residue to manage between uses
• Suitable for venues with restrictions on open flame or wood combustion
• Compact footprint makes it well suited to terraces, pop-up sites, and outdoor hospitality setups

As 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.

The 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.

If 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.

The 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.

In 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.

Practical advantages worth noting for operators considering this oven:

• Gas heat source gives consistent, repeatable temperatures across a service
• Removes the need to source, store and dry fuel wood on site
• Compact footprint suits market stalls, event catering and outdoor dining terraces
• Suitable for pizzas, meats, fish and roasted vegetables
• Backed by a two-year parts and labour warranty

As 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.

This 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.

The 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.

In 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.

For operators choosing this oven, the practical advantages are worth understanding clearly:

• Consistent results across high volume without operator intervention at the oven
• Reduced cook times compared to traditional conveyor or deck ovens
• Stainless steel construction that holds up under daily commercial use
• Ventless-capable design opens up placement options in space-constrained kitchens
• Adjustable belt speed and temperature settings to accommodate different menu items

Before 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.

This 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.

If 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.

The 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.

In 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.

The 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.

A 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.

The 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.

If 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.

The 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.

In 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.

Practical advantages for operators in the right setting include:

• No gas or electrical connection required at point of use
• Capable of reaching temperatures suited to fast pizza cooking
• Functions as a smoker, tandoor, or conventional roasting oven depending on technique
• Compact footprint suitable for event trailers, garden terraces, and outdoor catering setups
• Clay and stone interior contributes to even heat distribution and retained flavour from wood combustion

It 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.

The 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.

If 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.

The 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.

In 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.

From an operational standpoint, the benefits are straightforward:

• No extraction canopy required, reducing installation cost and complexity significantly
• Consistent cook results across high volumes without operator intervention
• Compact footprint relative to throughput capacity
• Stainless steel construction supports straightforward cleaning routines
• Suitable for pizza, flatbreads, sandwiches, and a wide range of heated food products

Before 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.

The 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.

If 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.

The 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.

In 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.

From an operational standpoint, the key practical advantages are:

• Ventless operation — no extraction canopy or hood required
• Two independent cavities allowing simultaneous cooking of different products
• Rapid cook times that support high-throughput service models
• Consistent results from impingement air technology
• Stainless steel construction suited to demanding kitchen environments

Installation 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.

The 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.

If 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.

The 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.

In 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.

The practical advantages of the ventless design are significant for certain sites:

• Can be positioned without direct connection to a Type I or Type II extraction canopy
• Opens up installation in spaces where traditional ducting is impractical or cost-prohibitive
• Suitable for front-of-house or open kitchen environments where conventional extraction cannot be routed
• Consistent conveyor output reduces dependence on individual operator skill
• Stainless steel construction supports the cleaning and hygiene standards expected in commercial use

That 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.

This 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.

If 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.

The 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.

In 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.

From an operational standpoint, the key practical advantages are:

• Gas fuel removes the need to source, store and manage wood or charcoal
• More consistent temperature control supports repeatable cooking results
• Compact form factor suits outdoor catering setups and mobile operations
• Suitable for a range of foods beyond pizza, including meat, fish and vegetables
• Two-year parts and labour warranty provides a baseline of after-sales cover

As 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.

This 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.

If 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.

The 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.

In 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.

Practical benefits for operators include:

• No fixed fuel connection required — suits temporary or semi-permanent outdoor setups
• Live-fire cooking that delivers genuine wood-smoke flavour without specialist extraction requirements
• Compact tabletop format that is straightforward to position and relocate
• Versatile enough to function as a pizza oven, smoker, or open roasting environment
• Two-year parts and labour warranty providing a degree of commercial reassurance

Being 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.

It 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.

If 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.

The 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.

In 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.

Practically, the TSC offers a number of advantages over both traditional deck ovens and standard conveyor units:

• Stone deck surface delivers authentic base texture without manual loading onto a stone
• Touchscreen controls allow menu programming, reducing reliance on operator judgement
• Conveyor format supports continuous output without opening a chamber door
• Units can be stacked up to three high, allowing capacity to scale within the same footprint
• Stainless steel construction is practical for commercial kitchen hygiene standards

Installation 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.

The 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.

If 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.

The Pratica Forza STi is a countertop conveyor-style pizza oven that combines impinged air circulation with infrared heating to cook pizzas significantly faster than a conventional deck oven. It handles pizzas up to 40cm (16"), fresh or par-baked, thin or thick crust, and is equally capable with flatbreads and baked goods. The stackable design means output can be doubled without consuming additional counter footprint — a practical consideration for operations where space is at a premium.

In a busy service environment the Forza STi is built to run continuously. The combination heating method promotes even browning, a crisp base and consistent melt across the pizza without the hot spots that can trouble older deck oven designs. Recovery between consecutive bakes is quick, which matters during peak periods when a slow oven becomes a bottleneck on the pass. The compact chamber and consistent airflow also reduce the variation between the first pizza of service and the fiftieth.

From an operational standpoint, several features are worth noting:

• Full-colour touchscreen with unlimited recipe storage, including step icons and photos to support staff training
• IoK connectivity allows recipes to be created, edited and synchronised across multiple ovens via Wi-Fi or USB — useful for multi-site consistency
• Ventless operation with a removable catalytic converter removes the need for a fixed extraction hood in most installations
• Insulated casing keeps external surfaces cooler, reducing the risk of accidental contact in tight front-of-house environments
• Supplied with a 16" pizza screen, aluminium paddle, door cleaning tool, oven cleaner and oven guard as standard

On installation, the ventless design is one of the Forza STi's more significant practical advantages — it removes a common obstacle for operators fitting ovens into existing spaces without extraction infrastructure. That said, the catalytic converter requires periodic maintenance and replacement, and ventless classification is subject to local authority environmental health interpretation, so it is worth confirming suitability before committing to a site. The oven requires a suitable single-phase electrical supply and the countertop must be rated to support its weight and operating temperatures. Where stacking, both units need independent power feeds.

The Forza STi is well suited to pizzerias, QSRs, hotel restaurants, kiosks and convenience food operations that need consistent throughput without a large kitchen footprint. Its recipe management and multi-site sync capability make it a practical choice for small chains or franchise operations aiming for product consistency across locations. For very high-volume sites turning out continuous back-to-back service across a full evening, a heavier-duty or wider-chamber model may warrant consideration.

If you're weighing up whether the Forza STi is the right fit for your service volume or installation setup, our team is happy to talk through the specifics before you order.

The DeliVita Dual Fuel Pizza Oven is a compact, wood and gas-capable oven handmade in Yorkshire. Finished in Jubilee Blue, it operates on gas, wood, or a combination of both — giving operators the choice between the convenience of gas temperature control and the flavour characteristics that come from wood firing. It is designed for outdoor use and suits hospitality settings where appearance and flexibility both matter.

In terms of performance, the oven reaches high cooking temperatures quickly, which supports the fast cook times that stone-baked pizza requires. The dual fuel capability is particularly practical during service: gas allows consistent, controllable heat when throughput demands it, while wood can be introduced for flavour or theatre. The compact footprint means it can be positioned on a suitable outdoor surface without a large dedicated installation.

From an operational standpoint, the oven offers a number of practical advantages:

• Dual fuel system adapts to service style — gas for consistency, wood for flavour
• Rapid heat-up supports quicker turnaround between sittings
• Compact tabletop format allows flexible positioning outdoors
• Handmade construction with a robust, weather-tolerant finish
• Suitable for pizza, flatbreads, meat, fish, and roasted vegetables

It is worth being clear about where this oven sits in practical terms. It is best suited to outdoor hospitality environments — covered terraces, outdoor dining areas, pop-up and event catering, or venues where an oven forms part of a visible, guest-facing cooking setup. It is not designed as a high-volume indoor production oven, and operators running continuous pizza service at scale would need to consider a larger, fixed installation. Gas connection requirements should be confirmed before purchase, and the oven should always be used in a well-ventilated outdoor setting with appropriate LPG or natural gas supply.

This oven is well suited to restaurants and bars with outdoor dining, boutique hotels, glamping and event venues, and catering operations where a dual fuel capability adds genuine service flexibility. If your volume requirements are higher or your setup is fixed and indoor, it is worth discussing your specific situation before committing.

If you are unsure whether this oven suits your setup or service volume, our team is happy to talk it through with you before you order.

The Sveba Dahlen P602 is a double deck electric pizza oven designed for professional kitchens where consistent results and reliable throughput matter. Each independent deck uses a thick stone base and three separate heating zones — upper, front, and lower — allowing operators to fine-tune the heat distribution to suit different pizza styles and dough thicknesses. The result is a stone-baked finish that holds up consistently across a busy service, not just the first few covers.

In a working kitchen environment, recovery time between pizzas is one of the more telling measures of an oven's performance. The P602's well-insulated chambers and stone deck construction retain heat effectively, which reduces the drop in deck temperature when loading cold dough and helps maintain consistent bake times throughout a shift. The spring-loaded, top-hinged door design makes access straightforward during fast-paced service without requiring two hands to manage.

From an operational standpoint, the oven offers a number of practical advantages:

• Two independent decks allow different products or temperatures to be run simultaneously
• Heat-reflecting door glass reduces heat loss into the kitchen, supporting a more comfortable working environment
• A built-in weekly timer can be set to bring the oven up to temperature before the shift begins, saving warm-up time
• Single ventilation duct requirement simplifies the installation compared with ovens needing separate extraction per deck
• Strong insulation and the energy-saving timer help moderate running costs during quieter periods

Installation requires a suitable three-phase electrical supply and connection to a single ventilation duct. The oven should be positioned to allow adequate clearance at the rear and sides, and the weight of a stone deck oven means bench or stand suitability should be confirmed before installation. As with any high-temperature equipment, extraction ventilation must comply with local building and health and safety requirements.

The P602 is well suited to pizzerias, restaurant kitchens, and food service operations running a serious pizza menu where consistent quality across multiple covers is a priority. It performs reliably in mid-to-high volume environments. Operators running a very high-volume dedicated pizza operation — such as a busy takeaway producing continuous back-to-back orders — may want to consider whether a larger or higher-capacity configuration would better match their peak demand.

If you're working out whether the P602 is the right fit for your kitchen layout and service volume, the team is happy to talk it through before you commit.

The Sveba Dahlen P402 is a double deck electric pizza oven built for consistent, high-volume pizza production in professional kitchen environments. Each deck accommodates up to eight 12-inch pizzas, giving a combined throughput that suits restaurants, pizzerias, and food operations where pizza is a core menu item rather than an occasional line. The oven reaches a maximum baking temperature of 350°C, with three independently controllable heating zones — upper, front, and lower — allowing operators to fine-tune the bake profile for different styles and dough types.

In a busy service, recovery time and heat consistency matter more than peak temperature. The P402 addresses this through a combination of thick stone deck bases and strong insulation. The stone retains heat effectively between loads, which means the deck temperature stays stable even during back-to-back covers rather than dropping off and requiring extended recovery. The heat-reflecting glass on the door reduces heat loss during service and contributes to a more manageable ambient temperature around the oven station.

From an operational standpoint, the P402 offers a number of practical advantages worth noting:

• Three heating zones per deck allow separate control of top, front, and base heat for consistent results across different pizza styles
• Thick stone deck bases retain heat between loads, supporting steady throughput during peak service
• Spring-loaded top-hinged doors allow one-handed access and reduce obstruction at the oven mouth
• A built-in weekly timer can be programmed to bring the oven up to temperature before service begins
• Single ventilation duct requirement simplifies extraction planning compared with multi-duct alternatives

Installation planning should account for the oven's electrical supply requirements — at 13.4kW it will require a dedicated circuit, and early engagement with a qualified electrician is advisable before positioning the unit. The single ventilation duct connection keeps extraction relatively straightforward, though the oven should still be positioned to allow adequate clearance for heat management and operator access. As with any deck oven running at these temperatures, adequate kitchen ventilation is important both for compliance and comfort.

The P402 is well suited to pizzerias, Italian restaurants, and casual dining operations where pizza forms a significant portion of covers. Its double-deck configuration gives meaningful throughput without the footprint of a larger multi-deck unit, making it a practical choice for kitchens where space is a consideration. For very high-volume operations — such as delivery-focused sites or venues producing 100 or more pizzas per service — a higher-capacity configuration may be worth exploring to avoid bottlenecks at peak times.

If you have questions about how the P402 would fit your service volumes or kitchen layout, the team is happy to talk it through before you commit to a purchase.

The Sammic PO-1+1/45 is a compact electric deck pizza oven designed for operations where counter or floor space is limited but consistent cooking results are still a priority. It uses a cordierite refractory stone cooking surface — a dense, heat-retaining mineral that absorbs and redistributes heat evenly across the base of the pizza, producing a well-cooked crust without requiring the footprint of a full-size deck oven.

In a working kitchen, the stone deck does the job it was designed to do: it stores heat through a service period and transfers it directly to whatever is placed on it. Recovery between cooks is a practical consideration in any busy setting, and the insulated construction helps the chamber hold temperature without the element cycling constantly. The glazed door with internal lighting means operators can monitor progress without opening the oven and losing heat — a small detail that makes a real difference during a busy shift.

Key operational features worth noting:

• Cordierite stone deck provides even, direct-heat cooking across the base
• Four independent thermostats allow different temperature zones to be calibrated separately
• Glazed door with internal light supports monitoring without heat loss
• Rock wool insulation contributes to heat retention and energy efficiency
• Accepts two 400×600mm trays for batch cooking flexibility

This oven is rated for single-phase electrical supply, which makes installation straightforward in most bar and café environments without specialist electrical work. It is worth confirming your available circuit capacity before ordering, and ensuring there is adequate ventilation above the unit for safe operation.

The PO-1+1/45 is well suited to bars, food courts, small cafés, and similar lower-to-medium volume operations where pizza is part of the menu rather than the sole focus. It is not designed to carry the throughput demands of a high-volume pizzeria running continuous covers. For sites where pizza is a primary revenue driver at significant volume, a larger or multi-deck configuration would be worth considering.

If you are weighing this up against other options for your specific setup, the team is happy to talk through what would work best before you commit.

The Sammic PO-9 is a single deck electric pizza oven designed for commercial use in pizzerias, restaurants, and casual dining kitchens. It uses top and bottom sheathed heating elements within the chamber, each controlled by independent thermostats, allowing the operator to fine-tune both the floor and ceiling heat separately. The cooking surface is made from cordierite refractory stone, a dense mineral material that retains heat well and contributes to an even, consistent bake across the base of the pizza.

In a working kitchen, the ability to reach and sustain high chamber temperatures is what separates a dedicated pizza oven from a general purpose deck oven. The PO-9 is capable of reaching 450°C, which is sufficient for producing a well-charred, properly cooked pizza base in a realistic service timeframe. The refractory stone floor absorbs moisture from the dough during cooking, helping to achieve the texture associated with traditional stone-baked pizza. The glazed door with internal lighting allows the operator to monitor the cook without opening the chamber and losing heat.

From a practical standpoint, this oven offers several operational advantages:

• Independent top and bottom thermostat control for precise heat adjustment per cook cycle
• Refractory cordierite stone deck handles high thermal stress without cracking
• Rock wool insulation helps retain heat and reduces surface temperature on the exterior
• Stainless steel construction supports straightforward cleaning and durability in day-to-day service
• Lit interior and glass door allow visual monitoring without opening the chamber

As an electric oven, the PO-9 does not require a gas connection, which simplifies installation in kitchens where gas is not available or where adding a gas appliance is not practical. It will require an appropriate electrical supply, and given the temperatures involved, placement within the kitchen should account for adequate ventilation overhead — a canopy extraction hood is typically required. The oven can be used as a standalone unit or stacked if the manufacturer's guidance permits, which is worth confirming before ordering if bench space is limited.

The PO-9 is well suited to independent pizzerias, pub kitchens, and restaurant operations where pizza forms part of a broader menu rather than the sole output. It is a practical entry into dedicated pizza cooking without the complexity or footprint of a larger multi-deck setup. For higher-volume operations or sites where pizza is the primary output across a full service, a larger capacity or multi-deck configuration would likely be a better fit.

If you are unsure whether this oven suits your service volumes or kitchen setup, our team is happy to talk through your requirements before you commit to an order.

The Sammic PO-6W is a single-deck electric pizza oven designed for commercial use in restaurants, pizzerias, and casual dining kitchens. It uses a cordierite refractory stone cooking surface — the same mineral used in professional pizza environments for its ability to absorb and radiate heat evenly — combined with independent upper and lower heating elements that allow the operator to fine-tune the balance between base and top heat throughout the cook cycle. The chamber reaches 450°C, giving operators the high temperatures needed to produce properly cooked, authentically finished pizzas rather than the compromised results that come from lower-temperature alternatives.

In service, the separate top and bottom thermostats give the kitchen team meaningful control. If bases are finishing faster than toppings, or vice versa, both can be adjusted independently without affecting the other. The glass door and internal lighting allow monitoring without opening the chamber, which helps maintain consistent temperatures during a busy service. Rock wool insulation helps retain heat and reduces energy loss during continuous operation.

• Independent top and bottom heat control for precise cook management
• Refractory stone base promotes even heat distribution and authentic crust results
• Glass door with internal lighting for monitoring without opening the chamber
• High-temperature capability supports a wide range of pizza styles and cooking times
• Stainless steel and prepainted steel construction is straightforward to wipe down between services

As an electric oven, the PO-6W requires a suitable power supply — it is worth confirming your available supply and consumer unit capacity before ordering, as higher-temperature pizza ovens typically draw a meaningful load. The unit is designed to sit on a counter or dedicated stand, and adequate clearance around the oven should be factored into placement. Ventilation above the oven is an important practical consideration, particularly in enclosed kitchen spaces.

The PO-6W is well suited to smaller restaurants, pizza-focused cafés, and kitchens where pizza is a regular but not sole menu item. For sites running high pizza volumes continuously — such as dedicated takeaways or larger pizzerias — a twin-deck or higher-capacity configuration may be worth considering. If you are building a pizza-focused operation from the ground up, or adding a pizza offering to an existing kitchen, it is worth a conversation before committing to ensure the setup is right for your service pattern.

If you would like to talk through how the PO-6W fits your kitchen and service requirements, our team is happy to help.

The Sammic PO-6+6W is a double deck electric pizza oven designed for professional use. Each of the two chambers is independently heated with separate top and bottom elements, allowing operators to control upper and lower heat independently — a practical advantage when cooking different styles or sizes of pizza simultaneously, or when one deck is running at capacity whilst the other is holding or preheating.

In a busy pizzeria or restaurant kitchen, the ability to reach and sustain high chamber temperatures is central to producing consistent results through a long service. The cordierite refractory stone hearth in each chamber absorbs and radiates heat effectively, replicating conditions closer to a traditional stone-floor oven than a standard deck. Rock wool insulation helps the chambers hold temperature without excessive cycling, which supports throughput during peak periods.

From an operational standpoint, the oven offers several practical advantages worth noting:

• Independent top and bottom thermostats per chamber allow precise calibration for different pizza bases and toppings
• Glazed door with internal lighting means operators can monitor cook progress without opening the chamber and losing heat
• Cordierite stone hearth withstands sustained high-temperature use and can be removed for cleaning
• Stainless steel construction supports hygiene compliance and daily cleaning routines
• Two independent decks give flexibility to run different products or temperatures simultaneously

As an electric unit, the PO-6+6W requires adequate electrical supply and a suitable circuit — it is worth confirming your site's capacity before ordering, particularly if other high-draw equipment is already running on the same phase. The oven is a countertop or stand-mounted unit, so bench space or a dedicated stand will need to be factored into the kitchen layout. Ventilation above the oven should also be considered as part of the installation planning.

This oven is well suited to independent pizzerias, Italian restaurants, and hospitality operations where pizza forms a consistent part of the menu. It will handle steady covers comfortably through a full service. For very high-volume sites turning pizzas in rapid succession across multiple sizes throughout a long shift, it is worth discussing whether a heavier-duty or larger-format model would better match the throughput demand.

If you are unsure whether this deck configuration suits your menu, your site's electrical setup, or your expected covers, we are happy to talk it through before you commit to a purchase.