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Stima

Stima VP3 Fast Cook Pizza Oven | 3-Deck Electric

SKU: AVP3

£4,057.00(£4,868.40 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 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.

In 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.

From an operational standpoint, the VP3 offers several practical advantages:

  • Three independent decks allow simultaneous cooking across multiple orders
  • Refractory stone bases promote even heat distribution and good base texture
  • Integrated carbon filtration hood reduces dependency on fixed extraction
  • Electric operation simplifies installation where gas supply is unavailable or restricted
  • Compact footprint suits kitchens where bench or floor space is at a premium

Because 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.

The 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.

If 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.

Frequently asked questions

Is the VP3 suitable for a kitchen where pizza is the main menu item?

The VP3 handles steady pizza service well and suits operations where pizza sits alongside a broader menu. If pizza is your primary revenue driver and you expect consistently high throughput throughout service, it is worth speaking with us about whether a higher-capacity oven would serve you better — three decks can become a bottleneck at very high volumes.

Does the VP3 need to be connected to a canopy extraction system?

The integrated carbon-activated filtration hood means the VP3 does not require a direct connection to a fixed extraction canopy in many settings, which gives it useful placement flexibility. That said, sites producing large quantities of pizzas continuously may find that dedicated canopy extraction is a more reliable long-term solution — it is worth discussing your expected output with us if you are unsure.

What electrical supply does the VP3 require, and is installation straightforward?

The VP3 operates on a three-phase electrical supply, which is standard in most commercial kitchen environments but does need a circuit correctly rated for the oven's load. We would recommend confirming the installation requirements with a qualified electrician before purchase to avoid any surprises on site.
Stima VP3 Fast Cook Pizza Oven | 3-Deck Electric

£4,057.00(£4,868.40 inc VAT)

£4,057.00(£4,868.40 inc VAT)

The 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.

In 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.

From an operational standpoint, the VP3 offers several practical advantages:

  • Three independent decks allow simultaneous cooking across multiple orders
  • Refractory stone bases promote even heat distribution and good base texture
  • Integrated carbon filtration hood reduces dependency on fixed extraction
  • Electric operation simplifies installation where gas supply is unavailable or restricted
  • Compact footprint suits kitchens where bench or floor space is at a premium

Because 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.

The 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.

If 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.