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Roller Grill
Roller Grill PZ430S Single Deck Electric Pizza Oven
£739.00(£886.80 inc VAT)
Delivery Information
Price Match
The 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.
In 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.
- Independent top and bottom temperature control for different pizza styles
- Fire stone base retains heat for consistent results through service
- Suitable as a deck oven for savoury snacks and toasted items
- Compact single deck footprint suits counter or stand installation
- Infrared elements support reasonable recovery between successive loads
Installation 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.
The 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.
If you are weighing up whether the PZ430S suits your expected covers and menu mix, we are happy to talk it through before you order.
Frequently asked questions
What volume of pizzas can the PZ430S realistically handle during a busy service?
The PZ430S is best suited to lower-to-moderate output — it performs well where pizza is part of a broader menu rather than the sole focus. Sites expecting continuous back-to-back pizza throughput at volume will typically benefit from a twin or multi-deck setup to avoid the oven becoming a service bottleneck.
What are the installation requirements for the PZ430S?
The oven runs on a standard electrical supply and requires no gas or water connections, which keeps installation relatively simple. You will need to ensure adequate ventilation is in place above the unit, and if you are counter-mounting it, confirm the surface is rated for the weight and heat output before positioning.
Can the PZ430S handle pizza styles other than thin-crust?
Yes — the independently controlled top and bottom elements allow operators to adjust the heat balance to suit different styles, including deeper Neapolitan or American-style bases that need more base heat and gentler top heat. The fire stone's retained heat supports this kind of flexibility without significant reconfiguration between orders.
- Capacity
- 1 x 16"
- External depth
- 580 mm
- External height
- 270 mm
- External width
- 670 mm
- Internal depth
- 430 mm
- Internal width
- 430 mm
- Number of decks
- 1
- Power rating
- 3 kW
- Weight
- 30 kg
£739.00(£886.80 inc VAT)
£739.00(£886.80 inc VAT)
The 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.
In 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.
- Independent top and bottom temperature control for different pizza styles
- Fire stone base retains heat for consistent results through service
- Suitable as a deck oven for savoury snacks and toasted items
- Compact single deck footprint suits counter or stand installation
- Infrared elements support reasonable recovery between successive loads
Installation 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.
The 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.
If you are weighing up whether the PZ430S suits your expected covers and menu mix, we are happy to talk it through before you order.
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