Sammic Pizza Ovens

The Sammic PO-4+4 is a twin-deck electric pizza oven with two independently controlled chambers, each fitted with a refractory stone base. It is designed for commercial kitchens where pizza forms part of a broader menu and reliable, consistent results are needed without the complexity of a large-format installation.

The stone deck format is what defines the cooking performance here. Direct heat transfer from the refractory base produces an evenly cooked, crisp-bottomed result that is difficult to replicate in a convection or combi oven. Each chamber has independent top and bottom element control, which gives operators the flexibility to adjust heat balance according to topping load or base thickness — useful where the menu covers more than one pizza style. Running both decks concurrently effectively doubles throughput compared with a single-chamber unit without requiring additional floor space.

From a day-to-day operational standpoint, the main practical advantages are:

• Two independent chambers allow concurrent cooking at different temperature settings
• Refractory stone bases deliver consistent, direct heat transfer to the pizza base
• Individual element control on each deck supports different pizza styles and toppings
• Compact footprint suits kitchens with limited counter or pass space
• Stainless steel interior keeps daily cleaning straightforward

As an electric unit, the PO-4+4 requires no gas connection or flue, which keeps installation relatively uncomplicated. A suitable electrical supply will be needed, and adequate overhead extraction — typically a canopy system — is advisable in most commercial settings. The compact format works well in smaller premises, though kitchens with consistently high pizza volumes or a need for larger pizza sizes should consider whether a higher-capacity unit would be a better long-term fit.

This oven is well suited to restaurants, cafés, and takeaways where pizza sits alongside a wider menu rather than being the sole output. It is a practical choice for operators who need dependable twin-deck performance without committing to a full-size pizza oven installation. Where pizza is the kitchen's primary product and throughput demands are significant, it is worth discussing whether a larger model would serve the operation better over time.

If you are unsure whether this oven is the right match for your service volume or kitchen setup, the team is happy to talk it through before you commit.

The Sammic PO-4 is a countertop single-deck electric pizza oven built for commercial kitchens where pizza features regularly on the menu but sits alongside a broader food offer. It uses a stone deck cooking surface, which draws moisture from the base of the dough during the cook — producing a genuinely crisp result that a flat metal tray cannot reliably replicate. The stainless steel interior is straightforward to maintain and holds heat consistently across a service period.

In terms of real-world capacity, the PO-4 sits at the lighter end of the commercial range. It handles a steady flow of pizzas comfortably in lower-volume settings and suits operations where the pizza pass is busy but not relentless. The independently adjustable top and bottom elements give the operator meaningful control over the cook — useful when base thicknesses and topping loads vary across a menu.

For the right operation, the PO-4 offers several practical advantages:

• Stone deck surface produces a crisp, authentic base without additional equipment
• Separate top and bottom element controls allow adjustment for different pizza styles
• Compact countertop footprint suits tight pass or counter positions
• Fully insulated construction supports consistent internal temperatures during service
• Manual controls are intuitive and require no specialist training to operate

As an electric unit, no gas supply is required, which simplifies placement considerably. That said, it is worth confirming your available power supply and worktop load capacity before positioning the oven. Ventilation requirements are less demanding than a built-in deck oven, but some extraction above or nearby remains advisable in any working kitchen environment.

The PO-4 is well suited to restaurants, cafés, and pub kitchens where pizza sits alongside a broader menu and throughput demands are modest. If pizza is central to your offer or you are consistently running high covers, a multi-deck or higher-capacity unit would be the more appropriate choice. Equally, if pizza is only an occasional item, it is worth considering whether existing kit could serve that need adequately.

If you would like to talk through whether the PO-4 is the right fit for your service volumes and kitchen layout, the team is glad to help you work that out before you order.

The Sammic PO-6+6 is a two-deck electric pizza oven designed for commercial kitchens where pizza is a regular fixture on the menu. It comprises two independent cooking chambers, each with a stone deck surface, that can be operated together or separately depending on service demand. Stone deck cooking is a well-established approach in commercial pizza production, helping to deliver consistent base texture and even heat transfer from below — results that are difficult to achieve with a standard shelf or rack oven.

In a busy service environment, the independent deck arrangement offers practical flexibility. Both chambers can run simultaneously at full capacity during peak periods, and when service is quieter, one deck can be held at temperature while the other is switched off, reducing unnecessary energy consumption without leaving the kitchen underprepared. Each chamber also has independently adjustable top and bottom elements, which gives operators meaningful control over heat distribution — useful when the menu includes pizzas with varying topping density, base thickness, or dough types that behave differently under radiant heat.

From a day-to-day operational standpoint, the oven offers several clear advantages:

• Independent deck operation lets output scale up or down with actual service demand
• Stone deck surfaces support even heat transfer for reliable base results across both chambers
• Separate top and bottom element controls in each chamber allow cook adjustment per product type
• Straightforward manual controls are easy for kitchen staff to learn and use confidently
• Insulated construction helps sustain operating temperatures through a full service period

As an electric unit, no gas supply is required, which simplifies placement in kitchens where gas infrastructure is limited or absent. The oven should be positioned on a stable, heat-resistant surface with adequate clearance around the casing for ventilation. Given the temperatures involved, ventilation in the surrounding area is worth assessing before installation. It is sensible to confirm that the electrical supply at the intended location is compatible with the unit's requirements before ordering.

The PO-6+6 is well suited to restaurants, pizzerias, and food service operations where pizza features consistently on the menu but overall throughput is moderate. It is a practical choice for sites that want the cooking characteristics of a stone deck oven without the footprint or complexity of a larger multi-deck installation. Operations with significantly higher volume demands — such as high-turnover dedicated pizza restaurants running back-to-back covers throughout service — may find it worth considering a heavier-duty model from the range instead.

If you are weighing up whether the output capacity of this oven fits your service pattern and kitchen layout, the team is happy to work through the details with you before you commit.

The Sammic PO-6 is a single-deck electric pizza oven built around a stone cooking surface. The stone deck absorbs heat and radiates it evenly across the base of the pizza, producing a texture and finish that a conventional convection oven cannot reliably replicate. Independent top and bottom heating elements give the operator direct control over how heat is applied — a useful advantage when cooking pizzas with varying base thickness or topping weight, where a single fixed temperature would often compromise the result.

In service, the PO-6 performs consistently within its capacity. It suits operations where pizza forms part of a broader menu rather than the sole output: a busy independent restaurant, a pub kitchen introducing stone-baked dishes, or a café running a limited pizza selection through lunch and early evening. It is not designed for a dedicated pizza takeaway handling continuous high-volume throughput — for that kind of demand, a multi-deck configuration is a more appropriate fit.

Practical advantages that matter in day-to-day use:

• Stone deck delivers consistent, even base cooking across the cooking surface
• Independent top and bottom element control for flexible heat management
• Compact footprint that works within tighter counter and kitchen layouts
• Stainless steel interior wipes down quickly between services
• Manual controls require no specialist staff training to operate

Installation is straightforward compared to gas alternatives — there is no gas supply, flue, or interlock to arrange. You will need an electrical circuit capable of supporting the unit's load, and sufficient ventilation around it; the oven generates sustained heat during service and adequate airflow is important. Check available counter or stand space carefully before ordering.

If you are unsure whether this unit suits your expected covers, or want to talk through the electrical requirements for your site, the team is glad to help you think it through.

The Sammic Mini PO 1+1 is a compact, two-deck electric pizza oven built for commercial kitchens where counter space is constrained but the quality of the bake still matters. Each of the two independent chambers is fitted with a stone hearth deck, which absorbs and radiates heat in a way that promotes an even bake and a properly finished base — a result that a standard oven tray simply cannot replicate.

In practice, this oven is well suited to lower-volume operations. A café running pizza as a supplementary menu item, a small restaurant with a short pizza list, or a hospitality venue managing occasional pizza nights will find the two-deck configuration genuinely useful — different products or temperature settings can be managed simultaneously across each chamber without requiring a large footprint. Recovery between bakes is adequate for light to moderate throughput, but operators expecting to sustain continuous high-volume covers should consider a higher-capacity unit from the outset.

The practical benefits for day-to-day service include:

• Independent top and bottom element control on each deck for tailored heat distribution
• Stone deck construction delivers authentic base texture and consistent heat transfer
• Stainless steel chamber interiors clean down quickly between services
• Full insulation across both chambers supports stable temperature retention
• Manual controls keep operation straightforward with no complex programming

Installation is relatively uncomplicated compared to larger deck ovens, though the unit still requires a suitable electrical supply — confirm your available supply against the rated draw before ordering. Adequate ventilation above the oven is necessary, and it should be positioned on a stable, heat-resistant surface. This is not a high-output production oven, and that should inform where it sits within your kitchen plan.

The Mini PO 1+1 is best suited to smaller foodservice businesses adding pizza to an existing menu, or venues with modest, steady pizza demand that cannot justify the space or cost of a full-size commercial pizza oven. For sites with a pizza-focused menu or higher throughput requirements, a larger-capacity model from the range would be the more appropriate starting point.

If you are unsure whether this oven matches your service volume or fits your available space, we are happy to talk through the options with you.

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.

This stainless steel extraction hood with integrated motor is designed specifically for use with the Sammic KP-4 and KP-4/4+4 electric pizza ovens. It fits directly to the oven to manage the heat, steam, and cooking vapours produced during service, directing them away from the working environment and into the kitchen's ventilation system.

In a busy pizzeria or kitchen running pizza service at volume, managing the thermal output of a deck oven is a practical necessity. Without appropriate extraction at the oven itself, heat and moisture build up quickly at the point of use, making the work environment uncomfortable and potentially affecting the performance of nearby equipment. A correctly fitted hood helps maintain a more manageable environment around the oven station.

As a manufacturer-matched accessory, this hood is built to the dimensions and airflow requirements of the KP series rather than being a generic fit. That matters in a busy kitchen where a poor seal or mismatched unit can compromise extraction efficiency and create compliance questions around ventilation.

• Stainless steel construction — practical for commercial hygiene and cleaning routines
• Integrated motor — self-contained extraction without relying solely on the room's canopy
• Manufacturer-matched fit for KP-4 and KP-4/4+4 models

It is worth noting that extraction requirements vary depending on your overall kitchen ventilation setup. Whether this hood replaces or supplements a ceiling canopy will depend on your kitchen layout and local building regulations. If you are installing or upgrading a pizza oven station, it is worth having a conversation with us before ordering to make sure the setup is right for your environment.

These stainless steel hoods are purpose-built extraction units designed to work with the Sammic KP-6 and KP-6+6 electric pizza ovens. Each hood includes an integrated motor, providing active ventilation directly above the oven rather than relying solely on a remote canopy system. They are designed as matched accessories rather than universal aftermarket fitments, which means they align correctly with the oven geometry and airflow requirements of the Sammic KP range.

In a working pizza kitchen, effective ventilation at the oven is essential. Heat, steam and cooking vapours build up quickly during a busy service, particularly when ovens are running at sustained high temperatures. A properly fitted hood draws that air away efficiently, helping to keep the immediate working environment more manageable and reducing the thermal load on the surrounding area. Because the motor is built into the unit, airflow management is handled close to the source rather than depending entirely on a distant extraction system.

Practically speaking, using a manufacturer-matched hood rather than a generic solution means you avoid the fitment uncertainty that can come with third-party alternatives. The stainless steel construction is straightforward to wipe down and holds up well in the heat and grease environment typical of pizza operations.

One consideration worth discussing before purchase is how these hoods integrate with your wider kitchen ventilation setup. Depending on your extraction canopy arrangement and the positioning of the oven, you may need to confirm ducting routes and whether the hood motor output is compatible with your overall ventilation design. A kitchen where pizza ovens are stacked in a KP-6+6 configuration will have slightly different requirements to a single-deck installation.

These hoods are best suited to operators running Sammic KP-series electric pizza ovens who need a matched ventilation solution. If you are unsure whether this unit is right for your setup, we are happy to talk through your kitchen layout and ventilation requirements before you order.

This is a purpose-built stainless steel extraction hood with an integrated motor, designed specifically for use with the Sammic KP-9 and KP-9+9 electric pizza ovens. It provides localised extraction directly above the oven deck, helping to manage heat and steam at the oven aperture during service.

In a busy pizzeria or restaurant kitchen, heat build-up around a deck oven can become a problem quickly — particularly during extended service periods or when running stacked configurations. A matched hood draws warm air and moisture away from the oven opening, keeping the working environment around the oven more manageable for the operator and helping maintain more consistent conditions at the oven face.

Because this hood is designed by Sammic to pair directly with their KP series electric pizza ovens, it integrates cleanly without requiring custom fabrication or adaptation. The stainless steel construction is practical in a commercial kitchen context — resistant to the heat, grease, and cleaning chemicals typical in that environment.

It is worth noting that this hood manages extraction at the oven level and is not a substitute for a full canopy extraction system above the cooking line. Your kitchen will still require an appropriate overhead extraction canopy compliant with ventilation regulations. This unit works in conjunction with that wider system, not independently of it. Installation requirements should be confirmed with your ventilation contractor before ordering.

This hood is suited to operators already running or purchasing the Sammic KP-9 or KP-9+9 electric pizza oven who want a correctly matched extraction solution rather than an improvised alternative. If you are specifying a new pizza oven installation or are unsure whether this unit suits your existing setup, we are happy to talk it through before you order.

These stainless steel extraction hoods are purpose-built accessories for the Sammic KP-6W and KP-6+6W electric pizza oven range. Each hood includes a built-in motor and is designed to sit directly on top of the corresponding oven, providing an integrated ventilation solution rather than relying entirely on a separate canopy or remote extraction system.

In a working pizza kitchen, managing heat and steam above the oven deck is as important as the oven itself. Without adequate extraction at the oven level, heat and moisture accumulate in the immediate workspace, affecting cook consistency and operator comfort during a busy service. A matched hood draws vapour and residual heat away at source, keeping the working area cleaner and the kitchen environment more manageable.

Because this hood is manufactured by Sammic to pair with their own oven models, the fit and integration are straightforward — there is no need to adapt third-party ducting or fabricate custom brackets. Practical advantages include:

• Direct compatibility with the KP-6W and KP-6+6W oven configurations
• Stainless steel construction suited to the demands of daily kitchen use
• Integrated motor removes the need for a separate extraction unit above the oven
• Supports cleaner working conditions around the oven station
• Designed to stack or integrate without significant additional footprint

Before ordering, it is worth confirming your existing ventilation setup. Depending on local building regulations and your kitchen's overall extraction design, you may still require connection to a main canopy or external ducting — the oven-level hood does not always replace the need for wider kitchen ventilation. It is also worth checking the electrical supply available at the oven station, as the motor will require its own feed. Space above the oven should be assessed before installation, particularly in kitchens where ceiling clearance is limited.

These hoods are well suited to operators who already run or are planning to install the Sammic KP-6W or KP-6+6W electric pizza ovens and want a matched, manufacturer-supplied extraction solution. They are not a universal fit for other oven brands or models. For higher-output sites running stacked configurations or multiple oven positions, it is worth discussing the broader ventilation strategy before committing to a specification.

If you are unsure whether this hood is the right solution for your kitchen layout or ventilation setup, the team is happy to talk it through with you.

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.