{"title":"Sammic Pizza Ovens","description":"Sammic's range of Pizza Ovens are electric only and come in 1 or 2 deck sizes with a stainless steel cooking chamber and a  single stone hearth per deck.","products":[{"product_id":"sammic-po-4-electric-pizza-oven","title":"Sammic PO-4 Single Deck Electric Pizza Oven","description":"\u003cp\u003eThe Sammic PO-4 is a single-deck electric pizza oven designed for commercial use where space is limited but consistent, properly finished pizza is still the expectation. It uses a stone deck cooking surface, which draws moisture from the base of the pizza as it cooks — something a flat metal tray simply cannot replicate. The stainless steel interior is practical to maintain and holds heat well during service.\u003c\/p\u003e\u003cp\u003eIn a commercial environment, the PO-4 sits at the lighter end of the capacity spectrum. It is well suited to operations where pizza is a regular but not dominant part of the menu — a restaurant running a handful of covers, a café offering a small pizza selection, or a pub kitchen looking to extend its menu without committing to a larger multi-deck setup. The stone deck and independently adjustable top and bottom elements give the operator meaningful control over the cook, which matters when toppings and bases vary.\u003c\/p\u003e\u003cp\u003ePractically, this oven offers a few clear advantages for the right kind of operation:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eStone deck surface promotes an authentic, crisp base without additional kit\u003c\/li\u003e\n\u003cli\u003eSeparate top and bottom element controls allow adjustment for different pizza styles\u003c\/li\u003e\n\u003cli\u003eCompact footprint suits counter or pass positions where space is tight\u003c\/li\u003e\n\u003cli\u003eFully insulated construction helps maintain consistent internal temperature\u003c\/li\u003e\n\u003cli\u003eManual controls are straightforward and require no particular training to operate\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eOn installation, the PO-4 is an electric unit, so no gas supply is needed — but you will want to confirm your available power supply and worktop load capacity before positioning it. Being a standalone countertop oven, ventilation requirements are less demanding than a built-in deck oven, but some form of extraction above or nearby is still advisable in a busy kitchen.\u003c\/p\u003e\u003cp\u003eThis oven is best suited to lower-volume pizza operations where throughput demands are modest and counter space is a genuine constraint. If pizza forms a significant part of your menu or you are running high covers consistently, a multi-deck or higher-capacity alternative would be worth considering. Equally, if you are only occasionally producing pizza, a combi oven you already have may serve you adequately without additional equipment.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether the PO-4 is the right fit for your service volumes or kitchen setup, we are happy to talk it through — sometimes a short conversation saves a longer return journey.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":36574652624,"sku":"5120153","price":975.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/SammicPO-4.jpg?v=1620388051"},{"product_id":"sammic-po-6-electric-pizza-oven","title":"Sammic PO-6 Electric Pizza Oven | Single Deck Commercial Pizza Oven","description":"\u003cp\u003eThe Sammic PO-6 is a single-deck electric pizza oven designed for commercial use. It uses a stone deck cooking surface, which absorbs and radiates heat evenly across the base of the pizza, producing a result that a conventional oven cannot reliably replicate. The stainless steel interior is straightforward to clean and stands up to the demands of regular daily use.\u003c\/p\u003e\u003cp\u003eIn service, the PO-6 is well suited to operations where pizza is part of the menu rather than the entire output. A busy independent restaurant, a café offering a small pizza selection, or a pub kitchen adding stone-baked dishes will find this oven a practical fit. It is not sized for a dedicated pizza takeaway turning out high volumes continuously, but within its capacity it performs reliably and consistently across a service period.\u003c\/p\u003e\u003cp\u003eThe independently adjustable top and bottom elements give operators genuine control over the bake. Heavy toppings may need more heat from above; a thinner base may need less from below. That flexibility helps avoid the guesswork that comes with fixed-heat alternatives. Key practical advantages include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eStone deck surface for consistent, even base cooking results\u003c\/li\u003e\n\u003cli\u003eIndependent top and bottom element control for precise heat management\u003c\/li\u003e\n\u003cli\u003eCompact footprint that fits into smaller kitchen layouts\u003c\/li\u003e\n\u003cli\u003eStainless steel interior for straightforward cleaning between services\u003c\/li\u003e\n\u003cli\u003eManual controls that are simple to operate without staff training\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation is straightforward relative to gas alternatives — there is no gas supply, flue, or interlock to arrange. You will need an appropriate electrical supply and sufficient ventilation in the surrounding area; the oven generates sustained heat during service and needs adequate airflow. Check the available countertop or stand space carefully, and ensure the electrical circuit can support the load before installation.\u003c\/p\u003e\u003cp\u003eThe PO-6 is a sensible choice for lower-volume sites that want stone-baked results without investing in a larger or more complex setup. For kitchens with higher throughput requirements or where pizza forms the core of the menu, it is worth discussing whether a multi-deck configuration would serve the operation better.\u003c\/p\u003e\u003cp\u003eIf you are unsure whether this oven matches your service volume or kitchen setup, the team is happy to talk it through with you before you commit.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":36574653392,"sku":"5120163","price":1272.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/SammicPO-4_642cbf19-e7fc-4600-b4e6-ea80995bcec1.jpg?v=1620388742"},{"product_id":"sammic-po-4-4-electric-pizza-oven","title":"Sammic PO-4+4 Electric Pizza Oven – Twin Deck Commercial","description":"\u003cp\u003eThe Sammic PO-4+4 is a twin-deck electric pizza oven designed for commercial use. Each deck is fitted with a refractory stone base, and both decks operate independently, allowing different temperatures to be set across the two chambers simultaneously. The manual controls are straightforward, and the fully insulated construction helps maintain consistent chamber temperatures during service.\u003c\/p\u003e\u003cp\u003eIn a busy kitchen environment, the dual-deck format means you can run two batches simultaneously rather than queuing pizzas through a single chamber. The stone decks contribute to an even, direct heat transfer from the base of the pizza — the kind of result that is difficult to achieve in a convection or combination oven. Independent top and bottom element control on each deck gives the operator scope to adjust the balance of heat depending on the topping load or base thickness, which is useful when the menu covers a range of pizza styles.\u003c\/p\u003e\u003cp\u003eFrom an operational standpoint, the key practical advantages are:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eTwo independent chambers allow concurrent cooking at different temperatures\u003c\/li\u003e\n\u003cli\u003eStone decks produce consistent base results without specialist technique\u003c\/li\u003e\n\u003cli\u003eIndividual element adjustment helps manage variation in pizza styles and toppings\u003c\/li\u003e\n\u003cli\u003eCompact footprint suits kitchens where counter or pass space is limited\u003c\/li\u003e\n\u003cli\u003eStainless steel interior supports straightforward daily cleaning\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eBeing an electric unit, the PO-4+4 does not require a gas connection or flue, which simplifies installation considerably. It will need a suitable electrical supply and adequate ventilation above the unit — a canopy extraction system is advisable in most commercial kitchen settings. The compact size makes it a realistic option for smaller premises, though operators with higher-volume pizza output or larger pizza sizes may find a larger or higher-capacity unit better suited to their needs.\u003c\/p\u003e\u003cp\u003eThis oven is well suited to restaurants, cafés, and takeaways where pizza forms part of a broader menu rather than the primary output. It is a practical starting point for sites that need reliable twin-deck performance without committing to a full-size pizza oven installation. For sites where pizza is the core product and throughput demands are high, it is worth discussing whether a higher-capacity model would serve the operation better in the long run.\u003c\/p\u003e\u003cp\u003eIf you would like to talk through whether this oven is the right fit for your kitchen and service volume, the team is happy to help.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":36574653968,"sku":"5120155","price":1639.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/SammicPO-4-4.jpg?v=1620388407"},{"product_id":"sammic-po-6-6-electric-pizza-oven","title":"Sammic PO-6+6 Electric Pizza Oven – Two Deck Commercial Pizza Oven","description":"\u003cp\u003eThe Sammic PO-6+6 is a two-deck electric pizza oven designed for commercial kitchens where pizza forms a regular or significant part of the menu. Each deck operates independently, allowing operators to run both chambers simultaneously or adjust output to match demand during quieter periods. The stone deck surfaces in both chambers are a practical choice for pizza cookery, helping to produce a consistent base texture that reflects traditional deck oven results.\u003c\/p\u003e\n\n\u003cp\u003eIn a busy kitchen environment, the ability to run two decks independently is more useful than it might first appear. During a busy Friday evening service, both decks can be running at capacity. During a quieter midweek lunch, a single deck can be kept at temperature while the other is held off, reducing unnecessary energy draw without interrupting service readiness. The individually adjustable elements for top and bottom heat in each chamber give the operator meaningful control over cook results — useful when menus include pizzas with varying toppings or base thicknesses that respond differently to heat distribution.\u003c\/p\u003e\n\n\u003cp\u003eFrom an operational standpoint, this oven offers several practical advantages for kitchen teams:\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eIndependent deck operation helps match output to actual service demand\u003c\/li\u003e\n\u003cli\u003eStone deck surfaces support even heat distribution across the base\u003c\/li\u003e\n\u003cli\u003eSeparate top and bottom element controls allow adjustment for different pizza styles\u003c\/li\u003e\n\u003cli\u003eManual controls are straightforward to operate and require minimal staff training\u003c\/li\u003e\n\u003cli\u003eFully insulated construction helps retain heat and reduce running costs over a service period\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003cp\u003eAs an electric oven, installation does not require a gas supply, 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 unit for ventilation. As with any deck oven running at operating temperature, attention to ventilation in the surrounding area is sensible. It is worth confirming the electrical supply available at the intended installation point before ordering, to ensure compatibility with the oven's requirements.\u003c\/p\u003e\n\n\u003cp\u003eThe PO-6+6 is well suited to restaurants, pizzerias, and food service operations where pizza is a consistent menu item but overall output volumes are moderate rather than very high. It is a practical choice for sites that want the benefits of stone deck cooking without the footprint or complexity of a larger deck oven. For higher-volume operations — such as dedicated pizza restaurants turning over a large number of covers — a higher-capacity model from the range may be worth considering.\u003c\/p\u003e\n\n\u003cp\u003eIf you are weighing up whether this oven is the right fit for your kitchen's volume and service pattern, our team is happy to talk it through before you commit to an order.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":36574654480,"sku":"5120165","price":2115.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/SammicPO-6-6.jpg?v=1620388994"},{"product_id":"sammic-mini-po-1-1-electric-pizza-oven","title":"Sammic Mini PO 1+1 Electric Pizza Oven – Two Deck","description":"\u003cp\u003eThe Sammic Mini PO 1+1 is a compact, two-deck electric pizza oven designed for commercial kitchens where counter space is limited but a genuine stone-baked result is still required. 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 — closer to a traditional result than you would achieve on a standard oven tray.\u003c\/p\u003e\u003cp\u003eIn practice, this oven suits lower-volume operations: a café offering pizza as a side menu item, a small restaurant with a short pizza list, or a hospitality venue running occasional pizza nights. The two decks allow different products or temperatures to be managed simultaneously, which gives a degree of flexibility for mixed menus without requiring a large footprint. Recovery between bakes is adequate for light to moderate throughput, though operators expecting to run continuous covers at volume should consider a higher-capacity unit.\u003c\/p\u003e\u003cp\u003eThe practical benefits for day-to-day service include:\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eIndependently controlled top and bottom elements on each deck for tailored heat distribution\u003c\/li\u003e\n\u003cli\u003eStone deck construction promotes authentic base texture and even heat transfer\u003c\/li\u003e\n\u003cli\u003eStainless steel chamber interiors are straightforward to wipe down between services\u003c\/li\u003e\n\u003cli\u003eFull insulation across both chambers supports consistent temperature retention\u003c\/li\u003e\n\u003cli\u003eManual controls keep operation simple and reliable without complex programming\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eInstallation is relatively straightforward compared to larger deck ovens, though the unit still requires a suitable electrical supply — confirm your available supply against the product's rated draw before ordering. Adequate ventilation above the oven is necessary, and the unit should be positioned on a stable, heat-resistant surface. This is not a high-output production oven, and that should inform where it fits in your kitchen plan.\u003c\/p\u003e\u003cp\u003eThe Mini PO 1+1 is best suited to smaller foodservice businesses adding pizza to an existing menu, or to venues with modest pizza demand that cannot justify the space or cost of a full-size commercial pizza oven. For sites with higher throughput requirements or a dedicated pizza-focused menu, a larger-capacity model from the range would be worth considering instead.\u003c\/p\u003e\u003cp\u003eIf you're unsure whether this oven matches your service volume or kitchen setup, the team is happy to talk it through with you before you make a decision.\u003c\/p\u003e","brand":"Sammic","offers":[{"title":"Default Title","offer_id":36579002960,"sku":"5120125","price":796.0,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/products\/SammicPO-1-1-32.jpg?v=1620389414"}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1753\/9017\/collections\/Sammic_Pizza_Ovens.jpg?v=1499712901","url":"https:\/\/www.advantage-catering-equipment.co.uk\/collections\/sammic-pizza-ovens.oembed","provider":"Advantage Catering Equipment","version":"1.0","type":"link"}