Stima Other Equipment

The Stima VP3XL is a three-deck electric pizza oven built for commercial operations where consistent output, reliable recovery, and a quality bake matter across every service. Each deck is fitted with a refractory stone base — the established approach for achieving even heat distribution and an authentic crust finish. Stone absorbs and holds heat in a way that metal surfaces cannot replicate, and it continues to perform well even when loading cooler dough straight from a fridge, which is the reality of most working kitchens.

In practice, the three-deck configuration gives operators meaningful flexibility. You can run different pizza types simultaneously, hold one deck at a lower temperature for part-baked bases, or simply use all three at full output to push throughput during peak covers. The stone's heat retention reduces the recovery dip between consecutive loads, which matters when tables are turning quickly and every minute of delay compounds.

From an operational standpoint, the VP3XL offers several practical advantages:

• Three independent decks allow simultaneous cooking across multiple orders
• Refractory stone bases deliver consistent heat distribution and authentic bake results
• High operating temperature supports fast cook times and a well-finished crust
• Compact footprint relative to three-deck capacity assists with kitchen space planning
• Included activated carbon filtration hood reduces the ventilation burden in suitable installations

Installation requires a three-phase electrical supply — if your site currently runs single-phase only, this is the first thing to confirm before proceeding. The unit is substantial in weight, so access routes, positioning, and floor loading should all be considered at the planning stage; this is not equipment that is easily moved once in place. The carbon filtration hood may reduce or remove the need for direct extraction ducting in some settings, but this depends on your kitchen layout and local authority requirements, and should not be assumed without proper assessment.

The VP3XL is well suited to restaurants, dedicated pizzerias, and food-led venues where pizza forms a core part of the menu and service volumes are consistent. For sites running very high continuous output — particularly large-format or high-cover operations — it is worth exploring whether a higher-capacity solution would better match demand. Conversely, if pizza is an occasional or supplementary menu item, a single-deck model may represent a more proportionate investment.

If you would like to talk through whether the VP3XL is the right fit for your service model or site, our team is straightforward to reach and happy to work through the details with you.

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.

The Stima VP2XL is a two-deck electric pizza oven designed for commercial operations that need to serve pizza consistently and at pace. Each deck is fitted with a refractory stone base — the appropriate cooking surface for achieving a properly finished pizza base with the kind of underside texture and colour that a conventional oven or conveyor unit typically cannot replicate. The oven is supplied with an integrated carbon-activated filtration hood, which makes it a practical option for sites where ducting extraction directly to atmosphere is not feasible or straightforward to arrange.

In a working kitchen, the twin-deck layout gives you genuine operational flexibility. Both decks can run simultaneously during a busy service, or one can be used to hold finished product while the other takes fresh pies — a useful arrangement when covers are building and ticket times are tightening. Refractory stone holds heat well, which helps maintain consistent cooking conditions across a sustained service without the temperature recovery dips that can affect lighter-duty electric units.

The practical advantages of this oven for a small-to-medium operation include:

• Refractory stone decks produce an authentic base finish without wood-fired infrastructure
• Integrated carbon filtration removes dependency on ducted extraction
• Twin decks allow simultaneous cooking and holding during service peaks
• Electric operation simplifies installation compared with gas alternatives
• Relatively compact footprint for a twin-deck stone oven

Installation requires a three-phase electrical supply, so confirming your site's electrical capacity before ordering is important. The unit is substantial in weight, which means bench strength, stand suitability, and access routes should all be considered at the planning stage. The filtration hood handles recirculation rather than extraction to atmosphere, so the kitchen itself should have reasonable ambient ventilation.

The VP2XL is well suited to restaurants, bistros, cafés, and food-service venues that are introducing or expanding a pizza offering where space is a genuine constraint. For sites running pizza as a primary volume-led focus — particularly those with high covers across extended service periods — a higher-capacity unit may be worth considering to prevent bottlenecks during peaks.

If you have questions about whether this oven matches your expected service volume, or you want to talk through the electrical requirements for your site, the team is happy to work through the detail with you before you go ahead.

The Stima VP2 is a compact, two-deck electric pizza oven built for commercial operations that want to serve stone-baked pizza without the infrastructure demands of a larger deck oven. Each deck uses a refractory stone base that absorbs and radiates heat directly into the underside of the pizza — the method that produces the crisp base associated with traditional pizza cooking. A carbon-activated filtration hood is included as standard, which in many settings allows the oven to be positioned without a direct connection to an external extraction canopy, though this should always be assessed carefully against your specific kitchen layout and any applicable local ventilation requirements before installation.

In a busy service environment, the VP2 is well suited to operations producing a moderate volume of pizzas as part of a broader menu — gastropubs, café-restaurants, and small-to-medium pizzerias with manageable throughput are typical applications. The two-deck configuration allows different pizzas to be cooked simultaneously or at staggered timings, which helps maintain pace during service without requiring a large dedicated pizza station.

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

• Refractory stone decks deliver consistent base heat for authentic results
• High operating temperature supports rapid cooking times during service
• Two independent decks allow simultaneous cooking or staggered loads
• Included filtration hood reduces extraction infrastructure requirements in many kitchens
• Compact footprint suits counter or stand-mounted installation in tighter spaces

Being an electric unit, installation is generally more straightforward than gas alternatives, but supply requirements should be confirmed with a qualified electrician before positioning — particularly in existing kitchens where circuit capacity may already be committed. The unit is typically bench-mounted, and adequate clearance around the oven should be factored into the layout plan.

The VP2 is a practical choice for operators new to pizza service or those with moderate volume requirements. For sites running a pizza-led menu across continuous high-volume covers, it would be worth discussing whether a higher-capacity model with greater deck space or more powerful elements would better serve the operation over time.

If you are weighing up whether this oven suits your expected covers and kitchen setup, we are happy to talk it through before you commit.