Ital Pozzuoli Double Deck Pizza Oven – 2 Chamber
Product Description
The Ital Pozzuoli Double Deck Pizza Oven is a two-chamber electric deck oven designed for commercial pizzerias, restaurants, and any kitchen producing pizza at volume. Each deck sits in its...
Specifications
- Capacity
- Up to 4 x 300mm (12") diameter pizza capacity or up to 8 x 250mm (10") diameter pizza capacity
- Dimensions
- 490(H)x 745(W)x 695(D)mm
- Dimension area
- 2 x (500mm x 520mm)
- Material
- stainless steel
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Product Description
The Ital Pozzuoli Double Deck Pizza Oven is a two-chamber electric deck oven designed for commercial pizzerias, restaurants, and any kitchen producing pizza at volume. Each deck sits in its own independent chamber, allowing separate temperature and timing control across both levels simultaneously. The stainless steel construction is built for the demands of a working kitchen, and the heating elements are specified to withstand the thermal cycling that comes with continuous daily use.
In a busy service environment, the ability to run each deck independently makes a real operational difference. A pizzeria offering both Neapolitan-style and thin-crust pizza, for example, can hold different baking temperatures in each chamber at the same time, without one setting compromising the other. With capacity for up to four 12-inch pizzas across the two decks, it is well suited to moderate-volume sites where consistent output and quality matter more than raw throughput speed.
Practical advantages for kitchen operators include:
- Independent deck control — bake different pizza styles at the same time
- Shock-proof heating elements for reliable, consistent performance over time
- Stainless steel exterior withstands the heat and knocks of a commercial kitchen
- Straightforward temperature management across a wide baking range
- Compact double-deck format that stacks capacity without a large footprint
This oven requires a 400V three-phase electrical supply, which is standard in most commercial kitchen installations but should be confirmed before ordering. At 78kg it is a solid, substantial unit — access and positioning should be planned in advance. It is not suited to domestic or single-phase supplies.
The Pozzuoli Double Deck is a practical choice for independent pizzerias, Italian restaurants, and similar operations with a steady but not exceptionally high pizza output. Sites producing very high volumes continuously, or those needing larger pizza formats, may find a higher-capacity deck oven a better fit for their throughput requirements.
If you are weighing up whether this oven is the right match for your service volume or kitchen setup, we are happy to talk it through.
Key Features
- Two independent chambers with separate temperature and timer controls
- Capacity for up to four 12-inch or eight 10-inch pizzas across both decks
- Shock-proof heating elements rated for continuous commercial kitchen use
- Stainless steel construction designed to withstand daily heavy-use conditions
- Operates across a wide temperature range to suit different pizza styles
Operational Benefits
- Run two different pizza styles simultaneously without compromising either result
- Consistent baking temperatures maintained reliably throughout a busy service
- Staggered deck use allows continuous output during high-demand periods
- Independent deck control reduces wasted energy when only one chamber is needed
- Compact double-deck format maximises baking capacity within a contained footprint
Specifications
- Capacity
- Up to 4 x 300mm (12") diameter pizza capacity or up to 8 x 250mm (10") diameter pizza capacity
- Dimensions
- 490(H)x 745(W)x 695(D)mm
- Dimension area
- 2 x (500mm x 520mm)
- Material
- stainless steel
- Power
- 16 per phase. 6400W
- Temperature range
- 50°C to 350°C
- Weight
- 78kg
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Frequently Asked Questions
- The Pozzuoli Double Deck is well suited to independent pizzerias and restaurants with a steady, moderate pizza output. With capacity for up to four 12-inch pizzas across the two decks, it handles consistent service well, but for very high-volume or continuous throughput operations, a larger-capacity deck oven is likely a more practical choice.
- This oven runs on a 400V three-phase supply, which is standard in most commercial kitchen environments. If your site currently runs on single-phase only, you would need to arrange a supply upgrade before installation — it is worth confirming this with your electrician or fit-out contractor at an early stage.
- Yes — each deck is housed in its own independent chamber with its own controls, so you can set different temperatures and timings across the two levels simultaneously. This makes it practical for kitchens offering more than one pizza style, or where different products need to be baked at the same time without one affecting the other.