Drawer menu
-
Cooking
-
Refrigeration
-
Food Preparation
-
Food Servery & Display
-
Beverage Machines
-
Warewashing & Laundry
-
Sinks, Tables & Storage
-
Kitchenware
-
Front of House
Lincat
Lincat PO69X Single Deck Electric Pizza Oven
£1,093.00(£1,311.60 inc VAT)
Delivery Information
Price Match
The Lincat PO69X is a single-deck electric pizza oven designed for commercial kitchen use. It is built around a one-piece firebrick base that absorbs and retains heat in a manner similar to a traditional stone deck, producing the kind of base texture and consistency that a standard convection oven struggles to replicate. Two independently adjustable heating elements — one above, one below — give the operator direct control over how heat is applied throughout the cook, which proves particularly useful when switching between pizza styles or working with heavier topping loads. A mechanical timer keeps day-to-day operation simple and low-maintenance.
Once the firebrick base is up to working temperature, it holds heat reliably and performs consistently through a steady service. The ability to adjust the two elements independently means that small corrections can be made during a busy period without disrupting the workflow. For operations where pizza is a regular but not continuous output, this type of deck oven delivers a practical and repeatable result without unnecessary complexity.
Key practical points for operators:
- Firebrick base retains heat for consistent, even base cooking across the session
- Independent top and bottom element control allows tuning by pizza style or topping weight
- Mechanical timer provides reliable, straightforward operation with minimal servicing
- Supplied with a wire shelf and safety pull-out stop as standard
- Countertop format keeps the footprint manageable in tighter kitchen layouts
As an electric oven, it will require a suitable power supply — confirming your available supply with a qualified electrician before ordering is advisable. The unit needs to sit on a stable, heat-resistant surface with adequate clearance on all sides and above for ventilation. Pre-heat time should be factored into service planning; firebrick-based ovens benefit from being brought up to temperature well ahead of the first order. For high-volume pizza operations or sites where pizza is the primary revenue item at peak times, a multi-deck configuration is likely to be the more practical choice.
This oven is well suited to cafés, restaurants, pubs and smaller takeaways where pizza is cooked to order at a measured pace rather than in continuous high-volume runs. If your throughput requirements are already demanding, or if you expect the operation to scale, it is worth considering a heavier-duty or multi-deck alternative from the outset.
If you are weighing up whether a single deck will meet your service demands, the team is happy to talk through your setup and help you make the right call.
Frequently asked questions
How many pizzas can this oven handle during a typical service?
The PO69X is best suited to operations where pizzas are cooked to order at a measured pace rather than in rapid continuous runs. For sites where pizza is a primary revenue driver at peak times, or where throughput demands are high, a multi-deck configuration is likely to be a more practical fit — it is worth discussing your expected covers and turnaround times with us before committing.
What does the firebrick base actually do differently to a standard oven?
The firebrick base absorbs heat during pre-heat and releases it steadily into the base of the pizza throughout the cook, producing a crisper, more consistent result than a standard metal shelf or convection oven floor. The trade-off is that firebrick ovens require a proper pre-heat period — allowing sufficient time before service starts is important to get the best results.
Are there any installation requirements I should check before ordering?
The PO69X is an electric countertop unit, so the main requirement is confirming that your available power supply is suitable — a qualified electrician can advise on this before you order. The oven also needs to be positioned on a stable, heat-resistant surface with adequate clearance on all sides and above to allow for ventilation and safe operation.
- Capacity
- 2 x 14"
- External depth
- 740 mm
- External height
- 320 mm
- External width
- 1010 mm
- Internal depth
- 540 mm
- Internal width
- 745 mm
- Number of decks
- 1
- Power rating
- 2.9 kW
- Weight
- 65 kg
£1,093.00(£1,311.60 inc VAT)
£1,093.00(£1,311.60 inc VAT)
The Lincat PO69X is a single-deck electric pizza oven designed for commercial kitchen use. It is built around a one-piece firebrick base that absorbs and retains heat in a manner similar to a traditional stone deck, producing the kind of base texture and consistency that a standard convection oven struggles to replicate. Two independently adjustable heating elements — one above, one below — give the operator direct control over how heat is applied throughout the cook, which proves particularly useful when switching between pizza styles or working with heavier topping loads. A mechanical timer keeps day-to-day operation simple and low-maintenance.
Once the firebrick base is up to working temperature, it holds heat reliably and performs consistently through a steady service. The ability to adjust the two elements independently means that small corrections can be made during a busy period without disrupting the workflow. For operations where pizza is a regular but not continuous output, this type of deck oven delivers a practical and repeatable result without unnecessary complexity.
Key practical points for operators:
- Firebrick base retains heat for consistent, even base cooking across the session
- Independent top and bottom element control allows tuning by pizza style or topping weight
- Mechanical timer provides reliable, straightforward operation with minimal servicing
- Supplied with a wire shelf and safety pull-out stop as standard
- Countertop format keeps the footprint manageable in tighter kitchen layouts
As an electric oven, it will require a suitable power supply — confirming your available supply with a qualified electrician before ordering is advisable. The unit needs to sit on a stable, heat-resistant surface with adequate clearance on all sides and above for ventilation. Pre-heat time should be factored into service planning; firebrick-based ovens benefit from being brought up to temperature well ahead of the first order. For high-volume pizza operations or sites where pizza is the primary revenue item at peak times, a multi-deck configuration is likely to be the more practical choice.
This oven is well suited to cafés, restaurants, pubs and smaller takeaways where pizza is cooked to order at a measured pace rather than in continuous high-volume runs. If your throughput requirements are already demanding, or if you expect the operation to scale, it is worth considering a heavier-duty or multi-deck alternative from the outset.
If you are weighing up whether a single deck will meet your service demands, the team is happy to talk through your setup and help you make the right call.
- Choosing a selection results in a full page refresh.
- Opens in a new window.