Sammic PO-4+4 Electric Pizza Oven product image

Sammic

Sammic PO-4+4 Twin Deck Electric Pizza Oven

SKU: 5120155
Barcode: 8435561006307

£1,637.00(£1,964.40 inc VAT)
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  • In the event of equipment failure any parts needed will be provided 1
  • In the event of equipment failure an engineer will be sent for an onsite repair 1
  • Equipment can be connected to a three phase power supply – must be installed by a competent person
  • Equipment that should be connected to a suitably rated outlet - must be installed by a competent person
  • Item weighs over 100kg and will need care and planning to get into position kg

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.

Frequently asked questions

Is this oven suitable for a kitchen where pizza is the main menu item?

The PO-4+4 works well where pizza is part of a broader menu and service volumes are moderate. If pizza is your primary product and you are running consistently high covers, it is worth speaking with us about whether a higher-capacity unit would give you a better return over time.

What are the installation requirements for this oven?

As an electric unit, the PO-4+4 needs a suitable electrical supply but no gas connection or dedicated flue. Most commercial settings will also require adequate overhead extraction, such as a canopy system, to manage heat and vapour during service. If you are unsure about your existing supply or ventilation, it is worth confirming these before ordering.

Can both decks run at different temperatures at the same time?

Yes — the two chambers operate independently, so each deck can be set to a different temperature simultaneously. This is particularly useful where the menu includes pizzas with varying base thicknesses or topping loads that benefit from different heat balances.
Sammic PO-4+4 Twin Deck Electric Pizza Oven

£1,637.00(£1,964.40 inc VAT)

£1,637.00(£1,964.40 inc VAT)

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.