Sammic PO-6+6 Electric Pizza Oven product image

Sammic

Sammic PO-6+6 Two Deck Electric Pizza Oven

SKU: 5120165

£2,113.00(£2,535.60 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-6+6 is a two-deck electric pizza oven designed for commercial kitchens where pizza is a regular fixture on the menu. It comprises two independent cooking chambers, each with a stone deck surface, that can be operated together or separately depending on service demand. Stone deck cooking is a well-established approach in commercial pizza production, helping to deliver consistent base texture and even heat transfer from below — results that are difficult to achieve with a standard shelf or rack oven.

In a busy service environment, the independent deck arrangement offers practical flexibility. Both chambers can run simultaneously at full capacity during peak periods, and when service is quieter, one deck can be held at temperature while the other is switched off, reducing unnecessary energy consumption without leaving the kitchen underprepared. Each chamber also has independently adjustable top and bottom elements, which gives operators meaningful control over heat distribution — useful when the menu includes pizzas with varying topping density, base thickness, or dough types that behave differently under radiant heat.

From a day-to-day operational standpoint, the oven offers several clear advantages:

  • Independent deck operation lets output scale up or down with actual service demand
  • Stone deck surfaces support even heat transfer for reliable base results across both chambers
  • Separate top and bottom element controls in each chamber allow cook adjustment per product type
  • Straightforward manual controls are easy for kitchen staff to learn and use confidently
  • Insulated construction helps sustain operating temperatures through a full service period

As an electric unit, no gas supply is required, 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 casing for ventilation. Given the temperatures involved, ventilation in the surrounding area is worth assessing before installation. It is sensible to confirm that the electrical supply at the intended location is compatible with the unit's requirements before ordering.

The PO-6+6 is well suited to restaurants, pizzerias, and food service operations where pizza features consistently on the menu but overall throughput is moderate. It is a practical choice for sites that want the cooking characteristics of a stone deck oven without the footprint or complexity of a larger multi-deck installation. Operations with significantly higher volume demands — such as high-turnover dedicated pizza restaurants running back-to-back covers throughout service — may find it worth considering a heavier-duty model from the range instead.

If you are weighing up whether the output capacity of this oven fits your service pattern and kitchen layout, the team is happy to work through the details with you before you commit.

Frequently asked questions

Is the PO-6+6 suitable for a busy pizzeria running high covers throughout the evening?

The PO-6+6 handles consistent pizza service well in moderate-throughput environments, and the two-deck configuration gives useful capacity headroom. For very high-volume sites turning over a large number of covers back-to-back throughout service, it is worth discussing whether a higher-capacity model would be a better fit for your expected output — the team can help assess that based on your service pattern.

What are the key installation requirements for this oven?

The PO-6+6 is electrically powered, so no gas connection is needed, but you should confirm that the electrical supply at the intended installation point is compatible with the unit's requirements before ordering. The oven needs to be placed on a stable, heat-resistant surface with adequate clearance around the casing, and the surrounding ventilation should be assessed given the operating temperatures involved.

Can the two decks be used independently to save energy during quieter service periods?

Yes — each chamber operates independently, so during quieter periods one deck can be kept at temperature while the other is switched off, reducing energy draw without leaving the kitchen unprepared for orders. This makes the oven practical for operations where pizza demand varies significantly across the course of a service.
Sammic PO-6+6 Two Deck Electric Pizza Oven

£2,113.00(£2,535.60 inc VAT)

£2,113.00(£2,535.60 inc VAT)

The Sammic PO-6+6 is a two-deck electric pizza oven designed for commercial kitchens where pizza is a regular fixture on the menu. It comprises two independent cooking chambers, each with a stone deck surface, that can be operated together or separately depending on service demand. Stone deck cooking is a well-established approach in commercial pizza production, helping to deliver consistent base texture and even heat transfer from below — results that are difficult to achieve with a standard shelf or rack oven.

In a busy service environment, the independent deck arrangement offers practical flexibility. Both chambers can run simultaneously at full capacity during peak periods, and when service is quieter, one deck can be held at temperature while the other is switched off, reducing unnecessary energy consumption without leaving the kitchen underprepared. Each chamber also has independently adjustable top and bottom elements, which gives operators meaningful control over heat distribution — useful when the menu includes pizzas with varying topping density, base thickness, or dough types that behave differently under radiant heat.

From a day-to-day operational standpoint, the oven offers several clear advantages:

  • Independent deck operation lets output scale up or down with actual service demand
  • Stone deck surfaces support even heat transfer for reliable base results across both chambers
  • Separate top and bottom element controls in each chamber allow cook adjustment per product type
  • Straightforward manual controls are easy for kitchen staff to learn and use confidently
  • Insulated construction helps sustain operating temperatures through a full service period

As an electric unit, no gas supply is required, 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 casing for ventilation. Given the temperatures involved, ventilation in the surrounding area is worth assessing before installation. It is sensible to confirm that the electrical supply at the intended location is compatible with the unit's requirements before ordering.

The PO-6+6 is well suited to restaurants, pizzerias, and food service operations where pizza features consistently on the menu but overall throughput is moderate. It is a practical choice for sites that want the cooking characteristics of a stone deck oven without the footprint or complexity of a larger multi-deck installation. Operations with significantly higher volume demands — such as high-turnover dedicated pizza restaurants running back-to-back covers throughout service — may find it worth considering a heavier-duty model from the range instead.

If you are weighing up whether the output capacity of this oven fits your service pattern and kitchen layout, the team is happy to work through the details with you before you commit.