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Sveba Dahlen
Sveba Dahlen P402 Double Deck Electric Pizza Oven
£13,406.00(£16,087.20 inc VAT)
Delivery Information
Price Match
The Sveba Dahlen P402 is a double deck electric pizza oven built for consistent, high-volume pizza production in professional kitchen environments. Each deck accommodates up to eight 12-inch pizzas, giving a combined throughput that suits restaurants, pizzerias, and food operations where pizza is a core menu item rather than an occasional line. The oven reaches a maximum baking temperature of 350°C, with three independently controllable heating zones — upper, front, and lower — allowing operators to fine-tune the bake profile for different styles and dough types.
In a busy service, recovery time and heat consistency matter more than peak temperature. The P402 addresses this through a combination of thick stone deck bases and strong insulation. The stone retains heat effectively between loads, which means the deck temperature stays stable even during back-to-back covers rather than dropping off and requiring extended recovery. The heat-reflecting glass on the door reduces heat loss during service and contributes to a more manageable ambient temperature around the oven station.
From an operational standpoint, the P402 offers a number of practical advantages worth noting:
- Three heating zones per deck allow separate control of top, front, and base heat for consistent results across different pizza styles
- Thick stone deck bases retain heat between loads, supporting steady throughput during peak service
- Spring-loaded top-hinged doors allow one-handed access and reduce obstruction at the oven mouth
- A built-in weekly timer can be programmed to bring the oven up to temperature before service begins
- Single ventilation duct requirement simplifies extraction planning compared with multi-duct alternatives
Installation planning should account for the oven's electrical supply requirements — at 13.4kW it will require a dedicated circuit, and early engagement with a qualified electrician is advisable before positioning the unit. The single ventilation duct connection keeps extraction relatively straightforward, though the oven should still be positioned to allow adequate clearance for heat management and operator access. As with any deck oven running at these temperatures, adequate kitchen ventilation is important both for compliance and comfort.
The P402 is well suited to pizzerias, Italian restaurants, and casual dining operations where pizza forms a significant portion of covers. Its double-deck configuration gives meaningful throughput without the footprint of a larger multi-deck unit, making it a practical choice for kitchens where space is a consideration. For very high-volume operations — such as delivery-focused sites or venues producing 100 or more pizzas per service — a higher-capacity configuration may be worth exploring to avoid bottlenecks at peak times.
If you have questions about how the P402 would fit your service volumes or kitchen layout, the team is happy to talk it through before you commit to a purchase.
Frequently asked questions
How many pizzas can the P402 realistically produce during a busy service?
With eight 12-inch pizzas per deck across two decks, the P402 can hold sixteen pizzas simultaneously. In practice, throughput depends on bake time and how consistently the decks are loaded, but for a mid-volume pizzeria or restaurant service it offers meaningful capacity without requiring a large multi-deck unit. Very high-volume operations — delivery kitchens producing sustained high output — may find a larger configuration more appropriate.
What are the key installation requirements for the P402?
The P402 runs on a 13.4kW electrical supply, so a dedicated circuit installed by a qualified electrician is required before the oven is put into service. It also needs a single ventilation duct connection for extraction, which is simpler to plan than multi-duct alternatives. Allow adequate clearance around the unit for heat management and safe operator access, and ensure your kitchen's overall ventilation is sufficient for an oven running at up to 350°C.
Is the P402 suitable for a restaurant that serves pizza alongside a broader menu, or is it aimed at dedicated pizzerias?
The P402 works well in both settings. Its double-deck layout and programmable timer make it practical for a restaurant where pizza is a significant but not exclusive menu item — the oven can be brought up to temperature before service and run efficiently without dominating the kitchen footprint. Dedicated high-volume pizzerias will also find it capable, though sites with very sustained output may benefit from discussing higher-capacity options with the team.
Size and weight
- External width
- 1120 mm
Power and energy
- Power rating
- 13.4 kW
£13,406.00(£16,087.20 inc VAT)
£13,406.00(£16,087.20 inc VAT)
The Sveba Dahlen P402 is a double deck electric pizza oven built for consistent, high-volume pizza production in professional kitchen environments. Each deck accommodates up to eight 12-inch pizzas, giving a combined throughput that suits restaurants, pizzerias, and food operations where pizza is a core menu item rather than an occasional line. The oven reaches a maximum baking temperature of 350°C, with three independently controllable heating zones — upper, front, and lower — allowing operators to fine-tune the bake profile for different styles and dough types.
In a busy service, recovery time and heat consistency matter more than peak temperature. The P402 addresses this through a combination of thick stone deck bases and strong insulation. The stone retains heat effectively between loads, which means the deck temperature stays stable even during back-to-back covers rather than dropping off and requiring extended recovery. The heat-reflecting glass on the door reduces heat loss during service and contributes to a more manageable ambient temperature around the oven station.
From an operational standpoint, the P402 offers a number of practical advantages worth noting:
- Three heating zones per deck allow separate control of top, front, and base heat for consistent results across different pizza styles
- Thick stone deck bases retain heat between loads, supporting steady throughput during peak service
- Spring-loaded top-hinged doors allow one-handed access and reduce obstruction at the oven mouth
- A built-in weekly timer can be programmed to bring the oven up to temperature before service begins
- Single ventilation duct requirement simplifies extraction planning compared with multi-duct alternatives
Installation planning should account for the oven's electrical supply requirements — at 13.4kW it will require a dedicated circuit, and early engagement with a qualified electrician is advisable before positioning the unit. The single ventilation duct connection keeps extraction relatively straightforward, though the oven should still be positioned to allow adequate clearance for heat management and operator access. As with any deck oven running at these temperatures, adequate kitchen ventilation is important both for compliance and comfort.
The P402 is well suited to pizzerias, Italian restaurants, and casual dining operations where pizza forms a significant portion of covers. Its double-deck configuration gives meaningful throughput without the footprint of a larger multi-deck unit, making it a practical choice for kitchens where space is a consideration. For very high-volume operations — such as delivery-focused sites or venues producing 100 or more pizzas per service — a higher-capacity configuration may be worth exploring to avoid bottlenecks at peak times.
If you have questions about how the P402 would fit your service volumes or kitchen layout, the team is happy to talk it through before you commit to a purchase.
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