Electric pizza oven PIZZA GROUP P08PY10070

A pizza oven built for two independent chambers, each holding six 30–34 cm pizzas at once. The PY M12 L uses separate top and bottom heating elements to create an even bake across every stone, so the base crisps while the toppings cook without drying out.

Electric elements heat the oven cavity rapidly, cutting the time from switch-on to service. Activestone technology accelerates the process further by concentrating heat in the baking stones, reducing energy use and allowing the oven to reach its maximum 450 °C setting. This high temperature suits all dough types, including highly hydrated Neapolitan recipes that need only a brief, intense bake.

The operator loads raw pizzas onto the stones through doors that open from the top down, then closes them to seal in heat. Dual 12 V interior lights and double-glazed windows let staff monitor progress without losing temperature. A stainless-steel aspirating hood with a 200 mm outlet draws away steam and smoke, while a manually controlled chimney valve adjusts airflow to keep the environment stable. When the pizzas are ready, the doors swing open again for quick removal.

The entire structure is stainless steel, chosen for durability and ease of cleaning. Doors feature cool-touch handles for safe operation, and the unit stands on adjustable feet to level it on uneven floors. A single control panel per chamber sets the temperature and manages the heating cycle, giving independent control over each side.

An 18 kW power draw requires a 400 V three-phase plus neutral and earth supply, the standard for professional catering equipment. The oven's 1480 mm width, 1030 mm depth and 720 mm height fit into most commercial kitchens, while its 231 kg weight calls for a solid floor and a trolley for initial positioning. The 0–450 °C temperature range covers everything from thin-crust to deep-pan pizzas, as well as breads and pastries that benefit from high heat.

Cleaning involves wiping down the stainless-steel interior and exterior surfaces after each service, removing ash and food debris from the stones, and checking the chimney valve for blockages. The aspirating hood should be inspected regularly to ensure proper ventilation.

An optional bottom-up opening door (article P08PY10087) is available for kitchens where space or workflow makes the standard top-down design less convenient.

The PY M12 L is listed in the PIZZA GROUP professional ovens catalogue under electric deck ovens.