Electric pizza oven PIZZA GROUP P08PY12071

A professional electric pizza oven that bakes six pizzas up to 34 cm in diameter at once, delivering the high heat and quick recovery needed for Neapolitan-style crusts.

The oven uses two separate heating elements—one above and one below the deck—to create a balanced radiant heat that cooks the base and the toppings simultaneously. Activestone technology in the deck absorbs and releases heat rapidly, cutting warm-up time by half and reducing energy use by up to a quarter compared with conventional stone decks. The sealed chamber, double-glazed door and controlled chimney valve keep the heat steady, while an internal 12 V lighting system lets the operator monitor cooking without opening the door.

To start, the operator sets the desired temperature on the digital control panel, which can store two custom programmes. The oven reaches 450 °C, hot enough for highly hydrated doughs that bake in under two minutes. Once the set temperature is reached, the pizzas are slid onto the deck with a peel. The dual-element design ensures even browning top and bottom, and the quick recovery of the Activestone deck means the next batch can go in almost immediately. When the cooking programme ends, the oven shuts down automatically.

The entire structure is built from stainless steel, including the external casing, the chamber and the aspirating hood with a 200 mm outlet. The door opens from the bottom up on a smooth hinge, and the handle stays cool to the touch. A stainless-steel chimney valve opens and closes under control to regulate airflow and heat retention.

The control panel offers precise temperature adjustment, two programmable cooking cycles, and timed start-up and shut-down. An LED display shows the current temperature and the selected programme.

The 9 kW power rating requires a 400 V three-phase plus neutral and earth supply, the standard circuit for professional catering equipment. The 139 kg weight means the oven is moved on a trolley or pallet jack, and the 1480 × 1030 mm footprint fits on a standard worktop or counter. The temperature range of 0–450 °C covers everything from slow-baked Roman-style pizza to flash-baked Neapolitan pies.

Cleaning is done with a damp cloth on the stainless-steel surfaces and a soft brush on the Activestone deck to remove flour and ash. The chimney valve and aspirating hood should be checked weekly to keep the outlet clear. The door gasket is removable for thorough cleaning.

An optional bottom-up opening door (article P08PY12079) is available for kitchens where space above the oven is limited.

The oven is listed in the PIZZA GROUP professional deck-oven catalogue under electric pizza ovens.