Electric pizza oven PIZZA GROUP P09FN09028

A commercial pizza oven that bakes nine 300–340 mm pizzas simultaneously while proofing the next batch and extracting smoke and steam through an integrated hood.

The oven heats a 50 mm-thick natural-stone cooking surface with electric elements. Heat radiates from the stone and rises through the 200 mm-high chamber, creating a dome of hot air that cooks the pizza base and toppings evenly. A fan-driven thermal management system circulates the air, eliminating cold spots and maintaining a uniform temperature across every shelf position. The Activestone layer beneath the main stone stores additional heat, smoothing out temperature fluctuations when pizzas are loaded or removed.

To use the oven, the operator sets the desired temperature on the microprocessor control panel. Once the stone reaches the set point, pizzas are slid directly onto the hot surface. The microprocessor monitors the chamber temperature and adjusts the elements to hold it steady. After baking, the pizzas are removed and the next batch can be loaded immediately. While the oven runs, the adjacent proofer warms pizza boxes to 60 °C, readying them for the next proofing cycle.

Above the oven, the extraction hood activates automatically when the oven door is opened or the temperature rises. A 5-inch display on the hood shows extraction status and fan speed. The hood's airflow is calibrated to remove smoke and steam without cooling the cooking chamber, so the oven temperature remains stable even during peak service.

The cooking surface is made of food-grade natural stone, 50 mm thick, with an additional Activestone layer beneath. The internal chamber walls are lined with the same stone, and the entire structure is wrapped in high-density insulation to reduce heat loss. The oven body is constructed from stainless steel, with 12 V internal LED lights for visibility inside the chamber.

The control panel features a microprocessor that governs oven temperature, extraction fan speed, and proofer settings. The proofer has its own temperature control, allowing it to operate independently of the oven.

The 23.6 kW power rating requires a 400 V three-phase supply, typical for heavy-duty catering equipment. The 435 kg weight means the unit must be positioned on a reinforced floor or a purpose-built stand. The 1530 × 1725 × 1825 mm footprint includes the oven, proofer, and hood, so it occupies a full worktop section in a professional kitchen.

The 0–515 °C temperature range allows the oven to bake traditional Neapolitan pizzas at high heat as well as slower-cooked Roman-style pizzas. The 200 mm chamber height accommodates deep-dish pizzas and calzones without crowding.

Cleaning involves brushing the stone surface after each service to remove flour and food debris. The stone should be allowed to cool before cleaning to prevent thermal shock. The extraction hood's grease filters require regular washing to maintain airflow. The stainless-steel exterior can be wiped down with a damp cloth, and the LED lights should be checked periodically for dust accumulation.

The oven is supplied as a single unit with integrated proofer and extraction hood. No additional variants are listed for this model.