A pizza oven is the heart of a pizzeria – it is where the crispy crust is formed, the flavours of the ingredients blend, and that special pizza aroma develops. Professional pizza ovens reach 300–500°C temperatures, which are much higher than in a standard convection oven. This high temperature is the key to an authentic Neapolitan pizza crust texture. BHS offers pizza ovens to pizzerias and Italian restaurants across Europe.
Types of pizza ovens
Electric Pizza Ovens are the most popular for compact and medium-sized pizzerias. Easy to install (no gas connection required), precise temperature control, available with 1–3 decks. Single-deck electric models are the ideal start for a small pizzeria. Gas Pizza Ovens provide higher power with lower operating costs for large volumes. They heat up faster and maintain temperature during continuous baking. Wood-Fired Pizza Ovens deliver authentic Neapolitan pizza with a smoky crust character. They reach 400–500°C, and the pizza bakes in 60–90 seconds. Suitable for premium pizzerias and open-kitchen concepts. Additional accessories are also available – stone baking plates, pizza peels and oven cleaning tools.
Number of decks and throughput capacity
A pizza oven’s productivity primarily depends on the number of decks and the size of each deck. A single-deck oven with space for two 33 cm pizzas can produce approximately 20–30 pizzas per hour during intensive baking. A double-deck oven produces 40–60 pizzas per hour. A triple-deck oven produces 60–90 pizzas per hour. Deck size matters: a 60×60 cm deck holds two 28–30 cm pizzas, while a 90×60 cm deck holds three. Many professional ovens are modular – you can start with one deck and later add a second on top as the business grows.
HACCP and safety in the pizza kitchen
A pizza oven operates at extremely high temperatures, which inherently ensures food thermal processing and disinfection. In the context of HACCP, safe operation at high temperatures is important – heat-resistant gloves, pizza peels with long handles and proper workflow organisation are essential. The exterior of gas and wood-fired ovens becomes hot – a sufficient safety zone around the equipment is necessary. The exterior of electric ovens is usually not as hot, which makes working in smaller spaces easier. Regular cleaning of the oven’s stone baking plate and ash removal in wood-fired ovens are mandatory safety requirements.
HoReCa usage scenarios
In a small artisanal pizzeria producing 30–50 portions per day, a compact single-deck electric oven is optimal – low operating costs, easy installation and precise temperature control. In a medium-sized pizzeria producing 100–200 portions per day, a double-deck gas oven is an economically justified choice. In a large pizzeria or a commercial kitchen offering pizza, a multi-deck oven or several single ovens in parallel are suitable. In an Italian fine dining restaurant, a wood-fired oven serves as both equipment and a design element in an open kitchen. BHS helps select the most suitable pizza oven model based on the pizzeria’s concept and volume.
Frequently asked questions
What temperature is needed for a good Neapolitan pizza? Only a wood-fired oven reliably reaches these temperatures. Electric and gas deck ovens reach 300–350°C – this is sufficient for most pizzerias, but not for the classic Neapolitan standard.
How long does it take to heat up a pizza oven? For electric deck ovens – 15–25 minutes. For gas deck ovens – 20–30 minutes. For wood-fired ovens – 45–90 minutes. Always ensure that the deck stone is fully heated before starting work.
Why choose BHS?
BHS – Baltic HoReCa Solutions supplies professional equipment for restaurants, cafés, hotels and canteens: more than 20,000 products from many manufacturers. Our specialists help you choose the right equipment and spare parts for your kitchen or bar.
Delivery
We deliver across the European Union. Delivery time and cost depend on the order volume and destination — contact the BHS team for an exact price and lead time.
