Electric pizza ovens — professional electric-powered pizza ovens with a fireproof stone deck for pizzerias, restaurants, cafés and canteens: single or multi-deck electric pizza ovens with independent top and bottom heat control, stable and precise temperature maintenance and high-quality crust formation for restaurants and pizzerias. Electric pizza ovens ensure high precision and consistency in pizza production — the electric heating element maintains a strictly set temperature without fluctuations, which is characteristic of gas or wood-fired ovens, ensuring uniform baking results for every cycle.
Explore also accessories for pizza ovens and pizza preparation accessories for a complete pizza equipment set.
Electric pizza ovens are a versatile and reliable solution for baking pizza in restaurants and pizzerias — the electric heating element ensures stable temperature and easy installation without the need for a gas connection. BHS offers these ovens across Europe.
Advantages of electric pizza ovens
Electric pizza ovens provide several advantages for HoReCa businesses. Temperature precision — electric pizza ovens maintain a stable set temperature without fluctuations; independent top and bottom heat control allows adjusting heat distribution for baking different pizza styles. Ease of installation — electric pizza ovens do not require a gas connection; a suitable electrical connection is sufficient; ideal for locations without a gas network. Multi-deck configuration — electric pizza ovens are available with 1–4 independent baking chambers; each chamber has its own temperature control. Stone deck — electric pizza ovens with a fireproof stone or chamotte deck; accumulates heat and transfers it to the pizza base, creating a crispy crust. Explore also gas pizza ovens.
Types and configuration of electric pizza ovens
Electric pizza ovens are available in various configurations to suit production volume. Compact electric pizza ovens — electric pizza ovens with a small baking chamber for a 30–45 cm diameter pizza; suitable for cafés with limited demand or as an additional appliance. Standard single-deck electric pizza ovens — electric pizza ovens with a baking zone 60–80 cm wide; capacity for 2–4 pizzas simultaneously. Double-deck electric pizza ovens — electric pizza ovens with two independent chambers; double capacity with space-saving floor area. Convection electric pizza ovens — electric pizza ovens with a fan; air circulation ensures faster and more even baking; also suitable for bread and pastries. Tunnel electric pizza ovens — electric pizza ovens with a conveyor belt system; pizza moves through the baking zone; for high-production-capacity businesses.
Technical specifications of electric pizza ovens
The choice of electric pizza ovens depends on temperature requirements, pizza style and electrical installation capacity. Baking temperature — the maximum temperature of electric pizza ovens is usually 350–450°C; sufficient for most pizza styles, except authentic Neapolitan pizza, which requires 450–500°C. Electrical power — the power of electric pizza ovens is 2,5–15 kW depending on the model and number of decks; check the kitchen’s electrical installation capacity before installation. Heating element — electric pizza ovens with top and bottom heating elements; independent control allows creating a crispier or softer top and bottom. Stone deck material — electric pizza ovens with stone decks made of chamotte, fireproof stone or ceramic; each material accumulates and transfers heat differently. Explore also wood-fired pizza ovens.
Maintenance and durability
Electric pizza ovens require regular maintenance to ensure optimal performance. Stone deck cleaning — the stone deck of electric pizza ovens should be cleaned after each shift with a dry metal brush; burnt residues are scraped off once the stone has cooled; do not wash with water — the stone may crack due to sudden temperature changes. Heating element inspection — check the condition of the heating elements of electric pizza ovens quarterly; a damaged element causes uneven temperature. Door seal inspection — replace the door seals of electric pizza ovens if damaged; a worn seal allows heat to escape from the chamber. Exterior surface cleaning — the stainless steel exterior of electric pizza ovens should be cleaned with a damp cloth; do not use abrasives that scratch the surface. Explore also accessories for pizza ovens.
HoReCa usage scenarios
A pizzeria with a double-deck electric pizza oven — both chambers with independent temperature control; the top for 380°C Roman-style pizza, the bottom for 420°C Neapolitan style; up to 6–8 pizzas simultaneously. A café with a compact electric pizza oven — one chamber for pizza as an additional offering; no gas network requirements; preheating in 20 minutes. A restaurant with an electric convection pizza oven — pizza, bread and ciabatta baked in one appliance; a versatile kitchen solution.
Frequently asked questions
Can an electric pizza oven reach the same temperature as a gas oven? Most models of electric pizza ovens reach 350–450°C, which is sufficient for most pizza styles; gas ovens often reach 500°C, necessary for authentic Neapolitan pizza; electric ovens are an optimal solution if a gas network is unavailable. Explore gas pizza ovens.
What electrical connection does an electric pizza oven require? Electric pizza ovens require a three-phase electrical connection 380V with an appropriate circuit breaker; compact models are sometimes available with a 230V single-phase connection; consult an electrician about the kitchen’s electrical installation capacity before purchase. Explore also pizza preparation accessories.
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.