Used kitchen and bar equipment MAXIMA

A double-deck pizza oven designed for high-volume professional kitchens, where separate baking chambers allow two different products to cook at once without flavour transfer. Each chamber generates heat from both top and bottom elements, creating an even bake across the stone or tray. The top element crisps toppings and melts cheese, while the bottom element drives heat through the base, producing a crisp crust. This dual-heat method reduces cooking time and ensures consistent results for pizzas, flatbreads and other baked goods.

The operator loads each deck with a peel, sets the temperature for top and bottom heat on the analogue dials, and starts the oven. A viewing window in each door lets staff monitor progress without opening the chamber and losing heat. Internal lighting illuminates the food, making it easier to judge doneness. Once the timer sounds or the food reaches the desired colour, the peel removes the product and the next batch can go in immediately.

Construction is stainless steel throughout, chosen for its resistance to corrosion and ease of cleaning in a busy kitchen. The exterior panels are robust enough to withstand knocks from trolleys and trays, while the interior surfaces reflect heat back into the chamber, improving efficiency. Each deck has its own control panel, so one can be set for thin-crust pizzas at a higher temperature while the other runs a lower setting for thicker bases or bread.

The analogue temperature controls allow precise adjustment of top and bottom heat independently. A single indicator shows the current chamber temperature, helping staff maintain consistency across shifts. The viewing window in each door is heat-resistant and wipes clean quickly, while the internal light stays on whenever the oven is powered, giving a clear view of the bake.

The footprint of 1200 mm wide by 770 mm deep fits standard worktop or stand configurations, and the 410 mm height allows stacking under extraction canopies. The stainless steel exterior can be wiped down with a damp cloth, while the interior surfaces are designed to release baked-on residue when brushed after cooling. The independent chambers mean one can be cleaned while the other remains in use, minimising downtime.

This model is built for continuous use in hotels, restaurants and catering operations, where the ability to bake multiple items simultaneously under different conditions is essential. The two-deck configuration doubles output without doubling the floor space, making it a practical choice for kitchens with limited room but high demand for baked goods.