Casselin CFRPE335 Three-Chamber Pizza Oven

A three-chamber pizza oven bakes three 35 cm pizzas at once, each in its own heated space. Electric elements beneath grooved refractory ceramic stones radiate steady heat upwards, crisping the base while the toppings cook evenly. The stones hold and release heat slowly, smoothing out temperature swings and preventing hot spots. Each chamber is sealed by a door that traps heat and moisture, so the pizza emerges with a chewy crust and melted cheese without drying out.

To start, the operator slides a pizza onto one of the three removable stones, sets the desired temperature on the thermostat and the baking time on the 15-minute timer. The interior lighting lets the operator watch the progress without opening the door. When the timer sounds, the pizza is lifted out; the next one can go in immediately, keeping output steady during service.

The oven is built from stainless steel for durability and hygiene. Three grooved refractory stones sit inside, one per chamber, and can be taken out for cleaning or replacement. Each chamber measures 410 mm wide, 370 mm deep and 90 mm high, giving enough room for a 35 cm pizza without crowding.

The 4.8 kW power rating means the oven draws a moderate load on a 400 V three-phase supply, typical of professional kitchens. The 54 kg weight keeps the unit stable on a worktop while still allowing two people to move it when needed. The footprint of 585 mm wide, 545 mm deep and 685 mm high fits into most back-of-house layouts without blocking aisles.

Cleaning involves removing the stones, wiping the stainless-steel interior and exterior, and brushing the grooves on the stones to clear any baked-on residue. The stones should be stored dry to prevent cracking.

The oven is listed in the Casselin catalogue under professional pizza equipment.