HENDI 2-Chamber Pizza Oven for Professional Kitchens

A two-chamber pizza oven bakes pastry directly on 600 × 400 mm baking trays by circulating radiant heat from three top and three bottom elements in each chamber. The elements are independently controlled, allowing one chamber to hold dough at proofing temperature while the other sears pizzas at high heat. Mineral-wool insulation keeps the exterior cool and reduces energy loss, while internal lighting lets the operator monitor baking without opening the doors.

The operator sets the desired temperature on the thermostat for each chamber, then slides the tray onto the deck. The door with a glass insert remains closed during baking, so heat stays inside and the product cooks evenly. Two handles on each door make it easy to open and close without disturbing the temperature. After baking, the trays are removed and the next batch can be loaded immediately.

The oven is built with a painted black steel body and a stainless-steel front panel for durability and ease of cleaning. Each chamber measures 820 × 840 × 175 mm, providing space for standard 600 × 400 mm trays. The unit weighs 172 kg, so it is typically installed on a sturdy worktop or stand. Its footprint of 1100 × 964 × 745 mm fits into most professional kitchens without requiring structural changes.

The 13.8 kW power rating means the oven requires a 400 V three-phase supply, which is standard in commercial kitchens. The temperature range of 45 °C to 455 °C covers everything from slow proofing to high-heat pizza baking, allowing the same appliance to handle bread, pastries, and flatbreads.

Cleaning involves wiping the stainless-steel front and removing any food debris from the trays and decks after each service. The mineral-wool insulation does not require maintenance, but the heating elements should be checked periodically for even heat distribution.

The oven is supplied as a single unit with two independent chambers, each with its own controls and lighting.