PIZZA GROUP Entry Max 12-Pizza Oven for Professional Kitchens

A pizza oven that bakes twelve 30–34 cm pizzas at once, using separate top and bottom heating elements to control the crust and the topping independently.

The oven heats two decks with electric elements above and below each deck. The top elements brown the cheese and toppings, while the bottom elements crisp the base. Because each deck has its own pair of elements, the operator can set a different temperature for each deck, or run both decks at the same temperature for consistent results across all twelve pizzas. The chimney valve regulates the flow of hot air, keeping the baking chamber at the set temperature and removing excess moisture so the pizzas bake evenly without steaming.

To use the oven, the operator turns the mechanical thermostat to the desired temperature for each deck. The oven preheats quickly, reaching up to 450 °C. Once the temperature is reached, the operator slides the pizzas onto the stone decks using a pizza peel. The 12 V lighting inside the chamber lets the operator watch the bake without opening the door. When the pizzas are done, the operator removes them with the peel and can load the next batch immediately.

The oven is built entirely of stainless steel, including the exterior, interior and decks. The independent top and bottom heating elements are rated at 3.65 kW each, giving a total connected load of 14.6 kW. The oven requires a 400 V three-phase supply with neutral and earth, which is standard for professional catering equipment in the UK. The 155 kg weight means the oven is moved on a trolley or with two people, and it is designed to stand on a worktop or a sturdy stand.

The mechanical thermostat controls the temperature for each deck, allowing the operator to set the top and bottom elements to different temperatures if needed. The chimney valve is adjusted manually to control the airflow and maintain the desired baking conditions.

The 990 mm width, 1270 mm depth and 680 mm height give the oven a footprint that fits on most professional worktops or stands. The 0–450 °C temperature range covers all pizza styles, from Neapolitan to deep-pan, and also allows the oven to be used for bread, flatbreads and other baked goods. The 14.6 kW power rating means the oven draws a significant load, so it should be connected to a dedicated circuit to avoid overloading other equipment.

Cleaning involves wiping the stainless steel interior and exterior with a damp cloth and a mild detergent. The stone decks should be brushed clean after each use to remove flour and food debris. The chimney valve should be checked regularly to ensure it is not blocked, and the mechanical thermostat should be calibrated periodically to maintain accurate temperature control.

The Entry Max range is designed for professional kitchens that need a reliable, high-capacity pizza oven without complex controls or programming. This model is placed in the catalogue under professional pizza equipment, alongside other ovens and accessories for commercial pizza production.