PIZZA GROUP Entry Max 8-Pizza Oven for Professional Kitchens

A professional pizza oven that bakes eight 30–34 cm pizzas at once, using separate top and bottom heating elements to control the bake on each deck independently.

The oven heats by electric elements above and below each deck. The top elements crisp the toppings while the bottom ones brown the base, and the operator sets each pair to a different temperature if needed. This two-zone heating shortens the bake time and keeps the pizzas from drying out, because the heat is concentrated where it is wanted rather than spread evenly through the chamber.

To use the oven, the operator turns the thermostats for the top and bottom of each deck to the required temperature, then waits for the chamber to reach it. Once the lights show the set point has been reached, the pizzas are slid in on peels and baked until the cheese melts and the crust browns. The 12 V lighting inside the chamber lets the operator watch the bake without opening the door and losing heat. A chimney valve at the back controls the airflow and smoke, so the kitchen stays clear.

The oven is built entirely of stainless steel, inside and out, for durability and easy cleaning. The front door lifts up on a hinge, giving full access to the decks. Two separate thermostats, one for the top and one for the bottom of each deck, are mounted on the front panel. A 400 V three-phase plus neutral and earth supply is required, which matches the standard commercial kitchen circuit in the UK.

The 11.2 kW power rating means the oven draws a steady load that must be planned for when the kitchen's electrical supply is designed. The 0–450 °C temperature range covers everything from slow-baked Neapolitan pizzas to quick-fired Roman-style ones. The 149 kg weight means the oven is moved on a trolley or pallet jack rather than carried by hand, and the 990 × 920 mm footprint fits into a standard worktop run or island.

After each service, the operator wipes the decks and the inside of the door with a damp cloth to remove flour and cheese residue. The stainless steel surfaces do not absorb grease, so they stay clean with minimal scrubbing. The chimney valve is checked weekly to make sure it moves freely and seals when closed.

The Entry Max range is designed for simplicity and durability, with no electronic controls or digital displays. The 12 V lighting is long-lasting and draws very little power, so it does not add to the kitchen's electrical load.

This model is placed in the catalogue under Professional Pizza Equipment, alongside deck ovens and stone bases.