PIZZA GROUP MAX 6 L Wide Pizza Oven for 6 Pizzas

A professional pizza oven built to hold six pizzas up to 34 cm in diameter at once, designed for high-output kitchens that need consistent, fast bakes without crowding the worktop. The oven heats with separate top and bottom elements, letting the operator set each side independently. This control keeps the base crisp and the toppings cooked through without burning, matching the style of wood-fired decks while using electric power. The chamber reaches temperatures up to 450 °C, covering everything from thin Neapolitan bases to thicker Sicilian styles. A built-in 12 V light illuminates the chamber so the operator can watch the bake without opening the door and losing heat. To use the oven, the operator sets the top and bottom thermostats to the required temperatures, then waits for the chamber to reach them. Once the lights confirm the set points, the pizzas go in on a peel or tray. The independent heating zones let the operator adjust for different dough thicknesses or toppings during the same service. A chimney valve at the back vents steam and smoke, keeping the kitchen air clear and the bake even. When the pizzas are done, they slide out and the next batch goes in without waiting for the oven to recover. The oven is built entirely of stainless steel, inside and out, for durability and easy cleaning. The exterior footprint of 1340 mm wide by 920 mm deep fits on a standard worktop or counter, while the 380 mm height leaves room for a shelf or prep space above. At 97 kg, the unit is heavy enough to stay stable but can still be moved with a trolley or two people. The 400 V three-phase supply requires a dedicated circuit, typical for professional catering equipment of this power rating. The controls are mechanical thermostats for the top and bottom elements, marked in degrees Celsius. A separate switch turns the chamber light on and off. The chimney valve is adjusted by hand, letting the operator fine-tune the airflow for different baking styles. The 9.9 kW power rating means the oven draws a significant load, so it needs its own circuit breaker and wiring sized for the current. The 0–450 °C temperature range covers all standard pizza baking, from quick Neapolitan bakes at high heat to slower, lower-temperature styles. The 97 kg weight tells the operator that the unit is not portable but can be repositioned with the right equipment. After a busy service, the seamless stainless-steel chamber wipes clean in seconds, leaving no crevices for flour or cheese to cling to. The heating elements and thermostats should be checked regularly for grease build-up, which can affect performance. The chimney valve and flue should be inspected for blockages to keep the airflow steady. This model is part of the PIZZA GROUP Entry Max range, designed for professional kitchens that need reliability and speed without complex programming or digital controls.