PIZZA GROUP PY CIRCLE Rotating Pizza Oven P09RN12003

A rotating deck carries pizzas through a continuous circle inside the oven chamber, exposing every pie to the same radiant heat from above and below. The motion prevents hot spots that would scorch one side while leaving another undercooked, and it frees the chef to load and unload without turning each pizza by hand. Heat is generated by separate top and bottom elements; the lower element is embedded in the rotating stone deck, which absorbs and re-radiates warmth evenly across its surface. This combination of convection from the moving air and conduction from the stone produces a crisp, evenly baked base and a golden, blistered crust in a single pass.

Loading is done through a front door: pizzas are placed directly on the stone deck while it turns. The operator sets the desired temperature on the digital panel, which can store start and stop times for automatic pre-heating and shut-down. A lever switch pauses the rotation when a pizza needs to be added or removed, then restarts it without losing heat. The oven maintains the set temperature throughout the cycle, so each batch emerges consistent in colour and texture.

The chamber is constructed from stainless steel, with a rotating stone deck that forms the baking surface. The deck is driven by a motor mounted beneath the chamber, and the whole assembly is supported on a welded frame with adjustable feet. The front panel houses the digital control interface and the lever switch for the deck.

Controls include a digital temperature display and adjustment buttons, a programmed on/off timer, and the Start/Stop lever for the rotating deck. The temperature range of 0 to 450 °C covers everything from slow-proofing dough to high-heat Neapolitan-style baking.

A power rating of 16.87 kW indicates the load the oven places on the electrical supply; it requires a 400 V three-phase circuit with neutral and earth. The 300 kg weight means the unit is floor-standing and must be moved with a pallet truck or similar equipment. The footprint of 1430 by 1360 mm determines the space it occupies on the kitchen floor, while the 550 mm height allows it to fit beneath standard worktop shelving.

Cleaning involves brushing the stone deck to remove flour and debris after each service, and wiping the stainless steel interior with a damp cloth. The digital panel should be kept dry and cleaned with a soft, non-abrasive cloth. The rotating mechanism requires periodic lubrication of the motor bearings, following the manufacturer's schedule.

The oven is available in a single configuration as described, with no additional variants or options listed.

Designed for professional pizzerias and catering kitchens where throughput and consistency are critical.