PIZZA GROUP PY D12 Pizza Oven for 12 Pizzas

A professional electric pizza oven with two independent chambers, each holding six pizzas up to 34 cm in diameter, cooks pizzas simultaneously on top and bottom decks. Heating elements above and below each deck radiate heat directly onto the stone, creating a crisp base and evenly melted toppings without rotating the pizza. The oven's Activestone technology uses a specially formulated baking surface that absorbs and releases heat faster than conventional stone, cutting pre-heat time and energy use while maintaining consistent high temperatures up to 450 °C.

To operate the oven, the operator sets the desired temperature on the digital control panel, selects one of two stored programmes, and presses the start button. The oven heats quickly, and the internal 12 V lighting illuminates both chambers through double-glazed doors that retain heat. Once the set temperature is reached, pizzas are loaded directly onto the stone decks using a peel. The controlled chimney valve and stainless-steel aspirating hood with a 200 mm outlet manage steam and smoke, keeping the kitchen air clear. After baking, the oven can be programmed to shut down automatically, or the operator can turn it off manually using the same control panel.

The oven's exterior and interior are constructed from stainless steel, chosen for durability and ease of cleaning. The doors open from the bottom up, and the ergonomic handle remains cool to the touch during operation. A variant with a different door-opening mechanism is available under article P08PY12082. The oven's 1130 mm width, 1380 mm depth, and 720 mm height fit standard worktop layouts, while its 217 kg weight requires a sturdy floor or reinforced base. The 400 V three-phase supply with neutral and earth connection powers the 17.76 kW heating elements, which are split into top and bottom circuits for precise temperature control in each chamber.

Cleaning involves wiping the stainless-steel surfaces with a damp cloth and mild detergent, while the stone decks can be brushed to remove food debris after each service. The aspirating hood and chimney valve should be checked regularly to ensure proper airflow. The oven's dual lighting and double-glazed doors improve visibility and heat retention, reducing energy loss during operation.