PIZZA GROUP PY D4 Pizza Oven for 4 Pizzas

A four-pizza deck oven that bakes Neapolitan-style bases and highly hydrated doughs in minutes. The PY D4 uses Activestone heating elements above and below each deck to transfer heat rapidly into the stone, cutting pre-heat time by half and reducing energy use by up to a quarter compared with conventional electric ovens. The stone's thermal mass holds the temperature steady, so each pizza receives the same crisp crust and even bake.

The operator sets the desired temperature on the digital panel, then loads raw pizzas directly onto the stone through the front door that opens from the bottom up. Dual 12 V internal lights and a double-glazed door let the chef monitor progress without losing heat. A stainless-steel aspirating hood with a 200 mm outlet and a controlled chimney valve draw off steam and smoke, keeping the kitchen air clear. Once the timer sounds, the pizzas slide out onto a peel and the next batch goes in.

The entire structure is built from stainless steel, including the exterior, the baking chambers and the aspirating hood. The door handle remains cool to the touch, and the door itself is counterbalanced for smooth, safe operation. Inside, the Activestone elements are protected by a durable stone deck that distributes heat evenly across the entire 1130 mm width.

Controls include a digital temperature display, a programmable timer, and memory for two custom baking programmes. The oven can be set to ignite and shut down automatically, so it is ready when the first order arrives and switches off after the last service.

The 6.6 kW power rating requires a 400 V three-phase plus neutral and earth supply, the standard circuit in professional kitchens. The 115 kg weight means the unit is moved on a trolley or pallet jack, and the 1130 × 1030 × 400 mm footprint fits against a wall or between worktops without overhang. The 0–450 °C range covers everything from thin-crust Roman pizzas to thick, wet Neapolitan doughs.

Cleaning is done with a damp cloth on the stainless-steel surfaces and a brush on the stone deck after each shift. The aspirating hood and chimney valve should be checked weekly for grease build-up to maintain airflow.

An optional bottom-up opening door (article P08PY12077) is available for kitchens where space above the oven is limited.