PIZZA GROUP PY D6 Pizza Oven for 6 Pizzas

A professional electric pizza oven that bakes six pizzas up to 34 cm in diameter at once, designed for high-volume pizzerias and catering kitchens.

The oven uses two separate heating elements—one above and one below the stone deck—to create a balanced radiant heat that crisps the base while melting toppings evenly. The stone deck absorbs and holds heat, transferring it directly to the dough for a consistent bake. A built-in fan circulates hot air inside the chamber, reducing cold spots and cutting pre-heat time. The dual-element system allows independent control of top and bottom heat, so the operator can adjust for thin-crust or deep-pan styles without scorching.

To start, the operator sets the desired temperature on the digital control panel, which can store up to two custom programmes for repeat batches. The oven reaches 450 °C, hot enough for Neapolitan-style dough with high hydration, where a short bake time seals the crust quickly. Once the temperature is stable, pizzas are slid onto the stone deck through the front door that opens upwards, keeping the worktop clear. The internal lighting and double-glazed door let the operator watch the bake without losing heat. A built-in aspirating hood with a 200 mm outlet draws away steam and smoke, while a chimney valve controls airflow to maintain steady heat.

The oven is built on a sturdy stainless steel frame with an ergonomic cool-touch handle. The exterior and interior are fully stainless steel, including the aspirating hood, making the unit easy to wipe down after service. The stone deck is removable for deep cleaning, and the double-glazed door can be lifted off its hinges to reach the back of the chamber. The control panel includes a programmed ignition and shutdown function, so the oven can be set to warm up before service and switch off automatically at the end of the day.

The 8.88 kW power rating requires a 400 V three-phase supply with neutral and earth, the standard circuit for professional catering equipment. The 129 kg weight means the unit is moved on a trolley or with two people, and the 1130 mm width fits a standard worktop or can be built into a run of modular units. The 400 mm depth leaves room for a pizza peel to slide in and out without crowding the operator.

A variant is available with a different door mechanism (article P08PY12078) that opens from the bottom up, which can be specified at order.

This model is listed in the PIZZA GROUP professional ovens catalogue under electric deck ovens for medium-volume production.