PIZZA GROUP PY M9 Pizza Oven for 9 Pizzas

A professional electric pizza oven that bakes nine pizzas up to 34 cm in diameter simultaneously, delivering the high heat and even crust that Neapolitan and artisanal doughs demand.

The oven uses two independent heating elements—one above the deck and one below—to create a radiant heat field that surrounds each pizza. This dual-element design allows the operator to balance top and bottom heat, preventing a soggy base or a burnt surface. Activestone technology, a dense refractory material, absorbs and re-radiates heat rapidly, cutting the time needed to reach working temperature and reducing energy use while maintaining steady, intense heat across the entire deck.

To begin service, the operator sets the desired temperature on the digital control panel—up to 450 °C—then waits for the oven to reach the set point. Once the deck is hot, pizzas are slid in on a peel, positioned evenly, and monitored through the double-glazed door. The internal 12 V lighting illuminates the chamber, making it easy to judge colour and doneness without opening the door and losing heat. When the pizza is ready, it is removed with the same peel, and the next one can be loaded immediately.

The oven is built on a sturdy stainless-steel frame that resists corrosion and stands up to daily use in a busy kitchen. The door opens from the bottom up, keeping the hot face away from the operator's hands and face, and the handle remains cool to the touch. A stainless-steel aspirating hood with a 200 mm outlet draws steam and smoke away from the cooking area, while a manually controlled chimney valve lets the operator adjust the airflow to fine-tune the oven's humidity and heat retention.

The control panel includes separate power settings for the top and bottom elements, a digital temperature display, and a timer. The 400 V three-phase supply ensures the oven draws power evenly across all phases, reducing the risk of tripping a circuit in a commercial kitchen. The 159 kg weight means the unit is moved with a trolley or pallet jack, not carried by hand, and the 1480 × 1380 mm footprint requires a dedicated space on the worktop or a sturdy stand.

Cleaning involves brushing the deck to remove flour and debris after each service, then wiping the stainless-steel exterior with a damp cloth. The aspirating hood and chimney valve should be checked weekly to ensure they are free of grease build-up, and the door seals should be inspected periodically to maintain heat efficiency.

An optional chamber door that opens from the bottom up is available under article P08PY10084, allowing the operator to choose the door style that best suits the kitchen layout.

The oven is categorised in the professional pizza equipment section of the catalogue, alongside deck ovens, wood-fired models, and accessories for pizza preparation and baking.