PIZZA GROUP Pyralis 4-Pizza Oven with Activestone Technology

A professional pizza oven that bakes four 30–34 cm pizzas simultaneously, designed for high-volume pizzerias and catering kitchens. The oven uses a dual heating system: electric elements above and below the baking chamber generate intense, even heat that crisps the base while melting toppings without drying them. Activestone technology accelerates the process, cutting pre-heat time and energy use by concentrating heat directly on the cooking surface, which responds instantly to temperature changes. This makes it possible to cook highly hydrated doughs that need a brief, fierce blast of heat, such as Neapolitan-style pizzas.

To start, the operator sets the desired temperature on the control panel—anywhere from ambient up to 450 °C—then waits for the oven to reach the target. Once the chamber is hot, pizzas are slid in on a peel, positioned on the stone deck, and monitored through the double-glazed door. Internal LED lighting illuminates the entire chamber, allowing the operator to check colour and rise without opening the door and losing heat. A manually adjustable chimney valve controls airflow, letting steam escape during baking while retaining enough heat to keep the stone at a consistent temperature. When the pizzas are done, they are removed with the same peel, and the next batch 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 surface away from the operator's hands and face, and is fitted with an insulated handle that stays cool to the touch. A stainless steel aspirating hood with a 200 mm outlet vents smoke and steam outside the kitchen, reducing grease build-up on walls and ceilings. The entire unit measures 1130 mm wide, 1030 mm deep and 400 mm high, fitting on a standard worktop or counter, and weighs 115 kg, which means it can be moved with a trolley but is stable once in place.

Controls include a temperature dial that sets the chamber heat from 0 to 450 °C, a power switch for the top and bottom elements, and a separate switch for the internal lighting. The 400 V three-phase plus neutral and earth supply delivers 6.6 kW—4.2 kW to the top element and 2.4 kW to the bottom—so the oven must be connected to a dedicated circuit capable of handling that load without tripping.

Cleaning involves wiping the stone deck after each service to remove flour and cheese residue, brushing the interior walls to clear ash, and emptying the grease tray beneath the chimney outlet. The stainless steel exterior can be cleaned with a damp cloth and mild detergent, while the double-glazed door should be wiped with a glass cleaner to maintain visibility. A variant door that opens from the bottom up is available as an optional extra, improving access and safety in tight spaces.

The oven is classified in the professional pizza equipment section of the catalogue, alongside deck ovens and conveyor models.