PIZZA GROUP Pyralis 6-Pizza Oven with Activestone Technology

A pizza oven that bakes six 30–34 cm pizzas at once, using radiant heat from top and bottom elements to crisp the base while melting the toppings evenly. The oven traps heat between its double-glazed door and insulated chamber, so the temperature stays steady across the stone deck. A fan-assisted aspirating hood draws away steam and smoke, keeping the kitchen air clear and the crusts light.

The oven heats by conduction: two independent heating zones transfer energy directly into the stone deck. Activestone technology accelerates this process, cutting the warm-up time in half and reducing energy use by a quarter compared with conventional elements. Once the stone reaches the set temperature—up to 450 °C—it holds the heat long enough to bake high-hydration doughs in under two minutes, giving Neapolitan-style pizzas their characteristic leopard-spotted crust.

To start, the operator sets the top and bottom thermostats to the desired temperature, then waits for the indicator lights to confirm the oven is ready. Each pizza is slid onto the stone deck with a peel, and the door is closed to retain heat. The internal 12 V lighting lets the operator watch the bake without opening the door, while the controlled chimney valve adjusts airflow to prevent hot spots. After the bake, the door opens smoothly on its hinges, and the pizza is removed with the same peel.

The oven is built from stainless steel inside and out, including the aspirating hood with a 200 mm outlet. The door handle stays cool to the touch, and the chimney valve can be locked in any position for consistent ventilation. A sturdy frame supports the 139 kg weight, making it stable on a worktop or stand.

The 9 kW power rating—5.4 kW on the top element and 3.6 kW on the bottom—requires a 400 V three-phase plus neutral and earth supply, the standard circuit in professional kitchens. The 1480 × 1030 × 400 mm footprint fits a standard worktop depth, while the 400 mm height allows easy access without stooping. The 0–450 °C temperature range covers everything from thin-crust Roman pizzas to thick, wet Neapolitan doughs.

Cleaning is limited to the parts the oven exposes: the stone deck is brushed free of flour and ash after each service, the stainless steel interior is wiped with a damp cloth, and the aspirating hood is checked for grease build-up. The double-glazed door is cleaned with glass cleaner, and the chimney valve is inspected for smooth movement.

The Pyralis M6 L is the six-pizza model in the PIZZA GROUP range, designed and manufactured in Italy for professional pizzerias and catering kitchens.