CAT // 5303 — CATEGORY
Pizza ovens
Commercial pizza ovens for restaurants, pizzerias, hotels and high-volume catering operations. Choose from compact single-chamber electric models for smaller venues, or larger gas-fired units delivering consistent output for busy service. All ovens are built to commercial standards and sized to fit standard kitchen installations.
Available in single and double configurations, with capacities ranging from 32cm to 9-pizza batches. Electric models suit kitchens without gas supply; gas units offer faster recovery times and higher throughput for peak service.
Pizza ovens are specialised cooking chambers for rapid, high-heat pizza production. Suited to pizzerias, restaurants, hotels and cafés offering authentic wood-fired or gas-fired service. Critical spec: chamber size, fuel type, and whether you need wood-fired authenticity or faster gas operation.
[ MPF820220900 ]
When selecting a pizza oven, consider your venue size, expected service volume, and available utilities. Electric models suit smaller establishments and those without gas infrastructure; gas-fired units handle high-demand services more efficiently. Double-chamber ovens allow you to run different temperatures simultaneously, useful if your menu includes both Neapolitan and thicker-crust styles.
Check the chamber capacity against your typical pizza size and batch frequency. Installation will require proper ventilation ducting and, for gas models, a certified gas connection. All units are designed to integrate into standard commercial kitchen layouts.
- Chamber capacity and pizza size (typically 30–32cm diameter)
- Energy source: electric (lower capital cost, smaller footprint) or gas (faster recovery, higher volume)
- Single vs. double chamber for flexibility in temperature control
- KW rating and electrical or gas supply requirements for your site
- Ventilation and installation space needed
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Common questions
What fuel type should I choose—wood-fired or gas?▾
Wood-fired delivers authentic flavour and visual appeal but requires longer preheat and fuel management. Gas offers faster service, consistent temperature control, and lower labour overhead. Choose based on your menu positioning and kitchen workflow.
What size chamber do I need for a busy service?▾
Chamber size determines throughput. Larger ovens (90cm+) suit high-volume operations; compact models (60cm) work for lower-traffic venues. Match capacity to your peak covers and average table-turn time.
Do I need accessories like peels and brushes?▾
Yes. Long-handled peels (typically 120cm) safely launch and retrieve pizzas. Brushes keep the chamber clean. Perforated peels prevent dough sticking. Budget €43–€98 per tool depending on material and design.
Will a pizza oven fit my existing kitchen layout?▾
Pizza ovens are freestanding or built-in. Measure your space and check floor loading. Most require ventilation ducting and clearance from combustible materials—verify with your equipment supplier before purchase.
What's the typical cooking time for a pizza?▾
Wood-fired ovens at 300–350°C cook pizzas in 60–90 seconds. Gas ovens vary by model and temperature. Check the manufacturer's specifications for your intended oven model.
What maintenance do pizza ovens need?▾
Regular cleaning of the chamber floor and dome extends life. Wood-fired models need ash removal and chimney inspection. Gas models require periodic burner and seal checks. Follow your supplier's maintenance schedule.