პროფესიონალური სამზარეულოს დანადგარები

An electric pizza oven is designed for pizzerias, restaurants and cafés where pizza is baked in a static chamber on a special refractory stone. Unlike conveyor or conventional baking ovens, these units reach high temperatures of up to 400–450 °C, which gives the dough a quick rise and crisp edges while keeping the toppings juicy.

• Number of chambers and capacity: Single-deck models (4, 6 or 9 pizzas) suit a compact kitchen, while double-deck versions (4+4, 6+6 or 9+9) are for high-volume venues that need to bake large numbers of pizzas at once.
• Temperature control: The 400–450 °C range and independent control of the top and bottom heating elements let you tailor the baking process precisely to different recipes.
• Power and supply: Power ratings range from 6 to 16 kW, and the units connect to a 380 V (three-phase) supply for stable operation, which helps the oven recover heat quickly after the door is opened.

Choosing the right capacity and chamber size ensures smooth production and consistent quality during peak ordering hours.