EP-1-6 – 1 Deck – Electric Pizza Oven – 6.7kW – Commercial

The EP-1-6 – 1 Deck – Electric Pizza Oven – 6.7kW – Commercial is a high-capacity, professional-grade oven designed to meet the needs of busy pizzerias, bakeries, and restaurants. Operating on 380V, 50Hz, 3-phase power with a strong 6.7kW output, this oven delivers consistent, powerful heat with a maximum baking temperature of 500°C. It ensures fast heat-up, stable performance, and authentic stone-baked results.

With a chamber size of 620×905×150mm, the EP-1-6 accommodates larger pizzas or multiple pizzas at once. Its versatile stone plate configuration—either 600×605×15mm + 300×605×15mm or three 300×605×15mm plates—provides flexibility for different menu needs, ensuring crisp crusts and even baking every time.

Built for durability and efficiency, this oven features a stainless steel construction, ergonomic controls for precise temperature management, and a compact design at 1070×910×430mm, making it suitable for medium- to high-volume kitchens without requiring excessive space.

Key Features

• 1-deck electric pizza oven for professional use

• 6.7kW power output for efficient and consistent baking

• Temperature range: 0–500°C for versatile cooking options

• Large chamber size: 620×905×150mm

• Flexible stone plate setup:

  • 600×605×15mm + 300×605×15mm

  • or 3 pcs 300×605×15mm

• Compact design: 1070×910×430mm

• Net weight: 65kg for durability and stability

Specifications

• Model: EP-1-6

• Type: Electric 1 Deck Pizza Oven

• Voltage: 380V, 50Hz, 3 Phase

• Power: 6.7kW

• Chamber Size: 620×905×150mm

• Stone Plate Size: 600×605×15 + 300×605×15 or 300×605×15 (×3 pcs)

• Dimensions: 1070*910*430mm

• Temperature Range: 0–500°C

• Net Weight: 65kg

Where to Use
Perfect for pizzerias, restaurants, bakeries, hotels, catering kitchens, and food trucks that need reliable, high-output pizza baking. Suitable for pizzas, flatbreads, focaccias, and baked specialties.

Maintenance & Operational Tips
Preheat to the desired temperature before loading pizzas for best results. Clean the stone plates by brushing off crumbs and baked-on residue—avoid using water on stones. Wipe down the chamber and control panel daily to maintain hygiene. Use a stainless steel cleaner to keep the exterior polished. Always allow the oven to cool before cleaning or moving.