EP-2-6 – 2 Deck – Electric Pizza Oven – 13.4kW – Commercial

The EP-2-6 – 2 Deck – Electric Pizza Oven – 13.4kW – Commercial is a high-performance double-deck oven built for pizzerias, restaurants, and bakeries that need efficiency, volume, and authentic stone-baked quality. Operating on 380V, 50Hz, 3-phase power, this oven delivers 13.4kW output, ensuring quick preheating and consistent performance during peak hours.

Each deck features a chamber size of 620×905×150mm, offering the space to bake large pizzas or multiple pies per batch. The flexible stone plate setup includes either 600×605×15mm + 300×605×15mm plates or three 300×605×15mm plates, allowing customizable baking configurations to suit your menu. With a temperature range of 0–500°C, it provides maximum versatility for pizzas, flatbreads, and other stone-baked goods.

Constructed with durable materials and engineered for continuous use, the EP-2-6 is designed to withstand the demands of professional kitchens. At 1070×910×760mm and weighing 120kg, it balances high capacity with a compact footprint that fits well into commercial cooking lines.

Key Features

• Double-deck design for high-volume output

• 13.4kW total power for rapid heating and reliable baking

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

• Large chamber size per deck: 620×905×150mm

• Flexible stone plate setup:

  • 600×605×15 + 300×605×15mm, or

  • 3 pcs 300×605×15mm

• Compact professional size: 1070×910×760mm

• Net weight: 120kg for stability and durability

Specifications

• Model: EP-2-6

• Type: Electric 2 Deck Pizza Oven

• Voltage: 380V, 50Hz, 3 Phase

• Power: 13.4kW

• Chamber Size: 620×905×150mm

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

• Dimensions: 1070*910*760mm

• Temperature Range: 0–500°C

• Net Weight: 120kg

Where to Use
Ideal for pizzerias, restaurants, bakeries, hotels, food trucks, and catering businesses requiring consistent, high-volume stone-baked production.

Maintenance & Operational Tips
Preheat ovens before loading for best results. Brush stone plates clean after use—never soak them in water. Wipe down the chambers and controls regularly with food-safe cleaners. Use stainless steel cleaner for the exterior. Always allow full cooling before cleaning or relocating.