GP-1-6 – 1 Deck – Gas Pizza Oven – 100W – Commercial

The GP-1-6 – 1 Deck – Gas Pizza Oven – 100W – Commercial is a powerful and efficient oven designed for authentic stone-baked pizza production. With its gas heating system and 100W electric control panel, it offers precise temperature management and reliable performance, making it ideal for busy pizzerias, restaurants, and bakeries.

The chamber size of 620×905×150mm provides ample space for baking larger pizzas or multiple pies simultaneously. Its flexible stone plate setup—either 600×605×15 + 300×605×15mm or 3 pcs 300×605×15mm—ensures even heat distribution and crispy crusts, replicating traditional stone-oven results. With a temperature range of 0–500°C, the GP-1-6 is versatile enough for pizzas, flatbreads, focaccias, and other baked specialties.

Despite its robust performance, this oven maintains a manageable footprint of 1070×910×430mm, making it suitable for medium- to large-volume kitchens. Weighing 75kg, it is both stable and durable, built to withstand the demands of professional foodservice operations.

Key Features

• Gas-powered single-deck oven with 100W electric control system

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

• Large chamber size: 620×905×150mm

• Flexible stone plate setup:

  • 600×605×15 + 300×605×15mm, or

  • 3 pcs 300×605×15mm

• Compact dimensions: 1070×910×430mm

• Net weight: 75kg for sturdy commercial use

Specifications

• Model: GP-1-6

• Type: Gas 1 Deck Pizza Oven

• Voltage: 220V, 50Hz, 1 Phase

• Power: 100W (electric controls)

• 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: 75kg

Where to Use
Perfect for pizzerias, restaurants, hotels, bakeries, and catering kitchens. Best for authentic stone-baked pizzas, flatbreads, and artisan bakery items.

Maintenance & Operational Tips
Always preheat before baking for best results. Clean the stone plates with a dry brush—avoid soaking in water to prevent damage. Wipe down the chamber and exterior surfaces with food-safe cleaners. Inspect gas lines and ventilation regularly to ensure safe operation. Allow the oven to cool fully before cleaning or relocation.