GP-2-6 – 2 Deck – Gas Pizza Oven – 200W – Commercial

The GP-2-6 – 2 Deck – Gas Pizza Oven – 200W – Commercial is a powerful dual-deck oven built for high-volume pizza production in pizzerias, bakeries, and restaurants. Its gas-powered heating system with 200W electric controls provides both efficiency and precision, while the dual chambers allow you to bake multiple pizzas simultaneously with consistent results.

Each chamber offers a generous 620×905×150mm capacity, fitted with stone plates that enhance baking performance by retaining heat and producing authentic crispy pizza bases. The oven’s flexible stone plate setup—either 600×605×15mm + 300×605×15mm, or 3 pcs 300×605×15mm—accommodates different baking needs. With a wide temperature range of 0–500°C, it’s suitable for pizzas, flatbreads, focaccias, and more.

Despite its heavy-duty build, this oven maintains a practical footprint of 1070×910×760mm, making it compact enough for professional kitchens. Its 130kg weight ensures stability and durability, even under continuous operation.

Key Features

• Dual-deck gas oven for high-volume pizza production

• 200W electric control system for precision

• 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 footprint: 1070×910×760mm

• Net weight: 130kg for commercial durability

Specifications

• Model: GP-2-6

• Type: Gas 2 Deck Pizza Oven

• Voltage: 220V, 50Hz, 1 Phase

• Power: 200W (electric controls)

• Chamber Size: 620×905×150mm (per deck)

• 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: 130kg

Where to Use
Perfect for pizzerias, bakeries, restaurants, hotels, and catering kitchens needing reliable high-volume stone-baked production.

Maintenance & Operational Tips
Always preheat ovens before loading pizzas. Brush crumbs and residue from stone plates after each use—never soak in water. Wipe down chambers and exterior surfaces regularly with food-safe cleaners. Inspect gas lines and regulators often to ensure safe operation. Let the oven cool fully before cleaning or relocating.