Professional Electric Pizza Oven

描述

Professional Electric Pizza Oven EZP-18L: High-Volume Pizza Perfection

The ​Professional Electric Pizza Oven​ (Model EZP-18L) delivers authentic artisanal results with its dual-chamber design and 26.4kW total power (13.2kW per chamber). Designed for pizzerias, food trucks, and gourmet restaurants, this NSF-certified oven reaches 450°C in 12 minutes, baking 12″ pizzas in just 90 seconds. Its compact 1450×1185mm footprint houses two independent 1052×1075×140mm cooking chambers with stone hearth decks, while the 705mm height fits under standard kitchen vents.

Technical Specifications

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Alt text: Professional Electric Pizza Oven EZP-18L with dual chambers

Dual-Chamber Performance

This ​Professional Electric Pizza Oven​ outperforms competitors with:

• ​Independent Controls: Different temperatures per chamber (e.g., 350°C for Neapolitan, 280°C for deep-dish)
• ​Infrared Thermometers: Monitor stone surface temp within ±5°C
• ​90-Second Bake Time: 40% faster than single-chamber ovens
• ​Energy-Save Mode: Reduces idle power by 60%

​Key Features:

• Commercial-grade cordierite stone decks
• LED cooking timers with auto-rotation alerts
• Steam injection for authentic crust blistering
• Cool-touch stainless steel exterior (≤45°C during operation)

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Alt text: Pizzas baking in Professional Electric Pizza Oven EZP-18L

Performance Comparison

Installation & Operation

1. ​Electrical: Requires 400V 3-phase 63A circuit
2. ​Ventilation: 30cm clearance from walls
3. ​Seasoning: Initial 2-hour burn at 400°C
4. ​Daily Care: Brush stones after 50 pizzas; wipe exterior with stainless cleaner

Why Pizzerias Choose This Oven

• ​Space Efficiency: 2x capacity in 1.7m² footprint
• ​Consistency: ±10°C stone temperature uniformity
• ​Menu Flexibility: Simultaneously bake flatbreads, calzones, or focaccia

Kitchen project

Bakery equipment project