BakerMax TP-2-1 Single Deck Pizza Oven | 4 x 40cm Stones 400V

[GLOBAL_MSG_2]

The BakerMax TP-2-1 Single Deck Commercial Electric Pizza Oven (4 x 40cm Capacity) is a high-performance stone-sole deck oven engineered specifically for Australian pizzerias, Italian trattorias, bakeries, cafes, pubs, and commercial catering kitchens. Measuring 1100 mm Wide x 1080 mm Deep x 413 mm High and weighing 103.5 kg, this single-chamber deck oven features an internal baking chamber sized at 820 mm Wide x 840 mm Deep x 175 mm High. Fitted with refractory stone baking hearths and dual German E.G.O. mechanical thermostats reaching temperatures up to 450°C, the TP-2-1 accommodates four 40 cm (16-inch) pizzas or two standard 400 mm x 600 mm European bakery trays per batch. Built with heavy-duty rock wool thermal insulation, armored sheathed heating elements, and a dedicated 400V 3-phase electrical connection (6.9 kW), it delivers authentic stone-baked crusts and consistent heat retention during peak service.

Why commercial pizzerias choose the BakerMax TP-2-1:

• High-capacity single chamber baking — chamber accommodates four 40 cm (16") pizzas simultaneously or two standard 400 mm x 600 mm bakery sheet pans, making it versatile for sourdough loaves, focaccias, and pastries as well as traditional pizza.

• Authentic refractory stone sole baking hearth — high-density cordierite refractory stone hearth absorbs moisture from the dough to produce crisp, blistered, authentic stone-baked pizza crusts with even bottom heat distribution.

• Precision German E.G.O. dual temperature controls (45°C to 450°C) — twin analog dials independently calibrate top and bottom heating elements, allowing pizzaiolos to balance crust crispness and cheese melt to exact recipe requirements.

• Superior rock wool thermal insulation — thick industrial-grade rock wool insulation blankets the baking cavity, minimizing ambient heat transfer into the kitchen, reducing recovery times, and cutting power consumption.

• Armored sheathed heating elements — heavy-duty sheathed elements positioned above and below the refractory deck deliver radiant thermal recovery across heavy trade cycles.

• Wide viewing tempered glass door & internal lighting — heat-resistant double-glazed glass inspection door and high-temperature internal lamp provide full view of the bake without opening the door and dropping chamber temperature.

• Heavy-duty commercial construction — exterior built with a commercial-grade stainless steel front fascia and durable powder-coated steel side panels for lasting kitchen service and fast wipe-downs.

• Comprehensive 2-year commercial warranty — backed by an Australian 2-Year parts and labour commercial warranty for complete operational peace of mind.

Technical Specifications

Optional Upgrades & Accessories

• Matching BakerMax Floor Stand (TP-2-1-S): Heavy-duty tubular stainless/powder-coated steel stand built to support the oven at ergonomic working height, complete with lower tray runner storage for 400 mm x 600 mm baking pans (available upon request).

• Built-in Steam Generator Kit: Factory-installed internal steam generation module for artisan bread and sourdough baking, creating glossy crusts and optimal oven spring.

• Digital Programmable Control Module: Microprocessor electronic digital control panel with digital temperature displays and bake timers in place of manual E.G.O. thermostats.

• Low-Voltage Internal Lighting Kit: 12V safety step-down transformer and specialised protective ceramic lamp holder assembly.

Operating, Installation & Safety Guidelines

The BakerMax TP-2-1 operates at commercial temperatures up to 450°C and requires professional installation in accordance with Australian standards:

1. Electrical Installation: Draws a total electrical load of 6.9 kW and must be hardwired to a dedicated 400V 50Hz 3-phase plus neutral electrical circuit by a licensed electrical contractor.

2. Ventilation & Clearances: Allow a minimum clearance of 100 mm to 150 mm at the sides and rear of the oven from combustible surfaces. The unit should ideally be installed beneath a commercial extraction canopy to remove cooking fumes, steam, and ambient heat in compliance with AS 1668.2.

3. Refractory Stone Curing: When commissioning the oven for the first time, cure the refractory stone sole gradually. Increase the temperature in 50°C increments over several hours up to 300°C to slowly bake out natural moisture from the stones, preventing thermal cracking.

4. Deck Care & Maintenance: Never wash refractory stones with water, soaps, or chemical detergents, as porous stone absorbs moisture and can fracture during heating. Scrape off burnt flour, cheese, and food debris using a brass-wire pizza oven brush and ash scraper. Wipe down the external stainless steel surfaces daily with a soft microfibre cloth and warm soapy water.

Freight & Delivery Notice

Standard commercial freight delivery is available Australia-wide to commercial premises with level access or a loading dock. Due to the 103.5 kg net weight and palletised crated dimensions, delivery to non-commercial or residential addresses requires a customised tail-lift freight quote. Contact our commercial sales team prior to ordering to confirm site access, offloading requirements, and delivery logistics.

Frequently Asked Questions

How many pizzas can the BakerMax TP-2-1 cook at once?

The baking chamber measures 820 mm wide by 840 mm deep, which comfortably fits four large 40 cm (16-inch) pizzas directly on the refractory stones at the same time. It also accommodates two standard 400 mm x 600 mm bakery sheet pans.

Why is refractory stone sole baking better than metal wire racks or conveyor belts?

Refractory cordierite stones retain heat and distribute it evenly across the underside of the dough. The porous nature of the stone draws moisture out of the pizza base as it cooks, resulting in an authentic blistered bottom, crisp crust structure, and no soggy centres.

Why are top and bottom heat controlled independently?

Different styles of pizza require different thermal profiles. For example, a heavy-topped pan pizza may require stronger bottom heat to bake the crust through, whereas a thin-crust Neapolitan-style pizza requires balanced top heat to melt fresh mozzarella and caramelise toppings without burning the base. Dual German E.G.O. thermostats allow you to fine-tune both zones independently between 45°C and 450°C.

What type of electrical connection does this oven require?

The BakerMax TP-2-1 draws 6.9 kW of power and requires a dedicated 400V 50Hz 3-Phase + Neutral electrical connection. It must be hardwired by a licensed electrical contractor in accordance with Australian electrical wiring rules (AS/NZS 3000). It cannot operate on single-phase 240V power outlets.

Can this oven be used for baking bread and pastries?

Yes. With an operational temperature range of 45°C to 450°C, a 175 mm vertical chamber height, and capacity for two standard 400 mm x 600 mm baking sheets, it is suitable for sourdough loaves, baguettes, focaccias, tarts, and pastries. An optional steam generator can also be installed upon request for artisan bread production.