Cookon PO-1 Commercial Electric 2-Deck Pizza Oven (Mild Steel Bases)

The Cookon PO-1 Commercial Electric 2-Deck Pizza Oven is a heavy-duty, compact benchtop baking oven engineered specifically for Australian cafes, hotels, pubs, bars, restaurants, and quick-service venues. Measuring 1,098 mm Wide x 480 mm Deep x 400 mm High, this high-performance twin-deck pizza oven features 2 individual baking chambers (800 mm x 400 mm x 110 mm each) fitted standard with 8 mm thick mild steel bases for rapid heat absorption, even floor baking, and consistent crust crisping.

Powered by a robust 4.8 kW (4,800 Watts) 20 Amp single-phase 240V electrical connection, the PO-1 offers independent top and bottom thermostatic heating element controls for each deck, reaching temperatures up to 440°C. Capable of baking up to 6 x 10-inch pizzas every 7 to 8 minutes, it provides an exceptional cooking capacity on a tight benchtop footprint—without requiring a dedicated exhaust extraction hood under standard operating guidelines. Built with full stainless steel external panelling, supplied complete with a stainless steel pizza paddle, and stackable via an optional stacking kit, it is backed standard by Cookon’s industry-leading 3-Year Parts and Labour Commercial Warranty.

Why Choose the Cookon PO-1 Electric 2-Deck Pizza Oven?

Selecting the Cookon PO-1 Commercial Twin Deck Pizza Oven equips venue operators with a fast, reliable, and energy-efficient baking solution designed to expand pizza and artisan bread offerings without taking up valuable floor space.

Key benefits of the Cookon PO-1 include:

• High-Output Twin Deck Capacity: Bakes up to 6 x 10-inch pizzas every 7 to 8 minutes across two separate internal chambers, delivering rapid throughput during peak service hours.

• Heavy-Duty 8mm Mild Steel Baking Bases: Standard 8 mm thick mild steel deck bases provide excellent thermal retention and rapid heat recovery for crisp, evenly baked pizza crusts.

• Independent Thermostatic Controls (Up to 440°C): Individual top and bottom heating elements per deck allow chefs to fine-tune heat distribution (up to 440°C) for thin-crust pizzas, deep-dish styles, garlic bread, or baked pasta dishes.

• No Exhaust Canopy Required: Compact, ventless benchtop operation eliminates the need for an expensive commercial exhaust canopy (subject to local council regulations).

• Compact Stackable Benchtop Design: Can be combined with an optional Cookon stacking kit to double production output within the exact same footprint.

• Heavy-Duty All Stainless Steel Exterior: Commercial-grade stainless steel exterior panels ensure maximum durability, thermal insulation, and effortless cleaning.

• Includes Stainless Steel Pizza Paddle: Comes supplied with a heavy-duty stainless steel pizza paddle for immediate, safe loading and unloading.

• Industry-Leading 3-Year Commercial Warranty: Backed standard by Cookon's comprehensive 3-Year Parts and Labour Warranty.

Technical Specifications

Electrical Connection Notice: The Cookon PO-1 draws 4.8 kW (20 Amps single phase) and requires hardwiring or connection to a dedicated 20A single-phase Australian power circuit by a licensed electrician.

Freight & Delivery Notice: Commercial heavy cooking equipment requires dedicated freight handling. Please contact our friendly sales team for a custom freight quote if delivery is required for a residential or non-commercial address.

Operating & Cleaning Guidelines

1. Setup & Pre-Heating: Ensure your licensed electrician has connected the 240V 20A single-phase supply. Turn on the main power switches and adjust the top and bottom thermostat dials for each deck to your target baking temperature (e.g., 350°C–400°C). Allow the mild steel bases to pre-heat for 20 to 30 minutes until thermal balance is achieved.

2. Baking & Loading: Use the included stainless steel pizza paddle to slide pizzas directly onto the pre-heated 8 mm mild steel bases. Monitor baking progress through the deck door openings and adjust top or bottom heat as required for optimal toppings melt and crust crispness.

3. Daily Hygiene & Maintenance: At the end of service, turn off power and allow the oven to cool completely. Use a stiff deck wire brush or scraper to sweep flour dust and baked debris from the mild steel bases. Wipe down external stainless steel surfaces with warm water and a mild commercial food-safe degreaser.

Frequently Asked Questions

1. Does the Cookon PO-1 require a 10A or 15A wall plug?

No. The Cookon PO-1 has a power rating of 4.8 kW (4,800 Watts) and requires a 20 Amp single-phase 240V electrical connection. It must be connected to a dedicated 20A circuit by a qualified electrician.

2. What is the difference between mild steel and ceramic tile bases?

The standard 8 mm mild steel base (PO-1) offers rapid heat conductivity, high durability, and easy cleaning—ideal for baking pizzas on trays or screens and general baking tasks. The optional ceramic tile base is designed for direct stone baking, absorbing moisture directly from raw dough for ultra-crisp Neapolitan-style bases.

3. Can I stack two Cookon PO-1 ovens together?

Yes. With the optional Cookon stacking kit, you can mount one PO-1 unit directly on top of another to double your baking capacity to 12 x 10-inch pizzas per batch without using additional counter width.

4. Does this pizza oven require a commercial extraction canopy?

Under standard guidelines, compact electric deck ovens like the PO-1 do not generate high-volume grease emissions and generally do not require a dedicated exhaust hood. However, always verify specific local council ventilation bylaws prior to installation.

5. What warranty is included with the Cookon PO-1?

The Cookon PO-1 comes backed by an industry-leading 3-Year Parts and Labour Commercial Warranty.

N.B Image is for illustrative purposes only. Specifications are subject to change without notice.