Cookon PO-2 Commercial Electric 2-Deck Pizza Oven (Ceramic Bases)

The Cookon PO-2 Commercial Electric 2-Deck Pizza Oven is a heavy-duty, high-performance benchtop baking unit engineered specifically for Australian cafes, hotels, pubs, bars, restaurants, and specialist pizzerias. Sized at 1,098 mm Wide x 480 mm Deep x 400 mm High, this compact twin-deck pizza oven features 2 individual baking chambers (800 mm x 400 mm x 110 mm each) fitted standard with 16 mm thick stone ceramic tile bases designed for authentic deck baking, optimal moisture absorption, and perfectly crisp crusts.

Powered by a robust 4.8 kW (4,800 Watts) 20 Amp single-phase 240V electrical connection, the PO-2 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 delivers incredible cooking throughput on a tight counter footprint—without requiring a dedicated exhaust extraction canopy under standard operating conditions. Built with full stainless steel external panelling, supplied complete with a stainless steel pizza paddle, and stackable via an optional stacking kit, it is supported standard by Cookon’s industry-leading 3-Year Parts and Labour Commercial Warranty.

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

Selecting the Cookon PO-2 Commercial Ceramic Base Twin Deck Pizza Oven equips kitchen operators and pizzaiolos with a versatile, high-temperature deck oven designed to bake authentic stone-deck pizzas, calzones, and artisan flatbreads with ease.

Key benefits of the Cookon PO-2 include:

• Authentic 16mm Ceramic Tile Baking Bases: Heavy-duty 16 mm ceramic stone bases absorb dough moisture directly upon contact, ensuring evenly distributed hearth heat and crisp, authentic pizza crusts.

• High-Output Twin Deck Capacity: Bakes up to 6 x 10-inch pizzas every 7 to 8 minutes across two separate internal chambers, keeping pace with busy lunch and dinner service rushes.

• Independent Thermostatic Controls (Up to 440°C): Separate top and bottom heating element controls for each deck allow precise thermal management (up to 440°C) to balance topping melt with bottom crust browning.

• Canopy-Free Benchtop Operation: Compact electric operation eliminates the need for an expensive commercial exhaust canopy under standard local council guidelines.

• Stackable Design for Double Output: Can be combined with an optional Cookon stacking kit to mount two units together, doubling baking output to 12 x 10-inch pizzas without taking up additional counter space.

• Heavy-Duty Stainless Steel Exterior: Commercial-grade stainless steel exterior panels ensure maximum thermal efficiency, structural strength, and simple wiping down.

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

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

Technical Specifications

Electrical Connection Notice: The Cookon PO-2 draws 4.8 kW (20 Amps single phase) and requires 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 power switches and set the top and bottom thermostat dials for each deck to your target temperature (e.g., 380°C–420°C). Allow the 16 mm ceramic tiles to pre-heat for 25 to 35 minutes so the stones absorb and saturate with thermal energy.

2. Stone Deck Baking: Use the included stainless steel pizza paddle to place raw dough pizzas directly onto the pre-heated 16 mm ceramic stone bases. Monitor baking through the door openings and adjust individual element dials as needed to balance base crispness and topping heat.

3. Daily Hygiene & Stone Care: At the end of service, turn off power and allow the oven and stone tiles to cool naturally. Never apply water or damp cloths directly to hot ceramic tiles, as thermal shock can cause cracking. Scrape off baked flour debris or toppings using a dedicated wire deck brush or scraper once cool. Wipe down external stainless steel panels with a mild food-safe cleaner.

Frequently Asked Questions

1. Does the Cookon PO-2 require a 10A or 15A wall plug?

No. The Cookon PO-2 has a power output of 4.8 kW (4,800 Watts) and draws 20 Amps. It requires a dedicated 20 Amp single-phase 240V circuit installed by a qualified electrician.

2. What is the main advantage of the ceramic tile base on the PO-2 vs the mild steel PO-1?

The 16 mm ceramic tile base (PO-2) acts like a traditional brick pizza hearth. It absorbs excess moisture from raw dough upon contact, resulting in a lighter, crisper, authentic stone-baked crust—making it ideal for direct-on-stone Neapolitan or sourdough pizza styles.

3. Can I stack two Cookon PO-2 ovens together?

Yes. Using the optional Cookon stacking kit, you can stack two PO-2 units vertically to double your production capacity to 12 x 10-inch pizzas per batch within the exact same counter footprint.

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

Under standard Australian commercial kitchen guidelines, compact electric deck ovens like the PO-2 produce low grease emissions and generally do not require a dedicated exhaust canopy. Always check local council bylaws prior to setup.

5. What warranty is included with the Cookon PO-2?

The Cookon PO-2 comes backed standard by Cookon’s 3-Year Parts and Labour Commercial Warranty.

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