Prismafood TP-2 Commercial Twin Deck Electric Pizza Oven – 8 x 40cm Pizza Capacity

[GLOBAL_MSG_2]

The Prismafood TP-2 Commercial Twin Deck Pizza Oven is a heavy-duty, high-performance electric oven engineered in Italy for Australian pizzerias, Italian restaurants, bakeries, cafes, and catering operations. Featuring two independent cooking chambers, this versatile pizza oven can simultaneously bake up to 8 x 40cm (16") pizzas or accommodate 4 x 40cm x 60cm baking trays, making it an essential workhorse for high-volume commercial kitchens.

Built with a rugged stainless steel and powder-coated steel exterior, refractory stone baking soles, and heavy-duty rock wool insulation, the TP-2 delivers exceptional heat retention, crisp crusts, and independent top-and-bottom temperature regulation from 45°C to 450°C.

Key Features & Benefits

• High-Capacity Twin Deck Design: Two separate baking chambers accommodate 8 x 40 cm pizzas (4 + 4) or 4 x 40x60cm bakery trays (2 + 2).

• Authentic Refractory Stone Sole: High-density stone cooking surfaces draw moisture from pizza dough to produce consistently crisp, traditional bases.

• Dual Temperature Calibration: Equipped with 4 analog control knobs featuring German EGO thermostats, allowing chefs to calibrate top and bottom heating elements separately in each chamber.

• Superior Thermal Efficiency: Heavy rock wool insulation minimises heat loss, keeps external panel temperatures down, and lowers ongoing energy consumption.

• Maximum Cooking Visibility: Large heat-resistant glass doors paired with internal lighting provide clear monitoring without opening the doors and dropping internal temperatures.

• Sheathed Heating Elements: Commercial-grade armored elements deliver fast pre-heating and rapid temperature recovery during continuous service periods.

• Customisable Factory Options: Available on request with integrated steam generators, digital control interfaces, or 12V lighting transformers.

Technical Specifications

Delivery & Residential Freight Notice: Freight rates vary across Australia due to the unit's substantial size and net weight (172kg). Please contact our friendly commercial sales team for a custom delivery quote to non commercial or residential addresses.

Installation & Operating Guidelines

1. Electrical Installation: Must be hardwired by a certified electrician to a 3-phase power supply (400V; 13.8 kW total load).

2. Stone Sole Curing (First Use): Prior to initial cooking, slowly bake-in the refractory stone sole by gradually increasing the operating temperature in steps to burn off factory moisture and prevent thermal shock cracking.

3. Daily Maintenance: Allow the oven to cool, then sweep out flour residue from the stone surface using a brass-bristle pizza oven brush. Avoid using liquid cleaners or water directly on hot refractory stones.