High‑Volume Wood‑Fired Pizza Oven for Commercial Kitchens
Delivers consistent Neapolitan‑style pies while fitting seamlessly into indoor kitchen layouts.
Key Features
- Brick‑deck dome (35.43" dia.) holds up to six 12" pizzas per batch for high throughput.
- Enclosed matte‑black steel facade installs flush to a wall, saving floor space and improving workflow.
- Integrated eyebrow exhaust reduces emissions and keeps the cooking area clear for staff.
- cETLus and ETL‑Sanitation certifications ensure compliance with North American safety and sanitation standards.
- Stainless steel flue collar and adapter provide durable, corrosion‑resistant venting.
From The Manufacturer
Facade Wood Fired Oven, enclosed, 35.43" dia. interior brick deck, (4-5) 8", (3-4) 10", (2-3) 12" or (1-2) 16" pizza capacity, integral exhaust system, brick dome, stainless steel flue collar & adapter, black facade, steel stand, cETLus, ETL-Sanitation, Made in USA
