Professional electric ovens and compact pizza ovens are ideal for baking pizza, mini pizzas, focaccia and baked products in limited spaces or high-productivity kitchens. The Gastronorm range includes single-phase and three-phase models, with single or double chambers, refractory baking surfaces and advanced thermal insulation for consistent performance.
The structures are made of stainless steel with pyrex glass doors on selected models, internal lighting, independent thermostats and simple intuitive controls. Compact versions are also available, designed for bars, bistros, small restaurants and pizzerias with limited space.
The variety of chamber sizes – from small 40×40 up to large 108×108 – allows you to choose the model that best suits your production needs, with options such as double chamber, pyrometers, digital panels and fully refractory interiors for uniform professional baking.
The professional oven has larger chambers, higher power and more adjustment options. The compact oven is ideal for small spaces or fast frequent use.
The double chamber allows higher production with independent temperatures. The single chamber heats up faster and is perfect for smaller businesses.
Yes, it ensures even heat distribution and results in pizzas with a crispy base and stable cooking even during peak service.
Absolutely, professional electric ovens can bake focaccia, bread, pinsa, sandwiches, flatbreads and precooked products thanks to precise temperature control.
It generally requires a dedicated line. For standard installations, single-phase models are recommended as they are powerful and easier to install.
It depends on pizza diameter and production volume. 40×40 chambers are ideal for small businesses, while 72×72 or 108×108 are suitable for high-volume pizzerias.
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