Our PizzaMaster electric pizza ovens UK are trusted by top restaurants, pizzerias, and professional kitchens worldwide. Known for consistent baking, high heat retention, and fast recovery, these commercial pizza ovens deliver perfect results every time. From a single-deck electric pizza oven to a multi-deck stone deck oven, each unit ensures evenly baked crusts and perfectly melted toppings.
Curious where our ovens are in action? Explore our interactive map to discover PizzaMaster commercial oven UK installations near you.
Find PizzaMaster ovens near you.
We tailor the process to your needs. First, we discuss your requirements—type of pizza, bake times, and temperature needs—to identify the best Electric Commercial Pizza Oven for your kitchen. Then, we invite you to a hands-on demo at our UK showroom, where you can test PizzaMaster ovens with your own dough and ingredients.
With over 105 variations, we recommend the perfect PizzaMaster model, take a 50% deposit, and place your order with the manufacturer in Sweden. While your commercial pizza oven is built and shipped, we conduct a full site survey to prepare for Pizza Oven Installation UK. Once delivered, our team handles professional installation, ensuring your oven is ready to bake.
No. We provide full delivery and installation for your PizzaMaster commercial pizza oven UK. Our engineers position the oven, and if needed, dismantle and reassemble decks on-site. The only requirement is a prepared electrical connection; we handle the rest. Once installed, the oven is tested, commissioned, and ready to use.
Pricing is tailored to your chosen commercial pizza oven, its model, features, and installation complexity. With over 105 oven variations, there’s no one-size-fits-all. Visiting our showroom allows you to test the PizzaMaster PM732ED or PM822ED, ensuring full confidence in your selection. After your demo, we provide a bespoke quote for your PizzaMaster electric pizza oven.
Yes. Every PizzaMaster oven comes with a 2-year parts and labour warranty. Our support team is available during and beyond this period. Optional annual servicing ensures your oven maintains peak performance. Our goal: your commercial pizza oven remains energy-efficient, fast-recovery, and consistently delivers high-quality bakes for years.
Our demo day is hands-on, relaxed, and informative. At our UK demo kitchens, you can test commercial electric pizza ovens with your dough and recipes. Experience the stone deck, multi-deck baking consistency, and 500°C high-temperature capabilities firsthand. The session is free, no pressure, and after, we provide a tailored quote.
Absolutely. We can connect you with experienced PizzaMaster users across the UK. Hear first-hand how these commercial electric pizza ovens deliver consistent bakes, fast recovery, and professional performance. Explore reviews via our Google Business profile or check our interactive installation map.
We are the sole official PizzaMaster oven distributor in the UK. All brand-new PizzaMaster electric pizza ovens UK are sold through us. Selected trusted partners may showcase ovens, but orders still flow through us, ensuring correct specifications, professional installation, and aftercare.
Precise control: Independent heating zones for top, bottom, and front for perfect results. TurboStart™ for fast heat recovery.
Consistent baking: Stone deck ovens ensure evenly baked pizzas and crusts every time.
High heat, low energy: Up to 500°C for high-capacity output with energy efficiency.
Flexibility: Over 80 sizes, 1,000+ models, and up to 5 stackable decks for large capacity commercial pizza ovens.
Durable design: Sturdy doors, ergonomic handles, halogen lighting, pull-out shelves, and lockable casters.
Proven performance: Reliable results across high-volume operations and professional kitchens.
A PizzaMaster electric commercial pizza oven ensures precision, efficiency, and consistent results, making it ideal for restaurants, pizzerias, and takeaways.
All PizzaMaster ovens are manufactured in Sweden by BakePartner, specialists in commercial pizza oven production. Build time is typically 6 weeks, plus 1 week for UK delivery. Speed production options and stocked models allow faster availability.
11) How to Change lamp on the PizzaMaster Oven
Changing the lamp on your PizzaMaster oven is a straightforward process and can be done with minimal tools. We’ve created a short video guide to walk you through each step safely and correctly.
Before you begin:
Make sure the oven is switched off and fully cooled down.
Disconnect the oven from the power supply for safety.
Allow the glass and internal parts to cool completely before touching.
Steps to change the lamp:
Switch off and disconnect the oven.
Allow oven and glass to cool.
Open the door, remove the glass cover.
Replace with high-temperature G9 halogen bulb.
Reassemble, reconnect, and test.
Contact us for advice or parts if needed.
With 95+ sizes, 1,800+ models, and over a million configurations, PizzaMaster provides the right commercial pizza oven for any kitchen, whether limited-space or high-volume. Use our OvenIQ Configurator to find your perfect match.
TurboStart™ quickly brings the oven to baking temperature, recalling previous settings for fast, energy-efficient, high-temperature pizza baking. Full heat-up takes less than 25 minutes.
PizzaMaster ovens run on both single-phase and three-phase power, delivering the same fast recovery, high-temperature performance, and consistent bakes regardless of power configuration.
Maintain 5 cm (2 inches) clearance around the oven for ventilation and safety. Increase to 15 cm (6 inches) if placing hot equipment nearby.
Clean daily with soap and water on a non-abrasive sponge while cool. Clear glass ensures monitoring pizza bakes without heat loss.
PizzaMaster ovens can bake breads and pastries with optional steam systems or high chambers. Perfect for artisan breads, flatbreads, and delicate pastries.
Ceramic Clay Hearthstones: Up to 188°C (370°F).
Artisan High-Temperature Clay Stones: Above 370°C (698°F) for wood-fired style results.
Check out the PizzaMaster Difference - pizzamaster-uk.co.uk/pizzamaster-difference
The best electric pizza oven for your restaurant depends on your individual needs, available space, pizza style and the number of pizzas you need to produce.
At PizzaMaster, we understand that no two restaurants are the same, which is why we offer an incredible 95 different oven variations to ensure we can find the perfect solution for your business.
Rather than simply recommending an oven, we prefer to take the time to understand your restaurant, how you operate and what you want to achieve. We'll discuss everything from your available kitchen space and ceiling height to your preferred cooking temperatures, pizza sizes, production capacity and future growth plans.
With 95 different variations available, the choice might initially seem overwhelming, but that's where our experience comes in. Our team will work closely with you to narrow down the options to just a few suitable models, ensuring you get an oven specifically suited to your restaurant rather than a one-size-fits-all solution.
Flexible oven configurations to suit your space
One of the biggest advantages of PizzaMaster is the flexibility of our oven range.
Limited height but plenty of width? We offer wider ovens with up to four baking stones across, allowing you to maximise pizza production without needing additional decks.
Limited width but plenty of height? Our ovens can be configured with up to five decks, helping you significantly increase production capacity while making the most of a smaller kitchen footprint.
Need something more compact? We also offer smaller configurations that deliver the same focus on baking performance and consistency without taking up unnecessary space.
Planning for future growth? We can help you select an oven that not only meets your current demand but also supports your restaurant as your business develops.
It's not just about finding an oven that fits — it's about finding an oven that performs.
PizzaMaster ovens are designed to deliver excellent heat distribution, consistent baking results and precise temperature control, helping you achieve high-quality pizzas time after time, even during busy service periods.
Whether you're opening your first pizzeria, upgrading an existing oven or expanding a busy restaurant, we're confident that within our 95 different oven variations, we can find the right PizzaMaster for you.
Our approach is simple: understand your restaurant, understand your requirements and recommend the oven that's right for you.
If you're looking to produce around 150 pizzas per day, choosing the right commercial pizza oven is about more than just how many pizzas it can cook at once. It's also about understanding your kitchen workflow, preparation space, staffing and how quickly you can prepare pizzas ready for baking.
At PizzaMaster, we like to look at this logically to ensure you're investing in the right oven for your restaurant.
Let's use the PizzaMaster PM722ED as an example.
The PizzaMaster PM722ED is a twin-deck electric pizza oven, with each deck capable of holding four 12-inch pizzas. This gives you a total capacity of eight 12-inch pizzas cooking at the same time.
Assuming an approximate cooking time of three minutes, let's look at what this means over a typical five-hour service.
How many pizzas could you produce in five hours?
4 pizzas per deck
2 decks = 8 pizzas at once
Approximately 3 minutes per bake
20 baking cycles per hour
5 hours of service
Using just one deck, you could theoretically produce:
4 pizzas × 20 baking cycles = 80 pizzas per hour.
Over a five-hour service, that's a theoretical capacity of 400 pizzas using just one deck!
Of course, this assumes continuous baking with no loading or unloading time, so actual production will depend on how your kitchen operates.
Now consider that the PM722ED has two decks. This gives you the flexibility to alternate between decks during busy periods, allowing time for heat recovery between batches and helping maintain consistent baking temperatures and results throughout service.
So, can a PizzaMaster PM722ED comfortably produce 150 pizzas per day?
Absolutely! Assuming your 150 pizzas are spread across a five-hour service, that's an average of just 30 pizzas per hour, or one pizza every two minutes.
With each deck accommodating four 12-inch pizzas, you would only need to complete approximately eight batches per hour using one deck to meet that demand.
This means the PM722ED has plenty of potential capacity to comfortably handle 150 pizzas during a five-hour service, while providing additional flexibility for busier periods.
But here's the important question — can your preparation area keep up?
There's little benefit in having an oven capable of baking eight pizzas every three minutes if your team can only prepare two or three pizzas in that time.
That's why, when recommending a PizzaMaster oven, we take the time to understand:
How many pizzas you expect to produce during your busiest hour, not just across the whole day.
How quickly your team can stretch, top and prepare each pizza.
The size and layout of your preparation area.
How many staff will be working during service.
Your pizza style, baking temperature and preferred cooking time.
Whether you expect your business to grow and require additional capacity.
Our recommendation
For a restaurant producing around 150 12-inch pizzas per day, the PizzaMaster PM722ED twin-deck electric pizza oven could be an excellent choice, providing the capacity, flexibility and consistent baking performance needed for a busy service.
However, every restaurant operates differently. With 95 different PizzaMaster oven variations available, we'll always discuss your individual requirements before recommending the most suitable model.
It's not just about how many pizzas your oven can cook — it's about making sure your entire kitchen can work efficiently together.
If you're unsure which PizzaMaster oven is right for your restaurant, contact the PizzaMaster UK team. We'll be happy to discuss your requirements and help you find the ideal oven for your business.
When comparing PizzaMaster and Moretti Forni electric pizza ovens, both are well-established manufacturers offering high-quality commercial pizza ovens designed for professional kitchens and pizzerias.
In many respects, the specifications and capabilities of their ovens are similar, so choosing between the two often comes down to personal preference, oven design, available configurations and the level of service and support you receive.
At PizzaMaster UK, we don't believe in simply telling customers that one brand is better than another. We believe in understanding your requirements and helping you choose the right oven for your business.
Finding the right oven for your restaurant
One of the biggest advantages of PizzaMaster is the flexibility of our range. With 95 different oven variations available, we are confident we can find a configuration that suits your kitchen, whether you're working with limited space, need additional baking capacity or are planning for future growth.
From wider ovens to multi-deck configurations, we take the time to understand your kitchen layout, pizza style, production requirements and available space before narrowing down the options to the most suitable models.
Of course, the appearance and design of an oven can also influence your decision, particularly if it's going to be on display in an open kitchen.
It's not just about the oven — it's about the complete service.
At PizzaMaster UK, what really matters to us is the experience and support we provide before, during and after your purchase.
We pride ourselves on offering a complete service, including:
Personal advice and guidance – Understanding your business and helping you choose the right oven.
UK demonstration kitchens – Giving you the opportunity to see the ovens in action and test them with your own dough.
Delivery and installation – We believe in going the extra mile, rather than simply offering kerbside delivery. Our aim is to get your oven into position, installed and ready for use, subject to site requirements.
Training and support – Helping you and your team understand how to get the best from your PizzaMaster oven.
Ongoing aftercare – Being there to answer questions and provide support long after your oven has been installed.
Our philosophy is simple.
We're not here to criticise other manufacturers or tell you that you must choose PizzaMaster over Moretti Forni.
Both brands offer excellent ovens, and ultimately the decision comes down to what works best for you.
What we can promise is that if you choose PizzaMaster UK, you're not just buying an oven — you're choosing a team that will support you throughout the entire journey, from your initial enquiry through to installation and ongoing aftercare.
With 95 different oven variations and a team dedicated to helping you find the right solution, we're confident we can offer a PizzaMaster oven that meets your needs.
Considering PizzaMaster or Moretti Forni for your restaurant?
Get in touch with PizzaMaster UK and let us show you what we can offer. Better still, arrange a visit to one of our demonstration kitchens and experience PizzaMaster for yourself.
When choosing a commercial electric pizza oven, one of the most common questions is whether to go for a single-deck or double-deck pizza oven.
At PizzaMaster, we offer both options, and the right choice really depends on your kitchen space, the number of pizzas you need to produce and how your restaurant operates.
However, where space and budget allow, we would generally recommend considering a double-deck pizza oven, as it offers greater flexibility, improved production capacity and the ability to future-proof your business.
Why choose a double-deck pizza oven?
One of the biggest advantages of having two decks is the flexibility it gives you throughout service.
During busy periods, you can operate both decks simultaneously, increasing your baking capacity and helping your kitchen keep up with demand.
But it's not just about cooking more pizzas.
Having two independently controlled decks also allows you to alternate between decks during service, giving each baking surface more time to recover heat between batches. This can help maintain consistent baking temperatures and reduce the impact of localised heat loss during continuous cooking.
For example:
During quieter periods: You can operate just one deck, avoiding the need to heat both ovens when demand is lower.
During normal service: You can alternate between the two decks, allowing additional heat recovery time between batches.
During busy periods: You can use both decks simultaneously to maximise pizza production.
As your business grows: You already have the additional capacity available without needing to invest in another oven.
This is why we often encourage customers to consider a twin-deck PizzaMaster. It's not necessarily about needing both decks today, but having the option available when you need it.
Can a single-deck pizza oven be enough?
Absolutely! A single-deck electric pizza oven can be an excellent choice for many restaurants and pizzerias.
PizzaMaster offers a range of oven widths, meaning you don't necessarily need additional decks to achieve a good baking capacity.
Depending on the model and configuration, our wider single-deck ovens can accommodate approximately 4 to 8 x 12-inch pizzas at once.
For restaurants with plenty of width available but limited height, a wider single-deck oven could be the ideal solution.
A single-deck oven may also be suitable if you have a consistent, manageable pizza demand and don't require the additional flexibility of a second deck.
So, which would we recommend?
At PizzaMaster UK, we always prefer to understand your individual requirements before recommending a particular oven.
If you have the space and budget, we would generally steer you towards a double-deck pizza oven. The flexibility to use one deck, alternate between decks or operate both together provides real benefits, particularly during unpredictable service periods.
However, we also appreciate that every restaurant is different. A wider single-deck oven could provide all the baking space you need while making better use of your available kitchen layout.
With 95 different PizzaMaster oven sizes and a wide range of configurations, we're confident we can find the right solution for your business.
Our advice is simple: don't just think about how many pizzas you're cooking today — think about what your restaurant might need tomorrow.
Whether you're considering a single-deck or double-deck commercial electric pizza oven, get in touch with PizzaMaster UK and we'll help you narrow down the options to find the oven that works best for you.
One of the most common questions we get asked at PizzaMaster UK is how much does an electric pizza oven cost to run?
The answer depends on several factors, including the size of the oven, the number of decks, your cooking temperature, how many hours you're operating and, importantly, how much you pay for electricity per kWh.
Rather than simply giving you a general estimate, at PizzaMaster UK we believe you should be able to understand the running costs of your oven before making an investment.
That's why we've introduced our FREE PizzaMaster Electricity Cost and Return on Investment Calculator.
Calculate your own electricity running costs
Our calculator is designed specifically for PizzaMaster ovens and allows you to work out your estimated electricity costs based on your own business requirements.
Simply enter:
Your electricity price per kWh – The rate you currently pay your electricity supplier.
Your daily operating hours – How many hours you expect to have your oven running each day.
Your chosen PizzaMaster model – Different oven sizes and configurations have different energy requirements.
Our calculator will then show you a detailed breakdown of your estimated electricity consumption and running costs, including:
Daily electricity running costs
Weekly and monthly electricity costs
Annual electricity costs
Energy consumption in kWh
This gives you a clear understanding of how much your PizzaMaster oven is likely to cost to run during your opening hours, helping you budget accurately and plan your business expenses.
It's not just about electricity costs — it's about your return on investment.
Our calculator goes a step further by allowing you to enter your pizza selling price, profit margin and expected pizza production.
This means you can also explore how many pizzas you may need to sell to recover the cost of your oven and estimate how long it could take for your investment to pay for itself.
Why guess when you can calculate?
Every restaurant is different, and we understand how important it is to keep operating costs under control.
Whether you're opening a new pizzeria, upgrading your existing equipment or comparing different commercial electric pizza ovens, our calculator helps you make a more informed decision using figures relevant to your business.
The results provide a detailed estimate based on your inputs and the oven's specifications. Actual electricity consumption may vary depending on cooking temperatures, usage and how busy your service is.
Find out how much a PizzaMaster oven could cost you to run today.
👉 Try our FREE PizzaMaster Electricity Cost & ROI Calculator
Enter your electricity price and operating hours to discover your estimated daily, monthly and annual running costs.
At PizzaMaster UK, we believe in giving you all the information you need to choose the right oven for your restaurant, with no hidden surprises.
Choosing the best commercial pizza oven for a pub depends on several factors, including your available kitchen space, how many pizzas you expect to serve and whether pizza is a main part of your food offering or an additional menu option.
At PizzaMaster UK, we understand that every pub operates differently. Some may only serve a handful of pizzas throughout the day, while others may have a busy pizza offering alongside their traditional pub menu.
That's why we prefer to understand your requirements before recommending the most suitable oven.
Why would we recommend a modular pizza oven over a countertop oven?
Although countertop pizza ovens can be a good option where space is extremely limited, we would generally steer pubs towards a modular PizzaMaster oven wherever space and budget allow.
One of the biggest reasons is heat retention and heat recovery.
During busy service periods, when pizzas are continually being loaded and removed, maintaining consistent baking temperatures is essential.
Our modular PizzaMaster ovens are designed for demanding commercial use, with excellent heat retention and recovery characteristics, helping you maintain consistent baking results throughout service.
This is particularly important in a pub environment, where demand can quickly change from a few pizzas during a quiet afternoon to a busy evening service.
Which PizzaMaster oven would we recommend for a pub?
There are several excellent options within the PizzaMaster modular range, depending on your space and expected pizza volumes.
PizzaMaster PM721ED – Single Deck
If you're introducing pizzas to your pub menu or have a relatively modest demand, the PM721ED could be an ideal starting point.
With one deck accommodating 4 x 12-inch pizzas, it provides a practical solution for pubs that want a professional pizza oven without taking up unnecessary space.
It's particularly suitable for pubs with manageable pizza volumes and limited kitchen space.
PizzaMaster PM722ED – Double Deck
If you have the space, we would generally recommend considering the PM722ED twin-deck oven.
Each deck accommodates 4 x 12-inch pizzas, giving you a total capacity of 8 pizzas at once.
The real benefit of having two decks is the flexibility it offers:
Quieter periods: Operate just one deck when pizza demand is lower.
Normal service: Alternate between decks, giving the baking stones additional time to recover heat between batches.
Busy periods: Use both decks simultaneously to maximise your pizza output.
Future growth: Have additional capacity already available as your pizza sales increase.
For many pubs, the PM722ED could be the ideal balance between kitchen space, baking capacity and flexibility.
PizzaMaster PM732ED – Wider Double Deck
For pubs expecting higher pizza volumes, the PM732ED offers additional baking space.
With 3 baking stones across each deck, it can accommodate 6 x 12-inch pizzas per deck, giving you a total capacity of 12 pizzas at once across both decks.
This makes it an excellent option for busy pubs, particularly those offering a dedicated pizza menu or expecting large numbers of orders during peak service.
Like the PM722ED, the twin-deck configuration gives you the option to operate one or both decks depending on demand.
It's not just about how many pizzas the oven can cook.
One of the most important things we discuss with pub operators is how their kitchen will work during service.
For example, if you're serving pizzas alongside burgers, fish and chips and other traditional pub dishes, it's important to consider how much preparation space you have, how quickly your team can prepare pizzas and how the oven fits into your existing kitchen operation.
There's little benefit in having an oven capable of cooking 12 pizzas at once if your preparation area can only produce two pizzas every few minutes.
That's why we look at the complete operation, not just the oven itself.
Our recommendation for pubs
Where space allows, we would generally steer pubs towards a modular twin-deck PizzaMaster such as the PM722ED.
It provides the flexibility to operate one deck during quieter periods, alternate between decks to support consistent baking performance or use both decks when demand increases.
However, a single-deck PM721ED could be perfectly suitable for smaller pubs, while a wider PM732ED may be more appropriate for higher-volume operations.
With 95 different PizzaMaster oven sizes available, we're confident we can find the right solution for your pub.
And remember, we offer more than just the oven.
At PizzaMaster UK, we pride ourselves on providing a complete service, from helping you choose the right model through to delivery, installation, training and ongoing aftercare.
We also offer the opportunity to visit our UK demonstration kitchens, where you can see the ovens in action and even test your own pizzas before making a decision.
Looking to introduce pizzas to your pub menu or upgrade your existing pizza oven?
Get in touch with PizzaMaster UK and let us help you find the perfect commercial electric pizza oven for your pub.
If you're looking to produce authentic Neapolitan-style pizza, choosing an oven capable of reaching and maintaining high temperatures is essential.
Traditional Neapolitan pizza originates from Naples, Italy, and is famous for its soft, light and airy crust, beautifully puffed-up edges (known as the cornicione), delicate charring and soft, tender centre.
Unlike many other pizza styles, Neapolitan pizza is traditionally cooked at extremely high temperatures, typically around 430–485°C, with baking times of approximately 60–90 seconds.
This intense heat helps create the distinctive rise, texture and leopard spotting associated with a traditional Neapolitan pizza.
Can a PizzaMaster Electric Oven Cook Authentic Neapolitan Pizza?
Absolutely!
One of the biggest advantages of PizzaMaster is its high-temperature baking capability.
PizzaMaster ovens are available with high-temperature specifications capable of reaching up to 500°C, making them an excellent choice for producing Neapolitan-style pizzas without the need for a traditional wood-fired oven.
With precise temperature control, excellent heat distribution and strong heat recovery, PizzaMaster ovens allow you to achieve the high temperatures needed for Neapolitan baking while maintaining consistency throughout service.
But when cooking at these temperatures, it's not just about how hot the oven gets.
The Baking Stone Makes a Huge Difference
One of the most important factors when producing Neapolitan pizza is achieving the correct balance between the temperature of the oven chamber and the temperature of the baking surface.
At very high temperatures, a conventional baking stone can transfer heat into the base of the pizza too quickly, potentially burning the underside before the rest of the pizza has finished cooking.
That's why PizzaMaster offers a choice of baking hearth stones, including our Artisan Clay Hearth Stones, also known as Biscotto-style stones, specifically suited to high-temperature pizza baking.
Why Choose PizzaMaster Artisan Clay Stones for Neapolitan Pizza?
Our Artisan Clay Stones are designed to transfer heat more gently into the pizza base, helping prevent burning when baking at very high temperatures.
Depending on the operating conditions, the surface of the Artisan Clay Stone can be approximately 30–40°C cooler than the oven chamber temperature.
For example, if you're cooking at 450°C, the baking surface may be around 410–420°C.
This helps provide the balance needed for Neapolitan-style pizza:
High chamber temperatures to create the rapid rise and beautifully puffed-up crust.
Gentler heat transfer through the baking stone to help prevent the base from burning.
Fast cooking times, typically around 60–90 seconds depending on the dough, temperature and baking conditions.
Beautifully charred crusts with the characteristic leopard spotting associated with Neapolitan pizza.
A soft, light and airy interior while ensuring the base is properly baked.
The result is a baking environment designed to replicate the characteristics of a traditional wood-fired Neapolitan pizza oven, but with the added benefit of precise electric temperature control.
Are Artisan Clay Stones Suitable for Every Pizza Style?
Not necessarily, and this is something we always discuss with our customers.
Our Artisan Clay Stones are particularly suited to high-temperature baking, generally around 400°C and above.
If you're producing New York-style pizzas or baking at lower temperatures, our standard hearth stones may be more suitable, as they transfer heat differently and can help achieve the crispier base required for those styles.
At lower baking temperatures, Artisan Clay Stones may not transfer enough heat into the base, potentially resulting in an undercooked pizza.
That's why it's so important to understand your dough, cooking temperature and preferred pizza style before choosing your baking surface.
Which PizzaMaster Oven Would We Recommend for Neapolitan Pizza?
With 95 different PizzaMaster oven sizes available, there isn't just one model we'd recommend.
The best option depends on your available kitchen space, expected pizza volumes and how your restaurant operates.
Whether you need a compact single-deck oven, a twin-deck configuration for additional flexibility or a larger multi-deck oven for high-volume production, we can help you find the right solution.
For Neapolitan pizza, we would generally recommend discussing the 500°C high-temperature specification together with our Artisan Clay Hearth Stones, ensuring the oven is configured specifically for your baking requirements.
Experience Neapolitan Pizza Baking at Our Demo Kitchens
At PizzaMaster UK, we don't believe in simply telling you what our ovens can do — we'd much rather show you.
That's why we invite customers to visit our UK demonstration kitchens, where you can bring your own dough and ingredients and experience the ovens firsthand.
Our team can help you explore different temperatures, baking techniques and hearth stone options to find the combination that works best for your pizza.
Looking for the Best Electric Pizza Oven for Neapolitan Pizza?
Get in touch with PizzaMaster UK and let us help you find the perfect high-temperature electric pizza oven for your pizzeria.
Because great Neapolitan pizza isn't just about reaching 500°C — it's about having the right balance of heat, baking surface and consistency to produce fantastic pizzas time after time.
One of the great advantages of PizzaMaster electric pizza ovens is that they produce significantly less smoke and fumes than traditional wood-fired ovens, making them an excellent choice for commercial kitchens, restaurants, pizzerias and takeaway businesses.
As PizzaMaster ovens are fully electric, there is no combustion of wood or gas, meaning no smoke or combustion fumes from burning fuel. During normal cooking, smoke production is generally minimal, with noticeable smoke typically occurring when food, flour, toppings or other residues burn.
However, like all commercial cooking equipment, PizzaMaster ovens produce heat, steam, cooking vapours and potentially grease-laden emissions, so suitable ventilation and extraction must be considered.
PizzaMaster ovens offer flexible ventilation solutions, allowing businesses to choose the most suitable installation for their kitchen.
There are three main extraction options:
1. Under an Existing Extraction Hood
PizzaMaster ovens can be installed beneath a suitable commercial kitchen extraction canopy or hood.
Ideal for kitchens with an existing extraction system.
Helps remove heat, steam, cooking vapours and any smoke generated during cooking.
The extraction canopy should be appropriately sized and designed for the oven.
PizzaMaster provides recommended airflow figures depending on the oven model.
This is often the simplest solution for commercial kitchens that already have suitable extraction installed.
2. Direct Extraction Using Rigid Ducting
PizzaMaster ovens are designed with dedicated exhaust outlets that can be connected directly to an extraction system.
Two exhaust outlets are provided: one at the front and one at the rear.
The front outlet removes air from around the door and oven opening.
The rear outlet removes air from the oven chamber.
The outlets are designed for connection to a suitable extraction system using appropriately specified ducting.
Each outlet has a diameter of approximately 100 mm.
This option allows heat, steam and cooking vapours to be extracted directly from the oven rather than relying solely on an overhead canopy.
3. Direct Extraction Using Flexible Ducting
Where suitable for the installation, appropriately rated flexible extraction ducting may also be used to connect the oven's exhaust outlets to a ventilation system.
Offers flexibility when connecting the oven to an extraction system.
Can be useful where rigid ducting is more difficult to position.
Must be suitable for the expected exhaust temperatures and cooking vapours.
Ducting must be installed securely without restricting airflow.
The final ducting arrangement should always be approved by a qualified ventilation installer to ensure it is suitable for the oven and complies with local requirements.
Potentially, yes, depending on the oven model, cooking operation, building ventilation and local requirements.
PizzaMaster electric deck ovens have been tested in accordance with the EPA Method 202 grease-laden vapour test, and the manufacturer's documentation confirms that the tested models meet the stated ventless emissions criterion.
However, this does not automatically mean an oven can be installed without any ventilation or extraction.
Even though smoke production is minimal during normal operation, the oven still produces heat, steam and cooking vapours that must be considered when planning an installation.
Local Environmental Health, building control and ventilation specialists should be consulted to confirm the requirements for each individual premises.
PizzaMaster provides recommended airflow rates for different oven sizes and extraction arrangements.
For example, the manufacturer's guidance for the 700 Series includes:
| Oven Model | Under Extraction Hood | Direct Extraction |
|---|---|---|
| PM731 | 611 m³/h | 814 m³/h |
| PM732 | 702 m³/h | 936 m³/h |
| PM733 | 794 m³/h | 1,058 m³/h |
| PM734 | 885 m³/h | 1,180 m³/h |
| PM735 | 977 m³/h | 1,302 m³/h |
Figures are manufacturer's recommendations for the specified 700 Series models. Requirements may vary depending on oven configuration and extraction arrangement. Other PizzaMaster ranges have their own specifications.
When planning ventilation for a PizzaMaster oven, it is important to consider:
Heat removal: Electric pizza ovens still generate heat, which should be managed to maintain a comfortable working environment.
Flue diverter: Where fitted, the flue diverter must be securely connected and its air circulation openings must remain unobstructed.
Ducting suitability: Extraction ducting must be appropriately sized and rated for the operating conditions.
Airflow: Adequate airflow must be maintained for effective extraction.
Safety: Never obstruct the oven's ventilation openings or place objects over the exhaust outlets.
Compliance: All installations must comply with applicable building, fire safety and commercial kitchen ventilation requirements.
Alongside their excellent baking performance, precise temperature control and consistent heat distribution, PizzaMaster electric ovens offer practical benefits when designing a commercial kitchen.
With no wood or gas combustion inside the oven, they avoid the fuel-related smoke and combustion gases associated with traditional fuel-fired ovens.
Combined with a range of extraction options, this can make PizzaMaster ovens easier to incorporate into many different kitchen layouts.
At PizzaMaster UK, we can help you understand the ventilation requirements for your chosen oven and provide the manufacturer's technical specifications to assist your kitchen designer or extraction specialist.
Whether you are installing a new PizzaMaster oven, replacing an existing pizza oven or planning a completely new pizzeria, our team is here to help.
Contact PizzaMaster UK to discuss your oven installation and extraction options.
Yes. PizzaMaster offers a wide range of commercial electric pizza ovens with single-phase and three-phase electrical options, depending on the model and number of decks.
What is single-phase power?
Single-phase electricity is the standard 230V electrical supply commonly found in UK homes and smaller commercial premises.
Many PizzaMaster ovens can operate on single-phase electricity, making them suitable for businesses without a three-phase supply.
However, commercial pizza ovens require considerably more power than normal household appliances, so a dedicated electrical circuit and professional installation will usually be necessary.
What is three-phase power?
Three-phase electricity is commonly used in larger commercial premises and professional kitchens. In the UK, it typically provides 400V between phases and 230V between each phase and neutral.
Three-phase power distributes the electrical load across three phases, making it particularly suitable for larger PizzaMaster ovens and multiple-deck installations.
Does a three-phase PizzaMaster cook better than a single-phase oven?
No. Where the same PizzaMaster oven is available in both electrical configurations at the same rated power, the baking performance is designed to be equivalent.
Both configurations benefit from PizzaMaster's precise temperature controls, consistent heat distribution, high-quality baking stones and excellent heat recovery.
The main difference is the electrical connection required, not the quality of the pizza produced.
Can I install a double-deck PizzaMaster oven on single-phase electricity?
This depends on the model and the electrical capacity available at your premises.
For example, the PM722ED is a double-deck oven with a maximum rated power of approximately 12.7 kW. The standard UK 400V three-phase configuration requires approximately 18.6 amps per phase for the complete oven.
Although single-phase options exist within the PizzaMaster range, it is important to check the specific model and deck configuration before ordering.
How do I know which electrical supply I have?
The easiest way is to ask a qualified electrician to inspect your incoming supply and distribution board.
They can confirm whether you have single-phase or three-phase electricity and assess whether sufficient capacity is available for your chosen PizzaMaster oven.
Can PizzaMaster UK help me choose the correct oven?
Absolutely. At PizzaMaster UK, we can provide the electrical specifications for your chosen oven and help you understand the available configurations.
Whether you have single-phase or three-phase electricity, our team can help identify the most suitable PizzaMaster oven for your kitchen, cooking requirements and available electrical supply.
All final electrical requirements and installation work must be confirmed by a qualified electrician before installation.
When choosing a commercial pizza oven, the material used for the baking surface can make a significant difference to how your pizza cooks, particularly the base, crust and overall baking consistency.
Traditional wood-fired pizza ovens use a stone or refractory baking floor, which absorbs and stores heat before transferring it directly into the pizza base.
PizzaMaster electric pizza ovens use specially developed ceramic clay baking stones to recreate these traditional baking characteristics, combining the benefits of stone baking with the precision and consistency of modern electric technology.
How Does a Stone Deck Work?
A stone baking deck absorbs heat from the oven and stores it within the stone. When a pizza is placed directly onto the surface, that stored heat is transferred into the dough, helping create a properly cooked base and crispy crust.
PizzaMaster's specialist ceramic clay hearthstones are designed to deliver:
Excellent heat retention and rapid heat recovery.
Consistent baking across the cooking surface.
Direct heat transfer into the pizza base.
Crispy, evenly baked crusts.
Reliable results during busy service periods.
The specially textured surface of PizzaMaster's ceramic clay stones is designed to improve heat transfer, helping the stone deliver energy efficiently into the pizza while recovering between bakes.
How Does This Replicate a Wood-Fired Pizza Oven?
Traditional wood-fired ovens are known for their extremely high temperatures, stone baking floors and ability to produce beautifully cooked pizzas in a short time.
PizzaMaster recreates many of these baking characteristics using its specialist clay stones, powerful electric heating elements and independently controlled heating zones.
With the optional XTREME Performance 500°C upgrade and Artisan High-Temperature Clay Stones, PizzaMaster ovens can produce Neapolitan-style pizzas with the characteristic puffed crust, leopard spotting and fast baking times associated with traditional wood-fired cooking.
The difference is that PizzaMaster achieves this without the need to burn wood, manage an open flame or continually adjust the fire.
What About a Steel Deck Pizza Oven?
Steel baking decks work differently from stone.
Steel transfers heat into the pizza base more rapidly than most traditional baking stones, which can be useful for achieving strong bottom heat and fast crust development.
However, this also means that the pizza base can brown or burn more quickly if the steel surface temperature is not carefully controlled.
Steel baking surfaces can offer benefits for certain pizza styles, but the correct choice depends on the dough, cooking temperature, baking time and oven design.
PizzaMaster's ceramic clay hearthstones are specifically engineered to balance heat storage, heat transfer and recovery, helping deliver consistently cooked pizza bases without relying on an excessively aggressive baking surface.
Yes. PizzaMaster offers two specialist clay stone options, each designed for different cooking requirements.
1. Standard Ceramic Clay Hearthstones
These are supplied as standard with PizzaMaster ovens and are designed for excellent all-round baking performance.
Recommended for direct stone baking at temperatures up to approximately 370°C.
Specially textured surface for efficient heat transfer.
Excellent for producing crispy pizza bases.
Rapid heat recovery during busy service.
Suitable for a wide range of pizza styles, breads and baked products.
2. Artisan High-Temperature Clay Stones
These are an optional upgrade, specifically developed for high-temperature baking.
Recommended for baking above approximately 370°C.
Particularly suitable for Neapolitan-style pizza.
Designed for use with PizzaMaster's high-temperature capabilities, including the optional 500°C XTREME Performance specification.
Made from a specialist Italian clay blend.
Slightly thicker and more textured than the standard hearthstones.
Designed to moderate heat transfer to prevent pizza bases burning during extremely high-temperature cooking.
Ideal for achieving traditional wood-fired-style results, with baking times potentially as short as 60–90 seconds.
Which PizzaMaster Stone Should I Choose?
If you are cooking at normal commercial pizza temperatures, particularly below 370°C, the standard ceramic clay hearthstones are generally the best choice.
If your business specialises in Neapolitan-style pizzas and regularly cooks at temperatures of 400–500°C, the Artisan High-Temperature Clay Stones are worth considering.
Importantly, Artisan Stones are not necessarily an upgrade for every pizzeria. They are specifically designed to control heat transfer at very high temperatures and may not provide the desired base cooking performance at lower temperatures.
At PizzaMaster UK, we can help you choose the correct baking stone for your pizza style, dough and preferred cooking temperature.
You can also arrange a demonstration at one of our UK demo kitchens to experience the different baking characteristics before choosing your oven.
Absolutely, for businesses looking for a premium commercial pizza oven that delivers consistent baking results, high production capacity and long-term performance, PizzaMaster is well worth considering.
Although the initial investment may be higher than some alternative commercial pizza ovens, PizzaMaster is designed to deliver value throughout its working life.
Why is PizzaMaster worth the investment?
Consistent results, every time: PizzaMaster's independently controlled heating zones help ensure pizzas bake evenly across the oven, including the front and back.
Maximum cooking capacity: Excellent heat distribution means you can make effective use of the entire baking deck, helping increase output during busy periods.
Excellent heat recovery: Specialist ceramic clay hearthstones retain and transfer heat, helping maintain consistent baking performance throughout service.
Built for demanding commercial kitchens: Manufactured in Sweden, PizzaMaster ovens are engineered for professional use, with robust construction and advanced temperature controls.
Flexible for your business: Choose from different oven sizes, deck configurations and optional high-temperature specifications to suit your menu and production requirements.
Long-term value: Consistent baking, efficient operation and dependable performance can help businesses reduce waste, improve productivity and manage running costs.
How quickly can a PizzaMaster pay for itself?
This depends on the purchase price, electricity costs, pizza selling price, production volumes and operating expenses.
To help customers understand the figures, PizzaMaster UK has developed a free Return on Investment Calculator.
Simply enter your electricity tariff, operating hours and pizza sales information to estimate running costs and potential payback.
Try our free PizzaMaster ROI Calculator.
Can I try a PizzaMaster before buying?
Yes! At PizzaMaster UK, we believe the best way to understand the value of a PizzaMaster oven is to experience it yourself.
We offer demonstrations at our UK demo kitchens, where you can see the oven in action, test your dough, experience the heat consistency and discuss the most suitable model for your business.
Our team supports you from your initial enquiry through to delivery, installation and ongoing assistance.
A PizzaMaster isn't just about the initial purchase price. It's about investing in the consistency, capacity and performance your business needs to grow.
PizzaMaster electric pizza ovens are an excellent choice for hotels looking to offer freshly cooked, restaurant-quality pizzas, whether for 24-hour room service, late-night dining, hotel bars, restaurants or large-scale events.
One of the biggest advantages for hotels is the flexibility of the PizzaMaster range. From compact countertop pizza ovens for overnight room service to larger modular deck ovens for busy hotel kitchens, there is a PizzaMaster solution to suit almost any hospitality operation.
For hotels offering room service, particularly during the evening or overnight when the main kitchen may be closed, the PizzaMaster Countertop Series is an ideal solution.
These compact commercial electric pizza ovens can fit into smaller kitchen areas, allowing hotels to prepare freshly baked pizzas without needing a full-size pizza station.
Imagine a guest ordering a freshly baked pizza at midnight. Rather than relying on a pre-cooked product or reopening the entire main kitchen, hotel staff can prepare a pizza using a compact PizzaMaster countertop oven in a suitable, designated food preparation area.
Why are PizzaMaster countertop ovens ideal for hotels?
Compact design: Ideal for hotels with limited kitchen space, room service preparation areas or smaller satellite kitchens.
Perfect for late-night menus: Offer freshly baked pizzas during overnight room service, subject to appropriate staffing and kitchen facilities.
Flexible cooking: Suitable for freshly prepared pizzas, part-baked products and reheating, depending on the menu.
Fast heat-up: The Turbo Start function helps the oven reach its operating temperature quickly.
Easy temperature control: Independent top and bottom heat adjustments help staff achieve consistent baking results.
Multiple configurations: Choose from single-chamber, double-chamber and multi-level countertop ovens.
Electric operation: No need for wood or gas combustion, making the ovens practical for many hotel kitchen environments, subject to electrical and ventilation requirements.
The countertop range includes the PM350, PM400, PM450 and PM550 Series, providing different sizes and capacities depending on the hotel's requirements.
Absolutely. One of PizzaMaster's biggest strengths is its versatility.
With precise temperature control, specialist ceramic clay hearthstones and optional high-temperature configurations reaching up to 500°C, PizzaMaster ovens can accommodate a wide variety of pizza styles.
These include:
Neapolitan pizza: High-temperature baking for soft, airy crusts and traditional wood-fired-style results.
New York-style pizza: Ideal for larger pizzas with a crisp base and foldable crust.
Roman-style pizza: Excellent for thin, crispy bases and longer baking times.
Classic Italian pizza: Consistent baking for traditional restaurant-style pizzas.
American-style pizza: Suitable for thicker bases and generously topped pizzas.
Flatbreads and other baked products: Adding further versatility to a hotel's food offering.
This flexibility allows hotels to develop a pizza menu that suits their guests, whether offering a simple late-night room service selection or a full restaurant-quality pizza menu.
The appropriate oven size, baking stones and temperature specification should be selected for the intended pizza styles.
PizzaMaster Countertop Series – Room Service and Smaller Kitchens
Perfect for hotels wanting to introduce freshly cooked pizzas without committing to a large pizza kitchen. Ideal for room service, late-night dining, hotel bars and smaller restaurants.
PizzaMaster 700 Series – Hotel Restaurants and Bars
An excellent choice for hotels with dedicated restaurants, bars or regular pizza demand. The modular design offers greater cooking capacity while maintaining consistent baking performance.
PizzaMaster 800 and 900 Series – Busy Hotels and High-Volume Dining
Designed for larger hotel kitchens, busy restaurants and venues with greater production requirements. The larger baking decks and multiple-deck configurations allow more pizzas to be prepared during peak service.
PizzaMaster 1100 Series – Large Hotels, Events and Banqueting
For hotels operating large restaurants, functions, weddings and events, the 1100 Series offers substantial baking space, including the ability to accommodate pizzas up to 21 inches, depending on the configuration.
Whether you're looking to introduce a simple overnight room service pizza menu or build a full pizza offering within your hotel restaurant, PizzaMaster provides the flexibility to grow with your business.
From a compact countertop oven producing individual pizzas to a large modular system handling high-volume service, PizzaMaster combines professional baking performance, precise temperature control and consistent results.
At PizzaMaster UK, we can help you choose the most suitable oven based on your available kitchen space, electrical supply, expected pizza demand and menu requirements.
Contact PizzaMaster UK to discuss the best pizza oven for your hotel or arrange a demonstration at one of our UK demo kitchens.