KELOO Electric Pizza Oven Single Deck 2kW - 4 x 8 Inch Pizzas - EP-1ST

A stone base is what separates a pizza oven from a hot box. Stone holds heat and gives it back to the dough the moment the base touches down - that is what crisps the underside instead of steaming it. The EP-1ST puts a 400 x 400mm stone deck on a countertop footprint.

Four 8 inch pizzas per bake at up to 350°C, on a standard socket - the simplest way to add pizza to a menu that does not have it.

Key features

• 400 x 400mm stone base - crisps the base properly, the way a metal shelf cannot
• Cooks 4 x 8 inch pizzas per bake - a full small-site service run from one deck
• 0-350°C temperature range - hot enough for a fast bake and a properly blistered crust
• Independent top and bottom control - balance base crisp against topping colour
• 2kW on a standard 13A supply - plugs into an ordinary socket
• 560 x 570 x 280mm (W x D x H) - countertop format, sits on a bench or a stand
• Glass door - watch the bake without opening the deck and dropping the heat

Specification

Typical uses

Pubs and bars adding a pizza menu, cafés and delis, small takeaways, street food and festival units, sports clubs and social clubs, and reheating or finishing par-baked bases at volume.

Good to know

Give the oven a proper preheat - 20 to 30 minutes at working temperature so the stone is fully saturated with heat, not just the air around it. A stone that has not been preheated is the single most common reason a pizza comes out with a pale, soft base. Never pour water onto a hot stone: it will crack. Let the stone cool fully and brush it clean rather than washing it - stone is porous and will absorb detergent, which then comes back out into your next bake.

Why buy from KELOO

• UK stock and free next-day delivery
• 12-month warranty with spare-parts support
• Trade pricing on multi-unit orders - get in touch for a quote
• Phone support from people who know commercial kitchens: 0121 769 3436