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Pizza ovens
Professional pizza ovens: the refractory stone makes the difference
A real pizza is baked by its deck: refractory stone stores heat and feeds it straight into the dough for a crisp base in 3 to 5 minutes. That is what separates a professional pizza oven from a standard oven — and what brings customers back. Our 39-oven range covers every output: from the compact single-pizza Ø 350 mm unit for snack bars to the 2×9-pizza double-deck oven for a pizzeria at full throttle. Filter by “Pizza capacity” and “Operation” to narrow down in two clicks.
Which capacity for your output?
Allow roughly 12 to 15 pizzas per hour per oven slot (4-minute bake plus handling). In practice:
- 1-2 pizzas: snack bars and short menus — from €290 incl. VAT, countertop;
- 3-4 pizzas: restaurants serving pizza alongside the menu, up to 50 pizzas/hour;
- 5-6 pizzas: neighbourhood pizzerias — the best-selling format;
- 8-9 pizzas: high-output pizzerias, around 100-130 pizzas/hour;
- 12+ pizzas (double deck): intensive production, delivery and continuous takeaway.
A double deck adds another advantage: two independent temperatures — pizzas above, focaccias or desserts below.
Electric or gas?
Electric dominates (35 of our 39 ovens): precise heat-up, independent deck/top control on professional models, no installation constraint beyond available power — large models need three-phase 400 V. Gas pizza ovens keep their fans for the live-flame taste and for premises short on electrical power: natural gas or propane.
Temperature: aim for 400°
A Neapolitan needs 430-480° and 60-90 seconds; a classic Italian 350-400° in 3-4 minutes; a frozen pizza 300° in 4-5 minutes. Check the oven’s maximum temperature against your style: our professional models reach 400-450°, and the stone holds heat batch after batch — no temperature drop during the rush.
Installation: plan the oven’s environment
A pizza oven radiates serious heat: allow 10-15 cm side clearance, a non-flammable surface and proper extraction. Electrically, 1-2 pizza ovens run on 230 V; above that, 400 V three-phase is the norm. Think about the stand: our stackable ovens double capacity without doubling floor space.
Complete your pizza station
Baking is only half the station: prepare your dough with our spiral dough mixers, roll it with our pizza dough rollers and keep toppings at hand in a refrigerated pizza counter. For standard kitchen ovens, see our horeca ovens.
A few models from the range
- Electric pizza oven, 9 pizzas Ø 350 mm Diamond LD9/35-N
- Gas oven, 4 pizzas Ø 350 mm Diamond GL4/35-D
- Gas oven, 6 pizzas 350 mm Diamond GL6/35-D
- Professional electric pizza oven 2×4 pizzas Ø 350 mm double chamber Diverso WR-FD24-MD
- Professional electric pizza oven 2 pizzas Ø 350 mm single chamber Diverso WR-SFXL-02
- Electric pizza oven, 1 chamber, 9 pizzas Ø 350 mm DIAMOND GDX9/35-DP
Frequently asked questions
Refractory stone or metal plate? Stone, no hesitation: it absorbs dough moisture and returns constant heat. Every professional pizza oven we sell has one.
How long to preheat? Allow 30-45 minutes to load the stone with heat. Switch on before mise en place — a hot deck is the condition for a crisp base.
What budget? From €290 incl. VAT for a single-pizza snack oven to around €27,000 for top production ovens; a neighbourhood pizzeria equips itself properly between €800 and €2,500.
Fast delivery across Belgium and professional warranty on the full range.