The Small gas pizza oven features a built-in L/U-shaped burner and a removable, high-temperature, heat-resistant pizza stone. The oven body is constructed of a hybrid 304/430 stainless steel and aluminum alloy. The front opening provides direct fire access and features a mechanical temperature gauge, integrated folding legs, and a draft shield. The oven cavity can accommodate a 10- to 12-inch pizza. The compact unit weighs 12-15 kg, making it a small, portable gas pizza oven.

Small Gas Pizza Oven Features

1. High Temperature and Rapid Heat

Designed for fast Neapolitan-style baking, the oven cavity reaches temperatures of 450-500°C (full flame), with the stone surface measuring 420-460°C. Equipped with a 3.5–4.0kW combustion system, flame-wrapped heating minimizes temperature differences between the top and bottom, allowing a 10–12" thin-crust pizza to be cooked in 60–90 seconds. The 12–15mm thick slab provides stable heat capacity, resulting in a crisp, emerald-green edge and a soft, tender interior, ensuring consistent commercial-grade pizza quality.

2. Fast Preheating

The optimized combustion chamber and insulation layer allow the oven to heat up from cold to approximately 450°C in just 10–15 minutes. The damper and baffles effectively suppress heat outflow, improving heating efficiency. The Small Gas Pizza Oven utilizes ceramic fiber/rock wool insulation, and a short eave at the door minimizes heat absorption and reduces standby gas consumption. Ideal for fast-paced stalls and family gatherings, the oven reaches the operating temperature faster, keeping the time difference between the first and subsequent pizzas within 20–30 seconds.

3. Uniform Heating

The L/U-shaped ring flame flows around the arched top chamber, creating a secondary backflame. The slab has a thermal conductivity of ≥1.0 W/m·K, ensuring a uniform heat distribution. The oven comes with a 180°/360° rotating spatula and a quarter-turn rotation mechanism for more evenly distributed charred spots on one side. A high-temperature air curtain at the front reduces cold air intrusion, minimizing "hot/cold spots" on the crust, ensuring more stable control of cheese melt and scorching on the edges, and improving yield by 15–20%.

4. Compact Size

When the legs are folded, the oven stands less than 18–20cm tall, and the 12–15kg unit can be carried in a trunk. A 1.2–1.5m pressure-resistant gas hose and pressure regulator are standard, allowing for flexible placement at campsites or on patios. Rounded corners and internal corners minimize transport impacts. Optional fabric carrying cases and hard-shell wheeled cases facilitate frequent transport in rentals and mobile food trucks.

5. Precise and Controllable

Ignition options include piezoelectric and electronic ignition, with a knob for precise control from low heat to intense roasting. The temperature gauge provides real-time readings from 0–500°C. Supports EN417 small steel cylinders or standard 5–9kg LPG cylinders are compatible with pressures of 28–30/37 mbar and 11" WC (≈2.75 kPa). A pressure regulator is available as needed. We recommend baking at 430–450°C with a full-fire flame to ensure a crispy bottom and prevent overcooking.

6. Gas Economy

Measured gas consumption at full fire is 300–380 g/h, and 120–180 g/h in the maintenance zone. A 5kg cylinder provides 13–20 hours of mixed-use operation. Using an EN417 450g can, full-fire continuous baking is possible for 1.0–1.5 hours. After preheating, it is recommended to reduce the heat to medium for standby, which can reduce gas consumption per pizza by 25–35%. This makes it suitable for pop-up and food truck operations where amortization is a concern.

7. Durable and Easy to Clean

The exterior is made of corrosion-resistant 304/430 stainless steel, and the slate is removable for dry scraping. The bottom features a pull-out oil tray and a high-temperature sandblasted interior chamber for quick reset with food-grade detergent. The unit can be completely wiped clean after cooling to ≤50°C. It is recommended to flip the slate over after 20–30 high-temperature uses. The entire unit is IPX2 splash-proof, suitable for terraces and semi-outdoor environments.

8. Safety and Compliance

Optional flameout protection and backfire protection are available. The hose is temperature-resistant to ≥120°C, and the connectors are pressure-resistant to ≥1.5MPa. The stand features non-slip silicone feet and tilting angle limits, and a carrying lock prevents accidental opening. CE/UKCA/CSA (optional) compliant versions and materials are available. RoHS reports, inspection checklists, and startup/shutdown SOPs are included to reduce the risk of operator error.

Small Gas Pizza Oven Applications

1. Patio Family Gatherings

Quickly set up a table on the backyard patio of a single-family or townhouse. The foldable legs securely attach to the heat-resistant tabletop. Connect a 9kg gas cylinder to an 11" WC pressure regulator. Preheat for 15 minutes and bake 10–15 thin-crust pizzas in a row. Use medium heat for standby control between servings, allowing for intermittent servings of sweet pizzas and garlic linguine. A GI Metal pizza peel and OXO cutter are recommended for increased efficiency and consistent slice size.

2. Food Truck Preparation Area: 

This oven can be parked in the back of a mobile food truck or on a folding side table to handle peak-time pasta, salad, and main course pizzas. Connect in parallel with the onboard LPG system, using a Type 1/POL connector and quick-release valve. Install a fire blanket and gas detector according to regional fire regulations. It's recommended to connect to a Cambro insulated box to maintain finished products at 60–65°C until delivery drivers arrive.

3. Rooftop Garden Bar: 

Create a light snack area at the rooftop garden bar, with a green backdrop and a visible flame window to create a social spot. The Small Gas Pizza Oven uses EN417 Small gas cylinders are used for independent gas supply, eliminating the need for piping; they are placed in a sun-protected box on the leeward side. ThermoWorks surface temperature guns are used to spot-check the stone surface temperature, and three set menus are implemented to ensure standardized production.

4. B&B Shared Kitchen

This shared cooking area, located in the B&B courtyard, provides a nighttime interactive experience for 2-3 guests. The Small Gas Pizza Oven is equipped with an electronic ignition and flameout protection, and SOPs are posted. Gas cylinders are locked and centrally managed. A Coleman/Campingaz EN417 cylinder is recommended as a backup. A windshield is used to maintain a stable flame during continuous rain, increasing positive reviews and repeat purchases.

5. Pop-up Stall in a Mall

Hold a themed pop-up event in the mall atrium, offering live grilling and tastings to attract customers. Use UKCA/CE versions and comply with local open flame regulations. Check the gas cylinders with security before preheating. Use a Le Creuset cast iron flatbed for grilling vegetables and focaccia. Remove the oil pan and clean the interior after closing time, ensuring complete evacuation within 30 minutes.

6. Camping Host

Team-building meals are served in the camp's shared kitchen or under a canopy. EN417 slimline cans are easy to carry. Alternate between medium heat for warming and high heat for sizzling to control gas consumption and ensure a consistent serving time. Stanley thermoses are used for hot soups. The oven housing can be fitted with a magnetic thermometer holder, creating a standardized workstation and shortening the learning curve for non-professional volunteers.

7. Craft Bar Kitchen

Add pizza and light snacks to small craft bar kitchens to increase average order value. Integrate with Uber Eats/Deliveroo delivery platforms and feature a "90-second service" tag to attract late-night snack traffic. Gas consumption is 300–380 g/h at full heat. Combine time-of-day pricing with set menus to achieve synergistic returns on both drinks and pizza. Regularly clean the oven with Sanita food-grade cleaning wipes.

8. Hotel Poolside Snack Kiosk

Set up a ready-to-bake snack station at the pool bar, accommodating both afternoon snacks and evening parties. Choose IPX2. Splash protection and a long hose allow the gas cylinder to be stored in a rainproof cabinet. A ThermoPro heat gun is used for inspection, ensuring a crispy bottom when oven-heated at 430–450°C. Three preset recipes are integrated with the hotel's POS system, allowing part-time staff to be trained to prepare the dish with a single click.