The New Pizza Oven is a Compact Pizza Oven system designed for home kitchens, patios, back-of-house bars, and mobile catering.

New Pizza Oven Features

1. High Temperature and Rapid Stability

The gas version has a heat load of 3.2 to 3.8 kW, while the electric version is rated at 1,800 to 2 kW. The oven cavity temperature can reach 450 to 500°C, and the stone surface maintains a stable 420 to 460°C. Thin-crust Napoli-style pizzas are ready in 60 to 90 seconds, with crisp, charred edges and a crust that never softens. Stable heat is maintained during peak hours.

2. Fast Preheating

The air duct concentrates heat energy into the dome and backflows it onto the stone surface. Ceramic fiber insulation improves heating efficiency. Cooling to 400°C takes approximately 10 to 12 minutes. Once at temperature, the gas valve position or electric heating power is reduced to medium to maintain a consistent heat level. The color difference between the first and subsequent pizzas is significantly reduced, making it ideal for pop-up events and large gatherings, allowing for continuous serving.

3. Uniform Heating

The curvature of the dome and the back-flame duct create a surrounding fire. The cordierite slabs are 12 to 15 mm thick, providing ample heat capacity. The stone surface temperature difference is controlled to within ±10°C. It's recommended to rotate the oven 90 degrees every 15 to 20 seconds after placing it in the oven. This ensures simultaneous cheese melt and browning of the edges, even for beginners who can achieve consistent yields.

4. Compact Size: 

The New Pizza Oven measures approximately 50 x 35 x 28 cm and weighs 9 to 12 kg. It can be carried and stored by one person. The foldable legs and low center of gravity enhance tabletop stability. A pressure-resistant gas hose and pressure regulator or heat-resistant power cord are included. It can be connected to a household gas or power source right on the floor, making deployment simple and efficient.

5. Energy Saving: 

The gas version of the New Pizza Oven maintains the target stone surface temperature at a steady medium heat. Gas consumption per pizza is significantly lower than with a steel flat-bottom version. The electric version maintains a power of 600 to 900 watts once heated to ensure consistent servings. The total power consumption per pizza is 0.05 to 0.08 kWh. A recommended energy-saving curve, combining high-heat grilling with low-heat grilling, ensures optimal taste while reducing overall energy consumption.

6. Precise Control: 

The New Pizza Oven panel offers dual temperature and time control. The gas version features a knob for stepless heat adjustment. The electric oven features independent power adjustment for the upper and lower zones. The temperature gauge ranges from 0 to 500°C, and the stone surface targets 420 to 430°C. Suitable for tomato-based and high-water doughs, a stone surface temperature calibration guide is included, allowing for quick and repeatable baking color across recipes.

7. Durable and Easy to Clean:

The interior is sandblasted to resist oil and dirt. A pull-out chip tray with a stainless steel scraper allows for daily cleaning. Carbon deposits can be removed by dry scraping and light grinding after the stone has cooled. The exterior features an anti-fingerprint treatment and rounded corners to minimize scratches. It is detergent-compatible. Daily maintenance takes only five to eight minutes, ensuring a pristine appearance for extended periods.

8. Safety and Compliance:

The gas version of the New Pizza Oven features flameout protection and a backfire protection mechanism. The electric version features a temperature control probe with over-temperature cutout and thermal fuse. The handles and knobs are made of high-temperature, cool-touch material. The bottom features non-slip feet and a tilt stop for safe operation. The material complies with RoHS and REACH requirements. CE, UKCA, and ETL certifications are available. An inspection checklist and safety warning stickers are included upon delivery.

New Pizza Oven Applications

1. Apartment Open Kitchen

The New Pizza Oven is placed on the island or countertop. It preheats in ten to twelve minutes and serves pizzas continuously at a rate of two minutes per pizza. It takes up little space and produces minimal smoke. Paired with a GI Metal spatula and a ThermoWorks surface temperature gun, it maintains a consistent operating rhythm, ensuring a consistently crispy bottom and even browning. It can be stored away after the party.

2. Rooftop Garden Bar

The New Pizza Oven is deployed on the rooftop bar's heat-resistant tabletop. Positioned outward from the wind, it provides a windbreak and stabilizes the fire path. In the evening, the stone surface is brought to the target temperature. Pizza and sparkling wine set menus are available. An OXO circular cutter ensures standard, even slices. The serving rhythm is coordinated with the bar's beverage menu, creating a social hub.

3. Shared Dining Area in a Homestay

The New Pizza Oven is placed in the communal kitchen. Guests can bake their own pizzas. Three time and temperature indicators are set at the front desk, making it easy for non-experts to use. Portioned sauce containers and pre-portioned cheese bags reduce errors. Finished pizzas are quickly transferred to Cambro insulated containers. Cleaning primarily involves dry scraping the slate and wiping the interior, resulting in more efficient customer transfers.

4. Mobile Food Truck Backstage: 

A new pizza oven is installed on the food truck's folding table. It's equipped with a portable gas cylinder or vehicle-mounted inverter. During peak lunch and evening hours, it maintains a stable cycle at medium or high heat. Assembly-line preparation stations are used to shorten queues. When leaving the area, food is cooled to a safe temperature and then packed in buffer bags. This allows for high equipment reuse and more manageable amortization.

5. Pop-up Events in the Mall Atrium: 

Connect to a temporary power source or mobile gas system. Demonstrate the 90-second baking process to attract customers. Combine with Le Creuset cast iron flattops to expand the garlic pizza and grilled vegetable offerings. Cooling and storage are completed within 30 minutes of the event. Standardized operation charts facilitate quick onboarding for temporary workers, maintaining a consistent brand image.

6. Shared Kitchens at Campsites: 

A light snack corner is set up on a shared stovetop or under a canopy. A portable gas source and medium-heat standby mode reduce supply pressure. Posted temperature zones and rotation speeds are displayed at the operation station, allowing even novice volunteers to consistently serve food. Folding cutting boards and sealed food containers ensure quick setup and evacuation. Improve campground reputation and length of stay.

7. Craft beer bar kitchen

New Pizza Oven offers pizza and beer combos to increase average order value. Oven temperature of 420 degrees Celsius ensures a crispy bottom. Precisely grilled to perfectly brown the cheese. Integrated with the cash register system to establish standardized slicing and plating specifications. Maintaining a steady flow of pizza and rapid turnover during peak nighttime hours. Operational data is easily tracked and optimized.

8. Office pantry activity corner

Used for team theme days or new product tastings. After pre-heating, two to three people rotate shifts, producing over 20 pizzas per hour. Finished products are distributed in the lounge area. Cleaning and storage are completed within ten minutes after the event. Standardized temperature and time cards reduce training costs and enhance team cohesion.