The gas version of the Portable Pizza Maker features a ring-shaped flame deflector and air curtain structure; the electric version features independent upper and lower heating modules. The panel offers dual temperature and time control, a widened front opening for easy entry and exit, and foldable legs and a handle for portability. This portable pizza maker is ideal for patios, balconies, campsites, and mobile catering.

Portable Pizza Maker Features

1. High Temperature and Rapid Heat

The gas system has a heat load of 3.2 to 3.8 kW; the electric system is rated at 1,800 to 2 kW. The oven cavity temperature can reach 450 to 500°C, with the stone surface maintaining a stable 420 to 460°C. Thin-crust pizzas of 10 to 12 inches bake in 60 to 90 seconds, achieving a crisp, crispy, and non-soft crust around the edges. This makes it ideal for quick production of both Neapolitan and Roman thin-crust pizzas.

2. Quick Preheat

The flame deflector concentrates the heat into the vault and back onto the stone surface. The ceramic fiber insulation has a density of 96 to 128 kg per cubic meter. Cooling the oven to 430°C takes approximately 10 to 12 minutes. Once the target temperature is reached, lower the valve position or power to medium to maintain a stable heat plateau. This significantly reduces the color difference between the first and subsequent slices, ensuring a smoother, continuous cooking process.

3. Lightweight and Portable

The oven measures approximately 50 x 35 x 28 cm and weighs 9 to 12 kg. The folding legs lower the oven height, making it suitable for trunks and campervans. A pressure-resistant gas hose of 1.2 to 1.5 meters in length or a heat-resistant power cord with a cord wrap is included. The grips are made of cool-touch material, ensuring a comfortable grip even during long-distance movement.

4. Evenly Distributed Heat

A circular or L-shaped combustion channel creates a surrounding fire in the dome. The cordierite slabs retain sufficient heat, maintaining a temperature difference of within ±10°C. It is recommended to rotate the oven 90 degrees every 15 to 20 seconds to ensure simultaneous spreading of the cheese and charring of the edges. Surface temperature calibration ensures a consistent, even leopard pattern and a stable base color.

5. Flexible Fuel and Power Supply

The gas version is compatible with small steel cylinders and standard LPG cylinders (5-9 kg), supporting pressure ranges of 28-30 mbar and 37 mbar. A US-standard 11-inch water column pressure regulation is available. The electric version operates at 110-120V and 220-240V, compatible with 50- or 60-Hz household power grids. It can be easily deployed on patios or indoors.

6. Energy-Efficient

The gas-fired, steady-state medium heat maintains the target stone surface temperature, consuming less gas per pizza than a steel-based flat-bottomed version. Once heated to temperature, the electric heat maintains a power of 600-900 watts for consistent pizza delivery, consuming 0.05-0.08 kWh per pizza. A recommended energy-saving profile of top-fire for rapid grilling and bottom-fire for steady cooking reduces overall energy consumption while ensuring excellent taste.

7. Easy to Clean and Durable

The high-temperature sandblasted interior resists oil and dirt adhesion, and the pull-out chip tray facilitates daily cleaning. The cordierite slabs are dry-scrapeable and reversible. The exterior features an anti-fingerprint finish, ensuring a metallic finish even after extended use. It's recommended to flip the pizza over every 20 to 30 high-temperature baking cycles. Routine maintenance takes five to eight minutes.

8. Safety and Compliance

The gas version features flameout protection and a backfire protection barrier; the electric version has a temperature probe over-temperature cutoff and a thermal fuse. The handles and knobs are made of high-temperature, cool-touch material, and the bottom features non-slip pads and a tilt limiter for safe operation. The material complies with RoHS and REACH requirements, and CE, UKCA, and ETL versions are available. Safety warnings and an inspection checklist are included with the pizza.

Portable Pizza Maker Applications

1. Terrace Family Gatherings

The Portable Pizza Maker can be deployed on a heat-resistant tabletop on the backyard patio. Preheat for ten to twelve minutes to reach the working temperature, and serve pizzas continuously at a rate of two minutes per pizza. It alternates between medium-high heat and high-heat baking to control energy consumption. Use a GI Metal spatula and OXO round wheel cutter to create a consistent flow. Uniformly plate the finished pizzas, adding a touch of ceremony to any party.

2 Rooftop Garden Bar

A portable pizza maker is placed on the leeward side of the rooftop bar. In the evening, the stone surface is heated to 420-430 degrees Celsius, and light meal sets are served with sparkling wine and salad. A ThermoWorks surface temperature gun is used to spot-check the stone surface temperature, and a three-level light indicator helps staff maintain a stable rhythm, creating a social focal point and a fragrant circulation path.

3 Camp Shared Kitchen

A pizza corner was established on the camp's shared stove, using small cylinders for gas and a medium-heat standby strategy to reduce supply pressure. Target temperature zones and rotation speeds for the stone surface are posted, allowing even novice volunteers to consistently serve food. The portable pizza maker, combined with a foldable cutting board and sealed ingredient containers, allows for quick setup and teardown, enhancing camp's reputation and extending stay time.

4 B&B Courtyard Dining Area

A portable pizza maker is placed in the B&B courtyard's semi-outdoor dining area, offering guests the opportunity to bake their own pizzas. Three time and temperature cards are set, along with pre-portioned sauce containers and pre-portioned cheese packets, to achieve a standardized taste. Finished products are quickly placed in Cambro insulated containers for rotation, boosting both positive reviews and repeat purchases.

5. Pop-up in the Mall Atrium

Connecting to a temporary local power source or mobile gas system, the pizzas are baked in 90 seconds to attract customers. Combined with a Le Creuset cast iron flattop, they offer garlic pizzas and grilled vegetables. Cooling and storage are completed within 30 minutes of the event. Standardized operation cards facilitate quick onboarding for temporary staff, maintaining a consistent brand image.

6. Mobile Food Truck Kitchen

The portable pizza maker is installed on the food truck's folding table and is equipped with a portable gas cylinder or vehicle-mounted inverter. During peak lunch and evening hours, it operates at a steady medium-high heat. Assembly-style preparation stations shorten queues. Upon exiting the facility, the pizzas are cooled to a safe temperature and then packed in buffer bags, resulting in high equipment reuse and more manageable amortization.