ELECTRIC MODULAR OVEN DOUBLE DECK.

A Rinaldi electric modular double-deck oven supplied with hood and stand, with 860 x 700 x 150 mm refractory stone chambers, independent digital control per deck and 15.25 kW on 400 V. The 150 mm chamber height and refractory stone are pizza specifications: top heat close to the pizza and a stone base that crisps it.

Specifications

• Decks: 2
• Chamber: 860 x 700 x 150 mm, refractory stone
• Control: independent digital per deck
• Included: hood and stand
• Power: 15.25 kW, 400 V, 50/60 Hz
• Dimensions: 1270 x 1000 x 1950 mm
• Weight: 261 kg
• Brand: Rinaldi
• Origin: Italy

Who it suits

For pizzerias and restaurants with pizza as a core product. Independent control lets one deck hold full pizza heat while the other runs cooler for focaccia or reheating. It comes with its hood, which deals with steam and heat at the oven mouth.

Common questions

Deck, rotating or conveyor — which pizza oven?
A static deck gives the most traditional crust but needs a skilled oven hand to turn pizzas. A rotating floor evens the bake automatically and raises throughput. A conveyor gives total consistency with little skill but cannot match the char of a hot stone deck. Choose by menu style and by who will be working the oven.

Why refractory stone?
Stone stores heat and drives it into the dough base, giving the crisp base that a metal deck cannot.

Can the decks run at different temperatures?
Yes, each has independent digital control.

Is the hood included?
Yes, along with the stand.

What supply does it need?
400 V three phase at 15.25 kW.

Bait Al Diafa is a UAE HORECA supplier based in Sharjah, supplying commercial ovens, combi steamers and cooking equipment to restaurants, hotels, bakeries, cloud kitchens and catering companies across Dubai, Sharjah, Abu Dhabi and the wider UAE.