Pizza Oven — Commercial Pizza Baking Oven (PH-12 / PH-18)
Product Overview
The Commercial Pizza Baking Oven is a professional countertop pizza oven engineered for fast, even heat and dependable daily output. Available in two models — PH-12 (for pizzas up to 12") and PH-18 (for pizzas up to 18") — it combines full stainless-steel construction, thermostatic control, and separate top/base heating in a compact, competitive-priced package. Whether you run a pizzeria, a restaurant kitchen, a bakery, or a supermarket food counter, this oven bakes pizzas with a beautifully browned top and a crisp, well-set base — every time, all day long.
Key Product Features
Fast, even heating that delivers delicious pizzas every bake.
The oven heats up quickly and distributes heat evenly across the entire work area (380 × 1000 mm on the PH-12, 530 × 1450 mm on the PH-18), so there are no hot or cold spots to ruin a crust. With a wide temperature range of 50–350°C, it covers everything from slow, gentle warm-holding to the high-heat blast a proper pizza needs, and the thermostatically controlled heating keeps the chamber at your set temperature automatically. The result is consistent, golden, evenly-cooked pizza — crust crisp underneath, toppings cooked through, and cheese melted to perfection — even during rush-hour continuous baking.
Separate heat controls for the top and base of the compartment.
This is the feature that separates a good pizza oven from a great one: you can adjust the top heat and base heat independently, so you have full control over browning versus bottom crispness. A thin, quick Neapolitan-style base needs strong floor heat and lighter top heat; a thick pan pizza needs the opposite. Instead of compromising, you tune each zone to the recipe — getting the exact crust and color profile your menu calls for, and adapting instantly when you switch between different doughs, toppings, or product styles.
Full stainless-steel construction — durable, hygienic, and easy to keep clean.
All parts that contact food are made of good-quality stainless steel, which resists corrosion, withstands the constant heat and moisture of a busy kitchen, and wipes down quickly between shifts. This matters for both food safety and long-term cost: the oven body stays clean and presentable, and the working surface lasts through years of high-volume use without rusting or degrading.
Safe, convenient operation with a special design and competitive price.
Simple, safe controls make the oven easy for any staff member to operate, and the high-efficiency, low-consumption design keeps running costs down even with heavy daily use. The unit also features a special design with a nice appearance — a clean, professional look that fits comfortably into front-of-house display cooking or a compact back kitchen — all at a factory-direct, competitive price point.
Application Scenarios
Pizzerias, Italian restaurants, and fast-casual dining chains.
For any business where pizza is the core menu item, this oven is the workhorse of the line. Its fast heat-up and even distribution mean a pizza can go from stone to box in minutes during the lunch rush, while the independent top/base controls let you lock in a signature crust — the one customers remember. With two sizes to choose from, a 12-inch model suits a focused pizzeria or side station, while the 18-inch model serves larger pies, sheet pizzas, and family-sized orders for busier kitchens.
Hotels, bakeries, supermarkets, and convenience-store food counters.
Hotels running breakfast and lunch buffets, bakeries adding freshly baked pizza to their range, and supermarkets or convenience stores with in-store hot-food counters all need equipment that is fast, safe, and simple for shift staff. This oven's thermostatic control, easy operation, and full stainless build make it ideal for display baking where customers watch their pizza bake, or for continuous hot-food production behind the counter — with the 50°C low end also handy for keeping finished items warm.
Multi-purpose kitchens baking more than pizza.
The wide temperature range and even heat make this oven genuinely versatile: it can also bake bread, pies, pastries, flatbreads, focaccia, lasagne, and oven-baked casseroles. Restaurants, canteens, and catering operations can use one unit for their whole baked menu, and the independent top/base heat lets you handle delicate items (which need gentle top heat) and crusty items (which need strong floor heat) on the same machine — maximum flexibility from a single, compact investment.
Technical Specifications
| Item |
PH-12 |
PH-18 |
| Work area |
380 × 1000 mm |
530 × 1450 mm |
| Temperature range |
50–350 ℃ |
50–350 ℃ |
| Power |
6.7 kW |
10.3 kW |
| Max pizza size |
12" |
18" |
| Dimension |
1100 × 570 × 370 mm |
1560 × 750 × 370 mm |
FAQ
Q1: What is the difference between PH-12 and PH-18?
A: The PH-12 handles pizzas up to 12" with a 6.7 kW heater and a 380 × 1000 mm work area; the PH-18 handles pizzas up to 18" with a 10.3 kW heater and a 530 × 1450 mm work area. Both share the same 50–350℃ temperature range and full stainless-steel construction.
Q2: What temperature range does it support, and how do the separate top/base controls work?
A: Both models cover 50–350℃ with thermostatically controlled heating. You can set the top heat and base heat independently, so browning and crust crispness are controlled separately — perfect for matching different doughs, crust styles, and topping loads.
Q3: What materials is it made of?
A: Full stainless steel, and all parts that contact food are made of good-quality stainless steel for durability, hygiene, and easy cleaning.
Q4: Can it bake other foods besides pizza?
A: Yes. Thanks to the wide temperature range and even heat, it also bakes bread, pies, pastries, flatbreads, lasagne, and casseroles — one unit for the whole baked menu.
Q5: What is the MOQ and after-sales support?
A: MOQ is 1 set, usually ready to ship within 15–25 working days after deposit. Every order includes a full English manual, video installation guide, and remote engineer support via email, WhatsApp, or WeChat.
