Small Commercial Pizza Oven — Single & Double Deck, Countertop Electric, with Baking Stone

R&M small pizza ovens are built for food service operations where counter space is limited but output requirements are real. All four models share the same 570 × 560mm footprint, reach up to 350°C, and include a baking stone as standard. Choose single or double deck, and knob or digital control, depending on your service volume and workflow preference. Suitable for cafés, hotel buffets, food courts, breakfast spots, and any kitchen where pizza is part of the menu. Standard 220V/16A plug — no hardwiring.

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Four Models, One Compact Footprint

All small pizza oven models in this series fit the same countertop footprint. The differences are deck count, control type, and power draw — everything else is consistent across the range.

Power supply: 220V / 50Hz / 16A plug — standard commercial supply, no installation required. Baking stone included as standard with all models. Contact us for OEM model codes and bulk pricing.

Which model to choose: The single deck small pizza oven is sufficient for light-volume operations — a café running 10–20 pizzas per service or a breakfast spot warming flatbreads alongside other items. The double deck doubles output from the same countertop footprint: each deck operates independently, so you can run two different products at two different temperatures simultaneously.

Digital control gives you finer settings and a longer timer (0–99 minutes versus 0–60 minutes on the knob version). The knob models are simpler to operate and maintain — preferred by kitchens that want a no-fuss setup.

What’s Inside — Build and Baking Performance

Baking Stone (Standard Equipment)

Every small pizza oven in this series ships with a baking stone fitted to the chamber floor. The stone absorbs heat during preheat and releases it into the dough base during the bake — this is what produces a dry, crisp pizza base from an electric countertop oven. Without it, the base tends to be softer and takes longer to bake through.

The stone also acts as a thermal buffer. When the oven is switched off between service periods, the stone retains heat, which means significantly shorter reheat time when you start the next session. For busy kitchens with multiple service windows, this reduces energy use and cuts customer wait times.

Independent Top and Bottom Heating

Each deck has separate top and bottom element control. In a small pizza oven, most operators run a higher bottom temperature to drive heat through the stone into the crust, with a slightly lower top temperature for the toppings. The double deck models run each deck independently — two decks, two separate temperature zones. You can bake pizza on one deck and run a different product on the other without either being affected.

The double deck single-layer models feature 6 stainless steel heating elements in total — upper, middle, and lower elements per deck — designed for even heat distribution throughout the chamber.

Three-Layer Door Construction

The oven door is built in three layers: an inner steel reflective panel, a wool insulation core, and an outer tempered glass panel. The inner steel layer reflects heat back into the chamber rather than letting it radiate through the door. The insulation layer buffers what passes through. The outer explosion-proof glass gives visibility into the chamber without the thermal loss of a single-pane design.

In practice, this means the exterior door surface stays at a manageable temperature during operation, and the chamber maintains its set temperature more consistently through repeated door openings.

Heat-Resistant Handle

The door handle is an oversized bar design, finished to stay cool even during continuous service. It’s wide enough to open comfortably while wearing kitchen gloves — useful when pulling a pizza from a 300°C chamber.

Interior Baking Light

A high-temperature rated lamp is installed inside each chamber. You can check the bake without opening the door, which keeps the chamber temperature stable and avoids the heat loss that comes with unnecessary door openings.

Ventilation Design

The outer casing has a row of multi-directional heat dissipation slots on both sides. Edges are ground smooth — no sharp edges or burrs. The ventilation keeps the control panel and casing at a safe operating temperature during extended use.

Stainless Steel Construction

The body is thickened stainless steel throughout — the same material specification used in our larger commercial deck oven range. Commercial kitchens put equipment through a lot: daily cleaning, grease, moisture, and impact. The stainless construction holds up to that over time.

Temperature Performance — Up to 350°C

These small pizza ovens reach 350°C. For context:

• New York-style pizza bakes well at 230–280°C for 8–12 minutes.
• Thin crust and Roman-style pizza typically runs 250–300°C for 5–8 minutes.
• Flatbreads and naan bake at 250–300°C in 3–6 minutes.
• Pastry and croissants run lower, around 170–220°C.

At 350°C, this oven covers all of those product types. It is not designed for Neapolitan-style pizza, which requires 450–500°C and a dome oven format. For any other pizza style or baked good, a small pizza oven reaching 350°C with a stone base delivers professional results from a countertop unit.

The digital models allow precise temperature programming from 0°C; the knob models start at 50°C minimum. For pizza applications, both ranges are more than adequate.

Small Pizza Oven Applications

Café and casual dining

A single deck small pizza oven on the counter covers pizza, flatbreads, and heated sandwiches without a dedicated pizza station. Cafés with limited kitchen space find the compact footprint fits alongside other countertop equipment without requiring a separate area.

Hotel buffet and breakfast service

Hotels running buffet breakfast or room service benefit from the reliable reheat performance — the stone retains temperature between orders, so there is minimal wait between consecutive bakes. The double deck model doubles throughput without adding to the countertop footprint.

Food court and street food stalls

The 220V/16A standard plug means these ovens can operate from any standard commercial outlet — no gas line, no installation. For food court operators or street food vendors who move between locations or operate in shared facilities, this flexibility is practical.

Staff canteens and institutional kitchens

Large canteens and institutional kitchens serving mixed menus benefit from the multi-deck independent control: different items can bake simultaneously on different temperature settings. The double deck model handles the output volume of a high-turnover staff canteen.

Restaurants adding pizza to the menu

For restaurants where pizza is not the primary product — it appears as one or two items on a broader menu — a small commercial pizza oven is the sensible investment. It avoids the capital cost and space commitment of a full-size pizza deck oven while still producing consistent results.

Knob vs. Digital Control — Which to Choose

Both control types produce the same baking results. The difference is in operation and setting flexibility.

Knob control models (RM-EP1K / RM-EP2K)

Three knobs: top temperature, bottom temperature, timer. Simple to operate without training. No programming required. The 0–60 minute timer covers the typical pizza bake time with room to spare. Preferred by kitchens that want the simplest possible setup or where staff turnover means training time is a consideration.

Digital control models (RM-EP1D / RM-EP2D)

Digital panel with independent top and bottom temperature readout. Longer 0–99 minute timer range. More precise temperature setting, useful when running products that require specific temperature profiles — pastries and pizza in the same unit, for example. Preferred by kitchens that want more control or that bake a wider variety of products through the same oven.

First Use and Commissioning

On first use, run the oven empty at full temperature for 15 minutes before baking product. The heating elements are coated with a protective layer during manufacturing. This burns off during the initial empty cycle and produces some smoke and smell — this is expected and not a defect. After the 15-minute run, the oven is ready for normal operation.

Every unit is tested at the factory before packing. If you observe anything other than the expected first-use burn-off, contact our technical team.

Preguntas frecuentes

What size pizza fits in each model?

The chamber dimensions are 420×410×120mm (length × width × height). A 12-inch pizza fits comfortably in each deck. For 14-inch pizza, contact us — we have larger-chamber models available in the full commercial pizza deck oven range.

Can these ovens bake products other than pizza?

Yes. The temperature range (up to 350°C) and stone base make these suitable for flatbreads, naan, focaccia, croissants, tarts, and general pastry. The independent top and bottom control allows you to set the right profile for different products. These small pizza ovens are general-purpose commercial countertop units — pizza is the common use case, but the specification supports a wider baking menu.

Is the baking stone replaceable?

Yes. Replacement stones are available directly from R&M. Contact us with your model reference and we will supply the correct size.

What voltage does it run on? Do I need a special electrical connection?

All models run on 220V/50Hz with a standard 16A plug. No hardwiring or dedicated circuit installation is required beyond a standard 16A commercial outlet. If your location uses a different voltage standard, contact us before ordering.

Do both decks on the double deck model operate independently?

Yes. Each deck has its own top and bottom temperature control and its own timer. You can run two completely different baking programs simultaneously. Deck 1 and Deck 2 do not share a control circuit.

How long does the oven take to preheat?

Preheat time from cold varies depending on the target temperature. At 300°C, allow approximately 15–20 minutes from cold. After the first session, the baking stone retains residual heat — subsequent preheat cycles are shorter. For kitchens running continuous service, the oven can be kept at a low holding temperature between sessions to minimize reheat time.

What is the lead time, and how is the oven shipped?

Standard orders ship within 10–20 business days. Units are packed in reinforced export cartons with corner protection. International freight is coordinated by R&M — contact us with your destination and required quantity for a shipping estimate.

Can you provide OEM or private-label units?

Yes. Panel branding, packaging, and documentation can be produced under your brand. Minimum order quantities apply. Contact us with your requirements.

Is there a warranty or after-sales support?

Spare parts — heating elements, baking stones, door glass, control panels — are stocked and available for direct supply. Technical troubleshooting support is provided remotely. Contact our after-sales team with your model reference and order information.

Get a Quote

Choose your small pizza oven: single or double deck, knob or digital control. Stone base standard. Factory-direct pricing, no middlemen.

Tell us your deck preference, required quantity, and delivery destination — we will respond with a quote within one business day.

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Small Commercial Pizza Oven vs. Countertop Convection Oven — Key Differences

Buyers evaluating a small commercial pizza oven alongside a countertop convection oven for the same kitchen space should understand the practical difference: it is not just about temperature range, it is about baking surface.

A countertop deck oven with a baking stone bakes pizza from the bottom up — the stone absorbs and radiates heat into the dough base, producing a dry, crisp underside that circulated air cannot replicate. The crust in a stone-based oven sets differently to a wire-rack or tray bake in a convection unit. For pizza, this is a noticeable quality difference. For flatbreads, naan, and hearth-style pastry, the stone makes an equally significant difference to base texture.

If your primary product is pizza, or if crust quality on your baked goods is a customer-facing selling point, the countertop pizza oven with stone base is the right choice. If you are primarily heating pre-made food or baking high-volume uniform items where crust texture is not the priority, a convection oven may be more practical. The two formats are not interchangeable for all use cases — they are complementary tools in a fully-equipped kitchen.

Our small deck oven range also handles bread and pastry: the 350°C temperature ceiling and independent top/bottom control make the RM-EP series a general-purpose countertop oven for baking bread alongside pizza. Cafés that run both a pizza and a pastry menu use a single small commercial pizza oven rather than separate equipment for each product.

Pastry Oven Application — What the RM-EP Series Handles Beyond Pizza

The RM-EP is a capable pastry oven at the countertop scale. The temperature range (0–350°C on digital models) and independent top/bottom control cover the standard pastry baking profiles: croissants at 180–200°C, puff pastry tarts at 190–210°C, fruit tarts at 170–190°C, and choux at 200–220°C. The baking stone is not required for pastry — trays can be placed directly on the stone or on the rack bars, depending on the product.

For a café or hotel buffet running a small electric pizza oven alongside a pastry display, the double deck model (RM-EP2D or RM-EP2K) handles two independent baking programs simultaneously. Pizza on the lower deck at 280°C and croissants on the upper deck at 190°C is a common configuration in cafés that run a full food menu from a compact kitchen.

The 220V/16A plug on all RM-EP models is the same supply as most commercial kitchen countertop equipment. No dedicated circuit or hardwiring is needed. For food court operators, hotel kitchens, and catering operations where the oven may need to move between locations, the standard plug format is a practical advantage over fixed-installation commercial ovens.

Frequently Asked Questions — Additional

What is the countertop pizza oven price for the RM-EP models, and are volume discounts available?

Contact us with your required models (single or double deck, knob or digital control), quantity, and destination for a current factory-direct quote. Volume pricing is available for orders of 5 units or more. We supply hotel groups, catering companies, and food court operators with multiple units on regular repeat orders — contact us to discuss your requirements.

Can the small commercial pizza oven be used in an outdoor or semi-outdoor setting?

The RM-EP series is designed for indoor commercial kitchen use. It is not weatherproofed for outdoor installation. It can operate in a semi-covered outdoor catering setup — a market stall with a roof, a festival kitchen tent — provided it is protected from direct rain and the operating surface is stable. Do not use in fully exposed outdoor conditions or in wet environments where water contact with the electrical components is possible.

Is this a suitable electric pizza oven for commercial use in a high-turnover restaurant?

The RM-EP series is suited to moderate pizza volume — the single deck handles 8–15 pizzas per hour at typical bake times; the double deck doubles that. For restaurants where pizza is the primary product and table turnover is high (50+ covers per service), a larger floor-standing commercial pizza deck oven with multiple decks is the more appropriate choice. Contact us and we will recommend the right product for your volume requirement.

For background on pizza oven types and baking methods, see the Wikipedia article on pizza.