Commercial Pizza Deck Ovens — Single & Double Deck, Electric & Gas

R&M pizza deck ovens are designed for commercial kitchens that bake high volumes without compromising crust quality. Six models across single and double deck configurations, electric and gas energy sources, standard and large chambers — all built with a cordierite stone base and independent top/bottom temperature control. Countertop footprint, commercial output. Factory-direct.

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All Models — Specifications at a Glance

Six configurations. Choose by deck count, chamber size, and energy source.

Electric Models

Gas Models

Gas models connect to LPG or natural gas supply. The electric draw listed (0.1–0.2KW) covers ignition and controls only — the primary heat source is gas. Specify fuel type at time of order. Connection by a licensed technician is required.

All specifications are provided as reference. Confirm exact figures at time of order.

Single Deck or Double Deck — How to Choose

The single-deck models (YCP-1-4E, YCP-1-6E, YCP-1-4G) are the right starting point for kitchens with moderate pizza output — a busy lunch service, a café with pizza on the menu, or a restaurant that bakes to order rather than in volume. As a compact pizza deck oven, the footprint stays tight and a single 220V supply handles the load.

Le double deck pizza oven models (YCP-2-4E, YCP-2-6E, YCP-2-4G) are for operations that need to run multiple cycles without waiting for the chamber to recover. With two independent decks, each controlled separately, you can bake at different temperatures on different layers — useful when your menu includes items that don’t all bake at the same setting. They sit on the same countertop footprint as the single-deck units, just taller.

Standard Chamber vs. Large Chamber

Standard chamber (610×610mm) — 4×12″ pizzas per deck

The YCP-x-4 series fits in tighter kitchen setups and handles a consistent throughput for most commercial pizzeria volumes. The 610×610mm chamber is the most common format for restaurant pizza deck ovens.

Large chamber (610×910mm) — 6×12″ pizzas per deck

The YCP-x-6 series is for higher-volume operations: larger pizzerias, central kitchens, or any setup where baking more per cycle reduces labor cost. The extra depth adds about 300mm to the overall unit footprint but keeps the same height profile.

Electric or Gas — What to Consider

Electric (YCP-x-4E, YCP-x-6E)

Electric pizza oven commercial models are the cleaner install. No gas line, no flue requirement beyond standard kitchen ventilation. Temperature is dialed in from the control panel and holds steadily. On 220V/50Hz supply, installation is straightforward in most commercial kitchen configurations. The U-shaped stainless steel heating elements run top and bottom in each deck, and each side is controlled independently.

Gas (YCP-x-4G)

Gas pizza oven commercial models heat faster and use a direct flame source. The gas supply runs to a dedicated burner in the chamber; the 0.1–0.2KW electrical connection powers the ignition and control panel only. Compatible with LPG (propane/butane) or natural gas — specify your fuel type when ordering. A licensed technician should handle the gas connection and commissioning.

Both types share the same chamber design, the same cordierite baking stone, and the same pizza capacity per deck. The choice is usually driven by what fuel is available in the kitchen and which energy cost is lower in your location.

Two Panel Options — Temperature Control

Every oven in this lineup ships with independent top and bottom temperature control in each deck. You set the upper element and the lower element separately — which matters for pizza, where you want a different heat intensity on the base versus the top of the pie.

Standard Mechanical Panel (included)

Analog knobs with a mechanical thermometer display. Maximum temperature: 450°C. Separate top and bottom heat knobs, interior light switch. Straightforward to operate with no digital interface to troubleshoot. The right choice for most daily pizza operations.

Digital Panel (optional upgrade)

Digital readouts showing both top and bottom temperatures in real time. Maximum temperature upgradeable to 500°C. Adds a timer function and more precise fine-tuning of temperature differentials between layers. Suited to kitchens where staff turnover is high and you want consistent, repeatable results across shifts.

Both panels include timing functionality. The mechanical panel uses a mechanical timer dial; the digital panel shows elapsed time digitally.

The Baking Stone — What It Does for the Crust

The standard baking surface across all models is a cordierite stone base. Cordierite is a high-temperature mineral ceramic — it handles the thermal cycling of daily commercial use without cracking, and it stores heat in a way that ceramic tile or metal surfaces don’t.

When a pizza goes onto a preheated stone, the base draws heat out of the stone quickly. This gives you the crisp, dry crust texture that distinguishes a commercial stone pizza oven bake from one cooked on a metal tray. The micro-pore structure of the stone also helps moisture escape from the dough during baking, which contributes to the open, airy crumb.

The stone on these ovens is cut to fit the chamber precisely. It sits directly on the deck floor and is replaceable if damaged — spare stones are available from us directly.

U-shaped heating tubes (electric models): The stainless steel U-shaped heating elements run across the top and bottom of each chamber. The U-shape ensures even distribution — no hot spots at the element ends, no cool zones in the center. Stainless steel resists the oxidation and corrosion that comes with repeated high-temperature cycling in kitchen environments.

Build Details

Insulation: Top: 150mm | Bottom: 100mm | Three sides: 70mm | Door: 40mm. The insulation thickness means the oven holds temperature through consecutive bakes and does not radiate excessive external heat in a confined kitchen space.

Exterior: High-quality steel body with black matte powder coating. The black finish is durable, does not show heat discoloration the way stainless does, and holds its appearance through normal kitchen cleaning. Custom spray colors are available on request — no minimum order quantity for color customization.

Door: Reinforced large hinged front door with a heat-resistant handle. The handle is designed to be gripped without gloves at operating temperatures. The hinge is rated for the load of the door at full swing — no sagging over time with regular use.

Viewing window: Tempered glass panel in the door. Lets you check the bake without opening the door and disrupting the chamber temperature. The glass is rated for the operating temperature range of the oven.

Interior lighting: Built-in high-temperature interior lamp. Illuminates the chamber so you can see crust color and topping state without opening the door.

Ventilation: Dust-proof heat-dissipating vents on the body regulate internal component temperature and extend the service life of the electrical components.

Temperature probe: Built-in temperature probe in each chamber for accurate real-time temperature reporting to the display panel.

Where These Ovens Work

These are countertop pizza deck oven units. They sit on a prep surface or a dedicated stand, not on the floor. The footprint is compact enough for a tight kitchen layout. They are in daily use in:

• Pizzerias — main production oven for moderate to high volume
• Cafés and snack bars — secondary or primary oven for pizza-on-menu operations
• Restaurant kitchens — baking to order alongside other equipment
• Bakeries — stone-bake applications beyond pizza (flatbread, focaccia, certain pastries)

The stone base and independent temperature control make them more versatile than a single-zone electric oven. The pizza application is primary, but the tool is not limited to it.

Color Customization

Standard delivery is in black powder-coat finish. We offer custom spray colors with no minimum order quantity — you choose the color, we apply it during production. This is useful if your kitchen uses color-coded equipment, or if the oven is visible to guests and you want it to match the interior.

Contact us with your color specification when requesting a quote.

Foire aux questions

What is the difference between the YCP-x-4 and YCP-x-6 models?

The -4 models have a 610×610mm chamber that holds 4 standard 12-inch pizzas per deck. The -6 models have a 610×910mm chamber that holds 6 standard 12-inch pizzas per deck. The overall unit footprint is about 300mm wider on the -6 series. Everything else — panel options, stone base, insulation spec, heating design — is the same.

Can I stack a second deck onto a single-deck oven later?

No. Single-deck and double-deck are separate models with different chassis and wiring. If you expect to need two decks, order the double-deck model to begin with.

What is the standard temperature, and can it go higher?

The standard mechanical panel reaches 450°C. For operations that want 500°C — which shortens bake times and produces a more charred crust — the optional digital panel upgrade takes the maximum to 500°C. The 500°C capability applies to both electric and the upgrade panel configuration.

How are top and bottom temperatures controlled?

Each deck has separate top and bottom heating elements with their own controls. On the mechanical panel, two knobs handle this. On the digital panel, two digital readouts let you set and monitor each zone independently. This matters for pizza: most operators run a higher bottom temperature for the stone and a slightly lower top temperature for the toppings.

What fuel does the gas version use, and do I need a professional to connect it?

The gas models (YCP-1-4G, YCP-2-4G) connect to LPG (propane or butane, depending on local supply) or natural gas. Specify your fuel type when ordering — connections are not field-switchable without parts. Gas connection and commissioning should be handled by a licensed technician.

Can these ovens bake things other than pizza?

Yes. Flatbreads, focaccia, calzones, and certain pastries bake well on the stone base. The independent temperature control lets you adapt the oven to different products. It is not a convection oven and does not have steam injection, so it is not suited to lean bread baking where a steam phase is needed.

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

Standard models are typically ready in 15–20 business days. Custom color orders add production time. Units are crated in reinforced export packaging. We coordinate international freight — LCL, FCL, or air depending on quantity and urgency.

Is custom branding or color available?

Custom spray colors are available with no minimum order quantity. For OEM branding on the panel or documentation, contact us with your requirements.

What after-sales support is available?

We supply replacement parts directly — heating elements, baking stones, panel components, door glass, temperature probes. Installation guidance is included with every shipment. Remote technical support is available for commissioning and troubleshooting.

What does the warranty cover?

Warranty terms are confirmed at the time of order and vary by model and destination. Contact us for specific warranty details for your region. All pizza deck ovens in this lineup are built to commercial food-safety requirements, and food-contact surfaces are specified to meet NSF food equipment standards.

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Six models. Electric or gas. Single or double deck. Stone base standard.

Tell us your kitchen setup, your pizza volume, and your preferred energy source — we’ll confirm the right model and send a factory-direct quote within one business day.

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