Track Order
Account
Cart
A gas pizza oven is a professional cooking appliance that operates by burning natural gas or LPG. The burners heat the interior of the oven in a short time. The stone deck then transfers this heat to the underside of the dough. The pizza base becomes crisp without drying out the toppings. It heats up faster than an electric oven. Temperature drops are also less common during busy service hours. Because gas costs less than electricity for most businesses, it also makes a difference in monthly operating expenses. Pizzerias, restaurants, hotels, and mass-catering kitchens generally use these ovens for uninterrupted production throughout the day. Single-deck, double-deck, and conveyor options are available to suit kitchens with different capacity requirements.
The most obvious advantage is baking speed. A pizza bakes in 4 to 6 minutes on a fireclay stone deck at 400 degrees. Depending on the model, you can bake 4 to 9 pizzas at the same time. The oven reaches operating temperature in 20 to 30 minutes and maintains this temperature throughout evening service. Because both natural-gas and LPG options are available, businesses without a gas line can also use cylinders. Monthly gas costs remain significantly lower than those of an electric oven with an equivalent capacity. Single-deck models from brands such as Remta, Venarro, and Empero are sufficient for small shops. Hotel kitchens and businesses engaged in mass production choose double-deck or conveyor ovens. The oven continues to operate during a power outage.
The most popular gas pizza oven models are concentrated among the Empero, Venarro, and Zanussi brands. The Empero PLF-PLS-D5/B, with its 60x60 cm stone deck and adjustable temperature of up to 400 degrees, is one of the first models considered by small and medium-sized pizzerias. The Venarro Alonar DYF-7510 stands out in restaurants that focus on pide, thanks to its internal dimensions of 75x100 cm and firebrick deck. Businesses that need to produce larger quantities at the same time choose digitally controlled ovens with a 9-pizza capacity, such as the Zanussi 291611. Chain businesses with hourly production volumes exceeding one hundred pizzas use rotating-deck models such as the Empero SPO-02-D/GB. Capacity is not the only consideration when choosing; kitchen space and the gas line are also determining factors. For example, the floor's load-bearing capacity must be checked in advance for a rotating-deck oven weighing 1,500 kg. Businesses without a gas line solve this problem by choosing models that operate with both LPG and natural gas.
The Empero PLF-PLS-D5/B is a single-deck gas pizza oven with a 60x60 cm stone deck. Its temperature can be adjusted between 0 and 400 degrees, allowing both thin and thick dough to be baked in the same oven. The internal height of the baking chamber is 38.5 cm, while the door measures 36.5x21 cm. Because it operates with both LPG and natural gas, businesses without a gas line can also use it with a cylinder. The internal chamber is manufactured from stainless steel, and ignition is provided by a piezo igniter. A manual temperature gauge and safety-valve tap are included as standard. It measures 86x99x176 cm, weighs 117 kg, and has a power rating of 11.95 kW. Its capacity is suitable for pizzerias with a moderate daily order volume and restaurant kitchens.
The Venarro Alonar DYF-7510 is a single-deck natural-gas pizza and pide oven with internal dimensions of 75x100 cm. The baking deck is made from 250x250x30 mm firebricks, which distribute heat evenly across the underside of the dough. There are two or three combustion points below and two above. This allows the underside of the pide to brown while the toppings bake at the same time. Because the upper section is fully insulated, heat loss is reduced. The safety-valve tap system ensures gas safety. The oven is manufactured with wheels, allowing it to be moved easily when its position in the kitchen needs to be changed. It measures 100x130x73 cm, weighs 170 kg, and has a power rating of 24 kW. Thanks to its large deck area, it is suitable for restaurants that focus on pide and businesses with high order volumes.
The Zanussi 291611 is a single-deck digital gas oven capable of baking 9 pizzas with a diameter of 33 cm at the same time. Thanks to its digital control panel, temperature adjustment is not left to manual trial and error, and the selected value can be monitored on the display. Its gas power is 24 kW, while its electricity consumption is only 0.20 kW. Electricity is used solely for the control panel and ignition. A single-phase connection between 220 and 240 V is sufficient. Its net dimensions are 139x132x50.5 cm, and it weighs 311 kg. A weight of 311 kg is not portable, so the kitchen layout must be planned around the oven. Pizzerias and hotel kitchens producing large quantities continuously during evening service prefer this capacity.
The Empero SPO-02-D/GB is a digital gas oven that operates with a rotating stone deck and can produce up to 130 pizzas per hour. The refractory deck, with a diameter of 120 cm, rotates each pizza through the same heat zones, preventing cold spots inside the oven. It can hold 9 pizzas with a diameter of 30 cm at the same time. The temperature can be adjusted between 0 and 400 degrees, and the baking time can also be set digitally. All settings are managed from a single screen via the 7-inch colour LCD panel. The oven operates with both LPG and natural gas, while a 220 V single-phase connection is sufficient for its electrical requirements. Its internal height is 45 cm, the door measures 50x25 cm, and its gas power is 48 kW. Because it measures 196.5x212.7x211.3 cm and weighs 1,500 kg, the floor's load-bearing capacity must be included in the project. This scale is mainly suitable for chain pizzerias, shopping-centre businesses, and high-volume production kitchens.
The starting point for choosing the right oven is determining how many pizzas the business must produce during its busiest hour. In a small delivery-based shop, a single-deck oven with a 60x60 cm stone deck can handle 30 to 40 pizzas per hour. When this number increases, either the deck becomes larger or a second deck is added. Restaurants serving pide and lahmacun prefer wide decks such as 75x100 cm because long trays do not fit into narrow chambers. Models with digital panels are common in hotel kitchens. The temperature setting remains recorded on the display even when shifts change, so each team does not have to readjust the oven. Chain businesses producing 130 pizzas per hour move to rotating-deck or conveyor systems. The kitchen's physical conditions are as important as capacity. A kitchen without a natural-gas line requires a model that also operates with LPG. For an oven weighing 1,500 kg, the floor's load-bearing capacity, extraction-hood capacity, and service-aisle width are measured before ordering. Calculating these three items in advance prevents unexpected installation costs.
Empero PLF-PLS-D5/B Gas Pizza Oven with Stone Deck |
Empero SPO-02-D/GB Digital Rotating-Deck Gas Pizza Oven |
Venarro Alonar DYF-7510 Gas Pizza and Pide Oven |
Zanussi 291611 Digital Gas Pizza Oven |
|
|---|---|---|---|---|
| Number of Decks | Single-Deck | Single-Deck | Single-Deck | Single-Deck |
| Pizza Capacity | 9 Pizzas | |||
| Electrical Type | Single-Phase | |||
| Height (cm) | 176 | 211.3 | 73 | 50.5 |
| Depth (cm) | 99 | 212.7 | 102 | 13.9 |
| Width (cm) | 86 | 196.5 | 115 | 13.2 |
| Weight | 117 | 1500 | 145 | 311 |
| Power (W) | 12000 W | |||
| Operating Type | Gas |
Gas pizza oven prices vary widely according to the model's capacity and deck type. The first factor determining the price is the baking area, and there is a considerable difference between a single-deck oven measuring 60x60 cm and a model with a wide 75x100 cm deck. The second determining factor is the control system. Ovens with manual gauges remain more affordable, while models with digital panels and programmable controls are positioned in the upper segment. Rotating-deck and conveyor systems are at the top of the price range because they offer high hourly production capacities. Brands such as Empero, Venarro, Remta, and Zanussi serve different budget ranges. Because current prices vary according to exchange rates, stock availability, and promotions, following the figures on the product pages provides more accurate results. Calculating only the cost of the oven is not sufficient when planning a budget. The extraction hood, gas-line connection, transportation, and installation costs are separate items within the total investment.
The three subjects discussed most frequently in reviews are heating time, temperature balance, and gas costs. Users write how many minutes the oven takes to reach 400 degrees and note how much the temperature drops when the door is opened several times per minute during busy periods. The quality of the deck stone is another frequently mentioned subject. Reviews specifically describe whether the underside of the dough browns evenly and whether the stone cracks over time. Business owners who share their monthly gas bills provide the most useful resource for those seeking comparisons. The supply time for parts such as burners, thermostats, and safety valves is also addressed separately in reviews. It is important to consider who wrote the review. A shop producing 40 pizzas a day and a chain producing 300 pizzas do not have the same expectations of an oven. Reading the reviews on the product pages for Empero, Venarro, and Zanussi models together with the after-sales support ratings provides a clearer picture during the decision-making process.
Empero's product range is extensive, extending from single-deck models with 60x60 cm stone decks to rotating-deck systems that produce 130 pizzas per hour. Venarro's Alonar DYF-7510 model focuses on pide production with its internal dimensions of 75x100 cm and firebrick deck. Zanussi targets hotel kitchens and chain businesses with its digitally controlled ovens offering a 9-pizza capacity. Morello Forni is an Italian-made brand included on the lists of businesses that maintain a traditional stone-oven approach. Remta, Şengün and Silverinox manufacture domestically. With these brands, the supply time for parts such as burners or thermostats can be measured in hours rather than days. In a busy kitchen, a single day of downtime can eliminate the oven's price advantage in one instance. Capacity, deck type, and the service network should therefore be evaluated together when making a decision.
When buying a gas pizza oven, you first need to determine your production quantity during the busiest hour. A shop producing 30 pizzas per hour does not have the same requirements as a chain producing 130. Whether the kitchen has a natural-gas line narrows the model list from the outset. If no line has been installed, you need an oven that also operates with LPG. Fireclay and firebrick decks distribute heat evenly across the underside of the dough, so the deck type directly changes the baking result. Thin dough requires 400 degrees, and models whose temperature range falls below this level are not sufficient. A digital panel makes work easier in kitchens where teams change frequently, as the setting remains recorded on the display and each shift does not have to readjust the oven. Physical dimensions are generally the last factor considered, but they cause the most problems. For an oven weighing 1,500 kg, the floor's load-bearing capacity, extraction-hood power, service-aisle width, and door dimensions must be measured before ordering. It is also useful to ask the seller about burner and thermostat supply times, as the cost of one day of downtime can easily exceed the price difference.
Yes, models with LPG support can operate with cylinders. Ovens such as the Empero PLF-PLS-D5/B and SPO-02-D/GB can be used with both natural gas and LPG, making this the only solution for kitchens without a gas line. Some models, such as the Venarro Alonar DYF-7510, operate only with natural gas. The gas-type information on the product page must be checked before ordering because conversion is not possible with every model.
Most models reach 400 degrees in 20 to 30 minutes. The time varies according to the oven's volume and the thickness of the deck stone, and a rotating-deck oven with a diameter of 120 cm heats up more slowly than a single-deck model measuring 60x60 cm. In practice, lighting the oven half an hour before service begins is sufficient. Once the stone has heated up, it maintains its temperature throughout the evening, so there is no need to wait again.
Yes, because gas ovens produce combustion gases, an extraction hood and chimney connection are mandatory. The capacity of the extraction hood must be selected in proportion to the oven's gas power; a rotating-deck oven with a power rating of 48 kW does not require the same extraction rate as a single-deck model rated at 11.95 kW. Insufficient extraction causes heat and odours to accumulate in the kitchen. Planning this item together with the oven budget prevents unexpected costs during installation.
Fireclay and refractory decks last for years under normal use, and there is no scheduled replacement interval. The main factor that shortens a stone's service life is a sudden temperature change; pouring cold water onto a hot stone causes cracking. For cleaning, it is sufficient to use a brush after the oven has cooled and remove residue while dry. When a crack deepens and begins to affect baking, the entire stone is replaced, and this component is available on the brands' spare-parts lists.
Yes, gas costs less for most businesses. The Zanussi 291611 has a gas power rating of 24 kW, while its electricity consumption is 0.20 kW. Electricity powers only the control panel and ignition; all baking is performed by gas. In a kitchen that remains open for ten hours a day, the difference is clearly reflected in the monthly bill. The calculation should not be based only on the bill. The gas-line connection and extraction hood are two separate items added to the initial investment.
Yes, they can. The main issue is not how many pizzas the oven holds, but the dimensions of its deck. The Venarro Alonar DYF-7510 has a 75x100 cm deck, allowing a long pide tray to fit horizontally. In an oven with a 60x60 cm deck, you lose time trying to turn the same tray, and some sizes do not fit at all. During evening service, this difference in dimensions affects hourly production. A firebrick deck browns the underside of the dough evenly. This is precisely the result required for pide. For lahmacun, timing is measured in seconds; on a deck at 400 degrees, the dough is ready in less than a minute. Models that allow you to adjust the upper and lower combustion points separately make the process easier. Restaurants with mixed menus should evaluate the internal dimensions before pizza capacity when choosing an oven.
Daily maintenance consists of cleaning the deck with a dry brush after the oven has cooled. Removing residue before it enters the stone's pores prevents both odour and smoke problems. The burner openings must be checked monthly because a blocked opening disrupts flame distribution and leaves one part of the oven colder than another. The safety-valve tap and gas hose are inspected by authorised service personnel at least once a year. Thermostat deviation is generally noticed when baking times become longer, creating a difference between the value shown on the display or gauge and the actual temperature. This check is easier on models with digital panels. Keeping maintenance records helps prevent unexpected downtime during the busy season.
The answer depends on the kitchen's space and menu. A double-deck model doubles capacity while using the same floor area, providing a significant advantage in narrow kitchens. Two separate ovens allow different temperatures to be used; one can be set to 400 degrees for pizza while the other is set to 250 degrees for pide. If a fault occurs, one of the two separate units continues to operate, whereas a gas-line fault in a double-deck model can stop both decks. In terms of investment, the double-deck model generally remains more affordable. Businesses whose menus are based on a single product choose double-deck ovens, while those with mixed menus choose two separate units.
It is preferable not to switch off the oven throughout service. Because reheating takes 20 to 30 minutes, an oven extinguished during the day wastes both time and gas. If there is a long gap between lunch and evening service, reducing the temperature from 400 degrees to 200 degrees is more efficient than switching the oven off completely. The stone recovers much more quickly from this level. On models with piezo ignition, constantly switching the oven on and off also wears the ignition system. Businesses operating for a single service can switch it off, while continuously operating kitchens light the oven in the morning and extinguish it at closing time.
Service clearance must be added on every side of the oven's own dimensions. The Empero PLF-PLS-D5/B measures 86x99x176 cm, and at least 30 to 40 cm of clearance is required behind and beside it for maintenance. Rotating-deck models such as the Empero SPO-02-D/GB, measuring 196.5x212.7x211.3 cm, occupy almost the volume of a separate room. Because pizzas are turned with a peel in front of the oven, the working aisle must also be included in the calculation. Another point that must be measured before installation is the width of the kitchen door, as a unit weighing 311 kg or 1,500 kg cannot be brought in disassembled. The extraction hood and chimney route are also among the factors determining the oven's position.
