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The 171001 is a twin-deck electric pizza oven that bakes 16-inch pizzas simultaneously across two independent chambers. It operates on 3 kW single-phase 220V power. Used in pizzerias, hotel restaurants, and artisan bakeries where consistent stone-base heat is required for Neapolitan and artisan-style production.
Commercial Application
Each deck operates independently. Operators can run different baking profiles on upper and lower chambers. This allows concurrent production of thin-crust and deep-pan styles without cross-contamination of temperature or timing.
During peak service, the twin-deck configuration doubles throughput without increasing footprint. Stone base retains heat between door openings. Recovery time remains short even when both decks are loaded simultaneously.
Key Operational Advantages
- Two independent 16-inch baking chambers with separate temperature controls
- 3 kW single-phase electric connection — no three-phase requirement
- Stone deck base for even heat distribution and crust development
- 220V operation compatible with standard UK commercial circuits
- Compact twin-deck footprint reduces kitchen floor space requirements
- CE certified for UK and EU commercial kitchen compliance
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | 171001 |
| Power Output | 3 kW |
| Voltage | 220V Certifica |
| Phase | single-phase |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
Construction & Build Quality
Cabinet is stainless steel with welded seams. Deck surfaces are stone composite for heat retention. Door seals are high-temperature silicone rated for continuous 300°C+ operation. Heating elements are sheathed tubular design with individual deck thermostatic control.
- Stainless steel exterior panels with brushed finish
- Stone composite baking decks with thermal mass retention
- High-temperature door seals and spring-loaded hinges
- Sheathed tubular heating elements per deck with independent thermostats
Suitable Operations
- Pizzerias
- Italian restaurants
- Hotel restaurants
- Artisan pizza operations
- Catering businesses
Procurement & Support
TurcoBazaar supplies the 171001 directly from HAKI manufacturing in Turkey to commercial buyers in the UK, Europe, USA, Canada, Middle East, and Africa. Freight is arranged for pallet delivery to foodservice distributors, restaurant sites, and catering depots. Units ship with CE certification documentation and wiring diagrams for local electrician installation.
Frequently Asked Questions
Q: What is the deck temperature range for the 171001?
A: Each deck operates independently from approximately 50°C to 350°C. Thermostat dials allow precise setting per chamber. Typical Neapolitan pizza production runs at 320–340°C.
Q: Are the baking surfaces stone or steel?
A: Both decks use stone composite baking surfaces. Stone retains heat between door openings and provides even base crust development. Steel decks are not used in this model.
Q: What size pizza fits in each deck?
A: Each deck accommodates one 16-inch pizza. Smaller sizes such as 12-inch or 14-inch can be baked with space remaining. Multiple smaller pizzas per deck are not recommended due to uneven airflow.
Q: Can I operate only one deck at a time?
A: Yes. Each deck has independent power and thermostat control. Operators can heat and use one deck during low-volume periods. This reduces energy consumption when full capacity is not required.
Q: What electrical supply does the 171001 require?
A: The oven requires 220V single-phase electric supply at 3 kW total load. A dedicated 16A circuit with appropriate breaker is required. No three-phase or gas connection is needed.

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