













Ask a Question About This Product
The HAKI 171001 is a twin-deck electric pizza oven designed for continuous production in commercial kitchens. Each 16-inch deck operates independently, allowing simultaneous baking at different temperatures or load staggering during peak service. It runs on 1.5 kW single-phase 220V supply.
Commercial Application
Twin-deck configuration doubles hourly output without increasing floor space. Operators load one deck while the other completes its bake cycle. Independent temperature control per deck supports varied product lines — thin-crust Neapolitan on the upper deck, deep-pan on the lower.
Stone decks retain and radiate heat consistently across the cooking surface. Recovery time between loads remains short because thermal mass stabilises chamber temperature. A pizzeria processing 60 covers per service runs both decks at offset intervals to maintain steady kitchen flow.
Key Operational Advantages
- Twin 16-inch decks operate independently with separate temperature controls
- Stone base construction provides even heat distribution and thermal retention
- 1.5 kW electric supply on single-phase 220V — no gas connection required
- Compact footprint suitable for counter installation or stacked configuration
- CE certified for UK, EU, NSF and CSA commercial kitchen compliance
- Fast recovery time between loads maintains production tempo during service
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | 171001 |
| Power Output | 1.5 kW |
| Voltage | 220V Certifica |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
Construction & Build Quality
Cabinet fabricated from stainless steel with reinforced stone baking decks. Electric heating elements mounted beneath each deck distribute heat evenly across the cooking surface. Insulated chamber walls reduce external heat loss and maintain consistent internal temperature.
- Stainless steel exterior rated for commercial kitchen environments
- Stone deck construction — absorbs and radiates heat uniformly
- Electric heating elements positioned for even temperature distribution
- Insulated chamber walls minimise heat bleed and improve energy efficiency
Suitable Operations
- Pizzerias
- Italian restaurants
- Hotel restaurants
- Artisan pizza operations
- Catering businesses
Procurement & Support
TurcoBazaar supplies Turkish-manufactured commercial kitchen equipment to buyers in the UK, Europe, USA, Canada, Middle East and Africa. The HAKI 171001 ships worldwide via consolidated freight or courier depending on destination and order volume. UK buyers receive priority dispatch from regional stock.
Frequently Asked Questions
Q: What temperature range does each deck reach?
A: Each deck operates independently between 50°C and 350°C. Stone base requires 15–20 minutes preheat to working temperature. Upper and lower decks can run at different settings simultaneously.
Q: Is the baking surface stone or steel?
A: Both decks use stone construction. Stone absorbs heat and radiates it evenly across the pizza base, replicating traditional wood-fired characteristics. Surface cleans with a brush after cooling.
Q: What size pizza fits on each 16-inch deck?
A: Each deck accommodates one 16-inch pizza or two 10-inch pizzas placed side by side. Dough diameter should allow 1-inch clearance from chamber walls for airflow and even baking.
Q: Can both decks operate at different temperatures?
A: Yes. Independent controls allow separate temperature settings per deck. Operators commonly run upper deck hotter for thin crust and lower deck cooler for thicker bases or flatbreads.
Q: What electrical supply does the oven require?
A: This is an electric model. No gas connection is required.

-350x450w.jpeg)
