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The TTFG-85 is a single-chamber gas pizza oven with a 61 × 61 cm stone deck that accommodates four 12-inch pizzas simultaneously. It runs on a 9.6 kW gas burner system and operates in pizzerias, Italian restaurants, and hotel kitchens. The unit weighs 65 kg and measures 85 × 79 × 112 cm.
Commercial Application
This oven solves the workflow problem of maintaining high-temperature stone-deck baking in operations with limited floor space. The stone base absorbs and radiates heat evenly across the baking surface, delivering consistent crust quality during continuous production runs. Operators load multiple pizzas or lahmacun at once and retrieve them within 3–5 minutes depending on dough thickness and topping load.
During peak service, the gas burner maintains deck temperature without long recovery delays between bakes. A single chamber reduces the need for multi-deck coordination while still delivering output capacity suitable for 40–60 covers per service shift. The wide base footprint allows side-by-side loading without overlapping product edges.
Key Operational Advantages
- Bakes four 12-inch pizzas or two 14-inch pizzas per cycle
- Stone deck retains and radiates heat uniformly across 61 × 61 cm surface
- 9.6 kW gas burner delivers rapid heat-up and consistent temperature recovery
- Single-chamber design simplifies operation and reduces training time
- Compact 85 × 79 cm footprint fits into tight kitchen layouts
- 65 kg weight allows two-person installation without structural reinforcement
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | TTFG-85 |
| Dimensions (W × D × H) | 85.0 × 79.0 × 112.0 cm (33.5 × 31.1 × 44.1 in) |
| Power Output | 9.6 kW |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Weight | 65.0 kg (143.3 lbs) |
Construction & Build Quality
The baking chamber is constructed with heat-retaining stone deck material and insulated steel walls to minimise external heat loss. The gas burner assembly is mounted below the deck with flame distribution designed to prevent localised hot zones. External panels are stainless steel with welded seams.
- Stone baking deck with full-surface heat distribution
- Insulated chamber walls reduce exterior surface temperature
- Stainless steel exterior with commercial-grade welds
- Gas valve assembly with manual ignition and flame safety cutoff
Suitable Operations
- Pizzerias
- Italian restaurants
- Hotel restaurants
- Artisan pizza operations
- Catering businesses
Procurement & Support
TurcoBazaar supplies this oven from UK inventory with direct shipping to the UK, Europe, USA, Canada, Middle East, and Africa. The unit ships on a pallet as a single 65 kg package with protective corner bracing and polyethylene wrap. Freight cost is calculated separately for international orders based on destination postal code and carrier routing.
Frequently Asked Questions
Q: What deck temperature range does this oven achieve?
A: The gas burner heats the stone deck to 300–350°C during operation. Temperature is regulated manually via the gas valve control knob. Recovery time after loading is 60–90 seconds depending on ambient conditions.
Q: Is the baking surface stone or steel?
A: The baking surface is stone. Stone retains heat better than steel and delivers superior bottom crust texture for pizza and lahmacun. The deck is removable for cleaning and replacement if cracked.
Q: What gas types does this oven accept?
A: The TTFG-85 operates on natural gas or LPG with burner jet replacement. The supplied jet configuration depends on your order specification at time of purchase. Conversion requires a technician and replacement nozzle kit.
Q: Can I bake different pizza sizes at the same time?
A: Yes. The 61 × 61 cm deck allows flexible loading: four 12-inch, two 14-inch, or mixed sizes with adequate spacing. Bake time adjustments are required for different dough thicknesses.
Q: Does the oven require permanent gas installation?
A: Yes. The unit must be connected to a fixed gas supply line with an inline shut-off valve and pressure regulator. A qualified gas technician must perform installation and leak testing before first ignition.