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This bundled equipment set provides the core infrastructure for a commercial pizza operation. Includes one deck pizza oven, one spiral mixer for dough production, one refrigerated unit for ingredient storage, one meat slicer for topping preparation, and one stainless steel hand wash sink. Designed for independent pizzerias, hotel restaurants, and fast-casual pizza formats launching a new kitchen.
Commercial Application
The set covers the five operational stations required for pizza production: dough mixing, ingredient preparation, cold storage, stone-base baking, and hygiene compliance. Each unit operates independently. The spiral mixer handles batch dough production. The deck oven bakes at stone-retained temperatures. The slicer processes cured meats and vegetable toppings.
During service, the deck oven maintains consistent base temperature for sequential pizza output. The refrigerated unit holds prepped ingredients at food-safe temperatures. The meat slicer supports prep shifts for cold toppings. The hand wash sink satisfies commercial hygiene codes in UK, EU, USA, and Canada.
Key Operational Advantages
- One freight consignment reduces logistics complexity and landed cost
- All units meet CE, NSF, and CSA commercial kitchen standards
- Deck oven operates with stone-base heat retention for consistent crust
- Spiral mixer processes dough batches without manual kneading
- Refrigerated unit stores ingredients at regulated cold-chain temperatures
- Meat slicer handles variable thickness cuts for topping preparation
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | complete set2 |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
Construction & Build Quality
All units built with stainless steel exteriors and food-contact surfaces. Deck oven features stone or refractory base for heat retention. Spiral mixer uses commercial-grade motor and fixed bowl geometry. Refrigerated unit includes compressor-based cooling with adjustable thermostat. Meat slicer constructed with blade guard and manual thickness adjustment.
- Stainless steel construction across all five units
- Deck oven stone base absorbs and radiates heat evenly
- Spiral mixer fixed bowl reduces operator intervention
- Refrigerated unit compressor rated for continuous commercial duty
Suitable Operations
- Pizzerias
- Italian restaurants
- Hotel restaurants
- Artisan pizza operations
- Catering businesses
Procurement & Support
TurcoBazaar supplies this bundled set from UK warehouse with consolidated shipping to Europe, USA, Canada, Middle East, and Africa. Single invoice and single freight quote simplify procurement for new kitchen buildouts. All units CE certified and meet NSF and CSA standards where applicable.
Frequently Asked Questions
Q: What temperature range does the deck oven reach?
A: Most commercial deck ovens in pizza bundles operate between 250°C and 400°C. Stone decks retain heat for consistent baking. Exact range depends on gas or electric specification.
Q: Does the deck oven use stone or steel base?
A: Stone or refractory base is standard for pizza deck ovens. Stone absorbs and radiates heat evenly across the baking surface. Steel decks are less common in pizza-focused operations.
Q: Is the deck oven gas or electric?
A: Configuration depends on site utilities. Gas models require commercial gas line and ventilation. Electric models require three-phase power in most commercial installations.
Q: How many pizzas fit per deck?
A: Typical commercial pizza deck handles 4 to 6 pizzas of 30 cm diameter. Actual capacity depends on deck dimensions. Multi-deck ovens double or triple output per cycle.
Q: Can the deck oven operate multiple decks independently?
A: Yes, if configured as multi-deck unit. Each deck has independent temperature control. Allows simultaneous baking at different temperatures for varied menu items.