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- Stock: In Stock
- Brand: TurcoBazaar
- Model: G2041PF
- Dimensions: 72.00cm x 89.00cm x 76.00cm
- SKU: G2041PF
- MPN: G2041PF
- Location: London
The G2041PF is a two-deck electric pizza oven processing up to eight 30 cm pizzas simultaneously. Each 62×62 cm chamber operates independently with stone base and adjustable thermostat from 85°C to 450°C. Used in pizzerias, hotel restaurants, and artisan pizza operations requiring continuous high-temperature output.
Commercial Application
Two independent decks allow operators to manage different baking stages or product types without cross-contamination. Stone base absorbs heat during preheat and maintains temperature stability during door openings. Independent temperature control per deck supports varied pizza styles or simultaneous prep and finish cycles.
During service, each deck accommodates four 30 cm pizzas with typical bake times of 4–7 minutes at 400–450°C. Deck recovery time after loading determines throughput in high-volume periods. Sight glass on each chamber door eliminates unnecessary openings that reduce deck temperature.
Key Operational Advantages
- Dual independent chambers with separate thermostats: 85°C to 450°C range per deck
- Stone deck base: 62×62 cm cooking surface per chamber, 15 cm interior height
- Capacity: 8 pizzas total (4 per deck) at 30 cm diameter
- 10 kW electric power, 89×72×76 cm footprint, 144 kg operational weight
- Individual lighting per deck, sight glass doors, stainless steel front panel
- Thermal insulation system reduces ambient heat loss and operational cost
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | G2041PF |
| Dimensions (W × D × H) | 9 × 7 × 8 cm (3.5 × 2.8 × 3.0 in) |
| Power Output | 10 kW |
| 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
Stainless steel front panel with powder-coated steel body. Stone deck base provides even heat distribution and moisture absorption during baking. Thermal insulation between chambers and outer casing maintains operational temperature with reduced energy input.
- Stone baking surface: 62×62 cm per deck, commercial-grade refractory material
- Stainless steel control panel, sight glass doors with heat-resistant seals
- Independent heating elements per chamber with individual thermostat control
- Powder-coated steel exterior, insulated chamber walls
Suitable Operations
- Pizzerias
- Italian restaurants
- Hotel restaurants
- Artisan pizza operations
- Catering businesses
Procurement & Support
TurcoBazaar supplies this unit from UK inventory to commercial buyers worldwide. Freight routes cover Europe, North America, Middle East, and Africa. Single-phase electric connection simplifies installation in existing commercial kitchens.
Frequently Asked Questions
Q: What is the maximum deck temperature?
A: Each deck thermostat adjusts from 85°C to 450°C independently. Maximum temperature supports Neapolitan-style pizza and other high-heat baking applications.
Q: Is the baking surface stone or steel?
A: Stone deck base on both chambers. Refractory stone absorbs heat and provides even bottom crust development with moisture regulation during baking.
Q: How many pizzas fit per deck?
A: Four 30 cm pizzas per deck. Total capacity is eight pizzas across both chambers when operating simultaneously.
Q: Can the two decks operate at different temperatures?
A: Yes. Each deck has independent thermostat control. Operators can set one deck for high-temperature pizza and the other for lower-temperature flatbread or warming.
Q: What is the preheat time to 450°C?
A: Approximately 25–35 minutes per deck depending on ambient temperature. Stone base requires full thermal saturation for stable baking performance.

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