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The SPO.H.60 is a 60 cm gas-fired stone-deck pizza oven operating at 11 kW. It bakes one 14–16 inch pizza or two 10–12 inch pizzas per cycle on a natural stone surface. Used in pizzerias, Italian restaurants, and hotel kitchens for high-temperature dough baking.
Commercial Application
The stone deck absorbs and radiates heat uniformly across the baking surface. This eliminates hot spots and maintains consistent base crispness during consecutive baking cycles. Recovery time between pizzas remains short due to the 11 kW gas burner output.
Operators load prepared dough directly onto the preheated stone surface. Baking completes in 3–6 minutes depending on dough thickness and topping density. The 26.5 cm chamber height accommodates standard Neapolitan and Roman-style preparations.
Key Operational Advantages
- 60 cm natural stone deck retains and distributes heat evenly across baking surface
- 11 kW gas burner with LPG and natural gas compatibility
- Bakes one 14–16 inch pizza or two 10–12 inch pizzas per cycle
- 26.5 cm internal chamber height suits traditional pizza styles
- 114 kg stone and steel construction for thermal stability
- CE certified for commercial kitchen operation in UK and EU markets
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | SPO.H.60 |
| Power Output | 11 kW |
| Gas Type | LPG and Natural Gas |
| Certification | Meets commercial kitchen hygiene and safety standards applicable to CE (UK & EU), NSF (USA) and CSA (Canada) requirements. |
| Dimensions (W × D × H) | 75.5 × 81.5 × 146.5 cm (29.7 × 32.1 × 57.7 in) |
| Weight | 114.0 kg (251.3 lbs) |
Construction & Build Quality
The oven body uses commercial-grade steel with black powder-coated exterior finish. The baking deck is natural stone selected for heat retention and thermal shock resistance. Burner assembly and gas controls are positioned for operator access during service.
- Natural stone baking deck — not ceramic tile or pressed composite
- Steel body with black powder coating resists kitchen environment
- Gas burner assembly rated for continuous commercial operation
- Door and chamber seal maintains internal temperature during loading
Suitable Operations
- Pizzerias
- Italian restaurants
- Hotel restaurants
- Artisan pizza operations
- Catering businesses
Procurement & Support
TurcoBazaar supplies the SPO.H.60 from its UK facility to commercial buyers worldwide. Shipping routes include mainland UK, Europe, USA, Canada, Middle East, and Africa. Units ship fully assembled with gas fittings and installation documentation.
Frequently Asked Questions
Q: What temperature range does the stone deck reach?
A: The stone surface reaches 300–400°C under full burner operation. Actual baking temperature is adjusted via the gas control valve based on dough type and desired crust char.
Q: Is the baking surface natural stone or steel?
A: The deck is natural stone, not pressed ceramic or steel plate. Stone absorbs and radiates heat more evenly than metal, reducing hotspot formation during consecutive baking cycles.
Q: Can this oven operate on both LPG and natural gas?
A: Yes. The burner assembly accepts both LPG and natural gas with jet conversion. Conversion instructions and alternative jets are included with the unit.
Q: How many pizzas fit on the 60 cm deck?
A: One 14–16 inch pizza or two 10–12 inch pizzas per cycle. The 60 cm diameter allows simultaneous baking of smaller formats during high-volume service.
Q: Can multiple ovens be stacked or installed side by side?
A: The oven is designed for standalone bench or counter installation. Stacking requires structural support and separate flue routing for each burner. Side-by-side installation is standard in multi-station pizza kitchens.