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The SPO.H-60-W is a wood-fired stone-base pizza oven with a 60 cm diameter deck and 11 kW gas-compatible burner system. It processes one 14–16 inch pizza or two smaller pizzas per baking cycle in pizzerias, hotel restaurants, and artisan food operations. Operators use it for high-temperature stone baking where heat retention and crust quality are commercial priorities.
Commercial Application
This oven fits into high-turnover pizza operations where stone-baked crust quality is non-negotiable. The stone deck absorbs heat during idle periods and radiates it during baking, reducing temperature fluctuation when the chamber door opens. Operators place stretched dough directly onto the preheated stone surface.
Used continuously during service shifts in pizzerias and Italian restaurants. The 60 cm deck accommodates one large pizza per cycle or two medium pizzas side by side. Recovery time between bakes depends on deck temperature and ambient kitchen conditions.
Key Operational Advantages
- 60 cm natural stone deck with even heat distribution across baking surface
- 11 kW burner system compatible with LPG and natural gas supply lines
- 26.5 cm internal chamber height allows clearance for risen dough edges
- 114 kg unit weight provides stable footing on commercial kitchen floors
- CE certified for UK and EU commercial kitchen hygiene and safety standards
- Deck temperature range suitable for Neapolitan and New York style pizza protocols
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | SPO.H-60-W |
| 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 chamber uses heat-resistant materials around a natural stone baking deck. Burner components are rated for continuous commercial operation. External casing is constructed to withstand daily cleaning protocols in professional kitchens.
- Natural stone deck absorbs and radiates heat during baking cycles
- 11 kW gas burner system with dual fuel compatibility
- Heat-resistant chamber construction for sustained high-temperature operation
- Commercial-grade external casing designed for daily wet cleaning
Suitable Operations
- Pizzerias
- Italian restaurants
- Hotel restaurants
- Artisan pizza operations
- Catering businesses
Procurement & Support
TurcoBazaar supplies this unit from UK inventory to commercial buyers in Europe, North America, the Middle East, and Africa. Freight is arranged based on delivery location and site access requirements. Turkish manufacturing origin ensures compliance with international commercial equipment standards.
Frequently Asked Questions
Q: What deck temperature range does the SPO.H-60-W reach?
A: The stone deck reaches temperatures suitable for Neapolitan pizza (400–480°C) and New York style pizza (260–290°C). Actual temperature depends on preheat duration and burner settings. Operators verify deck temperature with infrared thermometers before service.
Q: Is the baking surface natural stone or steel?
A: The baking surface is natural stone, not steel. Stone absorbs moisture from dough during baking and radiates heat evenly. Steel decks conduct heat faster but do not replicate traditional wood-fired crust texture.
Q: Does this model operate on gas or electric power?
A: This model operates on gas only. The 11 kW burner system is compatible with LPG and natural gas supply lines. Electric pizza ovens are a separate product category with different heat distribution characteristics.
Q: How many pizzas fit on the 60 cm deck?
A: One 14–16 inch pizza per baking cycle. Two 10–12 inch pizzas fit side by side if positioned carefully. Deck diameter limits maximum pizza diameter to approximately 55 cm accounting for edge clearance.
Q: Can multiple decks be stacked for higher output?
A: This is a single-deck unit. Multi-deck configurations require purchasing separate deck modules or a purpose-built multi-deck model. Stacking single-deck units is not recommended due to heat transfer and structural load issues.