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The TURCO SPO.H-70-W is a 70 cm stone-base pizza oven built for commercial pizzerias, hotel restaurants, and artisan kitchens. It operates on LPG or natural gas at 11 kW output. The stone deck handles one 18-inch pizza or two 14-inch pizzas per bake cycle.
Commercial Application
Stone base construction retains high temperatures between bake cycles. Recovery time after loading remains short due to 11 kW gas burner capacity. This maintains consistent output during peak service periods in busy pizza operations.
Operators load pizzas directly onto the preheated stone surface using a long-handled peel. Bake time ranges from 90 seconds to 4 minutes depending on dough thickness and topping density. Chamber height of 26.5 cm accommodates standard pizza profiles without clearance issues.
Key Operational Advantages
- 70 cm natural stone deck provides even heat distribution across baking surface
- 11 kW dual-fuel burner operates on LPG or natural gas without conversion kit
- Handles 1×18-inch or 2×14-inch pizzas per cycle
- 145 kg construction weight provides thermal stability during continuous operation
- CE certified for UK, EU, USA (NSF), and Canada (CSA) commercial kitchen standards
- 26.5 cm internal chamber height suits standard pizza thickness and dome rise
Technical Specifications
| Specification | Details |
|---|---|
| Model / SKU | SPO.H-70-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) | 85.0 × 92.0 × 145.0 cm (33.5 × 36.2 × 57.1 in) |
| Weight | 145.0 kg (319.7 lbs) |
Construction & Build Quality
The oven chamber uses welded steel construction with high-temperature ceramic insulation. Stone baking deck is natural refractory material with thermal mass sufficient for multi-hour service. Burner assembly mounts externally with manual gas valve control and piezo ignition.
- Natural stone deck resists thermal shock during rapid temperature cycling
- Ceramic wool insulation maintains chamber temperature with reduced gas consumption
- Stainless steel exterior surfaces meet commercial kitchen hygiene requirements
- Gas burner assembly rated for continuous duty at 11 kW output
Suitable Operations
- Pizzerias
- Italian restaurants
- Hotel restaurants
- Artisan pizza operations
- Catering businesses
Procurement & Support
TurcoBazaar supplies Turkish-manufactured commercial kitchen equipment to the UK, Europe, USA, Canada, Middle East, and Africa. This oven ships as a single 145 kg unit requiring freight delivery. Lead time depends on destination and current inventory position.
Frequently Asked Questions
Q: What temperature range does the stone deck reach?
A: The stone deck operates between 300°C and 450°C depending on gas valve setting and preheat duration. Most Neapolitan-style pizzas bake at 400–420°C. Preheat time from cold is approximately 45 minutes.
Q: Is the baking surface natural stone or steel?
A: The 70 cm baking surface is natural refractory stone. Stone provides superior heat retention and moisture absorption compared to steel decks. This produces a crisper base texture during short bake cycles.
Q: Does this oven operate on gas or electric power?
A: The SPO.H-70-W operates on LPG or natural gas at 11 kW output. No electric heating element is fitted. Gas connection requires certified installation by a commercial gas engineer.
Q: What is the maximum pizza diameter per bake?
A: The 70 cm stone deck accommodates one 18-inch pizza with clearance for peel rotation. Alternative loading supports two 14-inch pizzas or three 10–12-inch pizzas simultaneously.
Q: Can multiple ovens be stacked for higher output?
A: This model is a single-deck unit with fixed chamber height. Stacking is not supported due to thermal expansion and gas manifold positioning. Operators requiring higher capacity should specify multiple side-by-side units or a factory-built multi-deck configuration.