Looking for a high-quality Italian Commercial Pizza Oven at a competitive price?
Chefook offers a range of commercial electric and gas pizza ovens for any professional need. Check our catalogue!
Choosing a gas oven for your pizzeria will result in an economic advantage because energy consumption will be reduced.
The burner-heated gas oven reaches the set temperature very quickly. Thanks to its heating speed, it will be able to bring the temperature back to optimum level every time the door is opened during the cooking phase.
It is necessary to consider the need for a connection to the flue pipe/suction hood.
Most of the electric pizzeria ovens marketed by Chefook are equipped with manual thermostats for independent temperature regulation of the oven chamber bottom and the top, according to the needs of the pizza maker, thus allowing greater heat uniformity inside the chamber.
The digital versions of some commercial ovens such as the Pyralis models, offer the possibility to program the on and off switching and two working settings: continuous and not continuous working.
The two models are similar in performance, but the Max electric pizza ovens offer additional advantages:
The refractory stone thickness varies according to the type of pizza oven:
Activestone® technology is applied in Pyralis commercial manual and digital electric pizza ovens and commercial digital electric pizza ovens. Inside the refractory stone slabs are inserted resistances that allow for higher heating speed. The distance between the heating element and the base of the Pyralis oven table is 0.8 mm. (0,03 in)
Chefook's commercial electric and gas pizza ovens are designed with refractory stone on the chamber bottom as standard.
Only the Pyralis rotary pizza oven offers both chamber refractory bottom and top as standard. This model is equipped with an overhead refractory rotating plate that rests on an Activestone® technology refractory chamber bottom; the top is also refractory with visible resistances.
Yes, you can request both refractory stone chamber top and walls for the Max and Pyralis manual and digital electric pizza ovens.
In the absence of refractory stone, the resistances on the chamber top are armored and visible.
Both ranges are high-quality.
The Pyralis pizza oven range has an even more reinforced structure and greater insulation in order to achieve higher energy savings.
As for the resistances, while the “MAX” pizza oven range provides a single resistance placed under the refractory stone, the Pyralis manual models have 3 independent resistances placed inside the refractory stone slabs (Activestone® technology).
The MAX commercial pizza oven uses pressed wool; the "PYRALIS", "FLAME" and "PROFESSIONAL" models use loose wool; finally, the ovens of the "EKO" economic line use evaporated rock wool.