A range specifically designed for professional kitchens.

The hallmark is versatility, giving a range of attributes for producing excellence in both pizza and bread.

The smallest, Model 96, is still a size that a hobby baker could enjoy, while from Model 113 upwards they are substantial ovens aimed at professionals. Medium-sized 135 features a wider doorway capable of taking 6 pizzas at a time, and 80 in an hour. 

This range has special floor tiles. The kit includes insulation to be placed under the floor as well as above the crown with the handsome dome finish.

The two large models hold their heat for long cooking sessions – you’ll be astonished how they retain so much heat that makes re-firing them for the next sitting so quick and easy. With a bank of hot coals kept around the edge for on-going pizza cooking these restaurant ovens make a great focal point.