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Supporting your business — from one Kiwi business to another.
OEM 1 Deck Electric Pizza Deck Oven  Ovens & Ranges

OEM 1 Deck Electric Pizza Deck Oven

$3,716.01 - $3,716.01
$3,716.01
$3,716.01 - $3,716.01
$3,716.01
SKU PRATICOC641DG1P

OEM 1 Deck Electric Pizza Deck Oven is a single-deck electric pizza oven with independent upper and lower heat and a refractory-stone baking surface. Electronic control supports repeatable settings, while the chamber can bake directly on stone or accept suitable trays.

  • Single chamber electric deck oven.
  • Internal Dimensions: W 630mm x D 430mm x H 115mm.
  • Easy read internal temperature display.
  • Digital controls.
  • Independent control for top and bottom heat.
  • Refractory stone baking surface.
  • 400°C maximum working temperature.
Why Choose This Product.

Choose PRATICOC641DG1P for a compact 630 x 430mm stone deck that still reaches 400°C and runs from single-phase power. Digital control is worthwhile when repeatable settings and easier staff handover matter. PRATICOC641EM1P offers the alternative control style without changing chamber size or 3.5kW load.
Simply Hospitality Notes

Our advice: test PRATICOC641DG1P with your dough, pizza diameter, toppings and target bake style before committing. Confirm the 230V, 1P+N+E, 50Hz, 3.5kW, extraction, heat clearances, loading height and whether the chamber geometry suits both round pizzas and any trays used. Allow for the oven's heat-up and recovery in the production plan.

Product Guide

Use PRATICOC641DG1P for stone-deck pizza baking where independent upper and lower heat are part of the bake profile. Compare chamber width and depth, single versus double deck, control style, maximum temperature and electrical load. Wider chambers favour pizzas side by side; deeper chambers favour front-to-back loading and trays; modular SuperTop models add zoning and expansion options.

Brand Guide

About OEM: OEM is an Italian pizza-equipment specialist founded in 1973 and part of Ali Group. Its Pizza Hub approach covers the full workflow from mixing, dividing and forming dough through deck, dome and conveyor baking. The range is particularly useful when a venue wants equipment selected as one production system rather than isolated machines. Moffat supplies and supports OEM equipment in New Zealand with local technical, parts and service capability.

Capacity, performance and controls

  • Digital controls.
  • Easy read internal temperature display.
  • 400°C maximum working temperature.
  • Independent control for top and bottom heat.
  • Single phase single chamber electric deck oven.
  • Digital controls with easy to read cinternal temperature display.
  • 400C maximum working temperature.

Construction, baking surface and operation

  • Single chamber electric deck oven.
  • Refractory stone baking surface.
  • Bake direct on the stone or in trays.
  • Internal halogen light.
  • Refractory stone baking surface, bake direct on the stone or in trays.

Additional details

  • Internal Dimensions: W 630mm x D 430mm x H 115mm.

Technical specifications

External DimensionsW (A): 882mm x D (B): 573mm x H (C): 390mm
Internal DimensionsW (A): 630mm x D (B): 430mm x H (C): 115mm
Electrical Requirements230V, 1P+N+E, 50Hz, 3.5kW
Net weight63kg

Dimensions and planning data

ModelPRATICOC641DG1P
Equipment typePizza Equipment

Documents

  • Dimension W: 882mm D: 573mm H: 390mm
  • Weight 63kg

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