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Supporting your business — from one Kiwi business to another.
OEM STARTC63EM 1 Deck Electric Pizza Deck Oven  Ovens & Ranges

OEM STARTC63EM 1 Deck Electric Pizza Deck Oven

$3,020.36 - $3,020.36
$3,020.36
$3,020.36 - $3,020.36
$3,020.36
SKU STARTC63EM

OEM STARTC63EM 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. Direct electromechanical control keeps operation straightforward, while the chamber can bake directly on stone or accept suitable trays.

  • Single chamber electric deck oven.
  • Internal Dimensions: W 400mm x D 360mm x H 135mm.
  • Easy read internal temperature display.
  • Electromechanical controls.
  • Independent control for top and bottom heat.
  • Refractory stone baking surface.
  • 400°C maximum operating temperature.
Why Choose This Product.

Choose STARTC63EM when the menu needs genuine refractory-stone baking but output and available space do not justify a larger modular oven. Its 400 x 360mm chamber and 1.9kW single-phase supply suit small cafés, bars and low-volume pizza offers; PRATICO C641 is the step up for a wider 630 x 430mm deck.
Simply Hospitality Notes

Our advice: test STARTC63EM with your dough, pizza diameter, toppings and target bake style before committing. Confirm the 230V, 1P+N+E, 50Hz, 1.9kW, 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 STARTC63EM 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

  • Electromechanical controls.
  • Easy read internal temperature display.
  • 400°C maximum operating temperature.
  • Independent control for top and bottom heat.
  • Electromechanical controls with easy to read internal temperature display.
  • 400C maximum operating 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 STARTC63EM Countertop Electric Pizza Deck Oven STARTC63EM.
  • Internal halogen light.
  • Refractory stone baking surface, bake direct on the stone or in trays.

Configuration and included equipment

  • Supplied with “in between” removable shelf.
  • Supplied with "in between" removable shelf.

Additional details

  • Internal Dimensions: W 400mm x D 360mm x H 135mm.

Technical specifications

External DimensionsW (A): 662mm x D (B): 513mm x H (C): 366mm
Internal DimensionsW (A): 400mm x D (B): 360mm x H (C): 135mm
Electrical Requirements230V, 1P+N+E, 50Hz, 1.9kW
Net weight40kg

Dimensions and planning data

ModelSTARTC63EM
Equipment typePizza Equipment

Documents

  • Dimension W: 662mm D: 513mm H: 366mm
  • Weight 40kg

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