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OEM VALIDOEVO835BDG 2 Deck Electric Pizza Deck Oven  Pizza Ovens

OEM VALIDOEVO835BDG 2 Deck Electric Pizza Deck Oven

$17,963.66 - $17,963.66
$17,963.66
$17,963.66 - $17,963.66
$17,963.66
SKU VALIDOEVO835BDG

OEM VALIDOEVO835BDG 2 Deck Electric Pizza Deck Oven is a two-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 or Double chamber electric deck oven.
  • Internal Dimensions: W 759mm x D 738mm x H 100mm.
  • Easy read internal temperature display.
  • Digital controls (DG).
  • Independent control for top and bottom heat.
  • Refractory stone baking surface, 19mm thick.
  • Stainless steel front, door and handle.
Why Choose This Product.

Choose VALIDOEVO835BDG when two 759 x 738mm chambers provide useful separation and throughput. Valido EVO suits teams wanting digital top/bottom control and a 19mm stone without the additional automation of SuperTop. Compare VALIDOEVO435BDG for a lower-output single deck.
Simply Hospitality Notes

Our advice: test VALIDOEVO835BDG with your dough, pizza diameter, toppings and target bake style before committing. Confirm the 400V, 3P+N+E, 50Hz, 16.8kW, 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 VALIDOEVO835BDG 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 (DG).
  • Easy read internal temperature display.
  • 400°C maximum working temperature.
  • Independent control for top and bottom heat.
  • Digital controls with easy to read internal temperature display.
  • 400C maximum working temperature.

Construction, baking surface and operation

  • Single or Double chamber electric deck oven.
  • Downward opening door design.
  • Refractory stone baking surface, 19mm thick.
  • Bake direct on the stone or in trays.
  • Internal halogen light.
  • Stainless steel front, door and handle.
  • Double chamber electric deck oven with downward opening door design.
  • Refractory stone baking surface, 19mm thick, bake direct on the stone or in trays.

Additional details

  • Internal Dimensions: W 759mm x D 738mm x H 100mm.

Technical specifications

External DimensionsW (A): 1083mm x D (B): 972mm x H (C): 799mm
Internal DimensionsW (A): 759mm x D (B): 738mm x H (C): 100mm
Electrical Requirements400V, 3P+N+E, 50Hz, 16.8kW
Net weight290kg

Dimensions and planning data

ModelVALIDOEVO835BDG
Equipment typePizza Equipment

Documents

  • Dimension W: 1083mm D: 972mm H: 780mm
  • Weight 290kg

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