Pizza Ovens

Boost output in a compact footprint with the HENDI Double Deck Pizza Oven 3000W—an efficient countertop solution for pizzerias, snack bars, small kitchens and food trucks. With two chambers and firebrick-lined floors for crisp bases, it’s ideal for baking pizzas, bread, lasagnas and more while keeping service moving during busy periods. Double deck design lets you bake multiple pizzas or dishes at the same time Suitable for pizzas up to Ø 39 cm Chamber floors lined with firebrick (chamotte stone) to store heat for crispy pizza bottoms Heats up to 350°C for fast, high-temperature baking Three efficient heating elements: one above, one below and one in between the two chambers Door with viewing window; opening the door does not interrupt the heating process Integrated chamber light to monitor the baking process Timer adjustable up to 120 minutes; heating stops when the set time ends Housing made of 18/0 stainless steel in a silver finish for easy cleaning and maintenance Power: 3000 W Dimensions: 625 x 585 x (H) 439 mm Net weight: 35.9 kg Each oven chamber measures 410 x 420 x (H) 120 mm, providing practical capacity for pizza service as well as baking off bread rolls, reheating trays and finishing oven dishes. The stainless-steel housing supports daily professional use and wipes down quickly between shifts. The oven can run continuously or be used with the timer, making it easy to match production to demand during prep or service.

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The HENDI T40 electric conveyor oven provides continuous, controlled baking for smaller foodservice operations. Its forced hot-air circulation and independently controlled top and bottom heating support a wide range of products, including pizza, bread and vegetables. Made from stainless steel, this compact 400V, 7800W oven measures 985 x 1425 x (H)450 mm and features a 400 mm-wide conveyor belt. The electronic conveyor speed control provides adjustable baking times from 1 minute 30 seconds to 20 minutes. A 7-inch touchscreen offers intuitive access to up to 99 customisable baking programmes. The weekly scheduling function enables automatic operation to be planned separately for each day. Independent top and bottom temperature control combines two 1500W upper heating elements with two 2200W lower elements. The oven reaches a maximum temperature of 350°C, with a 100 mm-high baking chamber and an inspection window for convenient visual monitoring. Output reaches up to 43 pizzas per hour at Ø26 cm, 26 pizzas per hour at Ø32 cm or 23 pizzas per hour at Ø40 cm; it is not suitable for Ø45 cm pizzas. High-performance heat insulation supports stable baking conditions, while the space-saving design suits kitchens where workspace is limited. The conveyor baking system helps maintain a continuous production flow without requiring individual loading and unloading cycles for every item. Forced hot-air circulation distributes heat throughout the chamber, while programmable controls make it easier to reproduce established baking settings across daily service. Electrical absorption is 33.9A with a single-phase supply or 11.3A with a three-phase supply.

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The HENDI T65 electric conveyor oven is built for continuous, high-capacity baking in demanding professional foodservice operations. Its stainless steel construction, 650 mm-wide conveyor belt and forced hot-air circulation make it suitable for pizzas, bread, vegetables and a broad range of other gastronomic products. Independent top and bottom heat control provides flexibility across different baking programmes, while the glass inspection door allows convenient visual checks during operation. The conveyor baking system supports efficient, continuous production during busy service periods. Pizza output reaches up to 137 Ø26 cm pizzas, 103 Ø32 cm pizzas, 51 Ø40 cm pizzas or 40 Ø45 cm pizzas per hour. A 7-inch touchscreen provides access to as many as 99 customisable baking programmes. The weekly scheduling function enables automatic operation to be planned separately for each day. Electronic belt-speed control offers adjustable baking times from 1 minute 30 seconds to 20 minutes. Independent temperature control for the top and bottom heating elements supports precise baking adjustment, with a maximum temperature of 350°C. The 100 mm-high baking chamber features high-performance thermal insulation and ventilated forced-air circulation. Rated at 18,400 W on a 400 V three-phase supply, with an electrical absorption of 25.2 A. Measuring 1320 x 2070 x (H)560 mm, the T65 combines substantial conveyor capacity with a compact, space-saving format. The top heating system uses two 3600 W elements, while the bottom system incorporates two 5400 W elements for controlled heat delivery throughout the chamber. This HENDI conveyor oven is a practical choice for professional kitchens seeking programmable operation, repeatable baking cycles and consistent throughput across intensive daily production.

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The HENDI T50 electric conveyor oven is designed for continuous baking in mid-volume pizzerias, quick-service concepts and professional foodservice kitchens. Its ventilated baking system uses forced hot-air circulation, while independently controlled top and bottom heating allow precise adjustment for pizza, bread, vegetables and other gastronomic applications. A 500 mm-wide conveyor belt supports consistent daily production within a compact, space-saving stainless-steel design. Electronic belt-speed control provides an adjustable baking time from 1 minute 30 seconds to 20 minutes, with a maximum temperature of 350°C. A 7-inch touchscreen stores up to 99 customisable baking programmes for efficient access to frequently used settings. The weekly scheduling function enables automatic operation planning for each day of the week. Production capacity reaches up to 86 pizzas per hour at Ø26 cm, 43 at Ø32 cm, 29 at Ø40 cm or 26 at Ø45 cm. The 100 mm-high baking chamber includes a glass inspection door for convenient visual monitoring during operation. High-performance heat insulation supports stable baking conditions, while independent top and bottom temperature control offers greater process flexibility. Powered by two 2800 W upper heating elements and two 4100 W lower elements, the oven has a total input power of 14,200 W. The 400 V three-phase unit draws 20.6 A and measures 1210 x 1860 x (H) 500 mm. Combining programmable touchscreen operation with continuous conveyor baking, the HENDI T50 helps streamline repeat production across varied menus. Its controllable baking time, separate heating zones and inspection door give operators practical oversight while accommodating different pizza sizes and other baked foodservice products.

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Frame with Shelf for Maxima Deluxe Pizza Oven 6 x 30 cm 400V Double. Dimensions: W1200 x D770 x H855 mm

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The HENDI Pizza Oven BASIC XL 44 is a twin-chamber professional pizza oven designed for controlled, high-temperature cooking. Each chamber combines top and bottom heaters with independent thermostat regulation, allowing operators to manage cooking conditions accurately. Refractory brick cooking surfaces and rock wool insulation support effective heat retention, while internal lighting provides a clear view of the cooking process. Two separate cooking chambers, each measuring 720 × 720 × (H)140 mm internally Adjustable temperature range from 50°C to 450°C for versatile cooking requirements Top and bottom heaters in each chamber, regulated by independent thermostats Separate thermometer for each chamber enables convenient temperature monitoring Refractory bricks inside the cooking chambers help retain and distribute heat Rock wool insulation supports consistent thermal performance Mechanical controls provide straightforward day-to-day operation Stainless steel front with a robust steel casing for professional use Operating on a 400V supply with a total input power of 12,000W, the BASIC XL 44 is built for commercial foodservice environments requiring two independently controlled baking chambers. Its overall dimensions are 1000 × 955 × (H)745 mm. Combining precise temperature control, separate chamber monitoring and durable construction, this HENDI pizza oven offers a practical solution for professional kitchens and pizzerias.

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Frame with Shelf for Maxima Deluxe Pizza Oven 6 x 30 cm 400V. Dimensions: W1200 x D770 x H1115 mm  

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Built for busy pizzerias and restaurant kitchens, the HENDI Pizza Oven BASIC 4 delivers high-temperature baking performance in a compact, single-chamber format. With a robust steel housing, stainless steel front and refractory brick baking deck, it is designed to produce consistent pizza results while keeping operation straightforward via an analog control panel. Single-chamber pizza oven (BASIC 4) from HENDI Oven chamber capacity: up to 4 pizzas of Ø32 cm Internal chamber dimensions: 660 x 660 x (H)140 mm Temperature range: 50°C to 500°C Analog control panel with individual controls for each heating element (2 heating elements per chamber) Refractory brick base in the baking chamber Built-in thermometer and internal light per chamber Construction: steel housing with stainless steel front, insulated with rock wool Power input: 4700 W External dimensions: 975 x 930 x (H)413 mm Net weight: 71 kg Gross weight: 75 kg The BASIC 4 is a practical choice for service where throughput matters: the generous chamber size accommodates multiple pizzas at once, while separate element controls help fine-tune heat distribution to suit different bakes. The refractory bricks support stable heat retention for consistent crust results. For day-to-day operation, the integrated light and thermometer make it easier to monitor baking without interrupting the process, and the insulated, metal construction is suited to the demands of professional kitchen environments.

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The HENDI Pizza Oven BASIC XXL 66 is a high-capacity electric deck oven designed for busy horeca pizza service, combining a robust metal construction with practical, no-nonsense operation. With 2 separate baking chambers, independent heat control and internal lighting, it’s built to keep pace during peak hours while delivering consistent results on refractory brick decks. 2-chamber pizza oven for higher output and flexible baking Temperature range: 45°C to 455°C Independent thermostats for top and bottom heaters in each chamber Separate thermometer for each chamber for clear temperature monitoring Internal lighting for fast visual checks during service Refractory bricks in each cooking chamber Stainless steel front with steel frame construction Rock wool insulation to help retain heat Internal chamber dimensions (each): 1080 x 720 x (H)140 mm (2 chambers) Overall dimensions: 1365 x 968 x (H)745 mm Input power: 18000 W Net weight: 205.295 kg Compatible with HENDI oven stand, code 227206 Each chamber has its own heating elements (top and bottom) and separate temperature indication, making it easy to run different products or baking profiles side by side—ideal for pizzerias, takeaways, restaurant kitchens and high-volume catering. Mechanical controls keep operation straightforward for kitchen teams, while the insulated build and brick decks support stable baking conditions. For an ergonomic working height and a streamlined setup, pair the oven with the compatible HENDI stand (code 227206).

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The HENDI Compact Pizza Oven is a space-saving, high-temperature solution for professional pizza service in small kitchens, snack bars and food trucks. With a stainless-steel housing and a firebrick-lined baking floor, it’s designed to retain heat for crisp pizza bases while delivering fast, consistent results for pizzas, bread, lasagnas and more. Compact pizza oven for pizzas up to Ø 39 cm Oven chamber size: 410 × 420 × (H) 120 mm Chamber heated by 2 efficient heating elements (top and bottom) Independent temperature control per element from 50°C to 350°C Total input power: 2000 W (2 × 1000 W heating elements) Chamber floor lined with chamotte/firebrick stone to accumulate heat for crispy bottoms Door with viewing window; opening the door does not interrupt heating Interior light to monitor the baking process Continuous operation or timer mode; timer adjustable up to 120 minutes (heating stops when time ends) Stainless-steel housing (18/0), easy to clean and maintain Colour: silver Dimensions: 609 × 584 × (H) 280 mm Net weight: 22.97 kg Supplied with approx. 1.7 m power cable and earthed plug Thanks to the independently adjustable top and bottom heat, you can fine-tune baking performance for different styles—boost bottom heat for a well-baked base or increase top heat for faster browning and melting. The firebrick-lined floor helps stabilise temperature during busy service, supporting consistent output. The stainless-steel exterior is well suited to professional environments where hygiene and easy cleaning matter. Use the windowed door and internal light to check doneness without disrupting the heating process, keeping workflow smooth during peak hours.

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Use this compact and robust pizza oven to bake several small pizzas at the same time or one large pizza. You can place the pizza oven on a table or countertop in any catering kitchen. Besides pizza, this versatile kitchen tool is also great for baking bread and pies. The inner chamber contains 40 x 40cm stone plates and has interior lighting which is handy for checking the progress of your pizza, bread or pie. As this pizza oven is quite light, you can easily move it around.  Handy analogue control Bake light and crispy pizzas at temperatures between 0 and 350ºC. The temperature is adjustable in both the top and below sections of the oven so that you not only get deliciously melted cheese but also crispy bases. Thanks to the athermal glass, you won't burn your hands when you open the pizza door. Furthermore, this electric pizza oven is equipped with an analogue control for temperature and lighting. The efficient heat distribution ensures that all pizzas are baked evenly. Easy to clean The housing of this professional pizza oven is made from stainless steel and is easy to clean. The inner chamber and stone plates can be cleaned with a dry cloth or slightly damp sponge. It's important that you do not use too much water when cleaning so that water droplets don't get into the stone plates. Before you start cleaning the pizza oven, let it cool down first. This way you will not burn your hands and there will be no cracks in the stone. Features Stainless steel housing, inner chamber made of metal Analogue temperature and light controls Efficient heat distribution Multiple thermostats: 0°C to 350°C Top and bottom temperatures of the chamber are adjustable Equipped with a chamber light Product specifications Net weight: 17kg Dimensions: B58 x D58 x H27cm Inner chamber dimensions: W41 x D41 x H11cm Inner chamber with a stone plate of 40 x 40cm Suitable for a single 40cm pizza or four 20cm pizzas 230V/50Hz/1Phase 2000W

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Serve hot, crisp pizzas and fast snacks in minutes with the HENDI pizza oven – a compact countertop solution for professional kitchens, cafés and takeaway counters. Designed for quickly heating up frozen products, it combines top and bottom heating elements with a practical timer for reliable, repeatable results during busy service. Suitable for heating up frozen products Tray grid fits pizzas up to ø 30 cm Adjustable timer up to 15 minutes Equipped with 2 heating elements (top and bottom) Includes crumbs tray for easier cleaning Power: 1450 W Dimensions: 484 x 590 x (H) 190 mm Net weight: 8.11 kg Metal construction with stainless steel elements Brand: HENDI Ideal for quickly reheating pizza slices, small pizzas and other frozen convenience items, this oven supports efficient throughput without taking up excessive counter space. The dual heating elements help heat from above and below for more even warming. For smooth day-to-day operation, empty the crumbs tray regularly to keep the interior clean and support consistent performance.

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The HENDI Pizza Oven BASIC 44 is a high-capacity, professional electric deck oven designed for busy pizzerias and horeca kitchens that need consistent bake results and fast throughput. With two independently controlled chambers, refractory stone decks and a wide 50–500°C temperature range, it’s built for crisp bases, even browning and reliable service during peak hours. Two-chamber pizza oven with fully separate control panels for each chamber Steel housing with a stainless steel front, insulated with rock wool Analog control panel with individual controls for each heating element (two heating elements per chamber) Temperature range: 50°C to 500°C Each chamber fitted with refractory bricks, integrated thermometer and interior light Internal chamber size: 2 × 660 × 660 × (H) 140 mm Capacity per chamber: up to 4 pizzas of Ø32 cm (8 pizzas total across 2 chambers) Power: 9400 W Dimensions: 975 × 930 × (H) 742 mm Weight: 122 kg (item description) / net weight listed: 125 kg Main materials: metals with stainless steel components Separate chamber control lets you run different temperatures or loading schedules at the same time—ideal for combining à la carte orders with batch production. The refractory brick decks help stabilise heat for an authentic, evenly baked pizza base, while the built-in thermometer and lights support quick checks during service. For best day-to-day operation, allow the oven to preheat to the desired setpoint before loading and use the independent heating-element controls to fine-tune top and bottom heat to your dough style and toppings.

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