Industrial pizza ovens and professional pizza pvens for hospitality

Compact Countertop electric pizza ovens

These units are the ideal solution for bars, cafés, pubs and food trucks. Countertop electric pizza ovens stand out for their ultra-fast preheating, compact design and absolute ease of installation, with most models operating on a standard single-phase 230V connection. They incorporate a high-density refractory deck or refractory volcanic stone that, together with their powerful armoured heating elements, guarantees even baking and a crispy base in pizzas, focaccias, flatbreads and calzones in short service times.

• ➤ Professional electric oven for 2 pizzas of 33 cm Worldmai: Compact “stackable” format with capacity for 2 pizzas up to 33 cm at the same time. Equipped with a 12 mm refractory stone, precision adjustable thermostat and 1.8 kW power, it is the most sought-after pizza oven for bars thanks to its efficiency and low consumption.
• ➤ Professional stainless-steel electric 4-deck toaster oven for pizza Worldmai: Extreme vertical versatility to optimize back-of-house space. It features 4 levels with 5 independent heating elements (total 3.5 kW) and an integrated timer. The perfect solution for regenerating pizzas, sandwiches and hot snacks in high-turnover cafés.
• ➤ Professional compact electric pizza oven with 1 chamber: Professional support unit with refractory material and high-temperature armoured heating elements. It can handle diameters up to Ø 380 mm reaching 350ºC, making it the ultimate small professional pizza oven for shallow kitchens.
• ➤ Electric pizza oven with 3 chambers: Diversified production in a compact three-phase format. Its 3 independent chambers allow cooking up to 3 pizzas of Ø 350 mm with a total power of 5.20 kW, ideal for handling varied orders without mixing flavours.

ENTRY MAX professional electric ovens

The prestigious ENTRY MAX range has established itself as a trusted standard in Italian pizzerias, pizza-by-the-slice outlets and businesses that need a robust, reliable electric pizza oven with mechanical controls. These units are designed to withstand uninterrupted heavy-duty use in industrial environments, standing out for their enormous thermal inertia and their ability to reach temperatures up to 400ºC. Their typical 400V three-phase configuration ensures almost instant heat recovery after opening the door, guaranteeing that every pizza comes out with the same level of baking and browning regardless of workload.

• ➤ ENTRY MAX single-chamber electric pizza oven with mechanical control: High-temperature industrial oven designed for heavy daily use. It is the logical choice for pizzerias seeking technical reliability, long-lasting analogue controls and simplified technical maintenance.
• ➤ ENTRY MAX double-chamber electric pizza oven with mechanical control: 2 independent chambers version to double production capacity. It allows managing different temperatures simultaneously, making it perfect for combining classic pizza baking with other specialities such as calzones or lasagnas.

Gas pizza ovens (Large capacity and energy efficiency)

Gas pizza ovens are the preferred choice of master pizza makers in venues with very high order turnover due to their competitive operating cost and constant thermal power. Built entirely in stainless steel with safety tempered glass doors, these units feature spacious chambers with thick refractory stone bases. Available for both Natural Gas and LPG (butane/propane), they are heavy-duty hospitality machines designed to maintain industrial production rates without performance drops during peak service hours.

• ➤ Gas Pizza Oven 4: Professional 9 kW solution for baking 4 pizzas of 30 cm simultaneously, offering the perfect balance between gas consumption and production capacity for medium-sized venues.
• ➤ Gas Pizza Oven for 8 pizzas: Double-chamber configuration with a total power of 18 kW. It allows mass production of up to 8 pizzas of 30 cm, with independent control to optimize usage according to customer flow.
• ➤ Gas Pizza Oven for 12 pizzas: The crown jewel for high-volume pizzerias and central kitchens. With 32 kW of power, this unit guarantees a continuous flow of up to 12 pizzas, meeting the demands of the busiest establishments.

Tunnel pizza ovens (Automation and continuous flow)

Tunnel pizza ovens with conveyor belts represent the highest level of standardization in the Horeca sector. They are the ultimate technological solution for pizza chains, take away / delivery outlets and buffets that need to eliminate dependency on a specialized operator. By simply adjusting the temperature and belt speed, they ensure every pizza comes out with the same browning and baking point. Available in both electric and gas versions, these heat tunnels allow mass production with precise, repeatable cooking times.

• ➤ Electric Tunnel Pizza Oven TN Series: Equipped with 400V 3Ph power supply, it reaches 350ºC steadily. Ideal for pizzerias seeking to standardize baking times (between 3.5 and 4.5 minutes) with constant gourmet quality.
• ➤ High-Capacity Gas TUNNEL Pizza Oven: Large-scale automation with a maximum temperature of 450ºC and a 79 cm belt. Designed for uninterrupted industrial production, combining the energy efficiency of gas with maximum operational performance.

Professional accessories: pizza peels and trays

Using the right tools is what separates fast, safe operations from inefficient management. In our accessories section you will find reinforced aluminium peels and stainless-steel peels with ergonomic handles that make it easier to handle pizzas at the oven mouth. In addition, we offer a wide range of non-stick perforated trays and racks that improve dough aeration during baking, ensuring steam is properly released to achieve perfect crispiness in every order.

• ➤ Professional aluminium peel for pizza oven: Available in various lengths (up to 132 cm), made of lightweight aluminium to reduce operator fatigue and facilitate smooth pizza insertion and removal.
• ➤ Non-stick perforated tray with 8 mm perforations: Designed to maximize heat contact with the base of the dough, speeding up cooking and guaranteeing a dry, crispy finish ideal for delivery.

Where to buy industrial pizza ovens for a pizzeria?

At MBH we specialize in supplying advanced technical equipment for pizzerias and high-demand kitchens. We advise you in choosing the most efficient pizza oven according to your daily sales forecast and service type (dine-in, take away or delivery). We offer a complete catalogue ranging from 230V electric ovens for small bars to powerful conveyor tunnel ovens for mass production, always guaranteeing high-quality components, a refractory deck and reliable after-sales support throughout the country.

What is a professional industrial pizza oven?

An industrial pizza oven is a high-engineering thermal unit designed to operate with extreme temperature stability. Unlike a conventional oven, these units feature almost instant heat recovery, which is vital for baking batches of pizzas one after another without variation in results. Depending on the model, they can reach from 300ºC up to 450ºC, always integrating a refractory base material that imitates traditional stone baking, optimizing energy consumption and ensuring food safety in the professional kitchen.

Advantages of professional pizza ovens in hospitality

Installing dedicated pizzeria equipment in your business brings immediate competitive benefits. It provides a much crispier base thanks to the refractory stone that absorbs excess dough moisture; ensures real productivity by allowing short, repeatable cooking cycles; enables excellent chamber management to organize different preparations simultaneously; and guarantees a consistent, professional result that builds customer loyalty, delivering the authentic taste and texture of Italian pizza with the efficiency of modern systems.

Frequently asked questions about industrial pizza ovens

1. What temperature do professional pizza ovens reach?

It depends on the oven technology. Compact countertop models usually reach 350ºC, while industrial ranges such as ENTRY MAX reach 400ºC, and the most advanced tunnel ovens can operate steadily up to 450ºC for ultra-fast cooking.

2. Is a gas or electric pizza oven better?

Electric ovens offer very precise digital or mechanical control and are ideal for urban venues with gas limitations. Gas models are highly recommended for high-volume pizzerias due to their raw thermal power and significantly lower operating costs in mass production.

3. Why is refractory stone essential?

The refractory stone or deck is the heart of the pizza oven. Its role is to absorb moisture from the dough during the initial contact and distribute heat upwards, producing that “stone-oven baked” finish that standard convection ovens cannot replicate.

4. How should refractory stones be cleaned?

Cleaning must always be carried out while hot: the oven is raised to maximum temperature to carbonize residues (pyrolysis), which are then removed with a suitable metal brush. Water or detergents should never be used, as the stone’s porosity would absorb them and it could crack.

5. What pizza capacity should I choose for my venue?

For bars and cafés that offer pizza as a complementary item, an oven with 1 or 2 compact chambers is usually enough. For dedicated pizzerias, 6, 8 or 12 pizza formats are the most profitable for covering demand peaks at dinner time or weekends.

6. What are conveyor tunnel ovens used for?

They are designed for high production and absolute standardization. They eliminate human error and the need for constant baking supervision, allowing a continuous workflow where staff only need to assemble the pizza and collect it finished.

7. Can other products besides pizza be cooked?

Yes, they are very versatile machines. They are excellent for focaccias, bruschettas, lasagnas, hot snacks and even certain pastries that require a strong heat burst and a well-cooked base.

8. What basic maintenance does an electric oven require?

It focuses on daily chamber cleaning, checking door seals to prevent heat leaks, and maintaining tempered glass panels. In three-phase models, an annual inspection of heating elements and thermostat by a qualified technician is recommended.

9. Is an extractor hood mandatory?

For gas ovens it is mandatory due to combustion gas extraction regulations. For electric units, although not always legally required, it is highly recommended to remove intense heat and dough vapours, maintaining a healthy working environment.

10. Why choose the ENTRY MAX range?

Because it combines the robustness of mechanical control with the power of a 400V three-phase supply. It is the all-terrain oven for pizzerias that need equipment that never fails, reaches true 400ºC and offers many years of durability under intensive use.