Since 1951
Family production of professional ovens in Naples.
Naples in every bake
Professional Izzo Forni pizza ovens
Izzo Forni electric dome and deck ovens. Craft construction, precise control and comprehensive UNIGASTRO support in Poland.
450–500°Coperating temperature
60–90 spizza bake time
AVPNapproved oven
AVPN approval
The first electric dome oven approved by AVPN.
Stable temperature
45 mm Biscotto di Sorrento in the deck and 40 mm refractory bricks in the dome help stabilise the bake.
Support in Poland
Selection, delivery, installation and after-sales service by the UNIGASTRO team.
Un pezzo di Napoli. In ogni forno.
Neapolitan tradition. Electric precision.
Izzo Forni is a family story of building professional pizza ovens that began in Naples in 1951. Founder Salvatore Izzo combined craftsmanship from the outset with the development of technology for professional pizzaioli.
Roberto Izzo continued the company's development from 1982, and today the third generation of the family is involved in the business. Izzo ovens remain closely connected with their birthplace — Naples and the culture of authentic Neapolitan pizza.
A milestone came in 2013 with the creation of the electric Izzo Napoletano dome oven. In 2020 the solution was approved by AVPN, confirming that electric technology can deliver the baking parameters required for Neapolitan pizza.
1951beginning of the story
3generations of the Izzo family
NapoliItalian roots of the brand
The beginning of family production of professional ovens in Naples.
The next generation takes over the development of the company and its technology.
An electric dome oven designed for Neapolitan pizza is created.
The Izzo electric dome oven receives AVPN approval.
The Izzo family develops the brand by combining Neapolitan craftsmanship with technology.
Dome ovens
One technology.
Six capacity options.
Compare chamber size, capacity and overall dimensions. Select a model to see its key specifications.
02
Compact dome
IZ2
A small oven with impressive capacity. A strong choice where every centimetre of back-of-house space matters.
- Capacity
- 2 pizzas Ø 33 cm
- Chamber
- 49 × 75 × 17 cm
- Overall dimensions W × D × H
- 85 × 125 × 164 cm
- Weight
- 330 kg
60–90seconds450–500°C
Baking technology
Every layer contributes to baking quality.
- 01Biscotto di Sorrento
45 mm of formed clay releases heat evenly and gently.
- 02Refractory dome
40 mm of grooved refractory bricks retains energy across the entire chamber.
- 03Nickel-chromium heating elements
Exposed coils are arranged by hand in channels every 2 cm.
- 04Independent control
Separate control of deck and dome temperatures.
- 05Copper and stone
Hand-finished front and natural stone in the work area.
Izzo DUO
Two chambers.
Full production control.
Each chamber operates independently. You can bake two products at different temperatures, reduce energy use outside peak hours and maintain production when one side requires downtime.
6 + 6 pizzas196 cm wide2 independent controls
Explore DUO →
2026 catalogue data
Dome oven comparison
Dimensions and capacities are based on the Polish Izzo Forni catalogue. Overall dimensions include the front worktop.
| Model | Capacity | Chamber | Overall dimensions W × D × H | Weight |
|---|---|---|---|---|
| IZ2 | 2 pizzas Ø 33 cm | 49 × 75 × 17 cm | 85 × 125 × 164 cm | 330 kg |
| IZ4 | 4 pizzas Ø 33 cm | 75 × 82 × 17 cm | 110 × 133 × 176 cm | 480 kg |
| IZ6 | 6 pizzas Ø 33 cm | 75 × 113 × 17 cm | 110 × 165 × 176 cm | 580 kg |
| IZ9 | 9 pizzas Ø 33 cm | 103 × 113 × 17 cm | 145 × 181 × 194 cm | 880 kg |
| DUO | 6 + 6 pizzas Ø 33 cm | 2 × 75 × 113 cm | 196 × 135 × 183 cm | 1030 kg |
| Premium 6 Large | 6 pizzas Ø 33 cm | 103 × 82 cm | 138 × 100 × 172 cm | 530 kg |
Izzo's historic line since 1951
Deck ovens for multiple baking formats.
A broad family of professional ovens for pizzerias, restaurants, bakeries and food-production facilities. More than 50 configurations make it possible to match the chamber to pizza baked directly on the deck, tray-baked pizza, bread, pastry and prepared foods.
Every configuration is designed for intensive use: robust construction, high thermal inertia, independent heating-element control and the option to expand the workstation later.
50+catalogue configurations
1–3baking chambers
40 × 60supported tray format
up to 450°Coperating temperature
01 / Cucciolo
Maximum technology in minimum space.
A compact series for professional and semi-professional workstations, food trucks and venues with limited back-of-house space. Available in four versions for different product formats.
- A1 pizza Ø 33 cm; chamber 40 × 50 × 17 cm
- B1 pizza Ø 40 cm; chamber 45 × 65 × 17 cm
- Slice1 pizza Ø 50 cm
- Double2 pizzas Ø 33 cm or 40 × 60 cm tray
02 / Compact
One chamber today. More when production grows.
Single-chamber ovens designed to accept additional chambers later. The series includes versions for direct deck baking and models designed for standard bakery trays.
- ModelsA2, A4, A6 and A9 — from 2 to 9 pizzas Ø 33 cm
- Chambersfrom 50 × 80 × 17 to 103 × 113 × 17 cm
- Expansionconstruction allowing additional chambers to be added later
03 / Pizzaiolo
Two or three chambers in a compact monoblock.
A solution for steady, high production. Pizzaiolo can be equipped with a heated cabinet or mobile base, while independent chambers allow different tasks to run in parallel.
- 2 chambers4 to 18 pizzas Ø 33 cm in total
- 3 chambers6 to 27 pizzas Ø 33 cm in total
- T versionsconfigurations for 4–12 trays 40 × 60 cm
IN OUT
04 / Pass
Production on one side. Service on the other.
Double-opening chambers separate the production area from the service zone. The product enters the oven from the kitchen or production room and is collected directly from the customer-service side.
- Pass-throughindependent doors at the front and rear of each chamber
- 2–3 chambersconfigurations for up to 27 pizzas Ø 33 cm
- Flexibilityversions for pizza, trays, pastry and foodservice
How to choose?
Oven layout follows the process, not just the number of pizzas.
When selecting an oven, we analyse the product format, hourly capacity, loading method, available space and plans for future growth. This allows us to determine the number of chambers, their dimensions, working height and base type.
Choose a configuration →Izzo Forni Poland
From venue capacity to a complete workstation.
- 01
Production analysis
Pizzas per hour, diameter, recipe, service rhythm and the oven's role in the process.
- 02
Model selection
We compare capacity, power, dimensions, ergonomics and personalisation options.
- 03
Installation preparation
We coordinate electrical supply, ventilation, transport and oven positioning.
- 04
Delivery and commissioning
We provide installation, technical support, service and after-sales care in Poland.
Foodservice knowledge
Practical guidance on choosing and installing an oven.
Guides based on questions that arise when designing and equipping professional venues.
Equipment selection
How to choose a pizza oven for a pizzeria?
How to combine product type, peak periods, capacity, installation and workstation ergonomics.
Read the guide →Comparison
Dome or deck oven?
Differences in application, number of chambers, operating temperature and production organisation.
Read the guide →Installation
How to prepare a venue for oven installation?
Power supply, ventilation, transport route, workspace and technical acceptance.
Read the guide →Izzo Forni in Poland
Ovens that work hard and shape the character of the interior.
Selected UNIGASTRO projects show different colours, built-in solutions and ways of integrating the oven into an open kitchen.
„Un pezzo di Napoli.
Izzo Forni, Napoli
In ogni forno.”
Frequently asked questions
Straight answers about Izzo ovens
Is an Izzo electric oven suitable for Neapolitan pizza?+
Yes. Izzo created the first electric dome oven approved by AVPN. Current technical sheets specify a 45 mm Biscotto di Sorrento deck and 40 mm refractory bricks in the dome.
What temperature do Izzo Forni ovens reach?+
Izzo dome ovens reach up to 500°C. This allows Neapolitan pizza to be baked in around 60–90 seconds, depending on the recipe and operating parameters.
What is the difference between IZ2, IZ4, IZ6 and IZ9?+
The main differences are chamber size, the number of pizzas that fit at once, overall dimensions and weight. The models hold 2, 4, 6 and 9 pizzas of 33 cm respectively.
When is the DUO oven a good choice?+
DUO is designed for venues that need high capacity, independent settings for two products or greater continuity of production. The two chambers operate independently.
What is the difference between Compact, Pizzaiolo and Pass deck ovens?+
Compact is a modular single-chamber oven that can be expanded later. Pizzaiolo combines two or three chambers in one compact structure. Pass has a double opening for each chamber, allowing loading from the production side and product collection from the service side.
Does an Izzo electric oven require a flue?+
There is no combustion of wood or gas in the oven. A duct may be used to remove heat and smoke caused by accidental burning of flour or product. Requirements should be confirmed in the venue's ventilation design.
Can the appearance of the oven be customised?+
Yes. Different colours, finishes and hand-engraved copper details are available. The oven can be matched to the character of the interior.
Official partner in Poland
Let's choose an oven for your production.
Send us your venue plan, planned capacity or describe your concept. The UNIGASTRO team will help select the model, prepare the installation requirements and plan the project.