Start oven selection with the product and workflow, not simply the number of pizzas that fit in the chamber. Two venues with similar declared sales may need completely different appliances if their recipes, order patterns and workstation organisation differ.
1. Define the product
Neapolitan pizza requires very high temperature and a short bake. Tray-baked pizza, focaccia, bread and pastry operate at different temperatures and often benefit from more independent chambers. The first question is therefore: what exactly will be baked, and in what format?
2. Calculate the peak, not the daily average
The average number of pizzas sold during a day does not show the oven's real workload. Count orders in the busiest 15–30 minutes and include pizza diameter, bake time, loading time and pizzaiolo experience. Chamber capacity is not automatically equal to declared hourly output.
3. Choose the oven construction
Dome oven is a natural choice for a concept focused on Neapolitan pizza and an open kitchen. Deck oven offers greater configuration flexibility: from the compact Cucciolo and modular Compact to multi-chamber Pizzaiolo and pass-through Pass.
4. Check installation and transport
Before ordering, verify the venue's available electrical power, voltage, protective devices, ventilation requirements, door widths, lifts, corridors and the load-bearing capacity of the transport route. Overall dimensions may include a projecting worktop, so always use the current technical drawing.
5. Leave room for growth
An oven sized exactly for today's minimum can quickly become a bottleneck. Capacity reserve should not, however, mean oversizing the installation. Sometimes a larger single chamber is better; in other cases two independent chambers that can be switched on according to demand are more effective.
Indicative selection paths
| Need | Models to compare |
|---|---|
| Small venue or limited space | IZ2, Cucciolo |
| Medium-sized pizzeria | IZ4, IZ6 |
| High peak demand | IZ9, DUO |
| Multiple baking programmes | Compact, Pizzaiolo |
| Loading and service from two sides | Pass |
Conclusion
The best oven is one matched to the product, peak periods, installations and ergonomics of the specific venue. Before choosing, compare at least two models and verify them against the technology design.