Why this pizza oven earns its place
The TKC2 is built for the operation where pizza is serious business. Two independent decks, each capable of 18 × 13" pizzas — that's your answer when a single oven can't keep pace with Friday night demand or when you need to pipeline production across busy service. At 19,000 W on three-phase 230 V, this is a machine designed to hold temperature under real load.
Each deck has independent thermostat control and separate top-and-bottom heating elements. That means both chambers work simultaneously without compromising one to satisfy the other. Load one deck while pies finish on the other. Rotate between chambers. Your crews develop a rhythm, and the oven delivers consistency at every station. The 190 kg heft and 700 × 1240 × 1170 mm footprint are substantial — this is a built-in installation, not a mobile setup — but that mass is what holds temperature stable through a 200-cover Friday night.
Three-phase power is non-negotiable here: the 19,000 W demand requires proper three-phase infrastructure, which most established commercial kitchens have. If you're unsure about your site, mention it upfront — our team on 01792 732702 can confirm your supply before you order.
