Why this pizza oven earns its place
The single-deck AETNA is purpose-built for pizzerias and pizza-focused takeaways that want serious cooking performance without the space or installation complexity of a larger unit. The cooking chamber spans 105 cm wide by 70 cm deep — room for 2–3 pizzas per batch — and Sirman has engineered the deck with independent upper and lower heating elements so you can dial in temperature precisely. One set of controls handles both elements, giving you the flexibility to favour a crisper base or a blistered top according to your style.
The insulated design is a quiet strength. Hot air stays inside the chamber, which does two things: it keeps running costs down compared to non-insulated ovens, and it ensures fast recovery between batches. Bake a pizza, pull it, load the next one, and the chamber's already holding temperature — no significant wait, no customer impatience. The touch-screen control removes guesswork: set your target and watch actual temperature track right alongside. Over a service shift, this responsiveness adds up to reliable, consistent crusts.
At 171 kg and 1480 mm wide, the AETNA single is a proper permanent fixture, not a portable unit. But it occupies substantially less floor space than a double-deck — the 380 mm height is compact enough to fit under many kitchen hoods, and the single-deck footprint slots neatly into tight kitchens where real estate is a constraint. Stainless-steel construction means it wears well under daily service and the thermal stress of production baking.
