Why this pizza oven earns its place
Two decks, two temperatures, two streams of pizza. The Stromboli's dual chambers let you run different styles or different stages of baking at the same time—Neapolitan on one deck, a longer cook on the other, or parallel production for high-volume service. Each deck reaches 350°C, enough for authentic crisp crusts. Independent control means one can cool while the other works, or you run both full-tilt when orders stack up.
The machine is genuinely compact for what it does. At 580 mm wide and 420 mm tall, it fits a back-of-house corner or open kitchen pass. The internal cooking area is 410 mm wide by 360 mm deep per deck—that's room for one generous pizza or two smaller ones, comfortably. The stainless-steel exterior says professional without looking industrial, and it weighs just 37 kg, so you're not anchored to one spot if the kitchen layout shifts.
Setup is straightforward: 230V single-phase, 3200W—standard UK power, no special installation required. The one-year warranty covers parts and labour, so you're protected from day one. Built to Sirman's standard for reliability under heavy use.
Check the narrowest clear opening, then every corner, landing, step and lift from the kerb to the room.
Stated machine geometry while kept upright. Allow handling room and confirm the complete route.
Measure the clear opening
Enter the usable gap with the door fully open.
This checks straight stated geometry only.
