Why this pizza oven earns its place
The Zanolli EP70 4/MC is engineered for restaurants and takeaways that have moved beyond single-deck limitations. Two spacious decks, each holding four large pizzas, means eight pizzas in the oven at once. That capacity transforms service: a takeaway that bakes to order, a pizza-focused restaurant handling Friday-night covers, a multi-site operator staging volume. The maths work because throughput matters more than oven footprint at scale.
Electric heating brings precision that gas ovens chase. Set the temperature, and both decks hold it rock-solid — advanced controls manage consistency across the cooking surface so every pizza bakes the same way. Heat-up is rapid; recovery after a draw is faster still. During a service rush, that means rhythm: load, bake, draw, load. No cold spots, no temperature drift, no second-guessing.
The package is complete. The stand is stainless steel and engineered for kitchen ergonomics — working height, sturdy base, built to last years of service. The high-performance suction hood sits on top, designed to pull heat and smoke cleanly out of the kitchen. Both are included, so there's no separate sourcing, no on-site fabrication, no "we'll add one later." You install the oven and it's ready to operate. The 3-year parts-and-labour warranty backs every component.
