PizzaMaster® FAQ

Whether you’re working with limited space, crafting a specific style of pizza, or optimizing high-volume orders, there is a PizzaMaster to fulfill your needs. With over 95 different sizes, more than 1 800 models, and 1 000 000+ possible combinations, PizzaMaster offers unmatched versatility. From small storefronts to global chains, we deliver a single-source solution for consistent baking across any operation.

Discover OvenIQ Configurator, answer a few quick questions and find the ideal PizzaMaster oven for your available space, baking style, and capacity needs.

While electrical costs can vary depending on your location, our customers consistently find that the operational costs of a PizzaMaster oven align well with their budget and output needs. Unlike gas ovens that may require leaving the oven running overnight, our innovative TurboStart™ feature eliminates this need. The TurboStart™ automatically engages when starting your PizzaMaster oven and will  reach the desired temperature within just 30 minutes, saving energy and reducing costs. Additionally, our ovens offer the flexibility to run one deck at a time during slower hours, conserving energy until high-capacity demands necessitate full operation. If you’re interested in learning more about potential energy savings or would like estimates on electric costs specific to your location, don’t hesitate to reach out to your local PizzaMaster Distributor or Dealer which can provide detailed information and run the numbers to help you make an informed decision about the cost-effectiveness of a PizzaMaster oven for your business.

The TurboStart™ function is designed to significantly reduce the time required to bring the oven to an optimal baking temperature during the first start-up of the day. It temporarily bypasses user-defined power levels and operates at maximum output until it is nearing the setpoint. Each control display stores the previous day’s most-used temperature settings, ensuring targeted and efficient heat-up. Once the setpoint is nearly reached, Turbo Start disengages and transitions to the standard power profile to prevent temperature overshoot. Remarkably, this all happens in 25 minutes or less. Once the target temperature is attained, TurboStart™ seamlessly deactivates, ensuring efficient energy usage.

PizzaMaster ovens offer exceptional temperature capabilities, with optional feature XTREME Performance™ reaching up to an impressive 500°C (932°F) unlike gas ovens. This high temperature range is ideal for baking high-temperature dishes and ensures that your oven can meet the capacity demands of your pizzeria or restaurant efficiently. Standard feature ovens and Decks with the optional steam system can reach a maximum of 400°C (752°F). Countertop ovens standard temperature is 400°C (752°F) but also can add 500°C (932°F) option if high temperature baking is needed.

Engineered for global deployment, PizzaMaster ovens can be manufactured to meet a wide range of International Voltage, phase, and frequency standards. While standard configurations are outlined in product datasheets, alternate setups (including dual-voltage support) are available by request. All models are Certified to applicable electrical and safety standards for their destination markets, ensuring compliance and ease of installation worldwide.

PizzaMaster ovens are engineered for compatibility with both Single-Phase (1ph) and Three-Phase (3ph) Power Supplies, accommodating a wide range of global voltage and amperage requirements. This electrical flexibility simplifies installation, supports regulatory compliance across different markets, and ensures consistent oven performance regardless of kitchen size or power availability.

Unlike some manufacturers that reduce power output for single-phase configurations, PizzaMaster delivers identical performance whether the oven is wired for 1-phase or 3-phase. A 10 kW oven is 10 kW no matter the supply type, so your decision comes down to the infrastructure you already have or what’s most cost-effective for your facility. Power supply type does not influence baking results, output, or overall performance.

Before diving into the specifics of your PizzaMaster oven setup, it’s crucial to consult your local inspector as a first step. While PizzaMaster ovens don’t explicitly mandate a hood, we highly recommend a Type 2 hood for optimal ventilation. In the event of spillage or burnt pizzas, our ovens are designed to channel smoke out through the front doors, but without proper exhaust, smoke can linger in your kitchen, posing potential hazards. Moreover, PizzaMaster ovens have undergone rigorous UL testing, demonstrating that grease particle emissions remain below levels necessitating a Type 1 hood or fire suppression system (ansul). Should your inspector require further details, we provide the UL test report for reference. Ultimately, the decision on hood requirements rests with your local inspector, underscoring the importance of consulting them before making any significant decisions regarding your restaurant’s setup.

To ease up the process PizzaMaster has developed the Factory Direct Ventilation System is an optional solution designed to simplify oven exhaust requirements while delivering superior control over airflow and heat balance. Unlike traditional setups that require two separate ventilation connections (one for the oven chamber and another for the front door area) this system uses internally routed tubing to combine both airflow paths into a single central connection point.

In short, the Factory Direct Ventilation System is designed by professionals who understand the challenges of commercial kitchen airflow and aim to eliminate guesswork, making correct ventilation not just possible, but easy.

Power Guard™ is a smart, optional upgrade designed to make PizzaMaster ovens more accessible in kitchens with limited electrical infrastructure. By intelligently sharing power between two oven decks, Power Guard reduces the total amperage required for installation by up to 50%, without compromising core functionality.

Here’s how it works: the system designates one deck as the primary, which always operates at full capacity. The second deck (the secondary) automatically adjusts its power usage based on the workload of the primary deck. If the primary deck is inactive or operating at low demand, the secondary deck can ramp up to full power. If the primary deck is under heavy use, the secondary will temporarily operate at a reduced capacity.

The result is an efficient, fully automatic power-sharing system that enables high-performance baking with reduced electrical demands, perfect for spaces where amperage is limited or costly to upgrade.

Understanding the clearance requirements around your PizzaMaster oven is essential for optimal performance and safety. PizzaMaster recommends maintaining 2 inches of clearance around the entire oven to allow for proper ventilation and heat dissipation. However, it’s important to note that the electrical panel is located on the right side of the oven. Therefore, if you have any hot equipment such as a range or fryer adjacent to this side, the minimum clearance required increases to 6 inches. This additional space is crucial to prevent heat buildup and ensure safe operation. By adhering to these guidelines, you can create a safe and efficient kitchen environment that maximizes the performance of your PizzaMaster oven.

No, the PizzaMaster doors are specifically designed to open upward for ease of use and to minimize the risk of burns and reduce damage and grease buildup on glass. You’ll be pleasantly surprised by how effortlessly they operate. These robust doors are engineered with ergonomic handles and oversized bearings, ensuring smooth and easy opening, and closing, and guaranteeing years of trouble-free service.

Yes. All PizzaMaster oven doors come standard with a large, transparent window to give you excellent visibility. Keeping your windows clean allows you to take advantage of the amazing benefit of being able to see your product without opening the door and losing heat. We recommend daily cleaning in the morning when the oven is cold. Use a mix of dish soap and water to a damp non-abrasive sponge. Scrub the entire glass surface and allow to sit for a few minutes. Wipe clean with a towel.

Yes, PizzaMaster ovens are high powered deck ovens that can be used to bake breads and pastries. When you add the optional patented steam system, which can be placed and controlled on one or more decks, you can broaden your options even more. The steam system also comes with a higher baking chamber to accommodate artisan breads. Additionally, a higher chamber can be added without steam system. Because of the continuous temperature capacity for baking up to 400°C (752°F) (when steam option is added), which allows you to create high-temperature pizzas like traditional Neapolitan or New York Style Pizza, this is also useful for baked goods like Indian Naan, Arabic Bread, Pita, Flatbreads, and Flamkuchen. PizzaMaster ovens can be used to make crispy, shiny baguettes as well as traditional German or Mediterranean bread, Chinese Char Siu Bao milk bread, Italian delicacies like ciabatta and focaccia, pastries like croissant and danish, or local specialties like baklava. Either with or without the steam feature, the possibilities for baking pastries and breads are unlimited.

Gas ovens often place burners beneath the stone hearth or near the chamber floor, causing excess bottom heat that overheats the stone and limits baking temperature and speed. PizzaMaster electric ovens provide Balanced Heat Distribution, which increase quality, capacity and makes oven easy to work with.

With options like XTREME Performance™ 500°C (932°F) and Artisan High-Temperature Clay Stones, the ovens meet the intense demands of ultra-high-temperature baking

Some other examples,

No Complex Ventilation Needed – Unlike gas ovens, PizzaMaster oven’s don’t require certified gas or ventilation systems, simplifying installation.

Lower Investment Cost – Usually cheaper overall, especially without the need for gas and ventilation setups.

Lower Operating Cost – Though electricity can cost more per unit, electric ovens use less energy overall, making them more efficient.

A PizzaMaster oven and Wood Fired oven are both very capable of making very high quality

pizza thanks to their high temperature capability. It is always very important to keep a very

high, dry and even temperature regardless of workload. PizzaMaster ovens can normally

achieve this much longer than Wood Fired oven during peak times and the result is better

quality pizza during rush hours. Pizza baked in a Wood Fired oven is normally associated with

uneven dark spots – this is also perfectly achieved with PizzaMaster ovens.

Consistent high quality: Maintain stable, even heat for superior pizza quality during peak hours.

Easy installation: No need for complex ventilation or large space requirements.

Faster and simpler use: Heats up in ~30 minutes, no wood or manual fire management needed.

Higher capacity: Strong top heat enables faster, more efficient baking.

Lower cost: Cheaper to buy, install, and operate than wood-fired ovens.

Flexible placement: Available in many sizes and can be installed almost anywhere.

Baking directly on a stone hearth creates a crisp crust and soft interior.
Conveyor ovens require pans or grids, leading to slower, lower-quality baking.
Their constant airflow also dries the pizza, often forcing pizzerias to add extra oil or cheese.

PizzaMaster’ s Electrical deck ovens provide,

Superior pizza quality: Stone hearth baking gives a crisp crust and soft interior, unlike conveyor ovens that dry pizzas due to constant airflow.

Higher capacity: Strong top and bottom heat with excellent insulation delivers faster, more efficient baking.

Low maintenance: Few moving parts mean minimal service needs and long lifespan.

Quiet and energy-efficient: Closed design reduces noise, heat radiation, and energy use.

Lower cost: Both investment and operating costs are significantly lower than for conveyor ovens

Disassemble Design is a standard feature for Modular series of PizzaMaster’s 3-, 4-, and 5-deck ovens to simplify delivery through narrow spaces. However, due to their smaller size, 2-deck ovens are usually installed without issue, often tilted onto their back to fit through standard doorways. In rare cases where space is especially limited, customers can opt to order the 2-deck oven with a disassemble design. This optional feature allows the oven to be partially taken apart for easier entry during delivery or installation, helping avoid costly or complex workarounds. It’s an added-cost option available only when needed.

Ventilation requirements may differ dependin on global location, Discover Factory Direct Ventilation System, designed by professionals who understand the challenges of commercial kitchen airflow and aim to eliminate guesswork, making correct ventilation not just possible, but easy.

Ceramic Clay Hearthstones, are optimized for baking up to 370°F (188°C).

Artisan High-Temperature Clay Stones, Engineered for performance above 370°C (698°F), PizzaMaster’s optional Artisan High-Temperature Clay Stones are specially designed for chefs seeking true wood-fired results with electric oven consistency.

At PizzaMaster, we take exceptional care in delivering and installing your oven to ensure a seamless experience. Your PizzaMaster oven arrives securely packaged in a sturdy carton on a pallet, with the legs and accessories conveniently left uninstalled. The Manual contains a step-to-step instruction which clearly describes the installation procedure.

Your electrician handles the electrical work. For every PizzaMaster project, electrical work is necessary, tailored to your building and oven setup. Each oven deck requires its own dedicated power cable and circuit breaker. Essentially, your electrician needs to ensure each deck has its own power supply, run the power from each source to the oven location, and connect the power cables to the oven. Connecting the oven involves straightforward electrical tasks, and all ovens come with a wiring diagram for guidance..

Only if oven are equipped with optional steam system, the steam system does not require a drain system but it requires installed water connection.

Disassemble Design is a standard feature for Modular series of PizzaMaster’s 3-, 4-, and 5-deck ovens to simplify delivery through narrow spaces. However, due to their smaller size, 2-deck ovens are usually installed without issue, often tilted onto their back to fit through standard doorways. In rare cases where space is especially limited, customers can opt to order the 2-deck oven with a disassemble design. 3-5 deck oven its possible to dismount deck 3,4 & 5.

Before the first bake, remaining protective oil needs to be removed, this procedure takes approximately 1,5 hours, the procedure will emit smoke and smell so keep ventilation on max performance during burn-off.

Understanding the clearance requirements around your PizzaMaster oven is essential for optimal performance and safety. PizzaMaster recommends maintaining 5cm (2 inches) of clearance around the entire oven to allow for proper ventilation and heat dissipation. However, it’s important to note that the electrical panel is located on the right side of the oven. Therefore we strongly suggest against having any heat radiating equipment or fryers close to the right side of the oven, if having so, we strongly suggest to install a shield between oven and other kitchen equipment.

Display settings are dependent on the dough, different recipe is calling for different settings, therefore usually some user fine adjustments to get the perfect match, preferred is to start with lower settings and increase until desired baking time and quality is reached.

Basic settings for Pizza baked direct on stone, TOP: 6-9, Bottom: 0-3, Temperature: depends on recipe, for further information, see baking guideline in our manual.

Basic settings for Pizza baked in Pan or on Screen: TOP: 3-5, Bottom: 5-10, Temperature: depends on recipe, see baking guidelines in our manual.

PizzaMaster ovens is a premium product with long a reliable lifetime. As all other ovens PizzaMaster ovens needs care to keep the oven in peak condition and extended lifetime.

We strongly recommend settling a proper cleaning routine for your oven, see our recommendations in our manual or thru our video library.

On top of cleaning routine, we strongly suggest settling a pre-maintenance program with your local dealer to prevent downtime.

Contact your local dealer and/or distributor

PizzaMaster products are of high and reliable quality, our ovens rarely break down, but if they do we take pride in fast and correct support. PizzaMaster continuously provide spare parts, technical training and other relevant information thru our distributors network to provide proper service anywhere we’re established.

The warranty on a standard PizzaMaster oven is 2 years for parts and 1 year for labour

For reasons of safety and validity of the warranty, all electrical work must be carried out of a qualified electrician.

Contact your local distributor or PizzaMaster directly for further support.

“OH” means that oven has been overheated and tripped the overheat protection system, the internal breakers need to be re-set, shut off the oven, reset breakers, start oven again.

If Overheat Protection system has tripped there might be a component failure inside the oven, if problem comes back, schedule service.