Electric Layered Pizza Oven

The WG-WP1ST is a single-deck countertop electric pizza oven engineered for takeaway pizzerias, café light meal stations, convenience store hot food sections, and compact commercial kitchens.

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Description

Product Overview

The WG-WP1ST is a single-deck countertop electric pizza oven engineered for takeaway pizzerias, café light meal stations, convenience store hot food sections, and compact commercial kitchens. Available in single-deck and double-deck configurations, this model features one baking chamber equipped with a 400×400mm professional heat-retention cordierite stone. Powered by an efficient electric heating system with a temperature range of 0-350°C, it rapidly bakes 12-14 inch standard pizzas and handles a variety of baked items including bread, focaccia, pies, and gratin dishes. Its compact footprint (560×570×280mm) allows flexible placement on virtually any countertop, making it an ideal baking solution for space-constrained commercial operations.

Constructed with a stainless steel body for durability and easy maintenance, the WG-WP1ST features independent top and bottom heating elements paired with a cordierite baking stone to replicate the heat conduction of traditional brick ovens - delivering pizzas with crispy crusts and perfectly caramelized toppings. Intuitive knob-based temperature and timer controls ensure staff can achieve proficiency with minimal training.

Key Features

Professional Cordierite Stone Deck - Crisp Crust Every Time: The baking chamber comes standard with a 400×400mm professional cordierite stone deck, fabricated from high-density refractory material. The stone's exceptional heat retention maintains stable high temperatures long after preheating. When pizza dough contacts the stone surface, heat transfers rapidly, sealing moisture while creating a crisp, airy crust - replicating the authentic characteristics of Italian brick-oven pizza. The stone also excels with breads, focaccia, and any baked item requiring a well-structured base.

Independent Top & Bottom Heating - Uniform Results: Equipped with separate upper and lower heating elements, heat is distributed evenly across the baking area from both directions. The top element caramelizes toppings and melts cheese to perfection, while the bottom element works in tandem with the cordierite stone to ensure the crust is thoroughly baked. This dual-zone approach delivers consistent doneness and browning without requiring mid-bake rotation.

0-350°C Broad Temperature Spectrum - Multi-Item Versatility: The temperature range spans from ambient to 350°C, accommodating everything from low-temperature slow baking to high-heat rapid cooking. At 350°C, a standard pizza bakes in just 3-5 minutes - ideal for peak-hour production in takeaway operations. Mid-range temperatures (160-220°C) support precision baking of breads, cakes, and gratin dishes. One machine supports a diverse menu, maximizing equipment ROI.

Space-Saving Footprint - Compact Yet Capable: External dimensions measure just 560×570×280mm, with a chamber size of 400×400×120mm. Occupying less than 0.32㎡ of counter space, the unit integrates seamlessly onto standard commercial worktops. This compact profile is particularly suited to takeaway pizzerias with limited kitchen real estate, café back-of-house areas, and convenience store hot food counters - delivering professional-grade pizza output without sacrificing valuable workspace.

Stainless Steel Build - Engineered for Daily Use: The exterior shell is fabricated from stainless steel, offering corrosion resistance and high-temperature durability for frequent daily operation in commercial settings. The smooth surface wipes clean effortlessly after service. A pull-down door design enables smooth loading and unloading of pizzas with minimal effort.

Knob-Based Thermostat & Timer - Intuitive Operation: Independent temperature and mechanical timer knobs provide a straightforward, no-fuss control interface. New staff members can operate the oven independently after brief training. The timer supports extended baking durations with an audible alert upon completion, allowing kitchen staff to multitask efficiently.

FAQ

Q: Does this pizza oven require preheating? How long does it take?

A: Yes, preheating is required. For optimal results, the stone deck should be preheated to the target temperature before baking. With 2kW power, preheating to 250°C takes approximately 10-15 minutes; reaching 350°C takes approximately 15-20 minutes. A fully preheated stone delivers maximum heat retention for the crispiest crust. An infrared thermometer may be used to verify stone surface temperature before loading the pizza.

Q: What size pizza can this oven accommodate?

A: The chamber measures 400×400×120mm with a 400×400mm stone deck, suitable for 12-14 inch (approx. 30-35cm) round pizzas. For best results, pizza diameter should not exceed 35cm to ensure full contact with the stone and adequate clearance from heating elements.

Q: Can this oven bake items other than pizza?

A: Yes, this oven supports versatile baking applications beyond pizza, including focaccia bread, pies, baked pasta dishes, roasted vegetables, and chicken wings. The 0-350°C temperature range covers diverse baking requirements, allowing small to medium foodservice operations to consolidate multiple menu items into a single piece of equipment.

Q: How should I maintain and clean the stone deck?

A: After daily use, allow the stone to cool completely, then remove food residue with a soft brush or dry cloth. Never wash the stone with water - absorbed moisture can cause cracking when reheated. For stubborn stains, lightly wipe with a damp cloth, immediately dry with a towel, and allow to air-dry thoroughly before next use. Minor surface cracks may develop over time with normal use and do not affect performance. Replacement stones are available for separate purchase.

Q: Is 2kW sufficient for commercial use?

A: The 2kW power rating is suitable for single-deck, single-batch production. At 350°C, a 12-inch pizza bakes in approximately 3-5 minutes. For small operations producing 30-50 pizzas daily, a single-deck unit adequately meets throughput demands. For higher daily volumes or simultaneous multi-pizza production, consider the WG-WP series double-deck configuration - two independently controlled chambers effectively double production capacity.

Q: How do I choose between single-deck and double-deck models?

A: Single-deck models (WG-WP1ST) are ideal for compact kitchens and lower-volume operations such as café light meal stations and convenience store hot food counters. Double-deck models suit higher-volume venues such as takeaway pizzerias and small restaurants, where two chambers can operate at different temperatures simultaneously - offering menu flexibility and increased throughput.

Technical Specifications

Specification	Details
Model	WG-WP1ST (WG-WP Series)
Configuration	Single Deck (Double Deck optional)
Dimensions (W×D×H)	560 × 570 × 280 mm
Chamber Dimensions (W×D×H)	400 × 400 × 120 mm
Stone Deck Size	400 × 400 mm × 1 pcs
Voltage	220V
Power	2kW
Temperature Range	0-350°C
Timer Type	Mechanical Dial Timer
Material	Stainless Steel Body + Cordierite Stone Deck
Control Type	Knob Thermostat + Timer
Packaging	Export wooden case
Optional Accessories (Available for Separate Purchase)	400×400mm Replacement Cordierite Stone Deck. Aluminum Pizza Peel (for loading and retrieving pizzas). Pizza Cutter Wheel. Replacement Heating Element Assembly. Custom Stainless Steel Panel Finishes (available for OEM batch orders).
Target Applications	Takeaway Pizzerias \| Café Light Meal Stations \| Convenience Store Hot Food Sections \| Small Western Restaurants \| Food Court Pizza Stalls \| Home-Based Baking Studios \| Corporate Canteen Display Kitchens