Choosing the best electric pizza oven for a restaurant means balancing cooking capacity, heat control, available counter space, and the electrical setup your kitchen can support. A double-deck model can help you cook more than one pizza at a time, while a larger cooking chamber or pizza stone may suit particular menu needs. The five countertop ovens below vary in size and features, so compare their specifications with your expected volume and recipes before you buy.
Quick Comparison
| Pizza Oven | Cooking Capacity | Temperature Information | Best For |
|---|---|---|---|
| CROSSON ETL Listed 16-Inch Double-Deck Oven | Two decks; pizzas up to 16 inches | Independent upper and lower controls; recommended thin-crust method is 350°F for 6–8 minutes | Restaurants seeking certified dual-deck operation |
| VEVOR 18-Inch Double-Deck Oven | Up to four 9-inch pizzas or one 18-inch pizza per the listing | 77°F–842°F; separate controls and timers | Flexible menus and higher-heat cooking |
| LEEVOT 16-Inch Double-Deck Oven | Two independent 16-inch chambers | Up to 660°F; separate temperature controls and timers | Cooking two large pizzas at once |
| PYY 16-Inch Double-Decker Oven | 16-inch pizza format | 175°F–660°F; 30-minute timer | Restaurants wanting a window and oven light |
| CROSSON 18-Inch Double-Deck Oven | Two decks; listing says it can cook two 18-inch pizzas simultaneously | Maximum temperature listed as 840°F | High-heat baking and larger-format pizzas |
Capacity and performance depend on your recipes, oven setup, and electrical supply. Check the product listing and your kitchen’s requirements before ordering.
Our Picks: Best Electric Pizza Oven For Restaurant reviews
1. CROSSON ETL Listed 16-Inch Double-Deck Oven: A Certified Commercial Pick
This CROSSON countertop oven has two independently controlled decks, each sized for pizzas up to 16 inches. Separate upper and lower temperature controls let you adjust the chambers for different foods or bake settings. A 60-minute timer with an audible alarm can also help staff keep track of cooking cycles during a busy shift.
The oven is listed as ETLus and ETL sanitation certified. It has a stainless-steel exterior, aluminized-steel interiors, and insulation on all six sides. Those details make it a practical option for a commercial counter, though its 16-inch format is smaller than the 18-inch ovens in this group.
The manufacturer recommends cooking thin-crust pizza at 350°F for 6–8 minutes. That specific guidance may be useful if it matches your style, but the supplied specifications do not state a maximum temperature range. If your menu depends on very high heat or a particular bake time, confirm that this oven suits your process before choosing it. Built-in lighting helps staff check the food without opening the door.
Pros:
- Two decks operate independently.
- ETLus and ETL sanitation certifications are listed.
- 60-minute timer includes an audible alarm.
- Interior lighting and insulated construction support day-to-day use.
Cons:
- Designed for pizzas up to 16 inches, not the larger 18-inch format.
- The supplied specifications do not give a maximum temperature range.
Verdict: Choose this CROSSON if certified dual-deck operation and independent controls matter more to you than an 18-inch capacity or a stated high-temperature ceiling.
2. VEVOR 18-Inch Double-Deck Oven: Flexible Capacity and High Heat
VEVOR’s double-deck oven offers an 18-inch cooking format and a temperature range of 77°F to 842°F. The two decks have separate temperature knobs, timers, and built-in thermometers, giving staff the ability to set each chamber independently. The listing says the oven can bake four 9-inch pizzas or one 18-inch pizza at once; confirm the arrangement and usable space for your preferred setup.
The oven uses 1,740 watts per deck, or 3,480 watts total according to the supplied product details. Dual heating tubes are intended to heat from above and below. For a restaurant, the broad temperature range may be helpful if you serve more than pizza, but the listing does not provide a certification claim. If your operation requires specific commercial or sanitation approvals, verify those requirements before purchasing.
A pull-out crumb tray, non-stick interior, cooling holes, cool-touch handle, and non-slip feet are included. These features address routine cleanup and handling, but they do not replace regular cleaning or safe placement. As with any countertop oven, allow for adequate clearance and check that your counter and electrical circuit can accommodate the appliance.
Pros:
- 18-inch format and flexible listed capacity for smaller pizzas.
- Each deck has its own temperature control, timer, and thermometer.
- Temperature range reaches 842°F.
- Pull-out crumb tray makes debris easier to remove.
Cons:
- The supplied product details do not list an ETL certification.
- Verify how the stated pizza capacity fits your actual workflow and recipes.
Verdict: The VEVOR is worth considering if you want an 18-inch double-deck oven with a wide temperature range and flexible pizza capacity, provided its certification and electrical details meet your kitchen’s needs.
3. LEEVOT 16-Inch Double-Deck Oven: Two Separate Pizza Chambers
LEEVOT’s commercial oven has two independent 16-inch chambers, so you can bake two large thin-crust pizzas at the same time. Each deck has its own temperature control and 30-minute timer with an audible alarm. Full-length heating elements are intended to spread heat across the cavity and reduce the need to rotate pizzas during cooking.
The maximum temperature is listed as 660°F, which is lower than the stated maximums for the VEVOR and 18-inch CROSSON models. That may be enough for some restaurant menus, but it could be a limiting factor if your recipes require a hotter bake. The stainless-steel exterior and aluminized-steel interior are designed for commercial use and routine cleaning.
The oven is listed as ETL certified. Pay close attention to the electrical instructions: it has two NEMA 5-15P plugs and draws 26.6 amps total, with each plug requiring its own dedicated 15-amp, 120-volt circuit. This is a meaningful installation requirement. Confirm that your kitchen can provide two separate circuits before choosing it; sharing a circuit could overload it.
Pros:
- Two independent chambers can handle two 16-inch pizzas simultaneously.
- Separate deck temperature controls and audible timers.
- ETL certification is listed.
- Full-length heating elements are designed to support even cooking.
Cons:
- Requires two dedicated 15-amp, 120-volt circuits.
- Its 660°F maximum is lower than the stated maximums of some alternatives.
Verdict: Consider the LEEVOT if you need two independently controlled 16-inch chambers and can meet its specific two-circuit electrical requirement.
4. PYY 16-Inch Double-Decker Oven: Useful Visibility and Simple Controls
The PYY is a 16-inch countertop oven with a listed temperature range of 175°F to 660°F. The product information highlights two temperature-control knobs, a timer that runs up to 60 minutes, an oven light, and an insulated tempered-glass window. Those visibility features can make it easier to monitor food without opening the oven during a cooking cycle.
PYY recommends a temperature of 500°F–575°F for thin-crust pizzas, with a stated cooking time of 4–6 minutes. Actual results will depend on your dough, toppings, and desired crust, so use those figures as a starting point rather than a guaranteed result. Its Z-shaped heating tubes extend across the chamber, while the exterior is stainless steel and the interior is non-stick aluminum steel.
The supplied listing data marks this model as unavailable, so check the listing before making plans around it. PYY lists ETL certification and one year of free maintenance and service. The supplied information does not specify electrical requirements or clearly detail the usable capacity of both decks, so confirm those points with the seller if they affect your purchase decision.
Pros:
- Temperature range reaches 660°F.
- Window and oven light support visual monitoring.
- Timer runs up to 60 minutes and includes an audible alert.
- ETL certification and one year of maintenance and service are listed.
Cons:
- The supplied listing data marks the model as unavailable.
- Electrical requirements and detailed dual-deck capacity are not provided in the supplied information.
Verdict: The PYY has useful visibility and control features, but confirm availability, electrical requirements, and deck capacity before you consider it for a restaurant.
5. CROSSON 18-Inch Double-Deck Oven: High Heat and a Thick Pizza Stone
This CROSSON model pairs two decks with an 18-inch cooking format and a 15 mm pizza stone. The listing says it can cook two 18-inch pizzas simultaneously. Since fit can depend on the oven’s usable interior dimensions and the size of your pizzas, verify the chamber details if that capacity is central to your operation.
The oven’s 4,500-watt heating system and maximum listed temperature of 840°F make it one of the highest-heat options here. It has three independently controlled heating elements across its two decks, giving you options for adjusting heat zones. The stone is designed to retain heat and absorb moisture from the dough, which may be helpful if your menu relies on a crisp base.
This model’s stated temperature ceiling is much higher than the 660°F maximum on the LEEVOT and PYY. However, the supplied product details do not include an electrical plug or circuit requirement, an ETL certification claim, or a timer specification. For a restaurant installation, those are important details to confirm rather than assume. A high wattage also makes checking electrical compatibility essential.
Pros:
- 18-inch double-deck format and a 15 mm pizza stone.
- Maximum temperature is listed as 840°F.
- Three independently controlled heating elements are specified.
- High listed power output may suit a fast-paced baking workflow.
Cons:
- Electrical requirements and certification information are not included in the supplied details.
- Confirm the stated two-pizza capacity against the usable chamber dimensions.
Verdict: Choose this CROSSON if high heat, an 18-inch format, and a thick stone are priorities, but first verify the electrical setup and installation details with the seller.
How to Choose an Electric Pizza Oven for Your Restaurant
Match the oven capacity to your service volume
Think about how many pizzas you need to bake during your busiest service, not just how many you make during a quiet period. A double-deck oven can let you run two cooking cycles at once, while an 18-inch format may suit larger pies. Check the usable chamber size and the manufacturer’s capacity details; a listed pizza diameter does not tell you how many pies will fit in every arrangement.
Choose a temperature range that fits your recipes
Different crusts and menu items call for different baking temperatures. The ovens here list maximum temperatures ranging from 660°F to 842°F, while one 16-inch model gives a specific thin-crust method at 350°F. Compare those specifications with your recipes and expected bake times. A higher maximum alone does not guarantee the result you want, so also consider heat distribution and the oven’s controls.
Check the electrical requirements before ordering
Countertop commercial ovens can place significant demands on a kitchen circuit. The LEEVOT, for example, specifies two plugs and requires each to connect to its own dedicated 15-amp, 120-volt circuit. The 18-inch CROSSON lists 4,500 watts but does not include electrical setup details in the supplied information. Confirm voltage, amperage, plug type, and circuit needs with the manufacturer and a qualified electrician before installation.
Decide whether you need independent deck controls
Separate controls can be useful if you plan to bake different foods or recipes at the same time. They let staff set temperatures and timers for each chamber rather than treating both decks as one cooking space. If both decks will usually run the same recipe, simpler controls may be enough. Consider how your team will use the oven during a rush, and whether audible timers and interior lights would help.
Consider a stone, cleaning access, and upkeep
A pizza stone may retain heat and help manage moisture under the crust, while a pull-out crumb tray can make cleanup more convenient. These features do not remove the need to follow the manufacturer’s cleaning and care instructions. Check whether the stone is included, how the interior should be cleaned, and whether staff can safely access surfaces that collect food debris.
Verify certifications and commercial suitability
If your restaurant or local rules require particular electrical-safety or sanitation certifications, confirm that the exact model meets those requirements. Some ovens in this selection list ETL certification, while the supplied information for others does not state a certification. Do not assume that a product is approved for your location based on its commercial labeling alone; verify the requirements that apply to your business.
Measure the counter and plan for ventilation
Before buying, compare the oven’s outside dimensions with your available counter space. Leave the clearances specified by the manufacturer, and consider how staff will load pizzas, open doors, and clean around the unit. A countertop oven that fits the counter still needs a safe, practical location with suitable electrical access and room for normal kitchen work.
Frequently Asked Questions
What size electric pizza oven should a restaurant choose?
Choose based on your menu, busiest service period, and available counter space. A 16-inch oven can suit standard large pizzas, while an 18-inch model may better fit larger pies. Check usable chamber dimensions and confirm how many pizzas can be baked at once.
Is a double-deck pizza oven always better for a restaurant?
Not necessarily. Two decks can increase the number of pizzas you can cook at the same time, but they also require more space and may have higher electrical needs. If your expected volume is modest, a larger single chamber or a simpler setup may be a better fit.
What temperature should a commercial electric pizza oven reach?
It depends on your crust style and recipe. The models in this selection list maximum temperatures from 660°F to 842°F, and the CROSSON 16-inch model provides a lower-temperature method for thin crust. Follow the instructions for your dough and oven, then adjust based on the results in your kitchen.
Do these ovens need special electrical circuits?
Requirements vary by model. The LEEVOT listing specifies two dedicated 15-amp, 120-volt circuits, while other supplied product descriptions provide different or incomplete electrical details. Check the exact product specifications and consult a qualified electrician before connecting a commercial oven.
Does a pizza stone make a difference?
A stone can retain heat and absorb some moisture from the dough, which may help you get the crust texture you want. Results still depend on your recipe, preheating routine, and oven settings. Check how to clean and handle the stone before using it in a commercial workflow.
Which of these ovens is listed as ETL certified?
The supplied details list ETL-related certification for the CROSSON 16-inch double-deck oven, the LEEVOT 16-inch oven, and the PYY 16-inch oven. Certification details are not stated in the supplied information for the VEVOR or 18-inch CROSSON models. Verify the exact certification you need for your kitchen before purchasing.
Which oven is the best choice for a restaurant?
The best choice depends on your capacity, recipes, and electrical setup. The LEEVOT offers two independently controlled 16-inch chambers and lists ETL certification, but it requires two dedicated circuits. The VEVOR and 18-inch CROSSON offer higher stated maximum temperatures, while their certification or electrical details should be checked carefully. Compare those trade-offs against your kitchen’s needs before deciding.
Final Recommendation
For restaurants that want a clearly specified, certified double-deck oven for 16-inch pizzas, the CROSSON ETL-listed model is a practical starting point. If you need two separately controlled 16-inch chambers and can provide the required dedicated circuits, the LEEVOT is another strong option. For an 18-inch format and higher listed heat, compare the VEVOR and 18-inch CROSSON closely, and confirm electrical and certification details before ordering. The right oven is the one that fits your menu, service volume, counter space, and kitchen wiring.