Baker’s Pride P22S Countertop Electric Double Deck Pizza Oven

The Baker’s Pride P22S is a countertop electric double deck pizza oven built around two cordierite stone decks. Cordierite is a naturally porous ceramic material widely used in professional pizza baking — it draws moisture from the base of the dough during cooking, producing a crisp, evenly baked crust without the sogginess that can result from metal deck surfaces. Each deck is independently controlled, which allows operators to run both chambers at different temperatures simultaneously or shut one down during quieter periods to reduce running costs.

In a busy service environment, the twin deck configuration meaningfully increases throughput compared to a single deck unit of the same footprint. With each deck capable of taking up to a 16-inch pizza, operators can run multiple orders through simultaneously. The stone decks retain heat well between bakes, which supports consistent results during sustained service — though recovery time after loading a cold or heavily topped pizza should be factored into workflow planning at very high volumes.

Practical advantages for day-to-day operation include:

• Independent deck controls allow flexible temperature management across both chambers
• Cordierite decks suit fresh dough, prebaked crusts, flatbreads, pretzels and similar bakery products
• Stainless steel construction supports straightforward cleaning and withstands regular commercial use
• Countertop format fits into existing kitchen layouts without dedicated floor space
• Single-phase electrical connection keeps installation requirements straightforward for most sites

At 60kg and with a width of 660mm, this oven requires a sturdy, heat-resistant surface capable of bearing the load. Ventilation clearance above and around the unit should be assessed before installation, particularly if it is to be positioned beneath overhead shelving or extraction canopies. While the countertop format is practical for many operations, sites running continuous high-volume pizza service through multiple shifts may find a larger floor-standing deck oven better suited to their throughput demands.

The P22S is well suited to independent pizzerias, café kitchens, pub food operations, and bakeries that need a reliable, space-efficient deck oven without committing to a full floor-standing installation. It handles fresh dough particularly well and is a practical choice for operators who want stone-baked results from a compact unit. For operations with significantly higher volumes or larger pizza formats, it is worth considering whether a higher-capacity model would be a more appropriate long-term investment.

If you are unsure whether this oven matches your service volume or kitchen setup, the team is happy to talk through the options with you before you commit.