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Hi there, I'm Jarvis! I see you're looking at the Commercial Two Tier Pizza Oven | Double Deck Pizza Oven | Stone Base | Ital Stromboli GK059. How can I help you with the technical specs or suitability for your business today?

Jarvis is an AI assistant and may occasionally provide incorrect details. To ensure your equipment fits and functions perfectly, we recommend verifying all critical specifications-including dimensions, power requirements, and compatibility-with our expert sales team prior to purchase.For orders or stock, call 0333 355 0535

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Sirman In Stock

Commercial Two Tier Pizza Oven | Double Deck Pizza Oven | Stone Base | Ital Stromboli GK059

SKU: GK059
£1,947.44 / exc vat
£2,336.93/ inc vat
  • Double Deck Design
  • Independent Deck Controls
  • Refractory Stone Base
  • Compact Footprint

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Features Overview Specifications Case Study Reviews Installation Buying Guide FAQ

Product Overview

Thinking of adding delicious, authentic pizza to your menu? Meet the Sirman Ital Stromboli GK059, a fantastically capable double deck commercial pizza oven designed for businesses that are serious about quality but short on space. It’s a compact yet powerful unit that brings the performance of a professional pizzeria right to your countertop, helping you serve up slice after slice of perfection.

This two tier pizza oven is the perfect partner for bustling cafés, pubs wanting to boost food sales, or busy takeaways aiming to increase their output. The magic is in the details: each deck features a refractory stone base for that unbeatable crispy crust, and  with independent temperature controls for each oven, you have the flexibility to cook different items simultaneously. It’s all about giving you maximum control and  efficiency during a busy service.

Built from durable stainless steel and  packed with smart features like shock-proof heating elements, this oven isn’t just about cooking great pizza—it’s about providing a reliable, long-lasting solution for your kitchen. It's a straightforward investment that doubles your capacity and  elevates your menu, ensuring customers come back for more.

Key Features and  Benefits

  • Double Deck Design: Lets you cook twice the amount, doubling your output instantly.
  • Independent Deck Controls: Cook different pizza types at their perfect temperatures simultaneously.
  • Refractory Stone Base: Creates that perfect, authentically crispy pizza base customers love.
  • Compact Footprint: Fits neatly onto most countertops, ideal for smaller kitchens.
  • Wide Temperature Range (50°C - 350°C): Offers incredible versatility for baking pies, pastries, and  more.
  • Shock-Proof Heating Elements: Built tough to withstand the demands of daily commercial use.
  • Durable Stainless Steel Build: Makes the unit robust, long-lasting, and  wonderfully easy to clean.
  • Drop-Down Doors: Allows for quick and  easy loading, unloading, and  checking on bakes.

Technical Specifications

  • Brand: Sirman
  • SKU: GK059
  • Dimensions: 420(H) x 580(W) x 490(D) mm
  • Pizza Capacity: 4 x 9" (2 per deck)
  • Temperature Range: 50°C to 350°C
  • Power: 3.2kW
  • Voltage: 230V
  • Weight: 37kg
  • Material: Stainless Steel
  • Heating: Shock-proof coiled heating elements
  • Base Type: Refractory brick (stone) deck

Expert Review and  Insights

The Sirman GK059 really punches above its weight. For its size, the heat retention and  the authentic results from the refractory stone bases are exceptional. The independent controls are a massive plus for any busy kitchen, offering genuine flexibility when you've got multiple orders on the go. It’s a solid, no-fuss workhorse.

Marco Romano – Pizza Equipment Expert View Profile →

  • Top-Tier Crust: The stone base delivers a superb, crispy bake that rivals larger, more expensive ovens.
  • Hands-On Cooking: It relies on manual checks as there are no built-in digital timers for each bake.

Case Study: Real Business, Real Results

The Queen's Head, a popular pub in York, wanted to introduce a simple but high-quality food offering to boost evening trade but had very limited kitchen space to work with.

"This oven was the perfect fit. We’re now known locally for our pizzas, and  the dual decks mean we can keep up with the rush on a busy Saturday night without breaking a sweat. The consistency and  quality are just brilliant."

Michael Edwards – Pub Landlord

The introduction of the pizza menu has led to a 40% increase in food-related revenue and  significantly improved customer dwell time during evenings.

Installation and  Maintenance Guide

Setting It Up

  • Ensure the oven is placed on a stable, level, and  heat-resistant countertop.
  • Leave adequate space around the unit for ventilation, especially at the back where the air hole is.
  • Before first use, run the oven empty at a high temperature for 30-60 minutes to burn off any manufacturing residues.
  • Check that your power outlet can support a 3.2kW load before plugging it in.

Keeping It Going

  • To clean the stone base, allow it to cool completely and  use a stiff brush to scrape off any baked-on food. Never use water or soap on the stone.
  • Wipe the stainless steel exterior regularly with a damp cloth and  a food-safe cleaner.
  • Periodically check that the heating elements are glowing evenly when the oven is on.
  • Empty the crumb tray (if applicable) and  clear any debris from inside the oven daily to prevent build-up.

Buying Guide: Choosing the Right Pizza Oven

Not sure which pizza oven fits your kitchen best? Here are a few key things to think about before you decide.

Capacity vs. Footprint

Think about your busiest hour. How many pizzas do you need to produce? Balance that number against the counter space you have available.

Gas vs. Electric

An electric deck oven like this one offers incredibly consistent heat and  is generally easier to install, with no need for complex gas lines.

Base Material

A stone base pizza oven commercial model gives you that authentic, crispy crust. Steel bases are often quicker to heat up and  easier to clean, but lack the traditional finish.

Single vs. Double Deck

If space is tight but demand is high, a double deck commercial pizza oven is a no-brainer. It effectively doubles your output without doubling the footprint.

Temperature Control

Look for a wide temperature range and  independent controls for each deck. This gives you the flexibility to cook different foods or pizza styles at the same time.

See all Electric Pizza Ovens

Frequently Asked Questions

Q: Can I cook other foods in this pizza oven?

A: Absolutely. The wide, adjustable temperature range makes it brilliant for baking things like pies, flatbreads, jacket potatoes, and  pastries.

Q: How do I clean the refractory stone base properly?

A: The key is to never use water or detergents. Once fully cool, use a stiff brush or a scraper to remove any burnt-on food debris. The heat of the oven will sterilise the surface.

Q: Does each oven deck have its own thermostat?

A: Yes, both decks are controlled independently. You can have one deck baking a pizza at 300°C while the other is holding garlic bread warm at a lower temperature.

Q: What is the maximum pizza size I can fit?

A: Each deck is designed to comfortably hold two 9-inch (22.5cm) diameter pizzas at a time, for a total of four across the whole unit.

Q: Is this oven suitable for a mobile catering van?

A: Its compact size and  standard 230V power supply make it a popular choice. Just ensure your van's generator or power system can reliably handle the 3.2kW electrical load.

Q: How long does the oven take to heat up?

A: From a cold start, it typically reaches its maximum temperature of 350°C in around 20 to 30 minutes, making it quite responsive for a stone base model.

Q: What is the purpose of the 'air hole' on the unit?

A: The air hole provides essential ventilation. It allows steam and  moisture released during cooking to escape, which is crucial for achieving a perfectly crisp pizza base.

Q: Can I stack another unit on top of this one?

A: No, this unit is not designed to be stacked. It is a self-contained double deck oven.

What Customers Are Saying

"Absolutely brilliant little oven. Gets up to temperature quickly and  gives a lovely crispy base every time. Has really lifted our takeaway menu!"

Ben Carter – Takeaway Owner, Liverpool

"Solid bit of kit. We use it in our cafe and  it's been totally reliable. The two decks are a lifesaver when we get a sudden lunch rush."

Chloe Davies – The Daily Grind Café, Cardiff

"For the price and  size, you can't beat it. The stone base makes all the difference to the end product. Highly recommend."

Liam O'Connell – Sports Bar, Glasgow

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The Sirman Advantage: Italian Engineering for Your Kitchen

When you choose a Sirman appliance, you're investing in more than just stainless steel; you're tapping into a legacy of Italian engineering renowned for performance and  durability. The Ital Stromboli GK059 is a perfect example of this philosophy. Beyond its impressive specs, this oven represents a smart, strategic investment for your business. Its shock-proof elements and  robust construction are designed to minimise downtime and  withstand the rigours of a busy commercial kitchen, saving you money on maintenance in the long run. For a small café or pub, this oven is a true equaliser, providing the tools to produce a consistently high-quality product that can compete with dedicated pizzerias. It's not just an oven; it's a reliable engine for profit and  reputation, delivering authentic results your customers will taste and  trust, service after service.

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The Secret to the Perfect Crust: Understanding the Refractory Stone Base

Ever wonder why pizza from a proper pizzeria tastes so much better? A big part of the secret is the oven floor, and  that's exactly what the 'refractory stone base' in this oven replicates. It isn't just a slab of rock; it's a special, dense brick material engineered to absorb huge amounts of heat and  hold onto it. Think of it like a camel storing water, but for heat. When you slide your pizza onto the hot stone, it immediately zaps the base with intense, dry heat, cooking it quickly and  wicking away moisture. This is what creates that sought-after crispy, slightly charred bottom and  prevents the dreaded 'soggy middle' that can happen on a standard metal shelf. It's traditional pizzeria tech, cleverly packed into a modern electric oven.

Who Should Buy This?

  • Pubs & Bars: Perfect for launching a high-profit pizza menu that will keep your punters staying for longer.
  • Cafés & Bistros: A fantastic, space-saving way to expand your hot food menu with authentic, delicious pizzas.
  • Takeaway Shops: Easily boost your output and  serve more customers during peak hours with this efficient electric double deck pizza oven.
  • Small Event Caterers: A portable yet powerful solution for serving up fresh, hot pizza at any function or event.
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