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Jarvis

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Hi there, I'm Jarvis! I see you're looking at the Commercial Pizza Oven | Electric Countertop Twin-Deck | 2-Tier Design | Lincat PO630-2. 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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Lincat In Stock

Commercial Pizza Oven | Electric Countertop Twin-Deck | 2-Tier Design | Lincat PO630-2

SKU: PO630-2
£3,002.99 / exc vat
£3,603.59/ inc vat
  • Firebrick Base
  • Twin-Deck Design
  • 480°C Max Temperature
  • Separate Heat Controls

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Features Overview Specifications Case Study Reviews Installation Buying Guide FAQ

Product Overview

Thinking about seriously upping your pizza output? Meet the Lincat PO630-2, a proper workhorse of a machine designed for kitchens that mean business. This commercial double deck pizza oven gives you two massive cooking chambers in a single, space-savvy countertop unit. It’s built for the non-stop demands of a bustling pizzeria, a busy pub kitchen, or a high-volume takeaway, where turning out perfect pizzas quickly and  consistently is the name of the game.

What sets this oven apart is its raw power and  authentic cooking credentials. We’re talking a blistering top temperature of 480°C and  a firebrick base in each deck. This combination delivers that sought-after crispy, stone-baked crust with a beautiful char that your customers will rave about. With independent controls for the top and  bottom elements in each chamber, you get total command over the bake, ensuring perfectly melted toppings and  a perfectly cooked base, every single time.

If you're ready to leave soggy bottoms and  long waiting times behind, this Lincat double deck pizza oven is your ticket to serving up consistently brilliant pizzas. It’s a robust, reliable, and  powerful piece of kit that’s built in the UK to handle the pressure, letting you focus on creating delicious food without worrying if your equipment can keep up.

Key Features and  Benefits

  • Firebrick Base: Creates that authentic, crispy stone-baked pizza crust.
  • Twin-Deck Design: Doubles your cooking capacity without using more floor space.
  • 480°C Max Temperature: Achieves rapid cooking times for a faster customer turnover.
  • Separate Heat Controls: Gives you precise control over the top and  base bake.
  • Internal Illumination: Easily monitor your pizzas without opening the door and  losing heat.
  • 20-Minute Audible Timer: Helps prevent costly mistakes and  reduces food waste.
  • Toughened Glass Doors: Safely check on cooking progress at a glance.
  • Easy-Clean Stainless Steel: Makes end-of-service cleanup quicker and  much less of a chore.

Technical Specifications

  • Brand: Lincat
  • SKU: PO630-2
  • Dimensions: 675(H) x 1286(W) x 1002(D) mm
  • Weight: 181kg
  • Capacity: 12x 12" pizzas (6 per deck)
  • Material: Stainless Steel
  • Colour: Silver
  • Temperature Range: Up to +480°C
  • Voltage: 400V
  • Power: 14.4kW, 3 Phase (20.8A per phase, requires hardwiring)
  • IP Rating: 21

Expert Review and  Insights

The Lincat PO630-2 is a real powerhouse, and  you feel that Lincat build quality the moment you see it. It’s not trying to be flashy; it’s designed to be a reliable engine in a professional kitchen. The firebrick base is the key here—it gives a fantastic rise and  char to the dough that you just can't fake. It's a serious investment for a serious pizza operation.

Marco Romano – Pizza Equipment Expert View Profile →

  • Pros: The heat retention from the firebrick base is outstanding for back-to-back cooking.
  • Cons: Its 181kg weight and  3-phase power mean installation needs careful planning.

Case Study: Real Business, Real Results

"The Oakhill Tavern" in Inverness was struggling to keep up with pizza orders from their single, ageing oven, leading to long waits during tourist season. They upgraded to the Lincat PO630-2 to increase capacity and  speed up service.

"We were at capacity every weekend. Since installing the Lincat, we've doubled our output without breaking a sweat. The quality is fantastic, and  customers have noticed the difference in the crust. It’s been a superb addition to our kitchen."

Robert McGregor – Head Chef

The tavern successfully increased its pizza sales by over 60% during peak months and  drastically reduced customer waiting times.

Installation and  Maintenance Guide

Setting It Up

  • This unit requires hardwiring to a 3-phase electricity supply by a qualified commercial electrician.
  • Ensure it's placed on a sturdy, level countertop that can safely support its 181kg weight.
  • Allow for adequate ventilation around the unit as specified in the manual to prevent overheating.
  • Before first use, it's a good idea to 'cure' the firebrick base by heating the oven gently as per the manufacturer's instructions.

Keeping It Going

  • After each service, brush out any loose debris from the firebrick base with a stiff, non-wire brush.
  • Wipe down the stainless steel exterior daily with a soft cloth and  appropriate cleaner to maintain its finish.
  • Empty and  clean the removable crumb tray regularly to prevent build-up and  potential fire hazards.
  • Never use water or cleaning liquids directly on the hot firebrick, as this can cause it to crack. Let it cool completely first.

Buying Guide: Choosing the Right Commercial Pizza Oven

Feeling the heat choosing your next oven? Here are a few key things to mull over before you commit.

Gas vs. Electric

An electric double deck pizza oven like this Lincat offers incredibly precise temperature control and  even heat, which is vital for consistency. Gas can sometimes be cheaper to run but may have hot spots.

Deck vs. Conveyor

Deck ovens are for artisans. They give you that authentic, hand-finished quality. Conveyor ovens are built for pure, relentless volume, ideal for fast-food chains where speed is everything.

The Base is Everything

For a truly authentic pizza, a firebrick or stone base is non-negotiable. It holds heat brilliantly and  gives you that perfect crispy crust that metal decks just can't match.

Size and  Capacity

Be realistic about your busiest hour. How many pizzas do you need to get out the door? This model's 12-pizza capacity is perfect for high-demand spots. Always plan for growth!

Power Up

Don't get caught out. A high-power oven like this needs a 3-phase supply. Always check your kitchen's electrical setup with an electrician before you click 'buy'.

See all Electric Pizza Ovens

Frequently Asked Questions

Q: What is the maximum pizza size this oven can take?

A: Each deck is designed to hold up to six 12-inch (30cm) pizzas at a time.

Q: So it can cook 12 pizzas at once in total?

A: That's right. With two decks, you have a total capacity of twelve 12-inch pizzas.

Q: Does this oven plug into a standard socket?

A: No, due to its high power rating (14.4kW), it requires professional hardwiring to a 3-phase electrical supply.

Q: How hot does the Lincat PO630-2 get?

A: It can reach a maximum temperature of 480°C, which is ideal for rapid, authentic pizza cooking.

Q: How long does it take to heat up?

A: It heats up to 240°C in approximately 40 minutes, reaching higher temperatures after that.

Q: Is the firebrick base included?

A: Yes, both decks come equipped with a firebrick base as standard for that perfect stone-baked finish.

Q: Can I control the top and  bottom heat elements separately?

A: Absolutely. Each deck has separate controls for the top and  base elements, giving you complete control over the bake.

Q: What is the main body of the oven made from?

A: The oven is constructed from durable and  easy-to-clean stainless steel, designed for the rigours of a commercial kitchen.

What Customers Are Saying

"An absolute beast of an oven. Heats up fast and  the firebrick base is spot on for getting that perfect finish. It's the engine room of our kitchen now."

Tom H. – The Salford Slice, Salford

"Really solid build quality and  the results are fantastic. A bit of a beast to get installed, mind, but well worth the effort for the performance you get."

Maria G. – Italian Bistro, Cardiff

"We switched to this Lincat pizza oven for our restaurant and  haven't looked back. The consistency across both decks is incredible, even during a mad rush."

David P. – The Anchor Inn, Brighton

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The Lincat Promise: Built for the British Kitchen

When you choose a Lincat, you're investing in more than just steel and  heating elements; you're buying into a legacy of British engineering designed specifically for the UK's demanding food service industry. The PO630-2 isn't just a powerful oven—it's a statement of reliability. Its robust construction is engineered to withstand the relentless heat cycles and  frantic pace of a professional kitchen, significantly reducing the risk of costly downtime. This long-term durability means fewer repair bills and  more consistent service. For over 50 years, Lincat has built a reputation on creating equipment that just works, day in, day out. This oven embodies that philosophy, providing the dependable performance that allows you to build your own reputation for fantastic food, one perfectly cooked pizza at a time.

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What's the Big Deal About a Firebrick Base?

Ever wondered how proper pizzerias get that perfect, crisp-yet-chewy crust that you can never replicate at home? The secret is often a firebrick base. Unlike a standard metal shelf which just conducts heat, firebrick is a special type of ceramic stone that absorbs and  holds onto an immense amount of heat, distributing it evenly and  intensely. Think of it like a cast-iron skillet for your pizza dough. The moment your pizza hits the hot stone, it blasts the base with powerful, dry heat. This immediately cooks the dough, creating that sought-after crispy, slightly charred 'leopard-spotting' and  banishing soggy bottoms for good. It's the closest you can get to a traditional wood-fired oven in an electric model.

Who Should Buy This?

  • Dedicated Pizzerias: This is the ideal workhorse for handling peak demand and  delivering consistent, authentic results all day long.
  • Busy Pubs & Restaurants: A perfect way to add a high-profit, high-quality pizza menu that can cope with big orders.
  • High-Volume Takeaways: The twin-deck design and  rapid cooking speed will smash through your Friday night delivery rush.
  • Event Venues & Holiday Parks: Reliably cater for large crowds with an oven that guarantees quality and  speed with every order.
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