Collection: Neapolis

A commercial deck oven bakes product directly on a heated deck rather than on a rack in circulating air. Pizzerias and bakeries use one because the base of the product cooks in contact with the hot deck surface.

Count the pizzas required in the busiest hour rather than across the day. A single deck suits venues where pizza sits alongside a broader menu, while stacking two decks doubles output without using more floor space.

Yes. Electric deck ovens are used in commercial pizzerias and bakeries, and are specified where gas is unavailable or not preferred. They need an appropriate power supply, which a licensed electrician should confirm.

Neapolis is a brand of electric deck ovens supplied by Hospitality Connect. The Neapolis collection holds three deck ovens intended for commercial pizza and bakery kitchens, listed under commercial cooking equipment.

Yes. Deck ovens bake bread, focaccia and pastry as well as pizza, because the product sits directly on the heated deck. Bakeries choose deck size around their tray dimensions and the batch baked at once.