OEM builds commercial pizza and dough equipment for pizzerias, bakeries and venues running serious pizza volume. This range covers 42 OEM lines, including electric deck ovens, conveyor ovens, spiral mixers, dough presses and dough dividers.
Choose a pizza oven on deck count, chamber size and how the dough is made. A single deck suits a venue adding pizza to an existing menu, while multiple decks let you bake different products at different temperatures at once. Chamber dimensions decide how many pizzas fit per bake, so size it to your peak hour rather than your average. A spiral mixer develops dough with less friction heat than a planetary mixer, which matters for long-fermented bases.