{"product_id":"epo-1","title":"Winco EPO-1 Electric Pizza Oven","description":"\u003ch2\u003eWinco EPO-1 Countertop Electric Pizza Oven (12\" Pizza Capacity, Dual Element Control, 1500W, 120V, 600F)\u003c\/h2\u003e\n\n\u003cp\u003eThe Winco EPO-1 is a small-footprint countertop electric pizza oven sized for one 12-inch pizza per bake. Two independently controlled heating elements (top and bottom) give the operator control over crust browning and topping melt. A 60-minute bell timer with stay-on handles both timed and indefinite-hold operation. Maximum temperature is 600 degrees Fahrenheit, hot enough for thin-crust pizza, flatbread, focaccia, calzones, and finishing work.\u003c\/p\u003e\n\n\u003cp\u003eThe unit ships with a crumb tray for easy cleanup and a folding pizza tray handle that stows flat against the cabinet when not in use. Stainless steel construction throughout, dial control, single 120V plug. The EPO-1 is the right oven for pizzeria startups testing demand, small concession operations, bar food programs, country club halfway houses, hotel pantries, and any operation that needs a small dedicated pizza oven without the cost or complexity of a full deck oven.\u003c\/p\u003e\n\n\u003ch3\u003eBest Use Cases\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePizzeria startup or pop-up testing demand\u003c\/li\u003e\n\u003cli\u003eBar or tap room small pizza menu\u003c\/li\u003e\n\u003cli\u003eCountry club halfway house or pool deck\u003c\/li\u003e\n\u003cli\u003eConcession stand single-item pizza\u003c\/li\u003e\n\u003cli\u003eHotel late-night menu or guest pantry\u003c\/li\u003e\n\u003cli\u003eCafeteria personal-pizza station\u003c\/li\u003e\n\u003cli\u003eOffice break room or catering setup\u003c\/li\u003e\n\u003cli\u003ePizza pop-up or food truck\u003c\/li\u003e\n\u003cli\u003eSchool or daycare hot lunch program\u003c\/li\u003e\n\u003cli\u003eSenior living or hospital floor service\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eDual Independent Heating Elements\u003c\/h3\u003e\n\u003cp\u003eTop and bottom elements are controlled independently. Run the top hotter to brown cheese and toppings without overcooking the crust. Run the bottom hotter to crisp the dough on a thick or wet pie. Run both equally for standard pizza. This is the same control philosophy as a full-size deck oven, scaled down to a single 12-inch capacity.\u003c\/p\u003e\n\n\u003ch3\u003e600 Degree Fahrenheit Maximum Temperature\u003c\/h3\u003e\n\u003cp\u003e600 degrees is enough for crisp thin-crust pizza, flatbread, and focaccia. It is not enough for true Neapolitan pies, which require 800-plus degrees. Operators running Neapolitan menus should look at the Eurodib NUOVO (840 degrees) or a full-size hearth deck oven. For New York, Detroit, deep-dish, and standard American thin-crust styles, 600 degrees is the working range.\u003c\/p\u003e\n\n\u003ch3\u003e60-Minute Bell Timer With Stay-On\u003c\/h3\u003e\n\u003cp\u003eThe bell timer rings at the end of the set cycle and shuts the oven off. The stay-on feature bypasses the timer for indefinite operation during a service rush, holding cycle, or open-bake station. Both modes are operator-selectable.\u003c\/p\u003e\n\n\u003ch3\u003eCrumb Tray and Folding Tray Handle\u003c\/h3\u003e\n\u003cp\u003eThe crumb tray catches cheese drips, cornmeal, and crust crumbs for easy daily cleaning. The pizza tray handle folds flat against the cabinet when not in use, saving counter space when the oven is being stored or pushed against the back wall during cleanup.\u003c\/p\u003e\n\n\u003ch3\u003eComparison to the Winco Benchmark 54012\u003c\/h3\u003e\n\u003cp\u003eThe Benchmark 54012 is a multi-function oven that bakes pizza, toasts subs, and acts as a salamander. The EPO-1 is a dedicated pizza oven only. Choose the 54012 for menu flexibility. Choose the EPO-1 if pizza is the only menu item and you want a simpler dedicated unit at a lower power draw (1500W vs 1750W).\u003c\/p\u003e\n\n\u003ch3\u003eComparison to a Full-Size Deck Oven\u003c\/h3\u003e\n\u003cp\u003eA full-size gas deck oven like the Comstock-Castle PO19 bakes two pies at a time, runs on gas, requires a hood and a gas hookup, and serves a 50-plus pies-per-service operation. The EPO-1 bakes one 12-inch pie at a time, runs on a 120V plug, often runs ventless, and serves operations doing a few dozen pies per service or less. Different categories.\u003c\/p\u003e\n\n\u003ch3\u003eSpecifications\u003c\/h3\u003e\n\u003ctable\u003e\n\u003ctr\u003e\n\u003ctd\u003eModel Number\u003c\/td\u003e\n\u003ctd\u003eEPO-1\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eWinco\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eCountertop electric pizza oven\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePizza Capacity\u003c\/td\u003e\n\u003ctd\u003e1 x 12-inch diameter pizza\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaximum Temperature\u003c\/td\u003e\n\u003ctd\u003e600 degrees Fahrenheit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHeating Elements\u003c\/td\u003e\n\u003ctd\u003eDual independent (top and bottom)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eControl\u003c\/td\u003e\n\u003ctd\u003eDial thermostat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTimer\u003c\/td\u003e\n\u003ctd\u003e60-minute bell timer with stay-on\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAccessories\u003c\/td\u003e\n\u003ctd\u003eCrumb tray, folding pizza tray handle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePower\u003c\/td\u003e\n\u003ctd\u003e1500 watts (1.5 kW)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVoltage\u003c\/td\u003e\n\u003ctd\u003e120V, 60Hz, 1-phase\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAmperage\u003c\/td\u003e\n\u003ctd\u003e12.5 amps\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConstruction\u003c\/td\u003e\n\u003ctd\u003eStainless steel\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertifications\u003c\/td\u003e\n\u003ctd\u003eETL-Sanitation\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eInstallation Requirements\u003c\/h3\u003e\n\u003cp\u003eThe EPO-1 plugs into a standard 120V 15-amp NEMA 5-15 receptacle. At 12.5 amps the unit fits within a 15-amp circuit but should run on its own circuit to avoid trips when other equipment is on the same line.\u003c\/p\u003e\n\n\u003ch4\u003eInstallation Checklist\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e120V 15-amp circuit, dedicated preferred\u003c\/li\u003e\n\u003cli\u003eNEMA 5-15 receptacle within reach of factory cord\u003c\/li\u003e\n\u003cli\u003eHeat-resistant countertop rated for unit weight\u003c\/li\u003e\n\u003cli\u003eCombustible surface clearance per manual\u003c\/li\u003e\n\u003cli\u003eHood requirements confirmed with local AHJ\u003c\/li\u003e\n\u003cli\u003eCrumb tray installed and seated before first bake\u003c\/li\u003e\n\u003cli\u003eInitial burn-in cycle per manual before first food contact\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\n\u003ch4\u003eWhat size pizza fits in the EPO-1?\u003c\/h4\u003e\n\u003cp\u003eOne 12-inch diameter pizza per bake. The folding tray handle slides the pizza in and out.\u003c\/p\u003e\n\n\u003ch4\u003eCan the top and bottom run at different heat levels?\u003c\/h4\u003e\n\u003cp\u003eYes. The two heating elements are independently controlled, allowing the operator to balance crust browning against topping melt.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is the maximum temperature?\u003c\/h4\u003e\n\u003cp\u003e600 degrees Fahrenheit. Sufficient for New York, Detroit, deep-dish, and standard American thin-crust styles. Not hot enough for true Neapolitan baking, which needs 800-plus degrees.\u003c\/p\u003e\n\n\u003ch4\u003eDoes the EPO-1 need a hood?\u003c\/h4\u003e\n\u003cp\u003eHood requirements depend on local code. Many jurisdictions allow countertop electric pizza ovens to operate ventless. Confirm with your AHJ.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is the timer function?\u003c\/h4\u003e\n\u003cp\u003e60-minute bell timer with stay-on. The bell rings and the oven shuts off at the end of the set cycle, or the operator selects stay-on for indefinite operation.\u003c\/p\u003e\n\n\u003ch4\u003eHow does the EPO-1 compare to a deck oven?\u003c\/h4\u003e\n\u003cp\u003eThe EPO-1 bakes one 12-inch pie at a time on a 120V plug. A full-size gas deck oven bakes multiple larger pies and requires gas hookup and a hood. Choose the EPO-1 for low-volume single-pie operations, a deck oven for production volume.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is the warranty?\u003c\/h4\u003e\n\u003cp\u003eWinco provides a manufacturer warranty. Refer to the spec sheet and included paperwork for current terms.\u003c\/p\u003e\n\n\u003cscript type=\"application\/ld+json\"\u003e\n{\n  \"@context\": \"https:\/\/schema.org\",\n  \"@graph\": [\n    {\n      \"@type\": \"Product\",\n      \"name\": \"Winco EPO-1 Countertop Electric Pizza Oven\",\n      \"sku\": \"EPO-1\",\n      \"mpn\": \"EPO-1\",\n      \"brand\": {\"@type\": \"Brand\", \"name\": \"Winco\"},\n      \"category\": \"Commercial Pizza Ovens\",\n      \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0373\/1000\/5307\/files\/EPO-1.jpg?v=1780022433\",\n      \"description\": \"Winco EPO-1 countertop electric pizza oven. One 12-inch pizza capacity, 600F maximum temperature, dual independent heating elements with top and bottom control, 60-minute bell timer with stay-on, crumb tray, folding pizza tray handle, stainless steel construction. 1500 watts, 120V, 12.5 amps. 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Two independently controlled heating elements balance crust browning against topping melt.\"}},\n        {\"@type\": \"Question\", \"name\": \"What is the maximum temperature?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"600 degrees Fahrenheit. Sufficient for New York, Detroit, deep-dish, and American thin-crust styles. Not hot enough for true Neapolitan.\"}},\n        {\"@type\": \"Question\", \"name\": \"Does the EPO-1 need a hood?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hood requirements depend on local code. Many jurisdictions allow ventless operation for countertop electric pizza ovens.\"}},\n        {\"@type\": \"Question\", \"name\": \"What is the timer function?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"60-minute bell timer with stay-on. 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