Eurodib NUOVO Electric Double-Deck Pizza Oven
Eurodib NUOVO Countertop Electric Double-Deck Pizza Oven (6400W, 208V, Refractory Brick Decks, Made in Italy)
The Eurodib NUOVO is a countertop electric pizza oven built in Italy with two independent baking chambers, refractory brick decks, and thermostatic top-and-bottom control on each deck. It bakes at temperatures from 120 to 840 degrees Fahrenheit, hot enough for true Neapolitan-style pies, thin-crust New York rounds, focaccia, flatbreads, and par-baked finishing work.
The double-deck format gives a small operator the throughput of a much larger floor-standing oven without the gas hookup, the venting work, or the footprint. Each chamber holds a single full-size pie or several small personal pizzas, and because the chambers are thermally insulated from each other, you can run one deck at 700 degrees for fresh pies and the other at 350 degrees for finishing calzones, garlic knots, or breadsticks at the same time.
Construction is stainless steel inside with a powder-coated black exterior. Heating elements are shock-proof coated for longevity and resistance to flour dust and moisture. The oven is built for restaurants, pizzerias, ghost kitchens, food halls, hotel pantries, country clubs, and any operation that needs serious pizza output from a countertop unit.
Best Use Cases
- Pizzeria startup with countertop-only space
- Ghost kitchen or cloud kitchen pizza station
- Italian restaurant secondary deck for finishing and reheating
- Food hall pizza stall with no gas line available
- Hotel late-night menu pizza service
- Country club pool deck or banquet pass-through
- Tap room or brewery food program
- Catering commissary for off-site pizza service
- Bakery flatbread and focaccia production
- Sandwich shop adding pizza to the menu
Two Independent Baking Chambers
The NUOVO is a true double-deck design with two thermally insulated chambers stacked vertically. Each chamber has its own dedicated thermostat for the top element and a separate thermostat for the bottom element, so the operator controls heat balance precisely for the style of pizza being baked. A Neapolitan-style pie wants a hot top and a hot stone deck. A thicker pan pizza wants a hotter bottom and a moderated top. A finishing or holding cycle wants both elements low. The NUOVO handles all three at the same time across its two decks.
Refractory Brick Decks
Each chamber has a refractory brick floor, the same material used in wood-fired and full-size deck ovens. Refractory brick stores heat and releases it back into the dough, producing the crisp, slightly charred bottom crust that customers expect from a pizzeria pie. Conveyor ovens and most countertop electric pizza ovens use a steel or aluminized deck, which cooks evenly but does not produce the same bottom crust character. The NUOVO is one of the few countertop ovens that delivers true deck-oven crust.
Temperature Range and Recovery
The thermostatic range runs from 120 to 840 degrees Fahrenheit. The low end supports proofing, holding, and finishing work. The high end supports true Neapolitan baking, where authentic pies cook in 90 seconds at 800-plus degrees. Recovery between bakes is fast because the refractory brick holds heat through door openings.
Shock-Proof Coated Heating Elements
Top and bottom heating elements in each chamber are coated for resistance to mechanical shock, flour dust, water splash from cleaning, and the thermal stress of repeated heat-up and cool-down cycles. Coated elements last longer than bare-wire elements in a flour-heavy environment.
Comparison to Comstock-Castle Gas Deck Ovens
The Comstock-Castle PO19, PO26, and PO31 are gas hearth-deck ovens with porcelain and aluminized linings. They run on 3/4 inch gas connections at 25,000 to 30,000 BTU, vent through a Type I hood, and top out at 650 degrees Fahrenheit. The NUOVO is electric, plug-in, vents without a hood in many jurisdictions, and reaches 840 degrees. Choose the NUOVO when you have no gas line, when your hood capacity is maxed, or when you need true Neapolitan temperatures. Choose the Comstock-Castle when you have gas, when you want the lowest operating cost per pie, or when you want a larger deck for 18 to 31 inch pies.
Comparison to Vortex VRX Deck Ovens
The Vortex VRX series is a full-size floor-standing deck oven with 36 inch deep decks and 66,000 to 220,000 BTU gas firing. Those ovens are for production pizzerias and bakeries running hundreds of pies per service. The NUOVO is a countertop solution for operators baking dozens of pies per service. Different categories entirely.
Specifications
| Model Number | NUOVO |
| Manufacturer | Eurodib |
| Country of Origin | Italy |
| Type | Countertop electric double-deck pizza oven |
| Number of Decks | 2 |
| Deck Material | Refractory brick |
| Temperature Range | 120 to 840 degrees Fahrenheit |
| Controls | 2 thermostatic controls per chamber (top and bottom) |
| Heating Elements | Shock-proof coated |
| Chamber Insulation | 2 separate baking chambers, thermally insulated |
| Exterior Finish | Black powder coat |
| Construction | Stainless steel interior |
| Power | 6400 watts |
| Voltage | 208V, 60Hz, 1-phase |
Installation Requirements
The NUOVO is a 208V single-phase unit drawing 6400 watts, approximately 31 amps. It requires a dedicated 208V circuit on a 40-amp breaker with appropriate hardwire or twist-lock connection per local code. Confirm with a licensed electrician before installation.
Hood requirements vary by jurisdiction. Many cities allow countertop electric pizza ovens to operate ventless or under a Type II condensate hood. Other jurisdictions require a Type I hood when temperatures exceed a threshold or when grease-producing toppings are used. Check with your local AHJ before installation.
Installation Checklist
- 208V single-phase dedicated circuit, 40-amp breaker minimum
- Licensed electrician for hardwire or twist-lock connection
- Hood requirements confirmed with local AHJ
- Countertop or stand rated for unit weight plus heat radiance
- Minimum 4-inch clearance on sides and rear per spec sheet
- Combustible surface clearance per manufacturer instructions
- Refractory bricks inspected after delivery for transit damage
- Initial burn-in cycle per manual before first production bake
Frequently Asked Questions
Can the NUOVO bake authentic Neapolitan pizza?
Yes. The 840 degree top end and the refractory brick deck are the two requirements for true Neapolitan baking. Pies cook in approximately 90 seconds at full temperature, matching wood-fired and gas-fired Neapolitan oven performance from a countertop electric platform.
What size pizza fits in each chamber?
Each chamber accepts up to a 16 inch round pizza or several smaller personal-size pies arranged on the deck. Refer to the spec sheet for exact internal chamber dimensions.
Can the two decks run at different temperatures at the same time?
Yes. The chambers are thermally insulated from each other and each has independent top and bottom thermostats. The operator can run one deck at 700 degrees for fresh pies and the other at 350 degrees for finishing breadsticks or holding par-baked product simultaneously.
Does the NUOVO need a hood?
Hood requirements depend on local code. Many jurisdictions allow electric countertop pizza ovens to operate ventless or under a Type II condensate hood. Some require Type I capture when greasy toppings are used. Check with your AHJ.
What is the power requirement?
6400 watts at 208V single-phase 60Hz, approximately 31 amps. A dedicated 208V circuit with a 40-amp breaker is required. The unit is not 120V plug-in.
How does the NUOVO compare to a full-size deck oven?
A full-size gas deck oven offers larger decks for 18 to 36 inch pies and higher throughput per service. The NUOVO offers countertop placement, electric operation without a gas hookup, and refractory brick deck performance in a small footprint. Choose the NUOVO for limited space or no gas, and a full-size deck oven for production volume.
What is the warranty?
Eurodib provides a manufacturer warranty on the NUOVO. Refer to the included paperwork and the spec sheet for current terms.