{"product_id":"nuovo","title":"Eurodib NUOVO Electric Double-Deck Pizza Oven","description":"\u003ch2\u003eEurodib NUOVO Countertop Electric Double-Deck Pizza Oven (6400W, 208V, Refractory Brick Decks, Made in Italy)\u003c\/h2\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eConstruction 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.\u003c\/p\u003e\n\n\u003ch3\u003eBest Use Cases\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePizzeria startup with countertop-only space\u003c\/li\u003e\n\u003cli\u003eGhost kitchen or cloud kitchen pizza station\u003c\/li\u003e\n\u003cli\u003eItalian restaurant secondary deck for finishing and reheating\u003c\/li\u003e\n\u003cli\u003eFood hall pizza stall with no gas line available\u003c\/li\u003e\n\u003cli\u003eHotel late-night menu pizza service\u003c\/li\u003e\n\u003cli\u003eCountry club pool deck or banquet pass-through\u003c\/li\u003e\n\u003cli\u003eTap room or brewery food program\u003c\/li\u003e\n\u003cli\u003eCatering commissary for off-site pizza service\u003c\/li\u003e\n\u003cli\u003eBakery flatbread and focaccia production\u003c\/li\u003e\n\u003cli\u003eSandwich shop adding pizza to the menu\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eTwo Independent Baking Chambers\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003ch3\u003eRefractory Brick Decks\u003c\/h3\u003e\n\u003cp\u003eEach 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.\u003c\/p\u003e\n\n\u003ch3\u003eTemperature Range and Recovery\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003ch3\u003eShock-Proof Coated Heating Elements\u003c\/h3\u003e\n\u003cp\u003eTop 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.\u003c\/p\u003e\n\n\u003ch3\u003eComparison to Comstock-Castle Gas Deck Ovens\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003ch3\u003eComparison to Vortex VRX Deck Ovens\u003c\/h3\u003e\n\u003cp\u003eThe 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.\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\u003eNUOVO\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eEurodib\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCountry of Origin\u003c\/td\u003e\n\u003ctd\u003eItaly\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eCountertop electric double-deck pizza oven\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eNumber of Decks\u003c\/td\u003e\n\u003ctd\u003e2\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDeck Material\u003c\/td\u003e\n\u003ctd\u003eRefractory brick\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eTemperature Range\u003c\/td\u003e\n\u003ctd\u003e120 to 840 degrees Fahrenheit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eControls\u003c\/td\u003e\n\u003ctd\u003e2 thermostatic controls per chamber (top and bottom)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eHeating Elements\u003c\/td\u003e\n\u003ctd\u003eShock-proof coated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eChamber Insulation\u003c\/td\u003e\n\u003ctd\u003e2 separate baking chambers, thermally insulated\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eExterior Finish\u003c\/td\u003e\n\u003ctd\u003eBlack powder coat\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConstruction\u003c\/td\u003e\n\u003ctd\u003eStainless steel interior\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePower\u003c\/td\u003e\n\u003ctd\u003e6400 watts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eVoltage\u003c\/td\u003e\n\u003ctd\u003e208V, 60Hz, 1-phase\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eInstallation Requirements\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eHood 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.\u003c\/p\u003e\n\n\u003ch4\u003eInstallation Checklist\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003e208V single-phase dedicated circuit, 40-amp breaker minimum\u003c\/li\u003e\n\u003cli\u003eLicensed electrician for hardwire or twist-lock connection\u003c\/li\u003e\n\u003cli\u003eHood requirements confirmed with local AHJ\u003c\/li\u003e\n\u003cli\u003eCountertop or stand rated for unit weight plus heat radiance\u003c\/li\u003e\n\u003cli\u003eMinimum 4-inch clearance on sides and rear per spec sheet\u003c\/li\u003e\n\u003cli\u003eCombustible surface clearance per manufacturer instructions\u003c\/li\u003e\n\u003cli\u003eRefractory bricks inspected after delivery for transit damage\u003c\/li\u003e\n\u003cli\u003eInitial burn-in cycle per manual before first production bake\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\n\u003ch4\u003eCan the NUOVO bake authentic Neapolitan pizza?\u003c\/h4\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\n\u003ch4\u003eWhat size pizza fits in each chamber?\u003c\/h4\u003e\n\u003cp\u003eEach 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.\u003c\/p\u003e\n\n\u003ch4\u003eCan the two decks run at different temperatures at the same time?\u003c\/h4\u003e\n\u003cp\u003eYes. 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.\u003c\/p\u003e\n\n\u003ch4\u003eDoes the NUOVO need a hood?\u003c\/h4\u003e\n\u003cp\u003eHood 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.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is the power requirement?\u003c\/h4\u003e\n\u003cp\u003e6400 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.\u003c\/p\u003e\n\n\u003ch4\u003eHow does the NUOVO compare to a full-size deck oven?\u003c\/h4\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is the warranty?\u003c\/h4\u003e\n\u003cp\u003eEurodib provides a manufacturer warranty on the NUOVO. Refer to the included paperwork and the spec sheet 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\": \"Eurodib NUOVO Countertop Electric Double-Deck Pizza Oven\",\n      \"sku\": \"NUOVO\",\n      \"mpn\": \"NUOVO\",\n      \"brand\": {\"@type\": \"Brand\", \"name\": \"Eurodib\"},\n      \"category\": \"Commercial Pizza Ovens\",\n      \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0373\/1000\/5307\/files\/NUOVO.jpg?v=1780022249\",\n      \"description\": \"Italian-made countertop electric double-deck pizza oven with refractory brick decks, two thermally insulated chambers, top and bottom thermostatic control per deck, 120 to 840 degree Fahrenheit operating range, shock-proof coated heating elements, 6400 watts on 208V single-phase, stainless steel interior, black powder coat exterior.\",\n      \"additionalProperty\": [\n        {\"@type\": \"PropertyValue\", \"name\": \"Number of Decks\", \"value\": \"2\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Deck Material\", \"value\": \"Refractory brick\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Temperature Range\", \"value\": \"120 to 840 F\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Power\", \"value\": \"6400 W\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Voltage\", \"value\": \"208V\/60Hz\/1-ph\"},\n        {\"@type\": \"PropertyValue\", \"name\": \"Country of Origin\", \"value\": \"Italy\"}\n      ]\n    },\n    {\n      \"@type\": \"FAQPage\",\n      \"mainEntity\": [\n        {\"@type\": \"Question\", \"name\": \"Can the NUOVO bake authentic Neapolitan pizza?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The 840 degree top end and refractory brick deck support true 90-second Neapolitan bakes.\"}},\n        {\"@type\": \"Question\", \"name\": \"What size pizza fits in each chamber?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Each chamber accepts up to a 16 inch round pizza or several smaller personal-size pies.\"}},\n        {\"@type\": \"Question\", \"name\": \"Can the two decks run at different temperatures at the same time?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Yes. The chambers are thermally insulated and each has independent top and bottom thermostats.\"}},\n        {\"@type\": \"Question\", \"name\": \"Does the NUOVO need a hood?\", \"acceptedAnswer\": {\"@type\": \"Answer\", \"text\": \"Hood requirements depend on local code. Many jurisdictions allow ventless or Type II operation. 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