Comstock-Castle PO19 Gas Pizza Oven

Comstock-Castle PO19 Countertop Gas Double-Deck Pizza Oven (24" Wide, Two 19.5" x 21" Hearth Decks, 30,000 BTU)

The Comstock-Castle PO19 is a countertop gas double-deck pizza oven with two 19.5-inch by 21-inch hearth decks stacked in a single 24-inch wide cabinet. Cast-iron H-pattern burners combined with a V-shaped baffle direct heat across the deck for even browning. Each deck is rated to 650 degrees Fahrenheit with a thermostat, 100 percent safety shut-off, automatic standing pilot, and brass burner valves.

Double-wall stainless steel exterior with aluminized inner framing and porcelain and aluminized linings retain heat and resist corrosion. The unit is stackable in the field with the required 6-inch leg base, so an operator who outgrows two decks can add a second PO19 stacked on top for four decks of capacity. Hearth decks bake directly with cornmeal, in pans, or on screens. Bake times run 7 to 15 minutes depending on crust and toppings.

The PO19 is built for small pizzerias, sandwich shops adding pizza, sports bars, ghost kitchens, country clubs, taprooms, bakeries doing flatbread and focaccia, and operations that have gas service and a hood but limited floor space.

Best Use Cases

• Small pizzeria producing 15 to 25 pies per service hour
• Sandwich shop adding pizza to the menu
• Sports bar or tap room food program
• Country club halfway house or banquet pass
• Ghost kitchen pizza station with gas service
• Hotel late-night menu or banquet finishing
• Bakery flatbread and focaccia production
• School or institutional food service
• Pizza by the slice or pop-up shop
• Italian restaurant secondary deck

Two Hearth Decks Per Oven

Each deck measures 19.5 inches wide by 21 inches deep, sized for one 16-inch pizza, two personal pies, or several pans and screens. Stacked vertically in a single cabinet, the two decks give the operator twice the throughput in the same footprint as a single-deck oven. Decks are interchangeable with wire racks for sub finishing, par-baking, and rack-based work, and 3 rack positions per deck with 2.75 inches between positions allow flexible loading.

Cast-Iron H-Pattern Burners

The H-pattern cast-iron burner is paired with a V-shaped baffle that spreads heat across the entire deck rather than concentrating it under the burner. This eliminates hot spots and produces even browning across the pie. Cast iron lasts longer than stamped steel burners in a high-temperature pizza environment.

650 Degree Thermostat With Safety Shut-Off

Each deck has its own thermostat rated to 650 degrees Fahrenheit. A 100 percent safety shut-off cuts the gas if the pilot fails, the automatic standing pilot eliminates manual lighting, and brass burner valves provide long-life flow control. Pressure regulators are factory-set for the gas type ordered (natural or propane), with 4 inches water column for natural gas and 10 inches water column for propane.

Porcelain and Aluminized Linings

The interior is lined with porcelain and aluminized panels. Porcelain wipes clean and reflects heat back onto the product. Aluminized framing resists corrosion from acidic tomato sauce splatter and aggressive cleaners. Combined with double-wall construction and heavy insulation, the linings keep operating costs down and exterior temperatures cooler.

Stackable In The Field

Two PO19 ovens can be stacked using a 6-inch leg base (sold separately or ordered factory-stacked). This lets an operator start with one oven and add capacity later as demand grows, without replacing the original unit. Factory-stacked orders ship with the leg base included.

Comparison to the PO26

The PO26 is the same oven in a wider 31-inch cabinet with two 26.5-inch by 21-inch decks. Choose the PO19 if your menu tops out at 16-inch pies and you have tight counter space. Choose the PO26 if you need to bake 18 to 22 inch pies or multiple pies per deck.

Comparison to the PO31

The PO31 is the largest in the series, a 36-inch cabinet with two 31.5-inch by 21-inch decks. Choose the PO31 for full-size pizzeria operations baking 24 to 28 inch pies, or multiple 16-inch pies per deck for production throughput.

Specifications

Installation Requirements

The PO19 requires a 3/4 inch NPT gas connection. Pressure regulators are factory-set for natural or propane. The unit requires a Type I commercial hood per most jurisdictions due to grease-producing pizza toppings. Non-combustible side and rear clearances are 0 inches. Combustible surface clearances are 6 inches on sides and 6 inches at the rear.

Installation Checklist

• Gas type specified at order (natural or propane)
• 3/4 inch NPT gas connection with shutoff valve
• Gas pressure verified: 4" WC natural / 10" WC propane
• Type I hood installed per local code
• Make-up air system sized for hood CFM
• Combustible clearance: 6" sides and rear
• Non-combustible clearance: 0" sides and rear
• Stand or countertop rated for 300 lb load
• 6" leg base required if field-stacking two units
• Pilot lit and burner valves tested before first bake
• Thermostat calibration verified per installer responsibility

Frequently Asked Questions

How many pizzas can the PO19 bake at one time?

Each 19.5-by-21-inch deck holds one 16-inch pie, two 12-inch personal pies, or multiple pans and screens. With two decks running, that is two 16-inch pies or four personal pies in the oven simultaneously.

What is the bake time?

7 to 15 minutes depending on crust thickness, topping load, and target color. Operators typically run 8 to 10 minutes for a New York 16-inch at 550 degrees, or 12 to 14 minutes for a thicker pan or deep-dish style.

Can the two decks run at different temperatures?

Yes. Each deck has its own thermostat and burner system. The operator can run one deck at 550 degrees for fresh pies and the other at 300 degrees for finishing or holding.

Is the PO19 stackable?

Yes. A 6-inch leg base (factory or field-installed) lets two PO19 ovens stack for four decks of capacity in the same floor footprint.

Does the PO19 need a hood?

Most jurisdictions require a Type I hood for gas pizza ovens due to grease-producing toppings. Confirm with your AHJ.

Can the PO19 run on propane?

Yes. The unit is ordered configured for either natural gas or propane at the factory. Pressure regulators are set for the specified gas. Field conversion requires a conversion kit from Comstock-Castle.

What is the warranty?

Comstock-Castle provides a manufacturer warranty. Refer to the spec sheet and included paperwork for current terms.