Comstock-Castle PO26 Gas Pizza Oven

Comstock-Castle PO26 Countertop Gas Double-Deck Pizza Oven (31" Wide, Two 26.5" x 21" Hearth Decks, 30,000 BTU)

The Comstock-Castle PO26 is a countertop gas double-deck pizza oven with two 26.5-inch by 21-inch hearth decks stacked in a single 31-inch wide cabinet. Cast-iron H-pattern burners combined with a V-shaped baffle direct heat across each deck for even browning. Each deck is rated to 650 degrees Fahrenheit with a 6500 thermostat, 100 percent safety shut-off, automatic standing pilot, and brass burner valves.

The 26.5-inch deck depth accepts up to an 18-inch pizza per pie or two 12-to-14-inch pies side by side, doubling per-deck capacity versus the PO19. Double-wall stainless steel exterior with aluminized inner framing and porcelain and aluminized linings retain heat, resist corrosion, and reduce operating cost. The unit is stackable in the field with the required 6-inch leg base for operators who need four decks of capacity in the same floor footprint.

The PO26 is built for active pizzerias, full-service Italian restaurants, sports bars, country clubs, hotels, ghost kitchens with gas service, and any operation that bakes 25 to 50 pies per service hour on a double-deck format.

Best Use Cases

• Pizzeria producing 25 to 50 pies per service hour
• Full-service Italian restaurant pizza line
• Sports bar or tap room with active pizza menu
• Country club halfway house or main dining service
• Ghost kitchen or cloud kitchen pizza brand
• Hotel banquet, room service, or late-night menu
• Italian bakery doing focaccia and flatbread
• Pizza by the slice operation
• School cafeteria or institutional food service
• Catering commissary for off-site pizza events

Two Hearth Decks Per Oven

Each deck measures 26.5 inches wide by 21 inches deep. That depth accepts one 18-inch round pie or two smaller pies arranged side by side, doubling throughput versus the PO19. Stacked vertically in one cabinet, the two decks deliver up to four pies per bake cycle in a 31-inch wide footprint. Decks are interchangeable with wire racks for sub finishing, par-baking, and rack-based work, with 3 rack positions per deck at 2.75-inch spacing.

Cast-Iron H-Pattern Burners

The H-pattern cast-iron burner paired with a V-shaped baffle spreads heat across the entire deck instead of concentrating it under the burner. This eliminates hot spots and delivers consistent crust browning whether the pie is in the center or near the edge. Cast iron resists warping and burn-through far better than stamped steel.

650 Degree Thermostat With Safety Shut-Off

Each deck has an independent 6500 thermostat rated to 650 degrees Fahrenheit, a 100 percent safety shut-off that cuts gas if the pilot fails, an automatic standing pilot for unattended ignition, and brass burner valves for long-life flow control. Pressure regulators are factory-set for the gas type ordered: 4 inches water column for natural gas, 10 inches water column for propane.

Porcelain and Aluminized Linings

Porcelain panels reflect heat back onto the product and wipe clean. Aluminized framing resists corrosion from tomato sauce, oil, and aggressive cleaners. Double-wall construction with heavy insulation keeps operating costs down and the exterior cooler in tight prep lines.

Stackable In The Field

A 6-inch leg base (factory or field-installed) allows two PO26 ovens to stack for four decks of capacity. Operators can scale from one to two units as demand grows without changing the cookline layout. Factory-stacked orders ship with the leg base.

Comparison to the PO19

The PO19 is the smaller sibling at 24 inches wide with two 19.5-by-21-inch decks. Choose the PO19 for tight counter space and 16-inch pies. Choose the PO26 for 18-inch pies and 30 to 50 pies per service hour throughput.

Comparison to the PO31

The PO31 is the largest in the series at 36 inches wide with two 31.5-by-21-inch decks. Choose the PO31 for 24-inch pies or two 16-inch pies side-by-side per deck for production-volume operations.

Specifications

Installation Requirements

The PO26 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. 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 unit weight
• 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 PO26 bake at one time?

Each 26.5-by-21-inch deck holds one 18-inch pie or two 12-to-14-inch pies side by side. With two decks running, that is up to four pies in the oven simultaneously.

What is the bake time?

7 to 15 minutes depending on crust thickness, topping load, and target color.

Can the two decks run at different temperatures?

Yes. Each deck has its own thermostat and burner. Run one deck for fresh pies and the other for finishing or holding.

Is the PO26 stackable?

Yes. A 6-inch leg base allows two PO26 ovens to stack for four decks of capacity in the same floor footprint.

Does the PO26 need a hood?

Most jurisdictions require a Type I hood for gas pizza ovens. Confirm with your AHJ.

Can the PO26 run on propane?

Yes. Ordered configured at the factory for natural gas or propane. Pressure regulators are set for the specified gas.

What is the warranty?

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