{"product_id":"po26","title":"Comstock-Castle PO26 Gas Pizza Oven","description":"\u003ch2\u003eComstock-Castle PO26 Countertop Gas Double-Deck Pizza Oven (31\" Wide, Two 26.5\" x 21\" Hearth Decks, 30,000 BTU)\u003c\/h2\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003ch3\u003eBest Use Cases\u003c\/h3\u003e\n\u003cul\u003e\n\u003cli\u003ePizzeria producing 25 to 50 pies per service hour\u003c\/li\u003e\n\u003cli\u003eFull-service Italian restaurant pizza line\u003c\/li\u003e\n\u003cli\u003eSports bar or tap room with active pizza menu\u003c\/li\u003e\n\u003cli\u003eCountry club halfway house or main dining service\u003c\/li\u003e\n\u003cli\u003eGhost kitchen or cloud kitchen pizza brand\u003c\/li\u003e\n\u003cli\u003eHotel banquet, room service, or late-night menu\u003c\/li\u003e\n\u003cli\u003eItalian bakery doing focaccia and flatbread\u003c\/li\u003e\n\u003cli\u003ePizza by the slice operation\u003c\/li\u003e\n\u003cli\u003eSchool cafeteria or institutional food service\u003c\/li\u003e\n\u003cli\u003eCatering commissary for off-site pizza events\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eTwo Hearth Decks Per Oven\u003c\/h3\u003e\n\u003cp\u003eEach 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.\u003c\/p\u003e\n\n\u003ch3\u003eCast-Iron H-Pattern Burners\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003ch3\u003e650 Degree Thermostat With Safety Shut-Off\u003c\/h3\u003e\n\u003cp\u003eEach 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.\u003c\/p\u003e\n\n\u003ch3\u003ePorcelain and Aluminized Linings\u003c\/h3\u003e\n\u003cp\u003ePorcelain 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.\u003c\/p\u003e\n\n\u003ch3\u003eStackable In The Field\u003c\/h3\u003e\n\u003cp\u003eA 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.\u003c\/p\u003e\n\n\u003ch3\u003eComparison to the PO19\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003ch3\u003eComparison to the PO31\u003c\/h3\u003e\n\u003cp\u003eThe 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.\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\u003ePO26\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eManufacturer\u003c\/td\u003e\n\u003ctd\u003eComstock-Castle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eType\u003c\/td\u003e\n\u003ctd\u003eCountertop gas double-deck pizza oven\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCabinet Width\u003c\/td\u003e\n\u003ctd\u003e31 inches\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCabinet Depth\u003c\/td\u003e\n\u003ctd\u003e26.5 inches\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 Dimensions\u003c\/td\u003e\n\u003ctd\u003e26.5\"W x 21\"D each\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eInterior Height\u003c\/td\u003e\n\u003ctd\u003e14 inches per deck\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBurner\u003c\/td\u003e\n\u003ctd\u003eCast-iron H-pattern with V-shaped baffle\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBTU\u003c\/td\u003e\n\u003ctd\u003e30,000 BTU\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eMaximum Temperature\u003c\/td\u003e\n\u003ctd\u003e650 degrees Fahrenheit\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eThermostat\u003c\/td\u003e\n\u003ctd\u003e6500 thermostat with 100% safety shut-off\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003ePilot\u003c\/td\u003e\n\u003ctd\u003eAutomatic standing pilot\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBurner Valves\u003c\/td\u003e\n\u003ctd\u003eBrass\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGas Connection\u003c\/td\u003e\n\u003ctd\u003e3\/4 inch NPT manifold\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eGas Pressure\u003c\/td\u003e\n\u003ctd\u003e4\" WC natural \/ 10\" WC propane\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eLinings\u003c\/td\u003e\n\u003ctd\u003ePorcelain and aluminized\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eConstruction\u003c\/td\u003e\n\u003ctd\u003eDouble-wall stainless steel exterior, aluminized inner framing\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eBake Time\u003c\/td\u003e\n\u003ctd\u003e7 to 15 minutes\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStackable\u003c\/td\u003e\n\u003ctd\u003eYes, with 6-inch leg base\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCertifications\u003c\/td\u003e\n\u003ctd\u003eNSF, cETLus\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/table\u003e\n\n\u003ch3\u003eInstallation Requirements\u003c\/h3\u003e\n\u003cp\u003eThe 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.\u003c\/p\u003e\n\n\u003ch4\u003eInstallation Checklist\u003c\/h4\u003e\n\u003cul\u003e\n\u003cli\u003eGas type specified at order (natural or propane)\u003c\/li\u003e\n\u003cli\u003e3\/4 inch NPT gas connection with shutoff valve\u003c\/li\u003e\n\u003cli\u003eGas pressure verified: 4\" WC natural \/ 10\" WC propane\u003c\/li\u003e\n\u003cli\u003eType I hood installed per local code\u003c\/li\u003e\n\u003cli\u003eMake-up air system sized for hood CFM\u003c\/li\u003e\n\u003cli\u003eCombustible clearance: 6\" sides and rear\u003c\/li\u003e\n\u003cli\u003eNon-combustible clearance: 0\" sides and rear\u003c\/li\u003e\n\u003cli\u003eStand or countertop rated for unit weight\u003c\/li\u003e\n\u003cli\u003e6\" leg base required if field-stacking two units\u003c\/li\u003e\n\u003cli\u003ePilot lit and burner valves tested before first bake\u003c\/li\u003e\n\u003cli\u003eThermostat calibration verified per installer responsibility\u003c\/li\u003e\n\u003c\/ul\u003e\n\n\u003ch3\u003eFrequently Asked Questions\u003c\/h3\u003e\n\n\u003ch4\u003eHow many pizzas can the PO26 bake at one time?\u003c\/h4\u003e\n\u003cp\u003eEach 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.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is the bake time?\u003c\/h4\u003e\n\u003cp\u003e7 to 15 minutes depending on crust thickness, topping load, and target color.\u003c\/p\u003e\n\n\u003ch4\u003eCan the two decks run at different temperatures?\u003c\/h4\u003e\n\u003cp\u003eYes. Each deck has its own thermostat and burner. Run one deck for fresh pies and the other for finishing or holding.\u003c\/p\u003e\n\n\u003ch4\u003eIs the PO26 stackable?\u003c\/h4\u003e\n\u003cp\u003eYes. A 6-inch leg base allows two PO26 ovens to stack for four decks of capacity in the same floor footprint.\u003c\/p\u003e\n\n\u003ch4\u003eDoes the PO26 need a hood?\u003c\/h4\u003e\n\u003cp\u003eMost jurisdictions require a Type I hood for gas pizza ovens. Confirm with your AHJ.\u003c\/p\u003e\n\n\u003ch4\u003eCan the PO26 run on propane?\u003c\/h4\u003e\n\u003cp\u003eYes. Ordered configured at the factory for natural gas or propane. Pressure regulators are set for the specified gas.\u003c\/p\u003e\n\n\u003ch4\u003eWhat is the warranty?\u003c\/h4\u003e\n\u003cp\u003eComstock-Castle 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\": \"Comstock-Castle PO26 Countertop Gas Double-Deck Pizza Oven\",\n      \"sku\": \"PO26\",\n      \"mpn\": \"PO26\",\n      \"brand\": {\"@type\": \"Brand\", \"name\": \"Comstock-Castle\"},\n      \"category\": \"Commercial Pizza Ovens\",\n      \"image\": \"https:\/\/cdn.shopify.com\/s\/files\/1\/0373\/1000\/5307\/files\/PO26.png?v=1780023117\",\n      \"description\": \"Comstock-Castle PO26 countertop gas double-deck pizza oven. Two 26.5 by 21 inch hearth decks in a 31-inch cabinet. 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