Vortex VRX-PO60G-2 Gas Deck Pizza Oven
Vortex VRX-PO60G Heavy-Duty Gas Deck Pizza Oven (48" Wide, Single Deck, Fibra-Ment Stone Hearth, 110,000 BTU)
The Vortex VRX-PO60G is a heavy-duty floor-standing gas deck pizza oven from MVP Group, built for production pizzerias, bakeries, and high-volume operations. The oven features one 48-inch by 36-inch deck, each measuring 48 inches wide by 36 inches deep by 6.75 inches high, fired by 110,000 BTU of natural gas (LP conversion kit included).
The deck uses Fibra-Ment stone hearth, the same engineered ceramic material used in premium production pizzerias. Fibra-Ment stores heat and releases it back into the dough, producing a crisp, slightly charred bottom crust at production-rate bake times. The independent top heat damper let the operator balance top heat against bottom heat for the style of pizza being baked. A modulating thermostat holds set temperature precisely from 300 to 650 degrees Fahrenheit through the bake cycle.
An insulated spring-loaded door seals tight to retain heat and reduce gas consumption during open-close cycles. Stainless steel exterior construction throughout. The oven ships UL Gas-Fired Listed and cULus, with an LP conversion kit included so operators on propane do not need to source a separate kit.
Best Use Cases
- Production pizzeria baking 6 eighteen-inch pies per bake
- Pizza-by-the-slice with large-format pies
- Italian restaurant with high-volume dinner service
- Multi-unit chain with consistent throughput requirements
- Wholesale bakery doing par-baked pizza, flatbread, and focaccia
- Hotel banquet and catering pizza station
- Stadium, arena, and concession food operation
- Casino food court flagship pizza brand
- Ghost kitchen at production scale
- University dining or large institutional food service
Fibra-Ment Stone Hearth Deck
Fibra-Ment is an engineered ceramic hearth material designed for commercial pizza ovens. Unlike conventional refractory brick, Fibra-Ment is cast as a single panel with uniform density and uniform heat retention across the entire deck. The result is consistent bottom-crust browning whether the pie is in the center or near the edge of the deck. The material holds heat through repeated door openings and recovers quickly between bakes.
Modulating Thermostat 300 to 650 Degrees Fahrenheit
The modulating thermostat holds temperature precisely by modulating gas flow rather than cycling the burner on and off. That produces a steadier deck temperature, more consistent bake times, and reduced gas consumption versus on-off thermostats. The 300 to 650 degree range covers everything from pizza par-baking and focaccia at the low end to high-temperature standard pies at the top end.
Insulated Spring-Loaded Door
The deck has a spring-loaded counterbalanced door with heavy insulation. The spring assist makes loading and unloading easier on a busy line, and the insulation keeps heat in the oven cavity during open-close cycles. That matters at high production volume because every degree of heat loss during a load translates to longer recovery and higher gas bills.
Independent Top Heat Dampers
The top heat damper lets the operator route more or less heat to the top of the cavity independently of the deck temperature. A thin-crust pie needs heavy top heat to brown cheese without overcooking the bottom. A pan or deep-dish pie needs less top heat and more bottom. The damper lets the operator dial in the right balance.
110,000 BTU Gas Firing
110,000 BTU at 3/4 inch NPT natural gas connection delivers the heat output needed for single deck production. The unit ships configured for natural gas and includes an LP conversion kit for propane operations. Conversion is performed at install by a licensed gas tech.
Comparison To Other Vortex VRX Models
- VRX-PO48G: 36 inch wide, single deck, 66,000 BTU
- VRX-PO48G-2: 36 inch wide, double deck, 88,000 BTU
- VRX-PO60G-2: 48 inch wide, double deck, 132,000 BTU
- VRX-PO72G: 60 inch wide, single deck, 176,000 BTU
- VRX-PO72G-2: 60 inch wide, double deck, 220,000 BTU
Choose the wider models (48-inch and up) when deck area per bake is the throughput bottleneck. Choose the double-deck variants when you need to bake at two different temperatures or run two production lines (par-bake and finish, for example) at the same time.
Comparison to the Comstock-Castle PO Series
The Comstock-Castle PO19, PO26, and PO31 are countertop double-deck pizza ovens at 30,000 BTU max with 650 degree thermostats and porcelain/aluminized linings. The Vortex VRX is a floor-standing production oven with 66,000 to 220,000 BTU, modulating thermostats, and Fibra-Ment stone hearth. Choose the Castle PO series for compact countertop operations baking 25 to 50 pies per hour. Choose the Vortex VRX for production volumes that justify floor-standing equipment.
Specifications
| Model Number | VRX-PO60G |
| Manufacturer | Vortex (MVP Group) |
| Type | Heavy-duty floor-standing gas deck pizza oven |
| Configuration | Single Deck |
| Number of Decks | 1 |
| Deck Dimensions | 48"W x 36"D x 6.75"H each |
| Hearth Material | Fibra-Ment stone |
| Temperature Range | 300 to 650 degrees Fahrenheit |
| Thermostat | Modulating |
| Door | Insulated spring-loaded door |
| Top Heat Damper | Independent damper |
| Gas Type | Natural gas (LP conversion kit included) |
| BTU | 110,000 BTU |
| Construction | Stainless steel |
| Certifications | cULus, UL Gas-Fired Listed |
Installation Requirements
The VRX-PO60G requires a commercial gas line sized for 110,000 BTU input with appropriate manifold pressure for the gas type. The unit requires a Type I commercial hood with make-up air sized to the gas load. LP installations require the included conversion kit to be installed by a licensed gas technician before first use.
Installation Checklist
- Gas type confirmed (natural gas standard, LP via included kit)
- Gas line sized for 110,000 BTU with shutoff valve
- Manifold pressure verified per spec sheet
- Type I hood with adequate CFM for gas load
- Make-up air system sized to hood
- Floor space sized for 48-inch wide cabinet plus clearances
- Combustible surface clearances per manufacturer instructions
- LP conversion kit installed by licensed gas tech if running propane
- Pilot lit, burner tested, modulating thermostat calibrated
- Fibra-Ment hearth inspected for transit damage before first bake
- Initial burn-in cycle per manual before production use
Frequently Asked Questions
How many pizzas does the VRX-PO60G bake at once?
The 48-by-36-inch deck holds 6 eighteen-inch pies per bake. Sixteen-inch and smaller pies pack tighter for higher per-cycle counts.
What is Fibra-Ment hearth?
Fibra-Ment is an engineered ceramic hearth material used in premium production pizza ovens. It stores heat uniformly across the deck and releases it back into the dough, producing consistent bottom-crust browning at production-rate bake times.
Can the VRX-PO60G run on propane?
Yes. The unit ships configured for natural gas and includes an LP conversion kit. A licensed gas tech installs the kit at install time.
Does the VRX-PO60G need a hood?
Yes. Gas pizza ovens at this BTU load require a Type I commercial hood with make-up air. Confirm sizing and code compliance with your AHJ.
What is the modulating thermostat advantage?
A modulating thermostat adjusts gas flow continuously to hold set temperature, rather than cycling the burner on and off. The result is steadier deck temperature, more consistent bake times, and lower gas consumption versus on-off thermostat control.
What is the warranty?
Vortex (MVP Group) provides a manufacturer warranty. Refer to the spec sheet and included paperwork for current terms.