Bakermax EP-2E - Black Panther Pizza Deck Oven

The BakerMax EP-2E is a Black Panther double-deck pizza deck oven reaching 500 °C — genuine pizza-oven temperature, not the 350 °C a countertop unit manages. Each deck has a stone sole measuring 610 x 610 x 140 mm, taking 8 x 30 cm pizzas across the two decks. Top and bottom controls on each deck let you balance base crispness against topping colour. It needs a 415 V three-phase supply.

Why operators choose the EP-2E

• 500 degrees C — this is the number that separates a real deck oven from a countertop one. At 500 degrees a Neapolitan-style base bakes in a couple of minutes; at 350 it does not
• Stone sole in each deck — stone stores heat and drives it into the base of the dough on contact - the single biggest contributor to a crisp bottom
• Top and bottom controls for perfect cooking — independent element control per deck, so you crisp the base without colouring the cheese early. A single control forces a compromise
• Double deck, 8 x 30 cm pizzas — four bases per deck across two decks, and the decks are controlled separately so you can bake and hold at once
• Superior insulation — it keeps 500 degrees inside the oven rather than in the kitchen - which matters for both energy cost and staff comfort
• Temperature read-out — you read the actual deck temperature rather than a dial position, which at 500 degrees is the difference between a bake and a burn
• Balanced oven doors for safe opening — a counterweighted door on a 500-degree oven does not slam or drop, which is a real burn risk otherwise
• Viewing window and interior light — you watch the bake without opening the door and dumping deck temperature
• Black body with a stainless front panel — it is a front-of-house-presentable oven, which matters if the pizza station is visible

Specifications

Venue suitability

The EP-2E suits pizzerias, restaurants, clubs and function kitchens serious about pizza rather than adding it as a sideline. At 890 mm wide and 118 kg it is a compact deck oven, but the 500 °C capability and three-phase supply put it in a different class from a countertop unit.

See the full commercial ovens range or browse every Baker Max model we carry.

Installation & delivery

This is a three-phase appliance and must be hard-wired by a licensed electrician — it will not run from any power point. 415 V three-phase plus neutral, 8.4 kW at 12 A. Settle the circuit before delivery. At 118 kg it needs a bench or stand rated for it, and clearance around the oven for heat — a 500 °C deck oven is a substantial heat load, so confirm extraction with your fit-out. Allow clearance in front for the balanced doors to open.

Frequently asked questions

Q: Why does 500 degrees C matter?

It is the difference between a deck oven and a countertop oven. A Neapolitan-style base needs 450 to 500 degrees to bake in 60 to 90 seconds with the leoparding and puff that style depends on. At 350 degrees you get a different, flatter product no matter how long you leave it.

Q: How many pizzas does it hold?

Eight 30 cm pizzas across the two decks - four per deck, on a 610 x 610 mm stone in each.

Q: What do the top and bottom controls give me?

Independent element control on each deck. More bottom heat crisps the base; less top heat stops the cheese colouring before the base is done. With a single control you compromise between the two.

Q: What electrical supply does it need?

415 V three-phase plus neutral, 8.4 kW at 12 A, hard-wired by a licensed electrician. Settle it before delivery - this is not a plug-in oven.

Q: How does it compare with the larger EP-1-SDE?

Deck size, not deck count - both are double-deck ovens. The EP-2E has 610 x 610 mm decks taking 4 pizzas each; the EP-1-SDE has 910 x 610 mm decks taking 6 each, and draws 14.4 kW against 8.4 kW. If you need twelve bases at once rather than eight, take the larger one.

Q: What warranty does the EP-2E come with?

Covered for 2 years on parts and labour. Terms vary by product — see our warranty information page for full details.