Anvil Pizza Deck Oven

The Anvil POA1001 is a two-deck pizza oven with ceramic tile bases, reaching 400 °C. Each deck has a 450 x 445 mm ceramic tile, 16 mm thick, with 75 mm of clearance, and it has a 15-minute audible timer. It runs from a 15 amp supply at 2.85 kW.

Why operators choose the ICE-POA1001

• Ceramic tile bases, 16 mm thick — this is what separates a deck oven from a benchtop oven with a tray in it. Stone holds heat and gives it back to the base of the dough, which is what produces a crisp base rather than a pale one. 16 mm is a genuine slab, not a veneer
• Two decks, independently loaded — two 450 x 445 mm bases means two pizzas cooking at once, or one deck idle while the other works
• Reaches 400 degrees C — the temperature that matters for pizza. A convection oven topping out at 300 degrees C will bake a pizza; it will not produce the same base in the same time
• 75 mm clearance per deck — enough for a pizza, and worth measuring against anything with a raised topping or a deep tray
• 15 minute audible timer — it tells you when the time is up rather than relying on someone watching. On a 400 degree C deck the margin between right and burnt is small
• Stainless steel inside and out — survives the heat and the cleaning
• 15 amp supply — 2.85 kW draws about 11.9 A, which is over a standard 10 amp point - so an electrician needs to fit a 15 amp outlet

Specifications

Venue suitability

This oven suits cafes, clubs, pubs and small pizzerias wanting genuine stone-base pizza without a floor-standing deck oven. At 588 mm wide it is a benchtop machine, but the 400 °C ceiling and the ceramic bases put it in a different class from the convection ovens in this range.

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

Installation & delivery

A 15 amp outlet is required — 2.85 kW draws about 11.9 A, above what a standard 10 amp point carries, so an electrician will need to fit one. Dimensions are recorded width x height x depth: 588 x 468 x 645 mm — the depth is the largest figure, so measure the bench front to back. A deck oven at 400 °C radiates heat: leave clearance around it and do not box it into joinery. Our data records no weight, which on a two-deck oven with ceramic slabs is worth confirming before planning a shelf or an upper-floor placement.

Warranty terms are per product — see our warranty information page.

Frequently asked questions

Q: Why does a ceramic base matter?

Heat storage. A stone deck absorbs heat and gives it straight back to the base of the dough on contact, which is what crisps it. A pizza cooked on a wire shelf or a thin tray in a convection oven bakes through, but the base stays pale and soft. The 16 mm tile thickness here is a real slab rather than a thin liner.

Q: How is this different from the convection ovens in the range?

Temperature and base. This reaches 400 degrees C on ceramic decks; the Anvil convection ovens top out at 300 degrees C with wire shelves. For pizza that difference is decisive. Conversely, a convection oven with four shelves and a fan is the better general baking machine - they are different tools rather than better and worse.

Q: What fits on a deck?

Each ceramic tile is 450 x 445 mm with 75 mm of clearance above it. That takes a large pizza comfortably. Measure anything with a tall topping or in a deep tray against the 75 mm.

Q: What electrical supply does it need?

A 15 amp outlet. At 2.85 kW it draws roughly 11.9 amps, which is more than a standard 10 amp point will carry - so this is an electrician's job, not a plug swap. Budget it before delivery.

Q: Can I run one deck at a time?

The two decks are separate cooking spaces, so you load them independently. Our data does not state whether they have separate temperature controls, so if running one deck while the other is off matters to your energy use, ask us to confirm that with the supplier before ordering.