The Trento Double Chamber Entry Max Series Pizza Oven is constructed with a stainless steel and designed to withstand the heat of a busy commercial line. Each of the 2 baking chambers features a refractory stone cooking surface that provides superior thermal mass. This setup eliminates cold spots and allows for back-to-back baking without significant drops in deck temperature.

Efficiency is a core focus of the Entry Max Series, which utilizes mineral wool insulation to trap heat inside the chambers. The unit features 4 independent thermostats, 1 for the ceiling and 1 for the floor of each deck. This granular adjustment is essential for balancing the cook between heavy toppings and the bottom crust, preventing burning while ensuring a fully cooked center.

Visibility and safety are integrated through large, heat-resistant glass windows and internal lighting, allowing to monitor progress without opening the doors and losing heat. The built-in chimney allows for controlled steam discharge. This ensures the dry atmosphere necessary for achieving the signature crispness of professional-grade pizza and flatbread.

• Restaurant Size Recommendation: For medium to large pizzerias or full-service restaurants. Its ability to bake 8 pizzas at once makes it a reliable centerpiece for establishments producing 40 to 60 pizzas per hour.
• Maintenance Advice: The refractory stones should be cleaned daily using a natural fiber brush to remove flour and debris. Avoid using water on the stones. Monthly inspections of the door gaskets and heating elements to ensure long-term efficiency.