Eurodib USA Pizza Ovens - NUOVO

Eurodib USA Pizza Ovens - NUOVO

Serve authentic, stone-baked pizza from virtually any kitchen with the NUOVO oven by Eurodib. This compact yet powerful electric unit combines Italian craftsmanship with precision controls, giving you blistering heat and even bake quality without sacrificing valuable floor space.

Features

• Two fully independent, thermally insulated baking chambers.
• Refractory brick decks absorb and radiate heat for crisp, artisan-style crusts.
• Four thermostats—upper and lower per chamber—let you fine-tune top & bottom heat from 120 °F to 840 °F (50 – 450 °C).
• Shock-proof, coated heating elements built for continuous high-temperature service.
• Durable stainless-steel interior with a black, pre-painted steel exterior that wipes clean quickly.
• Countertop footprint accommodates two 19.6" × 21.6" pies simultaneously.
• Manufactured in Italy for professional reliability and performance.

Perfect for

• Pizzerias & restaurants
• Food trucks & ghost kitchens
• Bars, breweries & taprooms
• Cafeterias & concession stands

Specifications

What our Experts Think

• Authentic stone-baked pizza performance — The NUOVO oven is engineered with refractory brick decks, delivering consistent heat retention for crisp crusts and traditional pizzeria-style results.
• Dual-chamber commercial flexibility — Two independent baking chambers allow simultaneous cooking at different temperatures, improving workflow in busy kitchens.
• Precision heat control for consistent results — Each chamber features separate thermostats with adjustable upper and lower heat zones, giving chefs full control over bake quality.
• High-power electric heating (6400W) — Designed for fast preheat and stable recovery, supporting continuous pizza production in high-demand service environments.
• Built for commercial durability — Stainless steel construction with shock-resistant heating elements ensures long-term reliability under heavy daily use.
• Space-efficient countertop design — Compact footprint makes it suitable for pizzerias, food trucks, and cafés where space is limited but output needs remain high.
• Made for professional consistency — Best suited for operators who want repeatable, artisan-style pizza quality without relying on wood-fired systems.

Q&A

Maintenance Tips

• Clean after every use: Allow oven to cool, then remove crumbs, flour, and food residue from refractory brick decks using a soft brush or scraper.
• Protect heating elements: Do not use water or liquid cleaners directly on shock-proof heating elements to avoid damage.
• Maintain refractory stone decks: Keep pizza stones dry and scrape gently to preserve heat retention and prevent cracking.
• Wipe stainless exterior daily: Use a damp cloth and mild detergent to maintain hygiene and prevent grease buildup.
• Check thermostats regularly: Ensure both upper and lower zone controls are functioning properly for consistent dual-chamber cooking.
• Avoid overheating cycles: Do not run continuously at maximum temperature without breaks to protect insulation and components.
• Inspect door seals & insulation: Ensure both chambers remain tightly insulated for energy efficiency and stable heat retention.
• Keep ventilation clear: Maintain airflow around the unit to prevent overheating of internal electronics.
• Electrical safety check: Regularly inspect power connections (208/220V system) for secure installation and wear.
• Schedule deep servicing: Periodic technician inspection helps maintain heating consistency and extends oven life.