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Cayenne® Pizza/Bake Oven

Cayenne® Pizza/Bake Oven

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Provide fresh baked pizzeria-style pizzas with thiscountertop version of a pizzeria deck oven. The even heat of the hearth stones and the higher temperature capability of this oven combine to make crisp, light, evenly-baked pizzas. Fresh hearth-baked pizzas create a distinct presentation and command a higher price than pizzas made in a countertop wire rack pizza oven.
  • Stainless steel exterior and interior for durability and easy cleaning
  • Oven supplied with two ceramic bake decks for crisp, even browning of crust and breads
  • Fifteen-minute timer function
  • Shelf size: 17 1/2" (44.45 cm) x 17 1/2" (44.45 cm)
  • 2 1/2" (6.35 cm) between shelves
  • Heat Setting: 140° - 750°F (60° - 399°C)
 
Item Model Description Overall Dimensions W x D x H IN (CM) Cooking Chamber W x D x H IN (CM) Watts US List Price
40848 POA8002 Pizza/Bake Oven 23 1/8 x 25 3/8 x 18 7/16 (58.8 x 64.5 x 46.8) 18 1/2 x 19 3/16 x 9 7/16 (47 x 48.7 x 23.9) 2100 - 2800 $2266.00
Accessory Number: Accessory Family: Description:
  • TOP ELEMENT 240V 800W XPOA0008 $120.10
  • MIDDLE & BOTTOM ELEMENT 1000W XPOA0009 $120.10
  • SHELF POA7002/8002 (#22) XPOA0007 $80.00
  • CERAMIC PLATE POA7002/8002 (#2 XPOA0006 $129.90
  • DOOR HANDLE NODE POA7002/8002 XPOA0003 $10.10
  • STEEL HANDLE COA8004 #11 XCOA1025 $54.40
  • SELECTOR SWITCH COA7001(#13)/7 XCOA1001 $54.40
  • CONTROL PANEL FASCIA(BLUE) XAA0009 $19.70
  • PILOT LIGHT 220V (RED) XAA0002 $11.20
  • PIZZA OVEN CONTROL KNOB (V) XPOA0010 $10.10
  • PIZZA OVEN TIMER KNOB (V) XPOA0011 $10.10
  • THERMOSTAT POA7002/8002 (#8) XPOA0004 $126.70
  • MERCATO TIMER NEW TYPE XTSA0058 $146.90
  • GRIDDLE ELECTRIC LEG XFTA0010 $26.20
  • CABLE RESTRAINT COA7001/7002/8 XCOA1013 $5.00
  • POWERCORD 220V (NEMA6-15P) XAA0006 $27.90

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Testimonials

"We have been using Vollrath induction cooktops in our Fox Valley Technical College bakeshop for some time now and their ease of use, durability, and slim design are all noteworthy.  The cooktops hold up to daily use (and abuse) and still maintain accuracy.  An additional benefit is their ease of cleaning and sanitizing."

— Jenn Malvitz, CEPC, CCE, ACE 
Chef Instructor/Pastry Chef, Fox Valley Technical College

 

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