PizzaMaster PM 923ED 3-Deck Electric Pizza Deck Oven with Hearth Stone Baking Surface, IQControl, and Oven Stand
PizzaMaster PM 923ED 3-Deck Electric Pizza Deck Oven with Hearth Stone Baking Surface, IQControl, and Oven Stand
36.6" x 36.2" Baking Surface, 4 18" Pizzas Per Deck, 932°F Max
Built for high-volume pizza service, this 3-deck electric oven pairs stone baking with fast recovery and precise zone control.
- Three-deck electric pizza oven designed for busy commercial kitchens.
- Each deck holds up to 4 18-inch pizzas or 2 full-size pans.
- Ceramic clay stones with crisping function support even, crisp bakes.
- IQControl panel includes manual shutoff and a single-push auto bake timer.
- TempIQ Recovery, TempIQ Guard, and TurboStart help manage heat and recovery.
- Includes a large glass oven door, Xenon deck lights, sliding unloading shelf, stand, and lockable casters.
Overall Dimensions:
53.2"W x 44.3"D x 75.2"HProduct Weight:
927.0 lbThree-Deck Electric Design
Three separate decks provide high-capacity pizza production in a single floor model.
Ceramic Clay Stone Baking Surfaces
Ceramic clay stones with crisping function help deliver even heat and a crisp crust.
IQControl Panel
Includes an IQControl panel with bake timer manual shutoff and single-push auto bake timer.
TempIQ Heat Management
TempIQ Recovery, TempIQ Guard, TurboStart, and Balanced Heat Distribution support fast recovery and consistent baking.
Three Heat Zones Per Deck
Top, bottom, and front heat zones with vent control let operators fine-tune each deck.
Visibility and Workflow Features
A pull-up large glass oven door, two Xenon deck lights, and a sliding unloading shelf improve access and visibility.
Heavy-Duty Floor Setup
High-density insulation, ventilated front, resettable overheat protection, oven stand, and lockable casters support daily operation.
Certifications & Compliance
Warranty & Protection
2 years parts, 1 year labor
Frequently Asked Questions
Need Help Deciding?
Our equipment specialists can help you match specs to your kitchen layout, electrical capacity, and menu requirements.