SGS Pizza, Stone-Deck, and Bakery Systems

When choosing a pizza oven, looking only at how many products fit into the cabin at once overlooks the rest of the prep line. Dough diameter, deck stone, top-bottom heat balance, deck count, and how fast pizza can be prepped for the oven determine real capacity. For this reason, SGS pizza oven prices also range widely, from a compact single-deck model to a double-deck or conveyor system.

SGS Oven is a Turkey-based pizza, bakery, conveyor, and baking equipment brand. Its product program includes PO-series electric and gas pizza ovens, ME-MD-MT multi-purpose deck systems, PM and KF bakery ovens, PO-K conveyor models, spiral mixers, dough sheeters, and bread slicers. This page's content is oriented toward the SGS Oven professional oven brand, which is distinct from the testing and certification body SGS.

Stone Deck and Top-Bottom Heat Control in the PO Series

In SGS PO-series electric pizza ovens, the cooking cabin is structured with a stone deck and independently controlled top and bottom heating elements. The stone surface transfers energy to the underside of the dough through contact, while the top element manages browning of the cheese, edge, and topping surface.

The top and bottom thermostats being separate doesn't mean both settings need to be set to the same degree. High-hydration dough, heavy toppings, thin pizza, or a pre-cooked base each require a different power balance. The business should record top, bottom, total time, and product placement for each recipe.

The stone surface needs to reach the target temperature before service begins. Even if the oven air appears warmed, if the stone hasn't yet stored enough energy, the first pizza's base can remain undercooked. Continuously placing products in the same spot during busy service can lower the deck temperature in that area.

PO 5050 E and the Compact Four-Pizza Layout

The PO 5050 E falls into the single-deck electric class with an interior cabin of approximately 50 × 50 × 10 centimeters and a capacity of four 25-centimeter-diameter pizzas. Its approximately 4 kW connection power and operating temperature up to 400°C are oriented toward the needs of small pizzerias, cafés, buffets, and support ovens.

Four-pizza capacity is calculated based on the reference diameter. Thirty or 33-centimeter products use more surface area on the same deck, changing the side-by-side layout. The pizza peel, dough diameter, and service board should be selected together with the oven's dimensions.

A 10-centimeter cabin height may be sufficient for classic pizza; higher-tray products, thick focaccia, or tray-based production may need a different oven class. Attention should be paid not just to the product's footprint but also to its finished height.

PO 9262 DE and Double-Deck 6+6 Pizza Capacity

The PO 9262 DE is oriented toward a 6+6 pizza capacity at 30-centimeter diameter across two independent cooking decks. A double-deck structure can either provide more production on the same footprint or allow the two decks to run at different temperature balances.

Using both decks fully at once requires a prep line capable of sheeting and topping 12 pizzas quickly. If dough staff, the refrigerated prep counter, and the oven's exit area can't support this capacity, the upper or lower deck may sit idle.

A double-deck oven's electrical load is higher than a single-deck model. Phase, cable, panel, and hood planning should be prepared according to the exact model's label value. Independent control of the decks can make it easier to manage an unused section according to the business's operating procedure.

How Do Electric and Gas PO Ovens Differ?

In electric PO models, top and bottom element control helps make adjustments for different zones of the oven stone. The electrical connection should be prepared based on installed power and phase requirements.

Gas models such as the PO/4G, PO/6G, and PO/9G are oriented toward different pizza counts. Gas type, line pressure, combustion air, chimney, and safety connections should be verified by an authorized project team. Whether the gas oven needs an electrical connection for control and lighting should be checked from the product code.

Energy type shouldn't be chosen based on daily unit cost alone. Heating time, shift length, existing utilities, technical service, and the kitchen's ventilation capacity affect the total operating result.

ME, MD, and MT Multi-Purpose Deck Ovens

The single-deck ME, double-deck MD, and triple-deck MT multi-purpose ovens create broader production layouts oriented toward bread, pide, tray products, and various baked goods beyond pizza. Interior sizing, deck, and control structure vary by model class.

A multi-deck oven should be evaluated based on the extent to which each deck can truly be adjusted independently if different recipes will be prepared simultaneously. Products that bake at the same temperature and time make shared deck use easier.

For systems offered with a lower stand or proofing cabinet, total device height, product-loading ergonomics, and tray cart approach should be checked. The upper deck shouldn't exceed staff's safe reach limit.

40 × 60 Tray Flow in the PM and KF Series

The KF-4 is a compact convection bakery oven oriented toward four 40 × 60 centimeter trays. It can be used for small-to-medium batch production of pastries, cookies, croissants, and similar products. For fan-driven air circulation, sufficient space suited to product height should be left between trays.

The PM-9-E and PM-9-G are bakery ovens processing nine 40 × 60 trays in electric or gas systems. Select models can include two fans, manual steam, and a seven-tray proofing cabinet. Steam shouldn't be used in the same amount for every product; bread, yeasted product, and cookie recipes should be defined separately.

Rotary systems such as the PM-D-10 are oriented toward distributing hot air around the product at a higher tray load. Even with a rotary system, product count per tray, dough weight, and shelf spacing should be standardized.

Deciding Between the Conveyor PO-K and a Deck Oven

The PO-K 50 electric or gas conveyor models pass pizza through the cooking zone on the belt at a set speed. The operator's need to turn each pizza on the stone and separately track exit time can be reduced.

A stone deck oven gives the pizza maker more direct control over product placement, turning, and top-bottom heat relationship. A conveyor, on the other hand, provides repeatable timing in high-volume, standard-diameter, standard-weight chain or quick-service operations.

The capacity of the two systems shouldn't be compared based only on hourly pizza count. The conveyor's entry-exit length, prep line, belt cleaning, and need for a fixed recipe should be weighed together with the deck oven's peel, operator, and stone recovery behavior.

SDM Mixer and DR Dough Sheeting Systems

SDM spiral mixers in the SGS product program offer bowl and motor options oriented toward different dough kilograms. Dough capacity shouldn't be assumed equal to the bowl's liters; flour-to-water ratio, dough firmness, and kneading time should be taken into account.

DR dough sheeters help bring pizza, pide, and various doughs to a set thickness. If the dough ball weight and resting time aren't standard, the same roller setting produces a different diameter.

The oven, mixer, and dough sheeter should be matched to the same hourly production. If a large oven waits on dough from a small mixer, the full nominal pizza capacity can't be used.

Key Features

• Stone-deck, independent top-bottom element, and single- or double-deck pizza oven options in the PO series
• Different cabin sizes ranging from four 25-centimeter pizzas to double-deck 6+6 capacity at 30 centimeters
• Bakery production with 40 × 60 trays in the ME, MD, and MT multi-purpose decks and the KF-PM series
• A line structure spanning from dough to baking with the PO-K conveyor, SDM spiral mixer, and DR dough sheeting systems

How Is SGS Oven Capacity Determined?

For pizza, diameter, dough grams, cooking time, and peak-hour count should be determined; for bakery, tray size, product per tray, and cycle time. The nominal count in the catalog should be compared against the real product size.

Electric or gas connection, oven stand, hood, front-loading area, and hot-product exit surface should be added to the project. In double- or triple-deck systems, working height and technical service access should also be checked separately.

Prep machine, proofing, and oven capacity should be matched within the same production cycle. The slowest step in the line determines total hourly output.

SGS Oven Products on Mutfak10

SGS PO-series electric-gas pizza ovens, ME-MD-MT deck systems, PM-KF bakery ovens, conveyors, and dough prep machines can be reviewed on the SGS pizza and bakery equipment page on the Mutfak10 platform, operated by Arlinoks. SGS pizza oven prices vary by deck, interior size, pizza diameter, energy, and control structure.

Frequently Asked Questions

What is the difference between the SGS PO 5050 E and the PO 9262 DE?

The PO 5050 E is oriented toward four 25-centimeter pizzas on a single deck, while the PO 9262 DE is oriented toward 6+6 pizzas at 30 centimeters across two decks. Cabin, installed power, and prep capacity differ significantly. The choice should be based on actual pizza diameter and peak order count.

How should you choose between an SGS stone-deck and conveyor pizza oven?

A stone-deck oven gives the operator more direct control over product placement and top-bottom heat. The PO-K conveyor system passes a standard product through at a set belt time. Menu variety, staff experience, and hourly count all influence the decision.

What features affect SGS pizza oven prices?

Price is determined by single or double deck, interior cabin, pizza diameter, and electric or gas operation. Stone deck, independent controls, lower stand, proofing cabinet, and conveyor system can change the total investment.