Industries · Pizza & Pizzeria
Pizza Equipment
Commercial pizza equipment for the whole line — deck and conveyor pizza ovens, spiral dough mixers, rollers and rounders, refrigerated prep counters and hot displays, brought together for Australian pizzerias and takeaways. Whether you're opening a new shop or upgrading a busy kitchen, this range collects the pizza cooking equipment and cold line the trade actually runs on into one place, so you can spec the dough room, the make bench and the bake in a single pass instead of hunting through category pages. It sits alongside our other industry equipment ranges; for the broader categories on their own, browse commercial cooking equipment and commercial refrigeration.
Shop Pizza Equipment by Category
Deck ovens
Shop the deck ovens range →
Conveyor ovens
Shop the conveyor ovens range →
Prep fridges
Shop the prep fridges range →
Dough mixers
Shop the dough mixers range →
Sheeters
Shop the sheeters range →Who this pizza equipment range is for
A pizza kitchen is a production line, and the gear only works when every station keeps pace with the oven. This range is built for independent pizza shops, franchise stores fitting out to a spec, delivery-heavy operators chasing continuous output, and pubs or takeaways adding a pizza offer to an existing menu. Woodfired venues chasing authentic Neapolitan character shop here too — the dough and cold-storage line is the same even when the bake is different. If the business leans wider than pizza — pasta, mains, full-service dining — the restaurant equipment range covers the whole kitchen, and bakers running deck ovens for bread as well as bases will find shared ground in bakery and patisserie equipment.
FED-X
FED-X 218 L Three Door Salad Prep Fridge XGNS1300D1368(W) x 700(D) x 1020(H)mm
$2,152.50 +GST$2,870.00
Last stock!
BakerMax
BakerMax Compact Countertop Double Deck Electric Pizza Oven EP-2T/15580(W) x561(D) x435(H) mm
$741.00 +GST$1,090.00
Mecnosud
Mecnosud Spiral Mixer - Tilting Head Removable Bowl 20Kg770(W) x 790(H) x 430(D)mm
$3,381.00 +GST$4,200.00
Polar
Polar G-Series Pizza Prep Counter Fridge 390Ltr1370(W) x 1010(H) x 702(D)mm
$2,371.00 +GST$2,529.90
FED-X
FED-X 240L Two Door Sandwich Salad Prep Fridge XGNS900E903(W) x 700(D) x 1107(H)mm
$1,702.50 +GST$2,270.00
Last stock!
BakerMax
BakerMax Black Panther Pizza Deck Oven EP-1-1-SDE1190(W) x 710(D) x 430(H)mm
$1,346.00 +GST$1,980.00
What a pizzeria fit-out covers
Zone by zone — every line links to the matching range so you can build your kit as you read.
Commercial pizza ovens — deck, conveyor and woodfired
The oven decides the product, so choose it first and build the rest of the line around it. A commercial pizza deck oven bakes on a stone deck that holds heat evenly, giving the crisp base and blistered crust a traditional shop is judged on, and stacking a second deck doubles output from the same footprint. Conveyor and impingement ovens trade a little of that flavour for speed and consistency — set the belt once and every pizza cooks the same, which is why high-volume delivery operations rely on them. Compact countertop models suit food trucks and sites where space is the constraint, while gas pizza oven formats appeal where three-phase power isn't available. Electric deck ovens remain the workhorse pick for precise temperature control and energy efficiency.
Pizza dough equipment — mixers, rollers and rounders
Consistent bases start in the dough room, not at the bench. A spiral dough mixer is the standard pizza dough machine for the job — the spiral action kneads without overheating the batch, protecting gluten development and moisture. From there, dough rollers and rounders turn bulk dough into portioned, evenly rolled bases far faster than hand work, which is what keeps a two-person crew ahead of a Friday-night rush. Size the mixer bowl to your busiest bake-day batch, not the weekly average.
Refrigerated prep and cold storage
The make bench is where speed lives. Pizza prep fridges hold chilled toppings in gastronorm pans at the maker's fingertips with a work top sized for stretching and topping, so each pizza is dressed in seconds without a walk to the coolroom. Behind the line, under-bench storage fridges keep balled dough trays and backup toppings within reach, and bulk cheese and meats stay in back-of-house refrigeration sized to your delivery cycle.
Display, holding and pizza warmers
Slice trade and pickup orders need somewhere to sit without drying out. Hot food displays and pizza warmers hold whole pies and slices at safe serving temperature while keeping them visible to walk-in customers — a small station that pays for itself in impulse sales at lunch.
Benches, wash-up and small wares
Heavy-duty stainless steel benches carry the dough work and the boxing station, and commercial dishwashers keep trays, pans and utensils turning over through service. Finish the kit with peels, trays, cutters and a boxing bench near the door — folding a pizza box mid-rush should never block the make line.
How to plan a pizzeria fit-out in three steps
1
Choose the oven style to match the menu
Deck for traditional and thin-crust menus, conveyor for high-volume delivery and consistency, woodfired where the flavour story is the brand. Every model choice downstream — dough batch size, bench layout, extraction — follows from this call, so lock it in before anything else.
2
Size the dough room and make bench to peak trade
Count the pizzas your busiest ninety minutes must produce, then work backwards: mixer batch capacity, how many rolled bases the roller must deliver an hour, and how many topping pans the make bench holds. Under-sizing the peak is the most expensive fit-out mistake, because the oven can't recover time the bench loses.
3
Confirm power, gas and clearances before you order
Larger deck ovens commonly need three-phase power, gas models need certified connection and adequate extraction, and every unit needs bench or floor space plus door access on delivery day. Check each product page for the model's exact electrical, gas and clearance requirements and factor any trade work into the budget.
Pizza Equipment FAQs
What equipment do you need to open a pizza shop?+
The core pizza making equipment list: a commercial pizza oven matched to the menu, a spiral mixer, a dough roller or rounder once volume justifies it, a refrigerated prep counter for toppings, storage refrigeration for dough and stock, stainless benches, a dishwasher, and small wares — peels, trays, pans and boxes. Delivery-focused shops add a warmer or holding station; dine-in venues add front-of-house pizzeria appliances like display units. Map the menu and order volume first and let those set the list.
Which commercial pizza oven is best — deck, conveyor or wood-fired?+
Deck ovens give the traditional stone-baked base and suit menus built on quality and flavour; conveyor ovens win on volume, labour and consistency for delivery-led businesses; wood-fired ovens deliver the authentic char that defines Neapolitan venues but demand more skill and compliance work. Many operators run a deck oven as the flexible middle path — it also handles garlic bread, calzone and bake-off items.
How big should a pizza oven be?+
Work from your peak, not your average: count the pizzas your busiest service window must produce, allow for bake time per batch, and choose the deck area or belt width that clears that number with headroom. Twin-deck and wide-belt models lift capacity without widening the footprint — check the product page for each model's deck dimensions and capacity.
What pizza dough equipment does a pizzeria need?+
A spiral mixer sized to your largest batch is the foundation — it's the pizza dough mixer the trade defaults to because it develops gluten without overheating. High-volume shops add a dough roller and rounder to portion and roll bases consistently, and dough trays plus chilled storage complete the line. Hand-stretching stays an option at low volume; past a few dozen pizzas a night, machine consistency wins.
What is a pizza prep fridge and do I need one?+
It's a refrigerated counter with a work top and a row of chilled gastronorm pans holding your toppings — the centre of the make line. Unlike standard pizza fridges used for storage, the prep counter keeps ingredients at safe temperature while staying open to the maker, so build speed and food safety stop competing. For most shops it's the second purchase after the oven.
Is second-hand pizza equipment worth buying?+
Second-hand can save upfront cost, but ovens and refrigeration arrive without warranty, with unknown service history, and with elements, stones and compressors closest to end of life — failures that stop trade on a Friday night. Everything in this range is new commercial-grade equipment with manufacturer warranty; see our warranty and service information for cover details.
What power supply does commercial pizza equipment need?+
Benchtop and single-deck electric ovens often run on standard or 15-amp connections, while larger twin-deck models commonly need three-phase power; gas ovens need certified connection and extraction. Mixers, rollers and refrigeration mostly run on standard outlets. Check the individual product page for each model's exact requirements and have your electrician confirm the site before you order.
Do you deliver pizza equipment across Australia?+
Yes — we supply pizza restaurant and takeaway kitchens Australia-wide, with benchtop units on standard freight and deck ovens and refrigeration on palletised delivery. Free pickup from our Granville showroom in Sydney is also available. Australian-based phone support is on 1300 111 901 if you'd like help speccing a full fit-out list against your menu and floor plan.
Finance and pricing for a pizzeria fit-out
An oven-led fit-out is a capital-heavy investment at exactly the moment cash flow is tightest, which is why many operators finance the kit rather than buy outright. SilverChef Rent-Try-Buy is available on eligible equipment — a weekly-payment option that gets the doors open without the full upfront spend (eligibility shows on each product page). The range spans budget-friendly workhorse gear through to premium European machines at competitive prices, so spend where the product is judged — the oven — and save on the back-of-house support pieces that just need durability.
Weighing up the bake itself? Our commercial pizza oven guide — deck, conveyor or wood-fired walks through which format fits which business in plain terms.
Popular picks: the BakerMax Black Panther EP-2-1E pizza deck oven gives a traditional stone-deck bake with reliability a busy shop can lean on, and the Polar G-Series 390L pizza prep counter fridge puts the whole topping line under the maker's hands.
Why buy from Commercial Kitchen Store
Free kerbside delivery
To metro SYD, MEL, BNE & ADL on eligible items only — plus free pickup at our Granville showroom.
Finance available
Spread the cost of your fit-out with SilverChef Rent-Try-Buy weekly payments.
Reviews & support
Genuine customer reviews on our product pages, plus warranty and service support after the sale.
Fitting out more than one space?
See all industries, or get a tailored fit-out quote from our team.