Omcan USA Entry Max Series Pizza Ovens - 40635
Model PE-IT-0019-S • Item 40635 • Made in Italy
Give your kitchen an authentic Italian edge with the Entry Max single-chamber deck oven from Omcan. Built on a thick refractory stone and capable of blistering 842 °F / 450 °C, it produces perfectly charred Neapolitan-style crusts, crispy flatbreads, and sheet-pan specialties—no chimney or hood connection required.
Features
- Independent top & bottom mechanical thermostats (2 per chamber) for pinpoint heat control.
- High-performance stone deck (27.6 × 27.6 in) distributes heat evenly for consistent browning.
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Stainless-steel door with wide glass window and heat-resistant light for quick visual checks.
- Left-sided, stay-cool handle keeps operators clear of hot airflow.
- Energy-saving evaporated fiberglass insulation retains heat, lowers utility costs.
- Stackable—place a second Entry Max oven on top to double production with the same footprint.
- Durable stainless-steel front panel; easy-clean powder-coated body.
- Backed by Omcan’s 1-year parts & labour warranty.
Stone-Deck Capacity
- 4 × 12 in (30 cm) pizzas
- 4 × 13 in (33 cm) pizzas
- 1 × 18 in (46 cm) pizza
- 1 × 24 × 16 in (60 × 40 cm) sheet pan
Specifications
| Maximum temperature |
842 °F (450 °C) |
| Chamber dimensions (W × D × H) |
27.6 × 27.6 × 5.9 in (700 × 700 × 150 mm) |
| Deck material |
Refractory stone (full-stone version available on request) |
| Exterior dimensions (W × D × H) |
39 × 36 × 15 in (990 × 920 × 380 mm) |
| Power / electrical |
5.56 kW • 220 V / 60 Hz / 3-Phase |
| Net weight |
163 lb (74 kg) |
| Plug type |
Bare wire (no cord supplied) |
| Construction |
Stainless-steel front, powder-coated body, fiberglass insulation |
| Country of origin |
Italy |
What our Experts Think
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Professional‑grade baking performance: The Entry Max Series 39″ single‑chamber pizza oven hits up to 842 °F (450 °C), delivering fast, even baking for pizzas, breads, and other high‑heat items — ideal for busy commercial kitchens and pizzerias.
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Precise heat control: Independent top and bottom mechanical thermostats let you fine‑tune heat distribution across the stone deck for consistent crust texture and bake quality.
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Robust construction: Stainless‑steel front and door with glass window provide durability, easy cleaning, and clear visual monitoring during baking — a chef‑friendly design that speeds workflow.
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Generous capacity & efficiency: The 27.6″ × 27.6″ chamber accommodates multiple pizzas per cycle (e.g., up to ~48 pizzas/hour based on 14″ size), while fiberglass insulation improves heat retention and lowers energy use.
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Space‑saving & scalable: Stackable design lets you add a second unit above this one without an exhaust hood, doubling output without expanding footprint — perfect for growing operations.
Q&A
Q: What is the Omcan USA Entry Max Series Pizza Oven 40635?
A: A 39″ single‑chamber commercial pizza oven (Entry Max Series, model PE‑IT‑0019‑S) designed for high‑temperature baking of pizzas, bread, and other bakery products.
Q: What are its key performance features?
A: Reaches up to 842 °F (450 °C) for rapid, even cooking with two mechanical thermostats per chamber for precise heat control.
Q: How big is the cooking chamber?
A: Features a 27.6″ × 27.6″ × 5.9″ (700 × 700 × 150 mm) stone deck, offering about 19.1 cu ft of interior space—enough for multiple pizzas per cycle.
Q: What construction and usability features does it offer?
A: Built with a stainless steel front and glass‑window door, heat‑resistant interior light, and energy‑saving fiberglass insulation for durability and efficient heating.
Q: Can these ovens be stacked?
A: Yes — up to three units can be stacked without requiring an exhauster connection, increasing capacity without adding footprint.
Q: What power and electrical specs does it need?
A: Operates at 220 V / 60 Hz / 3‑phase with a 5.6 kW power rating for reliable, commercial‑grade performance.
Maintenance Tips
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Clean Daily After Use: When the oven is cool and unplugged, wipe the stainless‑steel exterior, door glass, and interior surfaces with a soft cloth and neutral, food‑safe detergent to remove spills and crumbs. Avoid water jets and abrasive tools like steel wool that can damage surfaces or electrical parts.
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Avoid Harsh Chemicals: Do not use corrosive cleansers or abrasive scrubbers; these can harm the finish and compromise food‑safety surfaces.
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Inspect Seals & Glass: Regularly check the door gasket and glass for cracks or buildup; clean gently to maintain a tight seal and good visibility into the chamber.
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Keep Heating Elements Clean: Lightly brush off any flour or food residue on heating elements only when the unit is cool — this preserves efficient heat transfer and baking performance.
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Periodic Deep Clean: Schedule a thorough clean (monthly or weekly with heavy use) including removal of loose debris in the chamber and under racks; ensure the unit is off and cool.
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Professional Servicing: Have a qualified technician check electrical connections and thermostat accuracy annually or as needed for safe, consistent high‑temperature operation up to 842 °F (450 °C).
