Explore Commercial Pizza Ovens

Choose a commercial pizza oven by service volume, kitchen footprint and fuel availability. Cupola steel and brick ovens cover 40 to 300 pizzas a day and are engineered for Indian LPG.

Commercial Pizza Ovens
Commercial Pizza Ovens

Commercial ovens

Built for Serious Pizza Operations

You’re not just buying a pizza oven. You’re buying the foundation of your pizza service - the thing that decides whether your pizzas come out world-class on the 150th cover of the night, or fall apart after the first rush.

Cupola makes three commercial pizza ovens, designed by Marco Cappiotti: an entry-level commercial oven, the ideal oven for events, and a brick workhorse. Three serious ovens. Pick the one that fits your operation, and we ship it.

Commercial range

Browse the Commercial Range

Mattone is the full-fledged brick oven, Ferro is the steel cafe oven, and Vento is the steel catering oven.

Cupola Mattone Brick Pizza Ovens

B200/B300

Mattone

₹ 2,20,000 - 2,40,000 (+ taxes)

Fuel
Wood + Manual Gas
Capacity
200-300 pizzas per day
Size
M/L
Weight
800 - 1000 KG

High-output restaurants that want the best commercial performance possible and a brick oven worth showing off, where the oven is part of the room.

Select model
Cupola Ferro Steel Pizza Ovens

S70/S100

Ferro

₹ 1,00,000 - 1,40,000 (+ taxes)

Fuel
Wood + Manual Gas
Capacity
80-100 pizzas per day
Size
M/L
Weight
150 - 200 KG

Restaurant operators who are serious about pizza but also have limited kitchen space and want a professional oven designed for smaller spaces.

Select model
Cupola Vento P150

P150

Vento

₹ 1,20,000 (+ taxes)

Fuel
Wood + Manual Gas
Capacity
100-150 pizzas per day
Size
L
Weight
250 KG

Portable counters, catering setups, and outdoor stations that still need commercial output.

Select model
01

Events & Catering

Vento for portability

Vento is the portable oven in the range - built for catering, weddings, pop-ups, cloud kitchens starting lean, and operators who need a compact commercial oven that can move.

  • For caterers, wedding operators, and cloud kitchens starting lean
  • Built for events: cooks fast, takes a beating, easy to transport
  • Lighter steel construction - the trade-off for portability and price
02

Entry-Level Commercial

Ferro for smaller spaces

Ferro is for cafés, multi-cuisine restaurants, hotels, cloud kitchens and Italian-adjacent concepts adding pizza without making the entire brand about pizza making.

  • For cafes, multi-cuisine restaurants, and Italian-adjacent concepts adding pizza
  • Comfortable at 100 pizzas per day
  • Thicker steel dome, black finish, built to last in a daily-service kitchen
  • Same Italian tile floor as the brick oven - same pizza, smaller volume ceiling
03

Full-Fledged Commercial

Mattone for high-output

Mattone is for pizza-led restaurants and pizzerias where pizza is the concept, not a side dish. It is the oven you buy when the service depends on steady output, fast recovery and consistent baking from the first pie to the last.

  • For pizza-led restaurants and pizzerias where pizza is the concept
  • Handles 300 pizzas a day without quality drop
  • Traditional Italian dome construction, white washable cement finish

Buying guide

Which Oven Is Right for Your Operation?

The honest answer is: it depends on how many pizzas you’re cooking and how serious pizza is to your concept.

The main types of commercial pizza ovens include deck ovens, conveyor ovens, wood-fired ovens, and electric ovens. Each one has a place. Deck ovens are traditional ovens that provide authentic, crispy crusts and are great for artisan or Neapolitan styles. Pizzas cook directly on thick stone, ceramic, or refractory tile decks heated by gas or electricity, and deck ovens create a crispy crust by retaining and conducting heat directly into the dough.

Conveyor pizza ovens are designed for high-volume production, capable of cooking 30-60 pizzas per hour, making them ideal for busy commercial kitchens where consistency and repeatable cooking time matter more than fire, flames and open-kitchen theatre. Some commercial pizza ovens can cook approximately 60 to 120 pizzas per hour, depending on the model, which is crucial for meeting high-volume demand.

Electric ovens are versatile for roasting, baking other goods, and cooking proteins but lack a dedicated stone hearth. Electric pizza ovens can come with features such as adjustable temperature controls and glass windows for monitoring the cooking process, suitable for both commercial and home use. Countertop ovens are compact and perfect for small cafes, kiosks, or businesses with limited kitchen footprints.

Cupola is for operators who want the heat, durability and long term performance of a wood fired pizza oven, brick oven or gas-assisted fired oven - without going into a bespoke build process.

Honest difference

Brick vs. Steel

A bike and a car both get you from A to B. Both are great but they’re doing different jobs.

A steel oven cooks the same world-class pizza as a brick oven - at low to moderate volume. Push it to 150 pizzas in a service and the temperature drops, the first pizzas are perfect, and by pizza 20 the last one is undercooked.

A brick oven is a workhorse. Massive thermal mass, better heat retention, stronger recovery and the reliability to hold temperature through a full service. It is designed for restaurants doing 100+ pizzas a night without compromise.

The build quality of a commercial pizza oven significantly affects its price; ovens made from durable materials tend to have a higher upfront cost but offer better longevity and performance. Heavy-duty ceramic insulation in commercial pizza ovens reduces long-term utility costs by enhancing energy efficiency. Precision heating in commercial pizza ovens ensures consistent product quality, which builds customer trust.

If you’re doing 10 pizzas in a brick oven, you’re spending more money and fuel than you need to. If you’re doing 150 pizzas in a steel oven, you’re going to have a bad night.

Buy a steel oven if

Your pizza service is 1-3 pizzas at a time, or you’re a cafe doing 50-80 pizzas a day comfortably, peaking at 200.

Buy a brick oven if

Pizza is central to your concept and you’re cooking through dinner service every night.

Fuel options

Three Real Fuel Options

Wood-fired ovens are capable of reaching temperatures over 450°C (850°F) to bake a pizza in 90 seconds. High-heat capability of commercial ovens ranges from 400°C to 500°C, enabling authentic crusts and rapid bake times. Gas-powered ovens provide quick heat recovery and precise temperature regulation while balancing traditional baking methods.

Gas-fired pizza ovens are becoming popular as they require less maintenance and can be more cost-effective compared to wood-fired ovens, making them suitable for restaurants with limited wood storage. Gas-fired pizza ovens can achieve high performance with low maintenance and cost-effective gas consumption, making them suitable for high-demand situations.

Different fuel types, such as wood-fired, gas, and electric ovens, come with varying pricing structures, each offering unique benefits based on kitchen requirements.

The +revolving add-on, available for the brick oven only at +₹75k, doesn’t make better pizza. It makes consistent pizza across different operators - useful for multi-outlet brands where you can’t guarantee the same skill level at every location.

Simplest

Wood Only

  • The default for traditional Neapolitan pizza
  • Authentic smoke flavour and char
  • Requires wood storage and an operator who knows fire management

Most common

Wood + Manual Gas

  • What most of our commercial customers actually buy
  • Wood for character, manual gas knobs for control during service
  • Gas backup when wood is unavailable or you need consistent ramp-up

Premium

Automatic Gas

  • Set the temperature, motorised valves hold it
  • Easiest to operate during high-volume service
  • Best for kitchens running consistent daily volume without an experienced pizzaiolo

Italian engineering

Designs by Marco Cappiotti

Cupola ovens are designed by Marco Cappiotti - the Italian oven-maker behind India’s top pizzerias, including Da Susy and Leo’s. Same technology. Same Italian engineering. Same construction methods refined over 15+ years building ovens for India’s most serious pizza operators.

That matters because a pizza oven is not just a dome and a stand. Dome geometry, floor material, insulation, chimney draw, fire position and gas regulation all affect cooking, efficiency, customer satisfaction and consistency. The oven must work perfectly under heat stress, not just look good on delivery day.

What’s different is how you buy them. Cupola ships a fixed range of Marco’s designs, built to spec and ready to go. No months of back-and-forth, no custom build queues. The oven you order is the oven we ship.

Ordering

How Ordering Works

Cupola is a fixed catalogue, ship-from-stock e-commerce store. Pick a model, fuel option, and size. Pay online. The oven leaves the warehouse.

  1. Order and pay online - full payment via card or bank transfer
  2. Email confirmation, SMS tracking - you’ll know exactly when it ships and when it arrives
  3. Delivered to your door in roughly 2 weeks - nationwide across India
  4. You arrange installation - the oven is drop-shipped; a local technician can handle install based on the documentation we include

Installing a wood-fired pizza oven at a commercial location involves assessing the kitchen layout to recommend the ideal oven type and placement for optimal performance. With Cupola, that assessment is your responsibility or your installer’s responsibility - we provide the specifications, footprint, safety guidance and setup documentation so the oven can be installed correctly.

Larger pizza ovens typically arrive in components and require on-site assembly, while smaller ovens may come fully assembled and ready for immediate use. After installation, suppliers often provide personalized guidance on first firing and pizza-making techniques to ensure optimal results; Cupola keeps the process lean with documentation, care guides and post-delivery support instead of full-service training.

Looking for custom dimensions, custom tiles, or a bespoke build? That’s not what Cupola does. Marco Cappiotti’s bespoke ovens are available at marcocappiotti.com - built to order, longer lead times, full consultation included.

Order and pay online

Choose the model, fuel option and size, then pay online by card or bank transfer.

Get confirmation and tracking

You receive email confirmation and SMS tracking so you know when the oven ships and when it arrives.

Delivered nationwide

Ovens are delivered to your door in roughly 2 weeks, nationwide across India.

Arrange local installation

The oven is drop-shipped. A local technician can handle installation using the specifications, safety guidance and setup documentation included.

After delivery

Support and Warranty

  • 60 days of phone and email support after delivery - for setup questions, operating advice, and anything that comes up during commissioning.
  • 5-year manufacturing defect warranty - if something fails because of how the oven was built, we fix it. If the oven is damaged through use or installation, servicing is available separately at standard rates.

Commercial kitchens rely on equipment that can take daily abuse. That means durable materials, clean manufacturing, proper insulation, safe fuel components and clear operating instructions. Maintenance still matters: chimneys need cleaning, gas systems need checks, floors need care, and every professional oven performs better when chefs understand heat, flame and recovery.

60 days of support

Phone and email support after delivery for setup questions, operating advice and commissioning issues.

5-year manufacturing defect warranty

If something fails because of how the oven was built, we fix it. Damage from use or installation is serviced separately at standard rates.

Documentation included

Setup instructions, fuel system commissioning notes, operating manual and care guide ship with every oven.

Fit check

What These Ovens Are Not For

We’re upfront about this so you don’t buy the wrong thing.

  • Not for ultra-high-volume chains needing 500+ pizzas per service - for that scale, you’re looking at multi-deck conveyor systems from other manufacturers
  • Not the cheapest option on the market - there are copycat brick ovens at half the price; they look similar and don’t hold temperature past 350°C
  • Not for buyers who want to spec their own oven - for custom builds, go to marcocappiotti.com

If you want a general-purpose bakery oven, a small countertop electric oven, or a conveyor system built only for maximum output per hour, Cupola may not be the right fit. If you want pizza-shop output at restaurant quality, with Italian engineering behind every oven and a process designed for serious operators who want it shipped fast - that’s what we sell.

Not for 500+ pizza services

Ultra-high-volume chains should look at multi-deck conveyor systems from other manufacturers.

Not the cheapest option

Copycat brick ovens can cost less, but they often do not hold temperature past serious service conditions.

Not for custom specifications

Cupola is a fixed catalogue. For custom dimensions, custom tiles or a bespoke build, use Marco Cappiotti's bespoke oven process.

Still have questions?

Start with the catalogue. Ask us if something is missing.

The catalogue, specs and product pages are designed to answer what you need before ordering. If something is missing, contact us and we will get back within one business day.

Contact Cupola