Which pizza oven for semi-pro use: Effeuno P150HA or Lincat PO425 (specs inside)

Hello all

I’m looking to buy a fairly large (~20″) single-deck pizza oven for semi-professional use (frequent home pizzas plus occasional private catering and bread/pastry). I do a mixture of NY style and Neapolitain pizzas.

I currently use a Camp Chef pizza oven which can cook a 14″ pizza but does not have separate heat controls for the top and bottom, and always results in a burnt base.

I’ve narrowed my selection down to two comparable ovens: the Effeuno P150HA and the Lincat PO425.

Effeuno is a well-known Italian oven maker. Lincat is the largest catering brand in the UK.

Both ovens are large, have a high cooking chamber, and are single-phase 230V which is important because, like most people, I don’t have three-phase electricity at home.

I’ve made a table comparing the specs of both ovens below:

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