Italian restaurant and pizza shop equipment for a kitchen that runs both services off one line: a deck oven and a spiral mixer for dough made daily, an automatic pasta cooker that sends in minutes, refrigerated prep between them, and extraction over all of it.
One kitchen, two services. The pizza side is built around the oven and the dough that has to be made every morning; the pasta side lives or dies on how fast a basket comes up and hits a pan. They share the cold chain, the prep bench, the extraction and the wash-up, which is exactly why running both from one line is cheaper than running either alone.
Quantities assume a dining room of about 60 covers doing pizza and pasta together, with a takeaway trade alongside. Tell us the split between eat-in and delivery and how many pizzas an hour you intend to send, and we size the oven and the cold prep against it before quoting.
Upholstered banquettes built to your dimensions, for the wall runs of a dining room.
Vinyl-upholstered booth runs. This is the seating a family pizzeria is usually built around, and it survives what a family with children does to a dining room.
Dual screen with printer at the pass. Standard Android POS software.
Two groups for espresso after dinner. In an Italian room this is not an accessory at the end of the bar, it is the last course, and a table that waits for it stops turning.
Handhelds for the floor, so the pasta section starts cooking while the order is still being taken.
80 to 120 kg a day for the bar, the aperitivo hour and the water service.
Four taps under argon. An Italian list lives on regional bottles sold by the glass, and those are exactly the bottles that will not survive an open night.
Printed pizza boxes and carriers. A large share of the pizza trade leaves the building, and the box is the only thing carrying your name to the address it arrives at.
Three glass doors of bottles and cans in the guest's eyeline. Beer and soft drinks sell themselves from the front of the room while the wine list is doing the slower work.
Printed carrier bags for the sides, desserts and drinks going out alongside the boxes.
Screen menu for a counter that also sells by the slice, where the board changes through the day.
Refrigerated worktop with four doors underneath — the mise en place for the sauce and antipasti sections.
Six baskets, each on its own timer, with automatic lift. It is the difference between a pasta section that sends a table together and one that sends it in three waves.
A rack a minute for plates, pasta bowls and pans.
Double-door reach-in for the day's produce, cheese and prep.
Four burners for the sauce line, a grill section and an oven underneath — the block the rest of the menu is finished on.
Wash, rinse and sanitize for pots, pasta inserts and everything a machine cannot take.
850 W slicer, 3 to 8 mm. Prosciutto and salumi sliced to order is an antipasti menu; sliced yesterday it is a supermarket plate.
Hand sinks on the line, in prep and at the wash-up.
6000 m³/h over the line. Boiling water and a sauce section produce a steam load that has to leave the room.
A stone deck is the whole pizza half of the menu. Bottom heat conducted through stone is what sets a base in ninety seconds, and no fan oven reproduces it — this is the machine the format is named after.
20 to 50 litres of spiral mixing. Pizza dough is made every morning and rested, and fresh pasta and focaccia come off the same bowl — buying dough in caps your menu at whatever the supplier makes.
166 bottles across two zones — reds at cellar temperature, whites ready to pour, in the dining room where guests can see the list.
Eight trays of combi with steam for roasts, baked pasta and regeneration during service.
Reach-in freezer for stock, filled pasta and the frozen half of the menu.
Thirty baskets an hour of clear glass — a wine room is judged on the stem it arrives in.
Blast freezing for house-made filled pasta and batch sauce — production once a week instead of every morning.
A built-in wine wall, priced per square meter of finished cabinet — for a room where storage is also the decor.
10 to 30 liters for tiramisu, creams and the dessert section.
Grinds plate and prep waste at the sink instead of it going to the bin by hand.
A conveyor for a delivery-heavy operation — consistent bake without a pizzaiolo watching the deck, at the cost of the crust a deck gives you. It runs alongside the deck oven, not instead of it.
300 to 800 kg/h of vegetable prep for the antipasti and salad list, which is where an Italian menu quietly buries most of its knife work.
Illuminated fascia sign plus the secondary plates — entrance, terrace, delivery door. Round faces read from an angle, which is what a sign on a side street has to do.
Double-sided pavement sign that charges itself — no trench, no electrician, no landlord conversation about running a cable to the kerb.
Backlit menu panels in an aluminium frame. Ten cover a full board across pizza and pasta plus the specials rail, and posters swap from the front without taking the frame off the wall.
Indoor logo projector for the entrance and the wine wall.
The glass slide that carries your logo. Projectors ship without artwork — this is the part that makes the light on the pavement say your name.
Holographic fan display for the window — a floating image with no screen bezel around it. Weatherproof, so it also works in a covered doorway.
Plates, cutlery and wine glass are the part of an Italian room guests actually touch, and they follow your style rather than the equipment list. We stock the range and price it with the rest of the order.
Catalog prices at the quantities listed, excluding shipping, duties and installation. Send a request and we confirm current pricing and lead times for your build.
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