Why ITALFORNI Bull Deck Oven?

ITALFORNI Bull is a high-performance, multifunction deck oven engineered to elevate throughput and consistency across pizzeria, bakery, and confectionery production. Built in highly resistant steel and finished with a colored, tempered-glass coating for impact and high-temperature resistance, Bull pairs striking design with serious thermal efficiency—an investment-grade platform designed to simplify workflow, improve productivity, and reduce energy consumption through improved overall efficiency. Sourced through Perfection Plaza, it’s a premium solution for operators who need technical control, fast heat-up, and repeatable results at high temperatures.

Performance & Key Features

• Multifunction capability (3 ovens in 1): Purpose-built performance for Pizzeria, Confectionery, and Bakery production—one platform that adapts to multiple menus and dayparts.
• 1 / 2 / 3 cooking chambers (by configuration): Scale output to your operation with one to three chambers, each built in full refractory material for stable, high-performance baking on both floor and ceiling.
• Cooking chamber fully coated with refractory material: Refractory lining supports heat retention and even bake characteristics for consistent crust development and bake color.
• High-resistance, high-performing baking floor and ceiling: Designed to maintain thermal stability under repeated loading for dependable recovery between bakes.
• Stainless steel armoured heating elements “hy·pe” integrated in the refractory floor and ceiling: Armored elements improve durability while delivering responsive heat transfer where it matters most.
• Hype heating elements design: Armored “Hype” elements inserted inside the baking floor with ceiling heating elements exposed—built for controlled, high-temperature baking performance.
• HYPE P-HEATING independent digital power regulation: Independently regulate baking floor and ceiling power to fine-tune top/bottom balance for pizza, bread, and pastry.
• Digital touch control panel (Touch Screen 65K): High-clarity touch interface designed for functionality and simplicity—fast adjustments without guesswork.
• Independent chamber control: Run different products or temperature profiles simultaneously to maximize utilization and production flexibility.
• Top and bottom separate temperature control: Precision control supports consistent results across varied dough hydration, toppings, and bake styles.
• Maximum cooking temperature 450°C (temperature range 0/450°C): High-heat capability for fast bakes and strong oven spring when required.
• Heating speed (ultra fast heating): Faster warm-up supports quicker service readiness and more agile production scheduling.
• Adjustable steam exhaust valve: Control humidity release to manage crust formation and bake finish across bread and pastry applications.
• Double glazed tempered door / door with tempered double-glazed glass window: Improves heat retention while providing safe, clear visibility into the chamber.
• Counter-balanced front door (ergonomic open): Smooth, controlled door operation reduces operator fatigue during high-volume service.
• Full view inside: Tempered glass running along the opening door length provides a complete view of the cooking chamber for better bake timing and quality control.
• High resistance and efficiency halogen lamps + Lighting Plus chamber lighting: Bright, durable illumination improves visibility for consistent doneness checks without opening the door.
• Excellent insulation with low external temperature: Designed to keep external oven temperature around 30°C, supporting a cooler work area and improved operational safety.
• FOLD 3D TECH (less outward heat dispersion): Reduces heat loss to help maintain stable chamber temperatures and support energy-efficient operation.
• Thermal insulation guaranteed by the best materials: Built to hold heat where it belongs for consistent baking and reduced wasted energy.
• Power Hood (optional motorised extractor hood): Motorised extractor hood can be paired with a vapour and odour removal kit for improved ventilation control (OPTIONAL).
• Fast quality production capacity: Production up to 9 pizzas Ø 35 cm for each baking chamber—built for consistent output at service pace.
• Tempered glass coating colors: Colored tempered glass coating available in black or red for a distinctive, modern front-of-house-ready presentation.
• Models included (Deck oven): BL "XL", BL "L", BL "M", BL "S"—four sizes to match space and production requirements.
• Related components: Hood (KB "XL", KB "L", KB "M", KB "S") | Prover (BB66 / BB96) | Stand (SB66 / SB96) for modular buildouts.
• Optional accessories: VRB — STEAMER (depth increase 21 cm; absorption 1,4 kW/h) to expand capability; AKB — STEAM DAMPER KIT (with activated carbon filter for hood) to support vapour/odour management.
• BL "XL" (extra large) internal dimensions (cm) (H×W×D): 17 × 120 × 110 — generous deck space supports high-capacity loading.
• BL "XL" external dimensions (cm) (H×W×D): 40 × 163,5 × 145 — defined footprint for accurate planning and installation.
• BL "XL" weight (kg): 285 — substantial mass supports stability and thermal retention.
• BL "XL" supply (V/Ph/Hz): 400/3/50-60 — three-phase power for high-output operation.
• BL "XL" power (kW/h): Max 13 | Med 3,2 — scalable energy draw for peak heat-up and steady-state baking.
• BL "XL" absorption (A): 19,5 — electrical planning clarity for safe commissioning.
• BL "XL" temperature (°C): 0/450 — full operating range for diverse production needs.
• BL "XL" capacity (# pizzas Ø 30/35 cm): 12/9 — high throughput for pizza service.
• BL "XL" capacity (# baking pans 60×40 cm): 5 — supports bakery/confectionery tray production.
• BL "L" (large) internal dimensions (cm) (H×W×D): 17 × 123 × 63 — efficient deck geometry for balanced capacity and footprint.
• BL "L" external dimensions (cm) (H×W×D): 40 × 163,5 × 96 — space-conscious sizing for tighter lines.
• BL "L" weight (kg): 220 — stable build designed for repeated high-heat cycles.
• BL "L" supply (V/Ph/Hz): 400/3/50-60 — three-phase power for consistent performance.
• BL "L" power (kW/h): Max 8,5 | Med 2,5 — controlled energy use for heat-up and production.
• BL "L" absorption (A): 13 — supports accurate electrical provisioning.
• BL "L" temperature (°C): 0/450 — high-heat range for pizza and artisan baking.
• BL "L" capacity (# pizzas Ø 30/35 cm): 8 Ø30 — optimized for Ø30 cm pizza output.
• BL "L" capacity (# baking pans 60×40 cm): 3 — tray capacity for bakery workflows.
• BL "M" (medium) internal dimensions (cm) (H×W×D): 17 × 93 × 93 — square deck format supports flexible loading patterns.
• BL "M" external dimensions (cm) (H×W×D): 40 × 133,5 × 126 — defined footprint for layout planning.
• BL "M" weight (kg): 260 — mass supports thermal stability and consistent bake results.
• BL "M" supply (V/Ph/Hz): 400/3/50-60 — three-phase supply for reliable high-heat operation.
• BL "M" power (kW/h): Max 9,5 | Med 2,5 — performance headroom with efficient mid-load operation.
• BL "M" absorption (A): 14,5 — supports correct circuit sizing.
• BL "M" temperature (°C): 0/450 — broad range for multi-product baking.
• BL "M" capacity (# pizzas Ø 30/35 cm): 9 Ø30 — designed for Ø30 cm pizza production.
• BL "M" capacity (# baking pans 60×40 cm): 2 — tray capacity for smaller-batch bakery output.
• BL "S" (small) internal dimensions (cm) (H×W×D): 17 × 93 × 63 — compact deck size for limited spaces.
• BL "S" external dimensions (cm) (H×W×D): 40 × 133,5 × 96 — efficient footprint for tight installations.
• BL "S" weight (kg): 195 — stable construction for consistent baking.
• BL "S" supply (V/Ph/Hz): 400/3/50-60 — three-phase power for high-temperature capability.
• BL "S" power (kW/h): Max 7,3 | Med 2,2 — controlled energy draw for smaller operations.
• BL "S" absorption (A): 11,3 — clear electrical requirements for installation.
• BL "S" temperature (°C): 0/450 — full high-heat range in a compact format.
• BL "S" capacity (# pizzas Ø 30/35 cm): 6 Ø30 — optimized for Ø30 cm pizza output.
• BL "S" capacity (# baking pans 60×40 cm): 2 — supports tray baking in compact kitchens.
• Hood note: Hood height is shown as 35 cm in the component/configuration sheets; another table shows height 32 cm for the same hood codes—confirm final clearance during planning.
• KB "XL" hood dimensions (cm) (H×W×D): 35 × 163,5 × 190 — motorised extraction footprint for XL installations.
• KB "XL" hood weight (kg): 100/175* — weight range as provided for planning and handling.
• KB "XL" hood supply (V/Ph/Hz): 230/1/50-60 — single-phase connection for the hood motor.
• KB "XL" hood power (kW/h): Max 0,3 | Med 0,3 — low draw for continuous extraction support.
• KB "L" hood dimensions (cm) (H×W×D): 35 × 163,5 × 141 — sized for L installations.
• KB "L" hood weight (kg): 70/126* — weight range as provided for logistics planning.
• KB "L" hood supply (V/Ph/Hz): 230/1/50-60 — standard single-phase hood supply.
• KB "L" hood power (kW/h): Max 0,3 | Med 0,3 — consistent extraction power rating.
• KB "M" hood dimensions (cm) (H×W×D): 35 × 133,5 × 171 — sized for M installations.
• KB "M" hood weight (kg): 80/147* — weight range as provided for handling requirements.
• KB "M" hood supply (V/Ph/Hz): 230/1/50-60 — single-phase hood connection.
• KB "M" hood power (kW/h): Max 0,3 | Med 0,3 — low consumption extraction support.
• KB "S" hood dimensions (cm) (H×W×D): 35 × 133,5 × 141 — sized for S installations.
• KB "S" hood weight (kg): 60/105* — weight range as provided for planning.
• KB "S" hood supply (V/Ph/Hz): 230/1/50-60 — single-phase hood supply.
• KB "S" hood power (kW/h): Max 0,3 | Med 0,3 — consistent hood power rating.
• BB66 "XL" (low prover) dimensions (cm) (H×W×D): 68 × 163,5 × 145 — mobile leavening capacity matched to XL footprint.
• BB66 "XL" (low prover) weight (kg): 100 (table) / 110 (configuration sheet) — verify handling requirements based on supplied documentation.
• BB66 "XL" (low prover) supply (V/Ph/Hz): 230/1/50-60 — single-phase connection for controlled proofing.
• BB66 "XL" (low prover) power (kW/h): Max 1 | Med 0,5 — efficient heating for stable fermentation.
• BB66 "XL" (low prover) temperature (°C): 0/90 — controlled range for dough management.
• BB66 "XL" (low prover) capacity (# baking pans 60×40 cm): 30 — high tray capacity for production staging.
• BB96 "XL" (high prover) dimensions (cm) (H×W×D): 98 × 163,5 × 145 — increased height for higher-volume proofing.
• BB96 "XL" (high prover) weight (kg): 160 — robust build for high-capacity use.
• BB96 "XL" (high prover) supply (V/Ph/Hz): 230/1/50-60 — single-phase power requirement.
• BB96 "XL" (high prover) power (kW/h): Max 1 | Med 0,5 — efficient proofing energy profile.
• BB96 "XL" (high prover) temperature (°C): 0/90 — controlled proofing temperature range.
• BB96 "XL" (high prover) capacity (# baking pans 60×40 cm): 60 — expanded tray capacity for peak production.
• BB66 "L" (low prover) dimensions (cm) (H×W×D): 68 × 163,5 × 96 — matched to L footprint for efficient line integration.
• BB66 "L" (low prover) weight (kg): 96 — stable, mobile proofing base.
• BB66 "L" (low prover) supply (V/Ph/Hz): 230/1/50-60 — single-phase connection.
• BB66 "L" (low prover) power (kW/h): Max 1 | Med 0,5 — efficient proofing operation.
• BB66 "L" (low prover) temperature (°C): 0/90 — controlled fermentation range.
• BB66 "L" (low prover) capacity (# baking pans 60×40 cm): 20 — tray capacity for steady production.
• BB96 "L" (high prover) dimensions (cm) (H×W×D): 98 × 163,5 × 96 — higher capacity in the same L footprint.
• BB96 "L" (high prover) weight (kg): 140 — robust build for high-volume proofing.
• BB96 "L" (high prover) supply (V/Ph/Hz): 230/1/50-60 — single-phase requirement.
• BB96 "L" (high prover) power (kW/h): Max 1 | Med 0,5 — efficient energy profile.
• BB96 "L" (high prover) temperature (°C): 0/90 — controlled proofing range.
• BB96 "L" (high prover) capacity (# baking pans 60×40 cm): 40 — expanded tray staging capacity.
• BB66 "M" (low prover) dimensions (cm) (H×W×D): 68 × 133,5 × 126 — matched to M footprint for compact proofing.
• BB66 "M" (low prover) weight (kg): 102 — stable, mobile construction.
• BB66 "M" (low prover) supply (V/Ph/Hz): 230/1/50-60 — single-phase connection.
• BB66 "M" (low prover) power (kW/h): Max 1 | Med 0,5 — efficient proofing heat.
• BB66 "M" (low prover) temperature (°C): 0/90 — controlled fermentation range.
• BB66 "M" (low prover) capacity (# baking pans 60×40 cm): 15 — tray capacity for smaller lines.
• BB96 "M" (high prover) dimensions (cm) (H×W×D): 98 × 133,5 × 126 — increased height for higher capacity.
• BB96 "M" (high prover) weight (kg): 150 — robust build for production use.
• BB96 "M" (high prover) supply (V/Ph/Hz): 230/1/50-60 — single-phase requirement.
• BB96 "M" (high prover) power (kW/h): Max 1 | Med 0,5 — efficient proofing operation.
• BB96 "M" (high prover) temperature (°C): 0/90 — controlled proofing range.
• BB96 "M" (high prover) capacity (# baking pans 60×40 cm): 30 — expanded tray capacity.
• BB66 "S" (low prover) dimensions (cm) (H×W×D): 68 × 133,5 × 96 — compact proofing matched to S footprint.
• BB66 "S" (low prover) weight (kg): 89 — manageable mass for mobile placement.
• BB66 "S" (low prover) supply (V/Ph/Hz): 230/1/50-60 — single-phase connection.
• BB66 "S" (low prover) power (kW/h): Max 1 | Med 0,5 — efficient proofing energy use.
• BB66 "S" (low prover) temperature (°C): 0/90 — controlled fermentation range.
• BB66 "S" (low prover) capacity (# baking pans 60×40 cm): 10 — tray capacity for compact operations.
• BB96 "S" (high prover) dimensions (cm) (H×W×D): 98 × 133,5 × 96 — higher capacity in the S footprint.
• BB96 "S" (high prover) weight (kg): 130 — robust build for higher-volume proofing.
• BB96 "S" (high prover) supply (V/Ph/Hz): 230/1/50-60 — single-phase requirement.
• BB96 "S" (high prover) power (kW/h): Max 1 | Med 0,5 — efficient proofing operation.
• BB96 "S" (high prover) temperature (°C): 0/90 — controlled proofing range.
• BB96 "S" (high prover) capacity (# baking pans 60×40 cm): 20 — expanded tray capacity.
• SB66 "XL" (low stand) dimensions (cm) (H×W×D): 68 × 164 × 145,5 — stable base with defined footprint for XL.
• SB66 "XL" (low stand) weight (kg): 65 — sturdy support for oven placement.
• SB66 "XL" (low stand) capacity (# baking pans 60×40 cm): 6 (table/components) / 12 (configuration sheet) — storage capacity varies by referenced document; confirm desired configuration.
• SB96 "XL" (high stand) dimensions (cm) (H×W×D): 98 × 164 × 145,5 — elevated working height and expanded storage potential.
• SB96 "XL" (high stand) weight (kg): 80 — robust support for XL installations.
• SB96 "XL" (high stand) capacity (# baking pans 60×40 cm): 18 (table/components) / 36 (configuration sheet) — capacity varies by document; confirm configuration.
• SB66 "L" (low stand) dimensions (cm) (H×W×D): 68 × 164 × 96,5 — compact base for L footprint.
• SB66 "L" (low stand) weight (kg): 43 — stable support with manageable handling weight.
• SB66 "L" (low stand) capacity (# baking pans 60×40 cm): 3 (table/components) / 6 (configuration sheet) — storage capacity varies by document.
• SB96 "L" (high stand) dimensions (cm) (H×W×D): 98 × 164 × 96,5 — elevated base for ergonomic loading.
• SB96 "L" (high stand) weight (kg): 53 — robust support for L installations.
• SB96 "L" (high stand) capacity (# baking pans 60×40 cm): 9 (table/components) / 18 (configuration sheet) — capacity varies by document.
• SB66 "M" (low stand) dimensions (cm) (H×W×D): 68 × 134 × 126,5 — stable base sized for M footprint.
• SB66 "M" (low stand) weight (kg): 47 — durable support for daily production.
• SB66 "M" (low stand) capacity (# baking pans 60×40 cm): 9 — integrated tray storage for faster workflow.
• SB96 "M" (high stand) dimensions (cm) (H×W×D): 98 × 134 × 126,5 — elevated base for improved ergonomics.
• SB96 "M" (high stand) weight (kg): 57 — stable support for M installations.
• SB96 "M" (high stand) capacity (# baking pans 60×40 cm): 27 — expanded tray storage for higher throughput.
• SB66 "S" (low stand) dimensions (cm) (H×W×D): 68 × 134 × 96,5 — compact base for S footprint.
• SB66 "S" (low stand) weight (kg): 35 — lighter stand for easier placement.
• SB66 "S" (low stand) capacity (# baking pans 60×40 cm): 6 — tray storage to streamline prep-to-bake flow.
• SB96 "S" (high stand) dimensions (cm) (H×W×D): 98 × 134 × 96,5 — elevated base for ergonomic loading.
• SB96 "S" (high stand) weight (kg): 45 — stable support for S installations.
• SB96 "S" (high stand) capacity (# baking pans 60×40 cm): 18 — expanded tray storage for higher-volume staging.
• Tray stand: Tray holder level support with wheels for mobile staging and faster loading/unloading.
• Prover design: Hermetic seal leavening cell with wheels to support controlled proofing and easy repositioning.

Build Quality & Design

• Highly resistant steel structure: Built to resist demanding, high-temperature operation with a rigid chassis designed for long-term stability.
• Colored, tempered glass coating: Tempered glass is impact-resistant and high-temperature resistant, delivering a premium aesthetic with practical durability (available in black or red).
• Double-glazed tempered door: Enhanced thermal retention and safer exterior surfaces while maintaining full visibility into the chamber.
• Comfortable heat-resistant handle: Designed for frequent use in hot environments to support safer, more confident operation.
• Excellent insulation and strong isolation: Designed to keep external oven temperature around 30°C, improving comfort and reducing outward heat dispersion.

Notes:

• Factory Direct: This professional-grade unit has a total lead time of 6–8 weeks. 
• Due to the professional nature of this equipment, this item is Final Sale and not eligible for "Change of Mind" returns. Full warranty and "Damaged on Arrival" protections still apply.

Resources

• BULL Download PDF
• MOD. S Download PDF Specs Sheet
• MOD. M Download PDF Specs Sheet
• MOD. L Download PDF Specs Sheet
• MOD. XL Download PDF Specs Sheet