Waring WPO100 Medium-Duty Single-Deck Countertop Pizza Oven, 14 inch, 1800W, 120V

SKUWPO100 BrandWaring

The Waring WPO100 Pizza Deck Oven

The Waring WPO100 is a medium-duty single-deck countertop pizza oven sized for 14 inch pizzas. The 1800W heating element pack delivers temperatures up to 600°F with elements above and below the ceramic deck, giving even bake on both crust top and bottom from a single 120V outlet.

14 Inch Ceramic Pizza Deck

The 16 inch wide by 14.3 inch deep ceramic deck accepts a full 14 inch pizza. The deck is removable for cleaning. A cleaning brush with heavy-duty bristles ships in the box for scrubbing without scratching the ceramic surface.

Temperature Range and Controls

Temperature settings span 280°F to 600°F. A 15-minute timer cues the cook when the bake cycle is complete. Power ON/OFF switch with indicator light confirms the oven is heating.

Glass Door for Visual Monitoring

The tempered glass door and interior oven light let the operator monitor the bake without opening the door, which keeps chamber temperature stable across the cook.

Stackable for Capacity Expansion

The WPO100 is stackable using the WPO100KIT stacking kit accessory. Operations that outgrow single-deck capacity can stack a second unit without replacing the first.

Target Use

Quick-service restaurants, concession stands, convenience stores, and cafeterias adding pizza to the menu as a secondary revenue stream.

About Waring

Waring is a recognized manufacturer of commercial food preparation and countertop cooking equipment with a long history of innovation in the foodservice industry. Best known for introducing the first blender to the U.S. market, the brand has expanded its portfolio to include high-performance blenders, food processors, immersion blenders, grills, griddles, fryers, toasters, and specialty appliances. Waring equipment is used throughout restaurants, hospitality venues, healthcare facilities, schools, and other institutional kitchens where consistent production and dependable operation are essential. The brand continues to develop practical solutions that support beverage preparation, food prep, and cooking applications across a wide range of foodservice environments.

Features & Benefits

Medium-duty single-deck pizza oven for 14 inch pizzas
Temperature settings from 280°F to 600°F
Heating elements above and below the ceramic deck
15-minute timer with audible cue
Tempered glass door and oven light for visual monitoring
Removable ceramic deck with cleaning brush included
Stackable with optional WPO100KIT stacking kit

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$874.00

Medium-duty single-deck pizza oven for 14 inch pizzas

Temperature settings from 280°F to 600°F

Heating elements above and below the ceramic deck

15-minute timer with audible cue

Tempered glass door and oven light for visual monitoring

See full feature list

The Waring WPO100 Pizza Deck Oven

The Waring WPO100 is a medium-duty single-deck countertop pizza oven sized for 14 inch pizzas. The 1800W heating element pack delivers temperatures up to 600°F with elements above and below the ceramic deck, giving even bake on both crust top and bottom from a single 120V outlet.

14 Inch Ceramic Pizza Deck

The 16 inch wide by 14.3 inch deep ceramic deck accepts a full 14 inch pizza. The deck is removable for cleaning. A cleaning brush with heavy-duty bristles ships in the box for scrubbing without scratching the ceramic surface.

Temperature Range and Controls

Temperature settings span 280°F to 600°F. A 15-minute timer cues the cook when the bake cycle is complete. Power ON/OFF switch with indicator light confirms the oven is heating.

Glass Door for Visual Monitoring

The tempered glass door and interior oven light let the operator monitor the bake without opening the door, which keeps chamber temperature stable across the cook.

Stackable for Capacity Expansion

The WPO100 is stackable using the WPO100KIT stacking kit accessory. Operations that outgrow single-deck capacity can stack a second unit without replacing the first.

Target Use

Quick-service restaurants, concession stands, convenience stores, and cafeterias adding pizza to the menu as a secondary revenue stream.

About Waring

Waring is a recognized manufacturer of commercial food preparation and countertop cooking equipment with a long history of innovation in the foodservice industry. Best known for introducing the first blender to the U.S. market, the brand has expanded its portfolio to include high-performance blenders, food processors, immersion blenders, grills, griddles, fryers, toasters, and specialty appliances. Waring equipment is used throughout restaurants, hospitality venues, healthcare facilities, schools, and other institutional kitchens where consistent production and dependable operation are essential. The brand continues to develop practical solutions that support beverage preparation, food prep, and cooking applications across a wide range of foodservice environments.

Features & Benefits

Medium-duty single-deck pizza oven for 14 inch pizzas
Temperature settings from 280°F to 600°F
Heating elements above and below the ceramic deck
15-minute timer with audible cue
Tempered glass door and oven light for visual monitoring
Removable ceramic deck with cleaning brush included
Stackable with optional WPO100KIT stacking kit

Resources & Downloads

Waring WPO100 Specsheet

See all from Waring

Specifications

Width	23 in
Height	10 in
Depth	18 in
Voltage	120
Amperage	15.0 amps
Wattage	1800 watts
Frequency	60 hz
Plug Type	NEMA 5-15P
Cord Length	3 feet

Manufacturer's Warranty

1 Year

Labor
1 Year

Parts

Certifications & Approvals

NSF Approved

The Chef Store is your go-to online destination for commercial food service equipment. We are committed to making your shopping experience seamless and ensuring you have the resources needed to make informed purchasing decisions. We continuously invest in product information development so that you have the knowledge and tools to choose the right equipment for your business. Whether you need help understanding product specifications or recommendations for your specific use case, our experienced team is here to help. We receive ongoing product training from the manufacturers we represent to ensure you are always well-informed and up to date. We pride ourselves on our core expertise: providing answers to your questions, guiding you through the decision-making process, and ultimately helping you make the best equipment purchasing decisions for your business.

We're here to help. To us, that means no job is too big or too small. Whether you’re a national food chain or a small mom-and-pop shop, our commitment remains the same: ensuring every project is completed to your satisfaction. From the moment you place your order to delivery, we are dedicated to ensuring a seamless, hassle-free process. We continually evaluate and refine our operations, incorporating innovative technology to enhance efficiency and streamline communication with both customers and vendors. Our goal is to minimize delays and ensure your order reaches you as quickly and smoothly as possible.

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The Waring WPO100 Pizza Deck Oven

About Deck Ovens

Deck ovens are a staple in professional bakeries, pizzerias, and restaurant kitchens. They use radiant heat from stone or steel decks to deliver the crust and texture a convection oven can't match. If you're baking bread, making pizza, or running a busy pastry operation, a deck oven gives you the consistency and control your menu needs.

Common Types and Configurations

Gas deck ovens: Standard in most commercial kitchens. Consistent heat, lower operating costs, and available in single or multi-deck options.
Electric deck ovens: Best for kitchens without gas. Precise temperature control and no gas line required.
Pizza deck ovens: Built for high heat with stone decks made for pizza. Standard in pizzerias and Italian restaurants.
Bakery deck ovens: Designed for bread, pastries, and high-volume baking. Most include steam injection for proper crust development.
Double and triple deck ovens: Stack units to boost output without using more floor space.

What to Look at Before You Buy

Number of decks: Single deck units are fine for lower volume. Double and triple decks increase output without taking up more space.
Heat source: Gas deck ovens are standard in high-volume kitchens. Electric models work for spaces without a gas line.
Deck material: Stone decks hold heat and give better crust. Steel decks heat up faster and are easier to clean.
Steam injection: Needed for bread. Steam at the start lets the crust expand before it sets.
Temperature range: Pizza ovens run up to 650 degrees or more. Bakery ovens work at lower temps. Match the oven to your menu.
Size and footprint: Measure your space before you order. Deck ovens are heavy and need ventilation and clearance on all sides.
Installation: Gas units need a licensed installer. Electric ovens need the right voltage and amperage. Check your kitchen's power before you buy.

Frequently Asked Questions

What is a deck oven used for?

Deck ovens bake bread, pizza, pastries, and anything that needs direct heat from a stone or steel deck. The radiant heat gives a crispier crust and a more even bake than a convection oven. You'll find them in bakeries, pizzerias, and any kitchen where baked goods are central to the menu.

Can you bake bread in a deck oven?

Yes, and most pros prefer it. Deck ovens with steam injection are best for artisan bread. Steam keeps the crust soft at first, so the loaf can expand before the crust sets. You get better oven spring, a crispier crust, and a more even crumb than with a convection oven.

Why do most pizzerias cook in a deck oven?

The stone deck transfers heat straight to the bottom of the pizza, giving a crisp, even crust. Deck ovens reach higher temps than standard ovens, which is key for the right texture and char. Most pizzerias use gas deck ovens for steady heat and lower operating costs.

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About Pizza Ovens

Commercial pizza ovens are designed to reach and hold the high temperatures needed for consistent, quality pizza. Unlike standard commercial ovens, pizza ovens use stone or steel decks and direct radiant heat to produce the kind of crust texture that keeps customers coming back. They come in gas and electric configurations, single and multi-deck setups, and a range of sizes to fit everything from a small cafe adding pizza to the menu to a high-volume pizzeria running back-to-back services all day.

Common Types and Configurations

Gas deck pizza ovens: High output and lower gas costs. Standard in busy pizzerias running all day.
Electric deck pizza ovens: Programmable controls and precise temps. Good for kitchens without gas or where consistency matters most.
Stone hearth pizza ovens: Refractory or artisan stone decks for authentic crust. Used in traditional and artisan pizza shops.
Single deck ovens: Compact footprint. Best for small commercial pizza operations or lower volume kitchens.
Multi-deck ovens: Stackable to boost output without using more floor space.

What to Look at Before You Buy

Temperature range: You need high heat for proper crust. Look for ovens that hit at least 650°F. Some high-end models go up to 840°F.
Gas or electric: Gas means lower costs and faster heat recovery. Electric gives you more control and is easier to install if you don't have gas.
Deck material: Stone decks transfer heat for better crust. Steel heats up faster but won't give you the same texture.
Number of decks: Match decks to your volume. Single deck for low output, multiple decks for higher demand.
BTU output: Higher BTU means faster heat recovery between pizzas. Important for high-volume operations running back-to-back orders.
Controls: Programmable settings help keep results consistent during rushes.
Installation: Gas ovens need a licensed installer and proper ventilation. Electric ovens require the right voltage and amps. Check your kitchen's power before you buy.

Frequently Asked Questions

What kind of ovens do pizza restaurants use?

Most pizzerias use deck ovens with stone decks for direct heat and crisp crust. Gas deck ovens are standard in high-volume shops for their output and lower cost. Electric deck ovens are used where gas isn't available or when you need precise control.

What is the difference between a deck oven and a conveyor pizza oven?

A deck oven uses stone or steel decks and radiant heat for better crust and more control. Conveyor ovens use a belt to move pizzas through a heated chamber. They're faster and more consistent for high volume, but you lose some control over the bake. Most independents use deck ovens. Chains often use conveyors.

How much does a commercial pizza oven cost?

Commercial pizza oven prices depend on size, fuel, and brand. Entry-level single deck gas ovens are the most affordable. High-end electric deck ovens with stone decks and programmable controls cost more but offer better consistency and longer life for serious pizza shops.

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Shop by Brand

About Waring

Waring is a recognized manufacturer of commercial food preparation and countertop cooking equipment with a long history of innovation in the foodservice industry. Best known for introducing the first blender to the U.S. market, the brand has expanded its portfolio to include high-performance blenders, food processors, immersion blenders, grills, griddles, fryers, toasters, and specialty appliances. Waring equipment is used throughout restaurants, hospitality venues, healthcare facilities, schools, and other institutional kitchens where consistent production and dependable operation are essential. The brand continues to develop practical solutions that support beverage preparation, food prep, and cooking applications across a wide range of foodservice environments.

Product Features