Cuppone Repair · Bay Area

Cuppone is the Italian name behind a lot of the deck ovens in Bay Area pizzerias and Italian kitchens. The company has built professional pizza equipment in Italy since the early 1960s, and the electric deck ovens, the Tiziano, Donatello, Giotto, and Michelangelo lines, are what we see most, along with the rotating decks and the dough mixers and proofers that go with them.

These are heavy stainless commercial ovens running on 230V single or three-phase power, and they fail in predictable places once they have a few years of nightly service on them. We work with several Italian restaurant groups in the area, including all five Locanda locations, so we know these ovens.

The temperature side is the most common call. A deck that bakes unevenly or will not hold its setpoint is usually a failed temperature sensor or thermostat feeding the controller bad readings, not a dead oven. We confirm with a meter before we replace anything, recalibrate the controls, and run the deck under load to verify even heat across the stone. That was the exact fix on the Locanda Wine Bar oven in Pleasanton.

Deck heating elements are next. Each deck has top and bottom elements, and when one opens up that deck runs cold or slow on the floor or the crown. We test each element and the contactor that drives it, because a failed contactor looks the same as a dead element from the front. Control-panel knobs, selector switches, and contactors wear from the heat and the duty cycle, and the door springs and gaskets on the deck doors stretch and let heat escape. We carry the common electrical parts and source deck elements and Italian-specific components per call.

Almost always worth repairing

A Cuppone deck oven is a serious piece of equipment, and a new one is a major capital cost plus the downtime of pulling and reinstalling a 230V hardwired oven. Against that, a sensor, a thermostat, an element, or a contactor is a small repair that gets the kitchen back to full service the same visit or the next. For a working pizzeria, the math almost always favors the repair, and we give every operator a straight read before we start.

Refrigerant and gas work, when it applies on the equipment around the oven, is licensed under CSLB #1279674151528 and CSLB #1136642. For the ovens themselves the work is electrical and mechanical. The $75 diagnostic is waived when you book the repair, and you get a written quote before we touch anything.

A Cuppone deck after the fix

Inside the job: Locanda Wine Bar, Pleasanton

A Cuppone Tiziano double deck at Locanda Wine Bar in Pleasanton came in baking uneven. The control side tells the story: a bank of deck thermostats and contactors behind the panel, amp draw checked element by element, and the failed safety thermostats that came out of it. Back together and holding temperature for the dinner shift.

Running a Cuppone that bakes uneven or will not hold deck temperature? Call ADRIUM and we will get it back to service.