• Made in Italy: Quality and craftsmanship from Italy guarantee durable and reliable performance.
• Digital control with timer function: Simple and precise operation enables perfect baking results without constant monitoring.
• Top and bottom heat adjustable separately: Flexible temperature management ensures optimal heat distribution and even baking.

Efficient Electric Pizza Oven for the Hospitality Industry

The Electric Pizza Oven Power is perfect for professional use in the hospitality sector and retail. With its capacity of 4+4 pizzas with a 34cm diameter, it allows for high throughput and rapid preparation. The combination of modern design and robust construction makes it a reliable partner in any pizzeria or commercial kitchen.

Innovative Technology and Thoughtful Details

The core feature is the heat-insulated oven with a high-quality stainless steel hood, which ensures optimal heat distribution. The pizzas are baked directly on the fireclay stone, providing an ideal baking result. Thanks to the high-quality insulation, the oven is particularly energy-efficient. The digital touch panel with timer allows precise control, including auto start and shut-off functions. Also practical is the door that opens upwards, as well as the extra-large viewing window with internal lighting, which always provides an overview of the baking process.

Conclusion and Areas of Application

This pizza oven impresses with low energy consumption and comfortable operation, making it ideal for professional use in pizzerias, hospitality businesses, and retail. The combination of performance, efficiency, and ease of use makes it an excellent choice for anyone who values quality and cost-effectiveness. With the Electric Pizza Oven Power, preparing perfect pizzas is quick and reliable.

• ⚠️ Please note that all equipment with three-phase connection must be installed by a professional
• ⚠️ Please ensure a minimum distance of 15 cm is maintained from rear and side walls or neighbouring large appliances
• ⚠️ Remove the packaging material. Make sure that the polystyrene in the baking chamber and under the firebricks is completely removed
• Before first use, the oven must be burnt in. To do this, increase the temperature by 50°C every 30 minutes until the maximum temperature is reached
• Heat the oven at maximum temperature for 4 hours. Keep the door open to allow toxic fumes to escape

• We recommend regularly cleaning the firebrick with a brass brush to remove baking residues and thus prevent smoke development
• Do not clean firebricks with moisture, as this can cause stress cracks