Electric Deck Pizza Oven - Single Deck - Refractory Stone Deck - 4 x Ø 30cm (12") - Mechanical Controls - up to 450°C
** The picture may slightly differ from the original.
** The picture may slightly differ from the original.
Electric Deck Pizza Oven - Single Deck - Refractory Stone Deck - 4 x Ø 30cm (12") - Mechanical Controls - up to 450°C
Product Advantages
- 100% stainless steel housing: Made entirely from high-quality stainless steel, the oven offers exceptional durability, is easy to maintain, and robust.
- Optimised insulation of the baking chamber: Results in 20% lower energy consumption compared to previous models and ensures efficient baking.
- Individually adjustable top and bottom heat: Allows precise temperature control for perfect baking results with various dishes.
Description
- 100% stainless steel housing
- High-quality insulation, particularly energy-saving
- Interior lighting
- Extra-large viewing window
Efficient Electric Pizza Oven for the Hospitality Industry
The electric pizza oven is ideal for the professional preparation of up to 4 pizzas with a 30 cm diameter. With a power output of 5 kW and the proven top and bottom heat, it ensures even and perfect baking. The extra-large viewing window allows continuous monitoring of the baking process, while the interior lighting provides optimal visibility.
Energy-saving design and versatile use
Thanks to the high-quality insulation, the oven is particularly energy-efficient and reduces consumption by up to 20% compared to other devices. The manual operation and integrated chimney opener guarantee ease of use and safety. With a maximum temperature of 450 °C, this oven is perfectly suited for use in pizzerias and the hospitality sector, where quality and efficiency are paramount.
Installation & Operation
- ⚠️ 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
Cleaning & Maintenance
- 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
Technical data
Dimensions
| Width | 1.010 mm |
|---|---|
| Depth | 850 mm |
| Height | 385 mm |
Internal dimensions
| Width | 620 mm |
|---|---|
| Depth | 610 mm |
| Height | 140 mm |
Details
| Material | Stainless Steel AISI 430, Firebrick |
|---|---|
| Number of chambers | 1 Baking Chamber |
| Pizzas per chamber | 4 |
| For pizzas with | Ø 30 cm |
Cooking system
| Heating method | upper & lower heat |
|---|---|
| Temperature up to | 450 °C |
Connected load
| Operating mode | Electric |
|---|---|
| Power | 5 kW |
| Voltage | 400 V |
| Phase(s) | 2N~/PE |
| Frequency | 50 Hz |
Delivery
| Shipping method | Haulage |
|---|---|
| Delivered as | Mounted |
| Gross weight | 88 kg |
| Net weight | 60 kg |
Download / Exploded drawing
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