• Made in Italy: Guaranteed high-quality workmanship and authentic Italian quality.
• Easy operation via analogue rotary controls: Intuitive control for precise temperature settings without complicated technology.
• Top & bottom heat adjustable separately: Flexible baking for perfect pizza results according to individual taste.

Professional Electric Pizza Oven for the Hospitality Industry

The electric pizza oven is ideal for professional use in the hospitality sector and retail. With space for 4 pizzas with a 35 cm diameter, it offers sufficient capacity for efficient preparation. The integrated base frame ensures a stable and ergonomic working height, significantly easing the workflow in the kitchen.

Efficient Technology and Thoughtful Details

This oven is heat insulated and therefore particularly energy efficient. The high-quality insulation enables energy savings of up to 20% compared to conventional appliances, which not only reduces operating costs but also protects the environment. A large viewing window with double glazing and integrated interior lighting allows constant monitoring of the baking process without letting heat escape. Additionally, the oven is stackable up to three units, which is a great advantage in professional kitchens with limited space.

Conclusion and Areas of Application

The electric pizza oven is the perfect choice for pizzerias, hospitality businesses, and catering services that value quality, efficiency, and energy savings. Due to its robust construction and simple manual operation, it is excellently suited for professional continuous use. Whether for classic Italian pizzas or other baked goods – this oven meets the highest standards and supports smooth kitchen operations.

• ⚠️ 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