• Made in Italy: Guarantees high-quality workmanship and durable quality for the customer.
• Digital control with timer function: Facilitates handling and allows precise timing for perfect baking results.
• Top and bottom heat adjustable separately: Offers flexible temperature control for optimally baked pizzas according to individual taste.

Efficient Electric Pizza Oven for the Hospitality Industry

The electric pizza oven with six baking chambers is ideal for professional kitchens in the hospitality sector and retail. With a baking surface of 6 x 35 cm (deep), it offers ample space for preparing several pizzas simultaneously. The integrated base frame ensures a stable and ergonomic working height, thereby optimising the workflow in the kitchen.

Powerful and Energy-Saving Technology

This oven is characterised by its high-quality thermal insulation, which significantly reduces energy consumption. Compared to conventional appliances, it saves up to 20% energy, positively impacting operating costs. The digital soft-touch display allows for precise control of temperature and baking time. Additionally, the internal lighting and extra-large viewing window with double glazing provide optimal monitoring of the baking process.

Conclusion and Areas of Application

This pizza oven is perfectly suited for use in pizzerias, bakeries, or hospitality businesses that value quality and efficiency. The option to stack up to two ovens increases flexibility where space is limited. With its low energy consumption and user-friendly operation, the oven is a sustainable investment for professional users.

• ⚠️ 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