• Made in Italy: Guaranteed high-quality workmanship and durable materials for the best quality.
• Digital control with timer function: Facilitates handling and ensures precise baking without supervision.
• Separate top and bottom heat settings: Allows individual temperature adjustments for perfect baking results.

Efficient Electric Pizza Oven for the Hospitality Industry

The electric pizza oven with six baking chambers is ideal for professional kitchens and pizzerias that require high capacity and consistent quality. It offers the ability to bake up to six pizzas with a diameter of 35 cm simultaneously, significantly optimising workflow in the hospitality sector. Thanks to its wide design, the oven is particularly space-saving and allows flexible integration into any professional kitchen.

Innovative Technology and Energy-Saving Features

This pizza oven is distinguished by its high-quality thermal insulation, which significantly reduces energy consumption, saving up to 20% energy compared to conventional appliances. The digital soft-touch display ensures easy and precise control of baking temperature and time. Integrated interior lighting and an extra-large viewing window allow constant monitoring of the baking process without needing to open the oven. Additionally, the oven is stackable up to two units, providing flexible capacity expansion when required.

Conclusion: Powerful and Versatile

This electric pizza oven is the perfect solution for hospitality businesses that value efficiency, quality, and energy savings. It is excellently suited for pizzerias, restaurants, and catering companies that regularly prepare large quantities of pizza. The combination of modern technology and thoughtful design makes it an indispensable appliance in the professional kitchen environment.

• ⚠️ 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