• Made in Italy: Highest quality and workmanship for long-lasting use.
• Heating coils directly in the fireclay brick: Even heat distribution for perfect baking results.
• Easy operation via analogue rotary controls: Intuitive control without complicated technology.
• Top and bottom heat adjustable separately: Flexible temperature control for individual baking needs.

Efficient Electric Pizza Oven for the Hospitality Industry

The Power electric pizza oven is specially designed for professional use in the hospitality sector. With 9 baking chambers of 34 cm each, it offers sufficient capacity to prepare several pizzas simultaneously. The manual operation ensures easy handling, while the included hood optimally protects the oven and retains heat. This appliance is ideal for pizzerias, snack bars, and other hospitality businesses that value quality and efficiency.

High-Quality Equipment and Energy-Saving Technology

The oven features a heat-insulated electric baking oven that operates particularly energy-efficiently thanks to its high-quality insulation. Baking is done directly on the fireclay stone, which ensures even heat distribution and a perfect baking result. The door that opens upwards allows quick access to the pizzas, while the extra-large viewing window facilitates monitoring of the baking process. An integrated internal lighting (12 V) also provides optimal visibility. The built-in chimney opener supports air circulation and further improves baking quality.

Conclusion and Areas of Application

This pizza oven combines efficient performance with energy-efficient technology, making it an excellent choice for professional hospitality needs. It is perfectly suited for pizzerias, commercial kitchens, and catering businesses that place great emphasis on quality and speed. The robust construction and simple operation make it a reliable partner in the busy day-to-day life of the hospitality industry.

• ⚠️ All appliances with three-phase power connection must be installed by a qualified technician.
• ⚠️ Maintain a distance of at least 15 cm from rear and side walls as well as adjacent large appliances.

1. Remove all packaging material completely, especially polystyrene in the baking chamber and under the firebricks.
2. Initial oven burn-in: Increase the temperature by 50 °C every 30 minutes until reaching the maximum temperature.
3. Heat the oven at maximum temperature for 4 hours, leaving the door open to allow vapours to escape.

• We recommend regularly cleaning the firebrick with a brass brush to remove baking residues and thus avoid smoke development.
• Never clean firebricks when damp, as this can cause stress cracks.