• Made in Italy: Quality and traditional craftsmanship guarantee durable and reliable performance.
• Simple operation via analogue rotary controls: Intuitive control allows for quick and precise temperature settings.
• Top and bottom heat adjustable separately: Optimal heat distribution ensures perfect baking results for every pizza.

Efficient Electric Pizza Oven for the Hospitality Industry

The electric pizza oven is ideal for professional kitchens that prioritise quality and energy efficiency. With its capacity for 9 pizzas of 34 cm diameter, it offers ample space for preparing large quantities. The integrated base frame provides a stable and ergonomic working height, significantly improving workflow in the hospitality sector.

Technical Details and Practical Features

Thanks to the high-quality thermal insulation, the oven is particularly energy-efficient, reducing energy consumption by up to 20% compared to conventional appliances. The internal lighting and extra-large viewing window with double glazing allow optimal monitoring of the baking process. For added safety, there is an emergency stop switch, while the integrated chimney opener improves air circulation. Additionally, the oven is stackable up to three units, saving space in the kitchen.

Conclusion and Areas of Application

This pizza oven is the perfect solution for pizzerias, catering businesses, and retailers seeking a professional and energy-saving baking option. Its robust construction and well-thought-out features make it a reliable partner in the busy day-to-day of the gastronomy sector. Whether for use in a pizzeria or catering – this oven meets the highest demands for quality and efficiency.

• ⚠️ 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