• Optimised insulation of the baking chamber: Saves up to 20% energy compared to previous models, reducing costs and being environmentally friendly.
• Individually adjustable top and bottom heat: Allows perfect adjustment of the baking temperature for optimal baking results.
• Full chamotte lining: Ensures excellent heat retention and even heat distribution from all sides, so the pizza is baked evenly and crisp.

Professional Electric Pizza Oven for the Hospitality Industry

This electric pizza oven with a full chamotte interior is ideal for use in the hospitality sector and retail, especially in pizzerias and restaurants. It offers ample space for up to eight pizzas with a diameter of 34 cm each, distributed over two levels. The manual operation allows precise control of the baking process, resulting in perfect baking results.

High-Quality Equipment and Efficient Technology

The full chamotte interior ensures optimal heat retention and even heat distribution, significantly improving the quality of the pizzas. Thanks to the high-quality insulation, the oven is particularly energy-efficient and maintains a constant temperature even with frequent door openings. This saves up to 20% energy compared to comparable appliances. Additional practical features include an integrated chimney opener, internal lighting for better visibility, and a large viewing window that facilitates monitoring of the baking process. For added safety, there is an emergency stop switch.

Conclusion and Areas of Application

The electric pizza oven is the perfect solution for those in the hospitality industry who prioritise quality and energy efficiency. It is excellently suited for professional use in pizzerias, hospitality businesses, and retail outlets with catering services. With its low energy consumption and robust construction, it guarantees reliable and economical use in daily 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