• Made in Italy: Guaranteed high-quality workmanship and durable materials.
• Digital control with timer function: Facilitates precise control of baking time for perfect results.
• Top and bottom heat adjustable separately: Allows individual temperature settings for optimal baking results.

Efficient Electric Pizza Oven for the Hospitality Industry

The electric pizza oven with 6+6 baking chambers for 35 cm deep pizzas is the perfect solution for professional kitchens and pizzerias. It impresses with its digital control, which allows precise temperature regulation and thus guarantees consistently perfect baking results. The integrated underframe provides a stable and ergonomic working height, ideal for commercial use.

High-Quality Equipment and Energy-Saving Technology

This pizza oven is heat-insulated and therefore particularly energy-efficient. Compared to conventional devices, it saves up to 20% energy, significantly reducing operating costs. The extra-large viewing window with double glazing allows good monitoring of the baking process, while the internal lighting ensures optimal visibility. A digital soft-touch display facilitates operation, and the integrated chimney opener ensures optimal air circulation. Safety is guaranteed by an emergency stop switch.

Conclusion and Areas of Application

This pizza oven is ideal for professional hospitality and retail, especially for pizzerias and businesses with high pizza volumes. It combines efficient energy savings with user-friendly technology and robust design. This makes it perfect for daily use in busy kitchens where quality and cost-effectiveness are equally important.

• ⚠️ 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