Electric Deck Pizza Oven - Twin Deck - Refractory Stone Deck - 4+4 - Ø 24cm (9.4") - 230V Single Phase | 16A CEE Plug - Mechanical Controls - up to 450°C
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Electric Deck Pizza Oven - Twin Deck - Refractory Stone Deck - 4+4 - Ø 24cm (9.4") - 230V Single Phase | 16A CEE Plug - Mechanical Controls - up to 450°C
Product Advantages
- Made in Italy: Guaranteed high quality and traditional Italian craftsmanship.
- Simple operation via analogue rotary controls: Allows intuitive and quick adjustment, ideal for daily use.
- Separate top and bottom heat settings: Provides precise temperature control for perfect baking results.
Description
Efficient Electric Pizza Oven for the Hospitality Industry
The electric pizza oven is perfectly suited for professional use in restaurants and pizzerias. With its capacity of 4+4 pizzas at 24 cm, it allows the simultaneous preparation of multiple pizzas, ensuring fast and efficient production. The manual control system guarantees easy handling, which is also convincing in busy kitchen environments.
High-Quality Equipment and Energy-Saving Technology
Equipped with a heat-insulated design, the oven is particularly energy-efficient and retains heat optimally inside. The interior lighting and the extra-large viewing window allow constant monitoring of the baking process without needing to open the oven. Additionally, the oven is stackable up to 2 units, enabling space-saving installation in professional kitchens.
Conclusion and Areas of Application
This electric pizza oven is the ideal solution for hospitality businesses that value quality, efficiency, and energy savings. It is especially suitable for pizzerias, snack bars, and catering companies that require a reliable and powerful baking solution. Thanks to its robust construction and well-thought-out features, it is an indispensable appliance for professional pizza and snack sales.
Installation & Operation
- ⚠️ 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 all polystyrene is completely removed from the baking chamber and beneath the firebricks
- Before first use, the oven must be seasoned. 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 during this time to allow any toxic fumes to escape
Cleaning & Maintenance
- We recommend regularly cleaning the firebrick with a brass brush to remove baking residues and thus avoid smoke development
- Do not clean firebricks with moisture, as this can cause stress cracks
Technical data
Dimensions
| Width | 725 mm |
|---|---|
| Depth | 660 mm |
| Height | 570 mm |
Internal dimensions
| Width | 500 mm |
|---|---|
| Depth | 500 mm |
| Height | 130 mm |
Details
| Number of chambers | 2 Baking chambers |
|---|---|
| Pizzas per chamber | 4 |
| For pizzas with | Ø 25 cm |
Cooking system
| Heating method | upper & lower heat |
|---|---|
| Temperature up to | 450 °C |
Connected load
| Connection | Electrical |
|---|---|
| Power | 7,20 kW |
| Voltage | 230 V |
| Frequency | 50 Hz |
| Phase(s) | 1N/PE |
| Amperage | 32 A |
Delivery
| Shipping method | Haulage |
|---|---|
| Delivered as | Mounted |
| Gross weight | 71 kg |
| Net weight | 62 kg |
Download / Exploded drawing
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