• High-quality fireclay brick: The fire-resistant baking deck ensures robust heat tolerance in professional use.
• Ventilation chimney: Supports air flow and contributes to efficient operation.

• Electric pizza oven with ventilation chimney
• 1 baking chamber for a 40 cm pizza
• Baking surface made of fireclay
• Manual temperature control

Practical baking chamber

The oven is equipped with a heat-insulated door handle and can be operated comfortably in daily use. The viewing window with heat-resistant safety glass allows a view into the baking chamber without opening the door. The internal lighting of the baking chamber is individually switchable and supports monitoring during baking.

Insulation and temperature

Internal insulation made of high-quality stone wool complements the oven’s features. The temperature range is 85° - 455° C, offering a wide range of applications. This allows the heat to be adjusted appropriately to the specific baking process. The oven is designed for reliable use in a professional environment.

• ⚠️ Remove the packaging material. Ensure that the polystyrene is completely removed from the baking chamber and beneath the fireclay bricks.
• 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, 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 prevent smoke development.
• Do not clean firebricks with moisture, as this can cause stress cracks.
• From 400°C – during commissioning/cleaning pyrolysis, switch off the interior lighting to extend the lifespan of the bulb.