• Fireproof fireclay brick: The baking deck made of high-quality, fire-resistant fireclay brick supports reliable baking processes.
• Ventilation chimney: Ensures appropriate air flow and supports daily operational use.

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

Ease of Use

The pizza oven features a heat-insulated door handle and a viewing window with heat-resistant safety glass. This allows the baking chamber to be monitored without unnecessarily opening the oven. The interior lighting of the baking chamber can be switched on separately, aiding visibility of the baking process. This simplifies handling during daily use.

Even Baking

The interior insulation made of high-quality stone wool supports use in professional settings. The temperature range from 85° to 455° C offers a wide scope for different baking requirements. Together with the fireclay baking surface, the baking chamber is designed specifically for baking. The oven is thus tailored to practical workflows in gastronomy and catering.

• ⚠️ Remove the packaging material. Make sure that the polystyrene in the baking chamber and under the firebricks is completely removed.
• The oven must be seasoned before first use.

1. Increase the temperature by 50 °C every 30 minutes until the maximum temperature is reached.
2. Then heat the oven at maximum temperature for 4 hours, leaving the door open to allow the 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 may cause stress cracks.
• From 400°C – during commissioning/cleaning-pyrolysis, switch off the interior lighting to extend the lifespan of the bulb.