• Fireclay stone baking deck: High-quality, fire-resistant fireclay stone ensures robust heat retention during use.
• Ventilation chimney: Supports appropriate airflow for operation.

• Electric pizza oven with ventilation chimney
• 2 baking chambers, each for one 40 cm pizza
• Baking surface made of fireclay
• Manual temperature control

Comfort in Focus

The pizza oven features a heat-insulated door handle, which makes handling comfortable during daily work. The viewing window with heat-resistant safety glass allows a look into the baking chamber without opening the oven. The internal lighting of the baking chamber can be switched on individually, facilitating monitoring during baking.

Temperature and Insulation

The internal insulation made of high-quality stone wool supports the construction of the appliance. The temperature range from 85° to 455° C offers a wide scope of use for various baking requirements. Together with the manual temperature control, the oven can be set accordingly. This allows precise work with the appliance.

• ⚠️ Remove the packaging material. Ensure that the polystyrene in the baking chamber and under the firebricks is completely removed.
• Before first use, the oven must be burnt in.
• Heat the oven to maximum temperature for 4 hours, leaving the door open to allow vapours to escape.

1. Increase the temperature by 50 °C every 30 minutes until the maximum temperature is reached.

• 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.