• Fireproof chamotte brick: The high-quality baking deck ensures robust heat absorption and is fire-resistant.
• Ventilation chimney: Supports targeted air flow during operation.

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

Comfortable operation

The electric pizza oven is designed for professional use in gastronomy and catering. The heat-insulated door handle supports safe handling during operation. The viewing window with heat-resistant safety glass allows a view into the baking chamber without opening the door. The interior lighting can be switched individually for each baking chamber, facilitating monitoring during the baking process.

Baking with mineral wool insulation

Inside, the insulation made of high-quality mineral wool provides the appropriate equipment for daily use. The temperature range from 85° to 455° C offers a wide scope for different requirements. The baking surface made of fireclay supports even baking conditions. This allows the pizza oven to be adapted to the specific workflows in the kitchen.

• ⚠️ 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 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 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.