• High-quality firebrick: The fire-resistant baking deck supports use at high temperatures.
• Ventilation chimney: Ensures targeted airflow during operation.

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

Comfort in control

The pizza oven features a heat-insulated door handle and a viewing window made of heat-resistant safety glass. This allows better monitoring of the baking process. The internal lighting of the baking chamber can be switched on separately, providing additional support for control. The temperature range of 85° - 455° C offers a suitable framework for this.

Robust internal construction

The interior is equipped with high-quality stone wool insulation. This supports the oven’s construction for daily use. The baking surface made of chamotte complements this design. As a result, the pizza oven is designed for consistent use in a professional 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 during this time 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.