• Fireclay stone baking deck: High-quality and fire-resistant for reliable baking performance in professional use.
• Fixed-mounted hood: Ensures the ventilation of steam and supports a clean baking environment.

• Electric pizza oven with hood
• 2 baking chambers, each for 4 pizzas of 30 cm
• Baking surface made of chamotte
• Manual temperature control

Ease of operation

The heat-insulated door handle ensures safe handling during daily use. The viewing window with heat-resistant safety glass allows a look into the baking chamber without opening the door. The individually switchable interior lighting of the baking chamber facilitates monitoring during the baking process.

Design for consistent heat

The interior insulation made of high-quality stone wool supports the build-up of heat within the appliance. The temperature range from 85° to 455° C offers a wide scope of use. Together with the chamotte baking surface, the oven is designed for professional pizza operations.

• ⚠️ Remove the packaging material; ensure that the polystyrene is completely removed from the baking chamber and beneath the firebricks.
• 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.