• Fireclay Stone Baking Deck: High-quality, fire-resistant fireclay stone supports a robust and heat-resistant baking surface.
• Vented Hood: The fixed hood allows the venting of steam and supports the baking process.

• Electric pizza oven with hood
• 2 baking chambers, each for 6 pizzas of 30 cm
• Baking surface made of fireclay
• Manual temperature control

Ease of operation

The pizza oven features a heat-insulated door handle that supports handling during operation. The viewing window with heat-resistant safety glass allows you to look into the baking chamber without opening the oven. The interior lighting can be switched individually for each baking chamber. This way, you can better monitor the baking process.

Designed for the baking chamber

The interior is equipped with a high-quality stone wool insulation. The temperature range is between 85° and 455° C. This allows the oven to be adapted to different baking requirements. Temperature control is manual, making it direct and easy to manage.

• ⚠️ Remove the packaging material. Ensure that the polystyrene in the baking chamber and beneath the firebricks is completely removed.
• Before first use, the oven must be cured. 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 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.