• Fireclay baking stone: High-quality and fire-resistant for robust conditions in everyday gastronomy use.
• Ventilation via hood: Fixed hood supports the removal of vapours during baking.

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

Practical baking chambers

The oven features 2 baking chambers, each for 6 pizzas of 30 cm, providing a clear division for professional use. The viewing window with heat-resistant safety glass allows a view into the baking chamber. The interior lighting of the baking chamber can be switched on individually and aids monitoring during baking. This helps to organise the workflow in gastronomy clearly.

Comfort in operation and control

The manual temperature control allows direct adjustment in daily use. The temperature range from 85° to 455° C offers a wide scope of application. The heat-insulated door handle facilitates handling during operation. This is complemented by the interior insulation made of high-quality stone wool.

• ⚠️ 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.

1. Heat the oven at maximum temperature for 4 hours. Keep the door open to allow toxic fumes 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.