• High-quality fireclay stone: The fire-resistant baking deck supports robust use in professional applications.
• Effective ventilation: The fixed hood reliably removes steam and supports a controlled baking environment.

• Electric pizza oven with hood
• 2 baking chambers, each for 6 pizzas of 35 cm
• Baking surface made of chamotte
• Manual temperature control

Baking chambers and visibility

The pizza oven features 2 baking chambers, each for 6 pizzas of 35 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 is individually switchable per baking chamber, supporting monitoring during baking. The heat-insulated door handle completes the equipment designed for safe handling.

Heat under control

The interior insulation made of high-quality stone wool supports heat retention within the appliance. The temperature range of 85° - 455° C and manual temperature control allow the appropriate setting for different requirements. The chamotte baking surface is designed for even baking. This enables the oven to be used purposefully in daily operation.

• ⚠️ Remove the packaging material. Ensure that the polystyrene is completely removed from the baking chamber and beneath the fireclay bricks.
• 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 may cause stress cracks.
• From 400°C – during commissioning/cleaning-pyrolysis, switch off the interior lighting to extend the lifespan of the bulb.