• Fireproof chamotte stone: The baking deck made of high-quality, fire-resistant chamotte stone supports a stable baking environment.
• Effective ventilation: The firmly fitted hood ensures the ventilation of steam.

• Electric pizza oven with hood
• 2 baking chambers, each for 9 pizzas of 30 cm
• Baking surface made of fireclay
• Manual temperature control

Comfortable operation

The pizza oven features a heat-insulated door handle, which supports handling during daily use. The viewing window with heat-resistant safety glass allows a look into the baking chamber without interrupting the baking process. The internal lighting of the baking chamber is individually switchable and facilitates monitoring during operation.

Construction and temperature

The construction includes a internal insulation made of high-quality stone wool. The oven operates within a temperature range of 85° to 455° C, offering a wide range of applications. This allows the desired temperature to be set according to the baking process. The equipment supports professional use in the gastronomy sector.

• ⚠️ Completely remove the packaging material. Ensure that the polystyrene in the baking chamber and beneath the firebricks is fully 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 vapours to escape.

• We recommend regularly cleaning the fireclay stone with a brass brush to remove baking residues and thus prevent smoke development.
• Do not clean fireclay stones 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.