• Fireclay stone baking deck: High-quality, fire-resistant fireclay stone supports even baking in professional use.
• Ventilating hood: The fixed hood reliably vents steam and ensures an efficient baking process.

• Electric pizza oven with hood
• 2 baking chambers, each for 9 pizzas of 35 cm
• Baking surface made of fireclay
• Manual temperature control

Comfort in daily baking

The pizza oven features a heat-insulated door handle that supports handling during daily use. The viewing window with heat-resistant safety glass allows a view into the baking chamber. This enables monitoring of the baking process without opening the door. The interior lighting can be switched individually for each baking chamber, facilitating observation during operation.

Temperature and insulation

A temperature range of 85° - 455° C is available for use. The interior insulation made of high-quality stone wool supports the oven’s construction. Together with the manual temperature control, the operation can be precisely managed. This makes the appliance suitable for the demands of professional kitchen routines.

• ⚠️ Remove the packaging material. Ensure that the polystyrene in the baking chamber and under the firebricks is completely removed.

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