• Made in Italy: Guaranteed high-quality workmanship and durable materials.
• Digital control with timer function: Facilitates precise control and ensures perfect baking results without supervision.
• Top and bottom heat adjustable separately: Offers flexible temperature control for optimal pizza texture and flavour.

Efficient Electric Pizza Oven for the Hospitality Industry

The Electric Pizza Oven Power has been specially designed for professional use in the hospitality sector. With space for 6 pizzas of 34 cm, this oven is ideal for pizzerias, bistros, and catering companies. The combination of digital controls and robust design ensures easy operation as well as reliable performance in a busy gastronomy environment.

Innovative Technology and Thoughtful Features

Particularly noteworthy is the heat-insulated construction with stainless steel hood, which ensures efficient energy use and significantly reduces consumption. The door opens upwards, saving space and facilitating workflow. The digital touch panel with timer allows precise temperature control and automatic start and stop functions. For optimal monitoring, there is an extra-large viewing window with integrated interior lighting.

Conclusion and Areas of Application

This pizza oven impresses with its energy-saving insulation and comfortable digital controls, which ensure consistently high baking quality. The supplied stand provides a stable and ergonomic working height. The oven is perfectly suited for the hospitality sector, especially for pizzerias and businesses with high pizza demand that prioritise efficiency and quality.

• ⚠️ Please note that all equipment with three-phase connection must be installed by a professional
• ⚠️ Please ensure a minimum distance of 15 cm is maintained from rear and side walls or neighbouring large appliances
• ⚠️ Remove the packaging material. Make sure that the polystyrene in the baking chamber and under the firebricks is completely removed
• Before first use, the oven must be burnt in. 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 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