• Made in Italy: High-quality craftsmanship guarantees durable quality and authentic flavour.
• Digital control with timer function: Easy operation and precise timing ensure perfect baking results.
• Separate adjustable top and bottom heat: Individual temperature settings enable optimal baking results for different types of pizza.

Efficient Electric Pizza Oven for the Hospitality Industry

The Electric Pizza Oven Power is specially designed for professional use in the hospitality sector. With its 12 baking surfaces of 34 cm each, it offers sufficient capacity to bake several pizzas simultaneously – ideal for pizzerias and hospitality businesses with high customer volume. Thanks to the heat-insulated construction, the heat is optimally retained within the oven, resulting in evenly baked pizzas and reduced energy consumption.

Innovative Technology and Thoughtful Design

The oven features a digital touch panel with display, allowing easy control and precise temperature adjustment. The integrated timer with auto-start and shut-off function ensures efficient operation and perfect baking results. The interior lighting and extra-large viewing window enable monitoring of the baking process without energy loss. The door opens upwards, saving space and facilitating workflow.

Conclusion and Areas of Application

This pizza oven is the perfect solution for those seeking professional quality and energy efficiency in the hospitality industry. It is ideally suited for pizzerias, bakeries, and catering businesses that value even baking and ease of use. Thanks to its high-quality insulation and digital controls, it is particularly energy-efficient and user-friendly – an indispensable appliance for the demanding day-to-day operations in gastronomy.

• ⚠️ 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