• High-quality firebrick: The fire-resistant baking surface ensures robust performance in professional use.
• Ventilation chimney: Supports targeted airflow for practical use in the catering industry.

• Electric pizza oven with ventilation chimney and base frame
• 2 baking chambers, each for one 40 cm pizza
• Baking surface made of chamotte
• Manual temperature control

Comfortable Operation

The oven is equipped with a heat-insulated door handle for comfortable handling. The viewing window with heat-resistant safety glass allows a clear view into the baking chamber. Additionally, the interior lighting of the baking chamber can be switched on individually. The temperature range is 85° - 455° C, supporting flexible preparation.

Interior and Insulation

The interior features a high-quality stone wool insulation. The baking chamber has separate lighting that can be switched independently. This keeps the working area clear. The equipment is designed for professional use in the pizza sector.

• ⚠️ Remove the packaging material. Ensure that the polystyrene is completely removed from the baking chamber and beneath the firebricks.
• 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.
• Then heat the oven at maximum temperature for 4 hours, leaving 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 may cause stress cracks.
• From 400°C – during commissioning/cleaning-pyrolysis, switch off the interior lighting to extend the lifespan of the bulb.