• Fireproof fireclay brick: The baking deck made of high-quality, fire-resistant fireclay brick supports professional use in everyday gastronomy.
• Ventilation chimney: The integrated ventilation chimney ensures targeted air flow during operation.

• 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

Ease of operation

The pizza oven is equipped with a heat-insulated door handle, making it comfortable to use in everyday operations. The viewing window with heat-resistant safety glass allows a view into the baking chamber without having to open the door. The interior lighting can be switched individually for each baking chamber, supporting targeted monitoring during baking.

Insulation and temperature

The interior insulation made of high-quality stone wool supports stable use in professional settings. The temperature range from 85° to 455° C offers a wide scope for different requirements. The temperature is manually controlled and can thus be adjusted directly. This allows the oven to be adapted to various baking tasks.

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