• Fireproof chamotte stone: The baking deck made of high-quality, fire-resistant chamotte stone ensures robust baking properties in professional use.
• Ventilation chimney: The integrated ventilation chimney supports air flow and thus efficient operation.

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

Comfortable Operation

The heat-insulated door handle supports safe handling during daily use. The viewing window with heat-resistant safety glass facilitates monitoring while baking. The internal lighting of the baking chamber can be switched on individually, which additionally improves work clarity.

Temperature and Insulation

The internal insulation made of high-quality stone wool supports heat retention within the appliance. The temperature range from 85° to 455° C allows flexible adjustment to different requirements. This enables the electric pizza oven to be used precisely in professional settings.

• ⚠️ Completely remove all packaging material; ensure that the polystyrene in the baking chamber and beneath the firebricks is fully removed.
• The oven must be seasoned before first use.
• Heat the oven to maximum temperature for 4 hours, keeping the door open to allow vapours to escape.

1. Increase the temperature by 50 °C every 30 minutes until the maximum temperature is reached.

• 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.