• High-quality fireclay brick: The baking deck made of fire-resistant fireclay brick supports a robust design for professional use.
• With ventilation chimney: The integrated ventilation chimney ensures appropriate air flow during operation.

• Electric pizza oven with ventilation chimney and base frame
• 1 baking chamber for a 40 cm pizza
• Baking surface made of chamotte
• Manual temperature control

Operational Comfort

The oven is equipped with a heat-insulated door handle, making it comfortable to operate. A viewing window with heat-resistant safety glass allows a look into the baking chamber without opening the door. The internally illuminated baking chamber is individually switchable and supports monitoring during baking.

Stable Baking Technology

The design includes a high-quality stone wool internal insulation. The temperature range is 85° - 455° C, providing a wide range of applications. This makes the pizza oven suitable for professional use where manual temperature control is desired. The combination of insulated construction and chamotte baking surface supports baking within the chamber.

• ⚠️ Remove the packaging material. Ensure that the polystyrene is completely removed from the baking chamber and beneath the fireclay bricks.
• Before first use, the oven must be seasoned.
• Heat the oven to maximum temperature for 4 hours. Keep the door open to allow toxic fumes 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.