• Fireclay stone baking deck: High-quality and fire-resistant for durable use in everyday gastronomy.
• Ventilation chimney: Supports air flow and functionally complements the construction.

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

Comfortable Features

The pizza oven is equipped with a heat-insulated door handle that facilitates handling during operation. A viewing window with heat-resistant safety glass allows a view into the baking chamber without opening the door. The internal lighting of the baking chamber can be switched on separately and aids monitoring during baking.

Temperature and Insulation

The internal insulation made of high-quality stone wool supports the oven’s performance in daily use. The temperature range from 85° to 455° C offers a wide scope for different requirements. Together with the manual temperature control, the oven can be operated precisely.

• ⚠️ Remove the packaging material. Ensure that the styrofoam is completely removed from the baking chamber and beneath the firebricks.
• Before first use, the oven must be seasoned.

1. To do this, increase the temperature by 50 °C every 30 minutes until the maximum temperature is reached.
2. Heat the oven at maximum temperature for 4 hours, leaving 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 may cause stress cracks.
• From 400°C – during commissioning/cleaning-pyrolysis, switch off the interior lighting to extend the lifespan of the bulb.