• High-quality firebrick: The fire-resistant baking deck provides robust heat resistance for professional use.
• Ventilation chimney: Supports targeted airflow for practical operation.

• 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 Operation

The oven features a heat-insulated door handle to aid handling during daily use. The viewing window with heat-resistant safety glass allows a clear view into the baking chamber. The interior lighting of the baking chamber can be switched on and off separately. This enables good monitoring of the baking process and precise control when needed.

Temperature Range for Baking

The baking chamber is equipped with internal insulation made of high-quality stone wool. The temperature range is between 85° and 455° C, allowing suitable settings for different baking requirements. The oven is designed for professional use in gastronomy and catering.

• ⚠️ Remove the packaging material. Make sure 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.
• Heat the oven at maximum temperature for 4 hours. Keep 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 can cause stress cracks.
• From 400°C – during commissioning/cleaning pyrolysis, switch off the interior lighting to extend the lifespan of the bulb.