• High-quality fireclay brick: The baking deck made of fire-resistant fireclay brick supports professional baking use.
• Efficient ventilation: The fixed hood ensures the removal of vapours.

• Electric pizza oven with hood and base frame
• 2 baking chambers, each for 4 pizzas of 30 cm
• Baking surface made of chamotte
• Manual temperature control

Practical oven features

The pizza oven is equipped with a heat-insulated door handle and a viewing window with heat-resistant safety glass. The interior lighting of the baking chamber can be switched on individually. High-quality rock wool is used for insulation. This ensures the interior is designed for controlled use.

Control when baking

The temperature range of 85° - 455° C supports use for various baking requirements. The manual temperature control allows direct adjustment. The baking chambers can be easily monitored thanks to the individually switchable lighting. This makes the appliance suitable for professional use in the catering industry.

• ⚠️ Remove the packaging material. Ensure that all polystyrene is completely removed from the baking chamber and under 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 during this time 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 may cause stress cracks.
• From 400°C – during commissioning/cleaning-pyrolysis, switch off the interior lighting to extend the lifespan of the bulb.