• Fireclay baking stone: High-quality and fire-resistant for professional use in the oven area.
• Fixed hood: Supports the ventilation of steam for a controlled baking process.

• Electric pizza oven with hood and base frame
• 2 baking chambers, each for 6 pizzas of 30 cm
• Baking surface made of fireclay
• Manual temperature control

Ease of use

The pizza oven features a heat-insulated door handle, which supports handling during daily operations. A viewing window with heat-resistant safety glass allows a view into the baking chamber. The interior lighting can be switched individually for each baking chamber. The interior insulation made of high-quality rock wool complements the design for professional use.

Temperature and control

With a temperature range of 85° - 455° C, the oven can be used for various requirements. The manual temperature control offers direct regulation during baking. This allows the oven to be used flexibly in gastronomy and catering. The clear equipment supports an organised workflow.

• ⚠️ Remove all packaging material completely. Ensure that the polystyrene in the baking chamber and under the firebricks is fully removed.

1. 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.
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.