• Fireclay Stone Baking Deck: High-quality, fire-resistant fireclay stone provides a robust baking surface for professional use.
• Fixed Hood: The hood supports the ventilation of steam and ensures a functional 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

Practical features

The pizza oven is equipped with a heat-insulated door handle to aid handling. A 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 separately, enabling clear monitoring of the baking process.

Temperature and insulation

The interior insulation is made of high-quality stone wool, supporting the oven’s construction. The temperature range from 85° to 455° C offers a wide scope of use, allowing the temperature to be adjusted to suit the specific baking process. The equipment is designed for professional use in the pizza sector.

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