• High-quality fireclay brick: The baking deck made of fire-resistant fireclay brick supports robust and heat-resistant use in professional applications.
• Effective ventilation: The fixed hood ensures the removal of vapours and supports a controlled baking process.

• Electric pizza oven with hood and base frame
• 2 baking chambers, each for 6 pizzas of 35 cm
• Baking surface made of chamotte
• Manual temperature control

Comfortable operation

The pizza oven features a heat-insulated door handle, which supports handling during daily use. The viewing window with heat-resistant safety glass allows a look into the baking chamber without interrupting the cooking process. The interior lighting is individually switchable per baking chamber, which further facilitates monitoring.

Temperature and insulation

A temperature range of 85° - 455° C is available for operation. The interior insulation made of high-quality mineral wool supports heat retention within the oven. This design is intended for professional use in the catering industry and combines controllable baking with clear temperature management.

• ⚠️ 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 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 can cause stress cracks.
• From 400°C – during commissioning/cleaning pyrolysis, switch off the interior lighting to extend the lifespan of the bulb.