• Fireclay Baking Stone: High-quality, fire-resistant fireclay stone supports baking under intense heat.
• Ventilated Hood: The firmly fitted hood ensures the ventilation of steam.

• Electric pizza oven with hood and base frame
• 2 baking chambers, each for 9 pizzas of 30 cm
• Baking surface made of chamotte
• Manual temperature control

Ease of operation

The pizza oven features a heat-insulated door handle that supports handling during daily use. The viewing window with heat-resistant safety glass allows a look into the baking chamber without interrupting the baking process. The internal lighting of the baking chamber can be switched on individually, making it easier to monitor during operation. This allows the oven to be operated clearly and efficiently in a professional environment.

Temperature and internal construction

The internal insulation made of high-quality stone wool supports the build-up inside the oven. The temperature range of 85° - 455° C provides the appropriate framework for different applications. Together with the manual temperature control, the heat can be adjusted directly. This makes the appliance suitable for flexible use in gastronomy and catering.

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

1. Before first use, the oven must be seasoned. 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 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.