• Fireclay baking stone: High-quality, fire-resistant fireclay stone ensures a robust baking surface for daily use.
• Fixed hood: The hood supports the ventilation of steam and contributes to a controlled baking process.

• Electric pizza oven with hood and base frame
• 2 baking chambers, each for 9 pizzas of 35 cm
• Baking surface made of chamotte
• Manual temperature control

Comfort in control

The heat-insulated door handle supports comfortable handling during daily use. The viewing window with heat-resistant safety glass makes it easier to look into the baking chamber. The interior lighting is individually switchable for each baking chamber, simplifying monitoring during baking. The temperature range from 85° to 455° C provides the appropriate framework for this.

Thoughtful interior design

The interior insulation made of high-quality stone wool is tailored for use in the pizza oven. This complements the equipment with a clear technical solution designed for professional operation. Together with the baking chamber equipment, it results in a practical setup for use in gastronomy and catering. The hood and base frame are also part of the design, completing the appliance functionally.

• ⚠️ Completely remove all packaging materials. Ensure that the polystyrene is fully removed from the baking chamber and beneath 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 to the maximum temperature for 4 hours. Leave 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 can cause stress cracks.
• From 400°C – during commissioning/cleaning pyrolysis, switch off the interior lighting to extend the lifespan of the bulb.