• Made in Italy: Guaranteed high-quality workmanship and durable quality.
• Easy operation via analogue rotary controls: Allows intuitive handling without complicated settings.
• Top and bottom heat adjustable separately: Provides optimal control for perfect baking results.

Efficient Electric Pizza Oven for the Hospitality Industry

The electric pizza oven with four baking chambers for 30cm pizzas each is ideal for professional use in the hospitality sector. It impresses with its manual operation, allowing precise control of the baking processes. The integrated base frame provides a stable and ergonomic working height, making daily tasks easier. Thanks to its compact design, it fits perfectly into any professional kitchen, especially pizzerias and hospitality businesses with a high volume of pizza production.

High-Quality Insulation and Energy-Saving Technology

The oven is equipped with heat-insulated fibreglass insulation, which ensures particularly efficient heat retention. This can reduce energy consumption by up to 20% compared to conventional devices. The extra-large viewing window with double glazing allows optimal monitoring of the baking process, while the integrated interior lighting facilitates a clear view of the food. An emergency stop switch provides additional safety during daily operations.

Conclusion and Areas of Application

This electric pizza oven is the perfect solution for hospitality businesses that value energy efficiency, ease of use, and quality. It is especially suitable for pizzerias, restaurants, and catering companies that require a reliable and powerful baking option. With its robust construction and practical features, it is an indispensable appliance for the professional preparation of pizzas.

• ⚠️ All appliances with three-phase power connections must be installed by a qualified technician.
• ⚠️ Maintain a minimum distance of 15 cm from the rear and side walls as well as from neighbouring large appliances.

1. Remove all packaging material completely, especially the polystyrene in the baking chamber and under the fireclay bricks.
2. Before using the oven for the first time, it must be burnt in.
3. Increase the temperature by 50°C every 30 minutes until the maximum temperature is reached.
4. Heat the oven at maximum temperature for four hours.
5. Keep the door open during the burn-in process to allow vapours to escape.

• We recommend regularly cleaning the firebrick with a brass brush to remove baking residues and thus avoid smoke development.
• Never clean firebricks when damp, as this can cause stress cracks.