• Made in Italy: Guaranteed high-quality workmanship and authentic quality for the best baking results.
• Easy to use: Analogue rotary controls allow intuitive operation without complicated settings.
• Separate temperature control: Top and bottom heat can be set independently, enabling precise baking and optimal pizza results.

Efficient Electric Pizza Oven for the Hospitality Industry

The electric pizza oven is perfectly suited for professional kitchens that value fast and even baking results. With its capacity for four pizzas, each 35cm in diameter, it enables efficient preparation in commercial catering. The manual control concept offers easy handling and full control over the baking process.

High-Quality Equipment and Energy-Saving Technology

This pizza oven impresses with its heat-insulated construction, which significantly reduces energy consumption and saves up to 20% energy compared to conventional ovens. The internal lighting and extra-large viewing window allow optimal monitoring of the baking process without needing to open the oven. Additionally, the oven is stackable up to three units, saving space in the kitchen. An integrated chimney opener ensures even heat distribution, resulting in perfect baking outcomes.

Conclusion and Areas of Application

This electric pizza oven is the ideal solution for pizzerias, catering businesses, and retail operations that prioritise quality and energy efficiency. The combination of large capacity, easy operation, and energy-saving technology makes it an indispensable appliance for professional use. Thanks to its robust construction and practical features, it is especially suitable for daily use in demanding kitchen environments.

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

1. Remove all packaging material completely.
2. Ensure that all polystyrene in the baking chamber and under the fireclay bricks is fully removed.
3. The oven must be seasoned before first use.
4. Increase the temperature by 50 °C every 30 minutes until the maximum temperature is reached.
5. Heat the oven at maximum temperature for four hours.
6. Keep the door open during this time to allow unwanted 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.