• Made in Italy: Guarantees high-quality workmanship and authentic quality.
• Simple operation via analogue rotary controls: Allows intuitive and quick adjustment without complicated technology.
• Top and bottom heat adjustable separately: Provides precise control for perfect baking results.

Robust Electric Pizza Oven for Professional Requirements

The electric pizza oven with six baking chambers is ideally suited for use in the gastronomy sector and retail. It allows for the simultaneous preparation of up to six pizzas with a diameter of 35 cm. Its manual operation offers reliable and straightforward handling, making it perfect for the professional kitchen environment.

Efficient Technology and Thoughtful Features

The appliance is thermally insulated and therefore particularly energy-efficient, enabling a reduction in electricity consumption of up to 20% compared to conventional ovens. The high-quality insulation ensures a constant temperature and optimal baking results. Additionally, the oven features internal lighting and an extra-large viewing window, allowing the baking process to be monitored at all times. For added safety, an emergency stop switch is integrated, which can intervene immediately in case of emergency. The built-in chimney opener is also practical, improving air circulation and ensuring even heat distribution.

Conclusion: Versatile Professional Pizza Oven for Gastronomy Needs

This electric pizza oven is the perfect choice for pizzerias, catering businesses, and retailers who value energy-efficient, safe, and high-quality equipment. It impresses with its energy-saving technology, ease of use, and high capacity. The oven is ideal for professional continuous operation and guarantees consistently excellent baking results for every pizza.

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

1. Remove all packaging material completely.
2. Ensure that all polystyrene in the baking chamber and under the firebricks is fully removed.
3. Season the oven 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 4 hours.
6. Keep the door open during seasoning to allow vapours to escape.

• We recommend regularly cleaning the fireclay stone with a brass brush to remove baking residues and thus prevent smoke development.
• Never clean fireclay stones when wet, as this can cause stress cracks.