• Optimised insulation of the baking chamber: Saves 20% energy compared to previous models. This significantly reduces your electricity costs.
• Individually adjustable top and bottom heat: Allows precise temperature control. This ensures pizzas are perfectly cooked to your taste.
• Full chamotte material: Provides excellent heat retention and even heat distribution. This guarantees evenly baked pizzas on all sides.

Efficient Electric Pizza Oven for the Hospitality Industry

This electric pizza oven with a full chamotte interior is ideal for professional kitchens in the hospitality sector and retail. It allows simultaneous baking of up to eight pizzas with a 30cm diameter, ensuring high utilisation and fast throughput times. Its manual operation keeps handling simple and reliable, perfect for daily use in pizzerias or catering establishments.

High-Quality Equipment and Energy-Saving Technology

The full chamotte interior ensures optimal heat retention and even heat distribution, resulting in perfect baking results. The high-quality insulation makes the oven particularly energy-efficient, allowing energy savings of up to 20% compared to conventional appliances. An integrated chimney opener and internal lighting provide comfort and visibility during the baking process. The extra-large viewing window enables monitoring of the baking process without heat loss, while the emergency stop switch offers additional safety.

Conclusion and Areas of Application

This electric pizza oven is the perfect solution for those in the hospitality industry who prioritise quality and efficiency. It impresses with consistent temperatures even with frequent door openings and low energy consumption, making it economical and sustainable. It is ideally suited for pizzerias, restaurants, and catering businesses seeking a reliable and powerful baking solution.

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

1. Completely remove all packaging material, especially styrofoam inside the baking chamber and under the fireclay bricks.
2. Before first use, cure the oven: increase the temperature by 50°C every 30 minutes until reaching the maximum temperature.
3. Heat the oven at maximum temperature for 4 hours, leaving the door open 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.