• Optimised insulation of the baking chamber: Saves up to 20% energy compared to previous models, reducing costs and being environmentally friendly.
• Individually adjustable top and bottom heat: Allows perfect adjustment of the baking temperature for optimal baking results.
• Full chamotte lining: Ensures excellent heat retention and even heat distribution from all sides, so the pizza bakes evenly and crisply.

Professional Electric Pizza Oven for the Hospitality Industry

This electric pizza oven with a full chamotte interior is ideal for use in the hospitality sector and retail, especially in pizzerias and restaurants. It offers enough space for up to eight pizzas, each with a diameter of 34 cm, arranged on two levels. The manual operation allows precise control of the baking process, resulting in perfect baking outcomes.

High-Quality Features and Efficient Technology

The full chamotte interior ensures optimal heat retention and even heat distribution, significantly enhancing the quality of the pizzas. Thanks to the high-quality insulation, the oven is particularly energy-efficient and maintains a constant temperature, even with frequent door openings. This saves up to 20% energy compared to comparable devices. Additional practical features include an integrated chimney opener, interior lighting for improved visibility, and a large viewing window that facilitates monitoring the baking process. A safety emergency switch provides added security.

Conclusion and Areas of Application

The electric pizza oven is the perfect solution for those in the hospitality industry who prioritise quality and energy efficiency. It is excellently suited for professional use in pizzerias, hospitality establishments, and retail businesses with catering services. With its low energy consumption and robust construction, it guarantees reliable and economical operation in daily use.

• ⚠️ All appliances 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 adjacent large appliances.

1. Remove all packaging material completely, especially polystyrene in the baking chamber and under the firebricks.
2. Season the oven before first use: 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.