• Optimised insulation of the baking chamber: Saves up to 20% energy compared to previous models. This reduces operating costs and is environmentally friendly.
• Individually adjustable top and bottom heat: Enables precise baking for perfect results. This ensures every pizza is made exactly to your liking.
• Full chamotte lining: Provides excellent heat retention and even heat distribution from all sides. This results in evenly baked pizza with a crispy crust.

High-Quality Electric Pizza Oven for the Hospitality Industry

The electric pizza oven with a fully chamotte-lined interior offers a perfect solution for professional kitchens. It is specially designed for preparing pizzas with a diameter of 30 cm and features two levels, each with 6 slots. This makes the appliance ideal for use in pizzerias, restaurants, and catering services, where fast and even baking performance is required.

Efficient Technology and Thoughtful Design

Thanks to the high-quality thermal insulation, the oven is particularly energy-efficient and maintains a constant temperature, even with frequent door openings. This results in energy savings of up to 20% compared to conventional devices. An integrated chimney vent ensures optimal air circulation, while the extra-large viewing window and interior lighting facilitate monitoring of the baking process. Additionally, an emergency stop switch guarantees maximum safety during operation.

Conclusion and Areas of Application

This pizza oven is the perfect choice for anyone in the hospitality industry looking for a reliable, energy-saving, and professional baking solution. It impresses with its robust construction and ease of use. It is ideally suited for pizzerias, hospitality businesses, and retailers who value quality and efficiency. With this oven, every pizza turns out evenly crispy and delicious – a real asset for any professional kitchen operation.

• ⚠️ 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 adjacent large appliances.

1. Completely remove all packaging materials, especially polystyrene from the baking chamber and beneath the firebricks.
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 with the door open to allow unwanted fumes 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.