• Made in Italy: Guaranteed highest quality and traditional craftsmanship for durable performance.
• Professional oven: Ideal for professional use, ensures perfect baking results.
• Highest quality workmanship: Ensures maximum durability and reliability in daily use.
• Best insulation of the baking chamber: Reduces energy consumption and maintains a consistently high temperature.

Efficient Electric Pizza Oven for the Hospitality Industry

The electric pizza oven with 9+9 baking chambers offers an ideal solution for the professional preparation of pizzas in the hospitality sector. It is specially designed for use in pizzerias and other food service establishments that value high quality and efficiency. Each baking chamber measures 33cm and allows baking both on trays and directly on the chamber floor.

High-Quality Equipment and Practical Features

The oven features independent lighting in each chamber, which facilitates monitoring the baking process. Thanks to the self-diagnosis with error message display, malfunctions can be quickly identified and resolved. The heat-insulated construction ensures efficient energy use while maintaining low power consumption, making the operation environmentally friendly. The doors open and close smoothly, supported by safety thermostats that ensure safe operation.

Conclusion and Areas of Application

This pizza oven is the perfect choice for anyone in the hospitality industry seeking a reliable and high-performance solution. It is ideal for pizzerias, restaurants, and other establishments that want to prepare pizza professionally and efficiently. The combination of high performance, user-friendliness, and energy efficiency makes it an indispensable appliance in the professional kitchen.

• ⚠️ 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 from neighbouring large appliances.

1. Remove packaging material and ensure that all polystyrene is completely removed from the baking chamber and beneath the firebricks.
2. Initial burn-in of the oven before first use: Increase the temperature by 50 °C every 30 minutes until the maximum temperature is reached.
3. Heat the oven at maximum temperature for 4 hours, leaving the door open to allow any 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.