• Optimal and even heat distribution: This ensures perfectly baked pizzas without hot or cold spots.
• Fast baking time (60-90 seconds): You can prepare several pizzas in a short time, saving valuable time.
• Authentic, smoky flavour: The wood-fired oven gives your pizzas an incomparable aroma that will delight you.

Robust Wood-Fired Pizza Oven for Professional Requirements

This black wood-fired pizza oven is ideal for catering businesses that want to prepare authentic Italian pizza with real wood fire. The included stand provides a stable and ergonomic working height, allowing the oven to be used flexibly in the kitchen or outdoors. Its modern design stylishly integrates into any hospitality setting.

Functional Details and Easy Handling

The oven features a single-chamber construction that guarantees even heat distribution, enabling perfect baking results. Operation is simple and intuitive, which speeds up workflow in the hospitality industry. The combination of high-quality materials and thoughtful design ensures a long service life and reliable performance.

Conclusion and Versatile Applications

This wood-fired pizza oven is the perfect choice for pizzerias, commercial kitchens, and catering services that value traditional preparation and high quality. It is excellently suited for professional use to bake crispy, flavourful pizzas with authentic wood-fired aroma. Thanks to the integrated stand, the oven can be positioned flexibly and supports efficient working in any gastronomic environment.

• ⚠️ Maintain a minimum distance of 15 cm from rear and side walls as well as from neighbouring large appliances.
• ⚠️ Wood-fired pizza ovens are only suitable for outdoor use.
• ⚠️ For indoor use, contact a chimney sweep before operation.

1. Completely remove packaging material, 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.
3. Reach the maximum temperature and heat the oven for 4 hours.
4. Keep the door open during seasoning to allow vapours to escape.

• Burn off food residues on the floor.
• Once the oven has cooled down slightly, sweep the floor with a brass brush.
• Remove old ash residues before the next firing.