• Made in Italy: Guaranteed highest quality and traditional craftsmanship for long-lasting use.
• Professional oven: Designed for professional demands, ensures perfect baking results.
• Highest quality workmanship: Maximum durability through careful materials and craftsmanship.
• Best insulation of the baking chamber: Saves energy and maintains a constant temperature for consistent baking quality.

Efficient Electric Pizza Oven for the Hospitality Industry

This electric pizza oven is ideal for professional use in the hospitality sector and retail. It features two separate baking chambers, each with four baking surfaces of 33 cm, allowing for flexible use. Manual operation ensures you retain full control over the baking process at all times. The robust design is perfectly tailored to the demands of pizzerias and commercial kitchens.

Powerful and Flexible Features

The independent control of each baking chamber allows maximum performance during peak times and energy savings during lower demand. Each chamber has its own lighting, enabling constant monitoring of the baking process. A safety thermostat provides reliable protection against overheating. The doors open and close smoothly, facilitating workflow. Additionally, a self-diagnosis function with error messages supports maintenance and trouble-free operation.

Conclusion and Areas of Application

This pizza oven is environmentally friendly due to its low power consumption while offering high performance. It is excellent for preparing pizzas on trays or directly on the baking chamber floor, as well as for other baked goods and dishes. It is especially convincing in pizzerias, hospitality businesses, and retail kitchens due to its flexibility and efficiency.

• ⚠️ Please note that all appliances with three-phase power connections must be installed by a qualified professional
• ⚠️ Please ensure a minimum distance of 15 cm is maintained from rear and side walls or adjacent large appliances
• ⚠️ Remove all packaging material. Ensure that the polystyrene inside the baking chamber and beneath the fireclay bricks is completely removed
• Before first use, the oven must be seasoned. To do this, increase the temperature by 50°C every 30 minutes until the maximum temperature is reached
• Heat the oven at maximum temperature for 4 hours. Keep the door open during this time to allow toxic fumes to escape

• We recommend regularly cleaning the firebrick with a brass brush to remove baking residues and thus avoid smoke development
• Do not clean firebricks with moisture, as this can cause stress cracks