• Optimised insulation: Leads to 20% lower energy consumption compared to previous models. This saves costs and protects the environment.
• Individually adjustable top and bottom heat: Enables precise baking for perfect pizzas. This ensures the customer achieves optimal results with every use.

Efficient Electric Pizza Oven for the Hospitality Industry

The electric pizza oven with four baking chambers offers an optimal solution for professional use in the hospitality sector. With a baking surface of 34 cm each, it allows the simultaneous preparation of several pizzas, significantly increasing throughput in pizzerias and restaurants. The integrated base frame ensures a stable and ergonomic working height.

High-Quality Technology and Energy-Saving Features

Thanks to the heat-insulated construction, the temperature inside the oven remains constant, even with frequent door openings. This ensures consistently high baking quality and saves up to 20% energy compared to conventional devices. The extra-large viewing window and interior lighting allow easy monitoring of the baking process without heat loss. Additionally, the emergency stop switch and integrated chimney opener provide safety and convenience in daily operations.

Conclusion and Areas of Application

This pizza oven is ideal for professional use in pizzerias, hospitality businesses, and catering companies. It impresses with low energy consumption, high efficiency, and ease of operation. With its robust construction and practical features, it is an indispensable appliance for all who value quality and cost-effectiveness.

• ⚠️ 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