• Made in Italy: Guarantees high-quality craftsmanship and durability for long-lasting use.
• Heating coils embedded directly in the firebrick: Ensures even and efficient heat distribution during baking.
• Simple operation via analogue rotary controls: Allows intuitive control without complicated technology.
• Separate adjustment for top and bottom heat: Provides flexible temperature control for perfect baking results.

Efficient Electric Pizza Oven for the Hospitality Industry

The Electric Pizza Oven Power is perfect for professional kitchens and pizzerias that prioritise quality and performance. With space for 9 pizzas with a diameter of 34 cm, it allows for high capacity and rapid production. The manual operation ensures ease of use and precise control during baking.

High-Quality Equipment and Energy-Saving Technology

The oven features a heat-insulated stainless steel hood, which ensures optimal heat retention and significantly reduces energy consumption. The door opens upwards, facilitating access and saving space. Additionally, an internal light (12V) is integrated, which, thanks to the extra-large viewing window, allows perfect monitoring of the baking process. A built-in chimney opener supports ideal air circulation.

Conclusion and Areas of Application

This electric pizza oven is ideal for professional use in the hospitality sector, especially in pizzerias and fast-food establishments. It impresses with low energy consumption and high efficiency combined with simple operation. The supplied stand provides a stable and ergonomic work surface. This makes pizza preparation fast, economical, and reliable.

• ⚠️ Please note that all equipment with three-phase connection 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 in the baking chamber and beneath the firebricks is completely removed
• Before first use, the oven must be seasoned. 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 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