• Optimised insulation of the baking chamber: This leads to 20% lower energy consumption, saving costs and being more environmentally friendly.
• Individually adjustable top and bottom heat: This allows precise adjustment of the baking process for perfect baking results.
• Full chamotte material: Ensures excellent heat retention and even heat distribution from all sides, improving the quality of the pizza.

Product Overview

The electric pizza oven with full chamotte interior is ideal for professional use in the gastronomy and retail sectors. It has space for 8 pizzas, each 30 cm in diameter, which can be baked simultaneously. Its manual operation and sturdy base make it particularly flexible and robust for daily use in pizzerias or catering establishments.

Product Details and Benefits

The oven features a high-quality insulation that significantly reduces energy consumption, saving up to 20% energy compared to other devices. The consistent temperature is maintained even with frequent door openings, ensuring a consistently high baking quality. Additionally, the extra-large viewing window and internal lighting facilitate monitoring of the baking process. An integrated chimney opener and an emergency stop switch further enhance safety and ease of use.

Conclusion and Areas of Application

This pizza oven is the perfect solution for those who value energy-efficient and reliable baking. Its robust construction and well-thought-out features make it ideal for use in pizzerias, restaurants, and other catering businesses. Thanks to its large capacity and consistent heat distribution, the oven is excellently suited for the professional production of pizza in high volumes.

• ⚠️ 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