• Optimised insulation: Saves up to 20% energy compared to previous models, reducing costs and being environmentally friendly.
• Individually adjustable top and bottom heat: Allows precise temperature control for perfect baking results as desired.
• Full chamotte lining: Ensures excellent heat retention and even heat distribution from all sides, for evenly baked pizzas.

Efficient Electric Pizza Oven for Professional Requirements

The electric pizza oven with full chamotte interior is ideal for gastronomy and retail sectors that value quality and energy efficiency. With its manual operation, it offers reliable and simple handling. The integrated base frame ensures a stable and space-saving setup in any professional kitchen.

High-Quality Features for Optimal Baking Results

The oven features a heat-insulated baking chamber, which operates particularly energy-efficiently due to its high-quality insulation. This allows for up to 20% energy savings compared to conventional devices. The constant temperature is maintained even with frequent door openings, guaranteeing perfect baking results. Practical extras such as an integrated chimney opener, interior lighting, and an extra-large viewing window facilitate monitoring of the baking process. For added safety, there is an emergency stop switch.

Conclusion and Areas of Application

This pizza oven is ideal for pizzerias, catering businesses, and retail outlets seeking a professional and energy-efficient solution. It impresses with its durable construction and excellent heat retention of the full chamotte. Perfectly suited for baking pizzas with an evenly crispy crust and ideal for intensive use in the gastronomy sector.

• ⚠️ 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