• Made in Italy: High-quality workmanship guarantees durability and quality.
• Digital control with timer function: Facilitates handling and ensures precise baking.
• Separate adjustable top and bottom heat: Allows individual temperature settings for perfect pizzas.

Efficient Electric Pizza Oven for the Hospitality Industry

The Electric Pizza Oven Power is ideal for professional kitchens and offers the capability to bake up to 18 pizzas with a 34 cm diameter simultaneously. Its heat-insulated design with a stainless steel hood ensures optimal heat retention inside the oven, resulting in even baking outcomes. The digital control allows precise temperature regulation and easy operation, perfect for the fast-paced hospitality environment.

Innovative Features for Perfect Baking Results

The oven operates with a firebrick stone, which guarantees ideal baking directly on the stone surface, producing the classic crispy pizza base. The high-quality insulation ensures a particularly energy-efficient operation, which can save significant costs in the hospitality sector. The door opens upwards to save space and facilitate workflow. An integrated chimney opener and an internal light with a large viewing window complete the equipment, allowing easy monitoring of the baking process.

Conclusion and Areas of Application

This electric pizza oven is the perfect solution for pizzerias, restaurants, and hospitality operations that prioritise efficient, energy-saving, and high-quality baking technology. It is excellently suited for professional use where large quantities of pizza need to be prepared quickly and reliably. With its robust construction and digital control, it offers durable and user-friendly equipment for daily use.

• ⚠️ 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