Professional pizza oven in 230, 400 Volt

Here you will find pizza ovens for electrical or gas connection, with one or two baking chambers, with mechanical or digital control. We recommend operating an electric pizza oven in commercial use with 400 volts. In the event that such a connection is not possible, we also offer models with 230 volts. Gas powered pizza ovens are preferably used mobile, e.g. B. in vans or in places where no power connection is available. If the gas stoves are used stationary, an exhaust air or chimney connection is always required. Professional pizza ovens should be lined with refractory bricks, which on the one hand serve as heat storage and on the other hand ensure even heat spreading in the oven. In the top models, the entire baking chamber is lined with these stones, in the simpler models only the floor. With us you will also find ovens in which the heating coils are directly integrated in the firebricks, the so-called pizza ovens with "Active Stone" heating. The advantage of this patented system is that the direct heating of the lower firebricks improves the baking result. Make sure that the size of the baking chamber (and the trays) matches the size of your pizzas! A pizza oven should always be equipped with a viewing window and interior lighting so that the baking status of the pizza can be monitored even without opening the flap. A temperature display, analog or digital, is also recommended. It is more a question of taste whether the top and bottom heat should be controlled via analogue toggle control or digitally via a button. Think of the accessories you need to operate the oven. For the basic equipment you need pizza trays (unless you bake directly on the firebricks), pizza shovels and brooms to clean the baking chamber.