Saro Mini pizza oven for 2 pizzas ETNA 2

Product details

The mini pizza ovens of the ETNA series are suitable for the preparation of pizzas with a diameter of up to 40 cm. They are intended for pizzeria, bistro, snack bar, café and smaller gastronomic establishments.

The stainless steel housings are equipped with chamot stones that support direct heat transfer to the pizza floor. The temperature range up to +450 °C allows preparation at high baking temperatures.

The series includes a compact single-chamber version for a pizza as well as a model with two superimposed baking chambers. Thus, the suitable variant can be selected according to the desired throughput.

Product advantages

• 2 chamot stones, B 420 x D 420 x H 11 mm
• Suitable for one pizza top and bottom, maximum 40 cm diameter

Technical data

• Material: stainless steel
• 2 chamot stones, B 420 x D 420 x H 11 mm
• Suitable for one pizza top and bottom, maximum 40 cm diameter
• Temperature range: +50 / +450 °C
• Connection: 230 V - 50/60 Hz - 3 kW
• Internal dimensions: 2 x W 420 x D 420 x H 93 mm
• External dimensions: W 610 x D 620 x H 395 mm
• Weight (net/gross): 34 / 39 kg
• NO on-site service

Service

No on-site service according to manufacturer

Documents & Downloads

• Technical data sheet (PDF)

Safety & manufacturer's instructions

Manufacturer: Tecnodom S.p.A. - Via Isonzo, n. 3-5 - 35010 - Vigodarzere (Padova) - ITALY / ITALY - Tel.: +39 049 8874215 - info@tecnodomspa.com (general one) - www.tecnodomspa.com

EU responsible person: Not required. Manufacturer is located in the EU.

• Place the device exclusively on a stable, horizontal and heat-resistant surface.
• Ensure that the mains voltage matches the information on the type plate.
• Children and unauthorised persons must not use the device or be close to it unattended.
• During operation, the surfaces of the device, especially the cooking room and the chamot stones, can become very hot – there is a risk of combustion. Use suitable protective gloves.
• Device never clean with water jet or dip in liquids, as there is a risk of short circuit and electric shock.
• Before cleaning, maintenance or prolonged non-use, turn off the device, disconnect from the power grid and let it cool completely.
• Keep a minimum distance of 20 cm to walls and other devices to ensure sufficient air circulation.
• The device may only be installed and maintained by qualified personnel.
• Use the device exclusively for the intended purpose, such as baking pizza or bread. Any other use can cause damage and affect safety.
• The ventilation openings of the device shall not be blocked or covered to avoid overheating.
• Do not bring flammable materials or liquids near the device.
• Make sure that no food or liquids are directly on the shamott stone to avoid smoke and fire.
• The chamot stone must not be pollinated with flour.
• Clean the device regularly in accordance with the instructions in the operating instructions, in particular the shamott stone and the cooking room, to ensure hygienic conditions.
• Use only original spare parts and recommended accessories to ensure the functionality and safety of the device.
• In the event of visible damage or malfunctions, immediately adjust the operation and contact qualified personnel.
• Do not turn on the device when it has become wet and have it checked before next use.
• Use suitable protective measures such as heat-resistant gloves when handling hot baking trays and food.
• Do not leave the device unattended during operation.