Electric oven for pizza, 2 chambers (3 +3 kW), 430x430xh100 mm

<p class="MsoNormal"><span lang="EN-GB" style="mso-ansi-language: EN-GB;">ADVANTAGE<br>Unique conception. Ideal for pizzas, flammenk&uuml;sche, pies, quiches, pastries, baguettes and furnished slices of bread, ciabatta (PIZZA-QUICK/66-43: also for cooking catering pizzas, puff pastry, pies, etc). Refractory floor to cook the dough evenly, golden brown and crispy, infrared quartz to cook the toppings through. The dual control (patented) allows the pizzaiolo to adapt the type and the thickness of the dough, but also to adapt to the ingredients used, particularly the quantity of mozzarella: from the Napolitano pizza with a thicker dough, to the Toscana pizza with a thinner dough, and even the American pizza with a very tick dough.</span></p>