Easy Pizza Line Assistance

Our professional ovens are not built-in, so we recommend leaving at least 12 to 15 cm around the sides (left, right and top) of the oven so that there is always proper ventilation.

Thanks to the features of these static ovens, it is possible to cook all types of pizza (traditional pizza, pan pizza, pala, pinsa romana, scrocchiarella, and with the biscotto stone, it is also possible to cook Neapolitan pizza in the P134H and P134HA ovens), but it is also possible to cook bread that is not too bulky.
In addition, it is even possible to bake some kinds of cakes and some desserts, leavened goods, buns, small cakes, sponge cakes (on HA), pasta dishes, fish, meat, etc.

The time taken depends mainly on the type of refractory stone. Using the biscotto stone, the oven takes at least 50 to 60 min. to reach 500 °C, while with the standard refractory stone the timings are shorter.

All models in the easy Pizza line are professional ovens, which can be used with a standard 3 kW system.

The most suitable models are: P134H and P134HA. With the other models in the Easy Pizza line, it is not possible to bake Neapolitan pizza.

Both models share the main features of the Easy Pizza line.

The only difference relates to the height of the inner chamber: specifically, the height of the P134H model turns out to be 11 cm (therefore ideal for baking for Neapolitan pizza-if equipped with a biscuit-and pizza of all types, as well as for a low type of bread as well), while the height of the P134HA turns out to be 18 cm (therefore ideal for being able to bake a bulkier type of bread as well).