Alfa Zeno 4 Pizze Electric Professional Pizza Oven – FP-Z4P-TE-NER

• Commercial pizza oven
• 29.5″ x 29.5″ refractory cooking floor accommodates two pizzas simultaneously
• Capable of cooking up to 60 pizzas per hour
• Reaches maximum temperature of 500C (932F)
• Double Flue System optimizes heat flow to reduce fuel costs and improve thermal efficiency
• 5″ digital interface for precise control
• Base is sold separately
• Ideal for medium-sized pizzerias, upscale bistros, and hotel kitchens

Description

The Alfa Zeno 4 Pizze Electric Professional Pizza Oven is designed for professional kitchens that require the thermal power of a traditional hearth. This Italian-engineered unit features a 29.5″ x 29.5″ refractory brick cooking floor, providing the capacity to bake 4 x 13″ pizzas simultaneously or up to 60 pizzas per hour. Utilizing a 13.5 kW heating system, the oven reaches a maximum operating temperature of 500C (932F), allowing to achieve authentic Neapolitan results in a completely electric format.

The construction utilizes high-grade stainless steel and a triple layer of ceramic fiber insulation to ensure maximum heat retention and energy efficiency. A sophisticated 5″ touch screen control panel allows for independent regulation of the ceiling and floor heating elements, giving operators precise control over the baking environment. This model also features a programmable weekly timer and a specialized “Eco” function to reduce energy consumption during slower service periods, making it a sustainable choice for high-volume environments.

Designed for seamless integration into modern kitchen lines, the FP-Z4P-TE-NER model includes a vapor collection hood and a removable stainless steel front sill to facilitate easy handling of peels. The internal chamber is illuminated by 2 halogen lamps, providing clear visibility of the cooking process. This oven combines the heavy-duty durability of industrial equipment with the precision of digital electronics, offering a reliable, smoke-free solution for pizzerias, hotels, and bistros.

• Restaurant Size Recommendation: Best suited for medium-sized restaurants or high-traffic cafes needing a capacity of 80 pizzas per hour.
• Maintenance Advice: Daily cleaning of the refractory floor with a professional brush is required; inspect the door seal and heating elements regularly.

Read moreSpecifications

Files Manual Spec Sheet