Professional electric ovens with compact dimensions eliminate overcrowding and are designed to meet the needs of restaurants. They are ideal for baking pizza and buns, both directly on the refractory floor and on baking trays. All ovens in this series maintain the quality standard of the larger models: control via independent mechanical thermostats for both the upper part of the oven and the hearth, insulation made of high-density evaporated mineral wool, and a cooking surface made of refractory stone.