This Nella 39 - inch pizza oven from the Entry Max Series is a powerhouse. It can whip up 48 pizzas every hour, making it a great choice for busy pizzerias. With up to 2 single chambers, you can stack them without an exhauster connection. The insulation is made of evaporated fiberglass and it has left - sided handles. It runs on 5.56 kW power. The oven features a stainless - steel front, two mechanical thermostats per chamber, a heat - resistant and light main switch for each chamber, and a stainless - steel door with glass and handle. Each chamber is independent. It has a refractory brick baking surface, perfect for pizzas, bread, and semi - processed kitchen products. It can reach a maximum temperature of 842°F / 450°C. The model is 40635, with dimensions of 39 inches in width, 36 inches in depth, and 15 inches in height. The chamber length, width, and height are 27.6 inches, 27.6 inches, and 5.9 inches respectively. It operates on 220V / 60Hz / 3Ph. It weighs 163 Lbs. Made in Italy, it comes with bare wire and must be hardwired. On request, it can be produced in a 'full refractory stone' version and for single - phase operation.

Using your Nella 39 pizza oven is easy. First, make sure it's hardwired as it comes with bare wire. Turn on the main switch for each chamber and set the mechanical thermostats to your desired temperature. Once it reaches the maximum temperature of 842°F / 450°C, you can start baking pizzas, bread, or other semi - processed kitchen products. You can place up to 2 single - chamber ovens on top of each other without an exhauster connection. Remember, this oven can produce 48 pizzas per hour, so plan your batches accordingly. When using, be careful around the stainless - steel door with glass as it can get hot. For maintenance, regularly clean the refractory brick baking surface. If you want to change to a 'full refractory stone' version or single - phase operation, just make a request. Keep this Italian - made oven in a dry place and it will serve you well for a long time.