The Diavola Pro 3.0 electric pizza oven is a solution designed for fast, even, high-temperature cooking in the home.
Designed for Neapolitan and Roman-style pizzas, this model combines a compact and functional design with high-performance materials. The oven is constructed with internal and external components in 310S stainless steel, a material chosen for its high mechanical strength and corrosion resistance, even at high temperatures.
Equipped with a double electric heating element, it allows separate control of the upper and lower parts of the cooking chamber via two independent manual thermostats. This configuration allows for a wide range of thermal adjustments to suit different doughs and specific results. The integrated analogue thermometer facilitates constant monitoring of the internal temperature, reaching up to 500°C in about 15 minutes with the BOOST function.
The 34 cm cordierite refractory stone ensures even heat distribution, with low thermal inertia and rapid temperature release. Specifically optimised for cooking temperatures between 360°C and 400°C, it allows you to cook thin, crispy or creative pizzas in between 120 and 180 seconds. This also makes it suitable for preparing Roman-style scrocchiarella pizzas, standard bases, or different, lighter ones.
The three-shell system with insulating material and ventilated cavity improves internal temperature stability, keeping the external temperature around 60°C. Two 62 mm rear fans ensure forced cooling of the external surfaces, promoting safety during use. The internal compartment offers a distance of 7 cm between the upper heating element and the stone, preventing burning and promoting the correct development of the crust.
The distinctive features of the Diavola Pro 3.0 electric lawn mower include:
- BOOST mode up to 500°C: reaches high temperatures in 15 minutes, with heating elements always active and constant thermal control thanks to the integrated thermometer.
- Double independent thermostat: manages the heating elements separately, allowing for different adjustments depending on the type of dough or cooking.
- Optimised heating element: the increased length of the heating element allows for more uniform surface coverage and balanced results.
- 3-cap system with ventilation: keeps the inside hot and the outside cool thanks to the air gap and 62 mm fans.
- Cooking chamber with 7 cm distance: optimises crust formation and reduces the risk of surface burning.
