This black, single-deck King Edward pizza oven accommodates one pizza up to 15 inches in diameter. Its product reference is COLORE/BLK and its EAN barcode is 718603081110, helping buyers distinguish this finish from other Colore variants when ordering.

The oven measures 340 mm high, 520 mm wide and 665 mm deep, with a product weight of 33kg. Its relatively compact footprint makes it practical where counter space is limited, provided the supporting surface is stable, level and suitable for the appliance's weight.

The oven has steel construction and an attractive black finish. The black main and secondary colour fields identify a consistent exterior colour, making this version suitable for operators who want a compact pizza oven that coordinates with darker counter equipment.

It is a 2520W electric pizza oven operating at 220/240V, and a plug is fitted. These ratings help buyers and installers plan an appropriate electrical supply.

It combines a thermostatically controlled oven with a Cordierite stone cooking base to produce stone-baked pizza. Separate main-oven and stone-temperature controls let the operator balance top heat and base heat for different doughs, toppings and pan-cooked pizzas.

The operating range is 50°C to 350°C. For fresh pizza, the operating guidance recommends around 300°C to 350°C with the stone control initially at setting 1, although the final settings should be adjusted for the dough, topping load and required finish.

Yes. It is designed to be quick and easy to use, with straightforward oven and stone controls and a crumb tray that helps prevent mess. Position the stone correctly, switch the oven on and choose the required settings; the red indicator goes out when the selected temperature is reached.

Yes. Pasta bakes, lasagne and pies can be cooked in a suitable ovenproof container. A pan-cooked pizza can also be finished directly on the stone for about 30 seconds, while semolina should be used sparingly and any charred flour removed into the crumb tray.

Place it on a stable, flat work surface with adequate load-bearing capacity and keep it at least 200 mm from combustible material. The door and surrounding flange become hot, so the door should face away from customers and untrained staff. Use oven gloves and allow hot air and steam to escape after opening.

Allow the oven to cool and disconnect it before cleaning. Wipe the interior and exterior with warm soapy water and a cloth without abrasives. The crumb tray and upper splatter guard are removable. Clean the cooled pizza stone only with a dry cloth, and never immerse the oven or use a water jet.

Yes, a stacking kit is available. This gives operators a route to increasing pizza output vertically rather than taking more counter width, while each oven still needs appropriate support, safe clearances and suitable electrical provision.

The Colore pizza oven is made in the UK. It is manufactured by King Edward Catering Equipment, supporting buyers who want a British-made countertop pizza oven for fast stone-baked service.

UK purchases include a 1-year parts and labour warranty covering defective parts or workmanship. Bulbs, fuses, the door seal, mains-lead damage, glass and the Cordierite stone are excluded, as are faults caused by incorrect cleaning, maintenance or unsuitable replacement parts.

First check that the supply is switched on, the main oven control is turned on, the plug fuse has not blown and the distribution-board trip remains on. Also check for circuit overloading and visible mains-flex damage. Other operating faults should be referred to King Edward or a suitably qualified service engineer.

It uses a push-in G9 25 W, 240V halogen capsule lamp. Disconnect the oven from the electrical supply before opening the glass lamp cover. Avoid touching the new capsule with bare hands, then insert its prongs and refit the glass cover securely.