Berlin – September 10, 2026 -- Midea has launched a built-in oven from its SpaceMaster series that reaches 350°C, a temperature most home ovens cannot achieve, aiming to replicate professional pizzeria results in a domestic kitchen.

Most home ovens cap out at 250°C, too low for authentic pizza

Standard ovens typically max out around 250°C, sufficient for a gratin but not for the blistered crust, charred spotting, and airy-yet-crispy texture found in professional pizza. Commercial pizzerias cook at 350°C or higher to achieve that result, a benchmark previously reachable at home only with a backyard brick oven or a delivery order.

An integrated 'Pizzaz' stone mimics a brick oven's cooking surface

The SpaceMaster oven pairs its 350°C capability with a built-in stone designed to absorb and radiate heat directly into the dough, similar to the base of a traditional brick oven. Midea states this combination can turn raw dough into a finished pizza in under three minutes, avoiding sogginess or dryness.

A redesigned airflow system spreads heat 30% more evenly

A closed-wheel fan delivers air circulation speeds four times faster than conventional ovens, while vents angled at 28 degrees improve heat distribution evenness by more than 30%, according to Midea. The company says this produces consistent color, texture, and doneness from the crust's edge to its center.

Preheating drops to near-instant with 0.2-second heating technology

The oven uses what Midea calls 0.2-second instant heating combined with 'Graphene Turbo Airflow' technology, cutting preheating time significantly compared to standard models.

An 81-liter capacity supports four-level cooking for larger meals

Beyond pizza, the SpaceMaster oven offers 81 liters of capacity and four-level cooking, allowing weekday meals, weekend baking, or holiday dishes to be prepared in a single cycle. A fully glazed door is designed to blend with kitchen cabinetry, and a 'Quiet-Close' mechanism is built for smooth, low-noise operation.