Gaggenau Oven EB 333
EB 333 111, 90 cm
P.O.APrice on application — every exceptional kitchen begins with a conversation
Ninety centimetres of hand-built iron discipline — the 1986 icon, re-drawn. A twenty-kilogram door that closes like a vault, and a chamber that swallows a banquet.
- 90 cm width, 83 l net volume
- 17 heating methods, 30 – 300 °C
- 3 mm single-sheet stainless door, soft-close
- Rotisserie and core-temperature probe
- Pyrolytic self-cleaning
The EB 333 descends directly from the oven Georg von Blanquet built in 1986 because nothing on the market satisfied him. Still predominantly hand-built, its single sheet of three-millimetre stainless steel forms a door weighing twenty kilograms that soft-closes with a fingertip.
Inside: 83 litres, seventeen heating methods from 30 to 300 degrees, rotisserie, core probe, and pyrolytic self-cleaning. It is, simply, the oven other ovens are measured against.
Engineering
- An icon, evolved
- The direct descendant of the 1986 EB 375 — the private kitchen’s first professional oven.
- Hand-built presence
- Predominantly hand-assembled; the door alone weighs 20 kg and balances perfectly.
Finishes & materials
- Stainless steel90 × 48 cm fascia
Designed for
- The signature piece of a cooking wall
- Households that roast for twelve
| Width | 900 mm |
|---|---|
| Height | 480 mm |
| Volume | 83 l |
| Heating methods | 17 |
| Temperature | 30 – 300 °C |
| Cleaning | Pyrolytic |
Full technical drawings available on specification
