- Internal dimensions 400x580xh95
- Pizza production/hour: from Ø 150 mm "80 gr." = 145 pizzas, up to Ø 400 mm "585 gr." = 21 pizzas (cooking time 3.5 to 4 minutes)
- On request: stainless steel base on swivel wheels (with brakes) (see SFTEV40/58-N).
- Possibility to stack up to 3 ovens of the same model
- Conctructed completely in stainless steel AISI 304, thermal isolation in ceramic fibre.
- Cooking tunnel: electronic regulation of the temperature and de velocity of heat transition. Quick reach of temperature, easy access for maintenance.
- Maximal temperature 320°C.
- Electric heating : independent regulation of the power (high and low).
- Electronic "digital" control panel accessible from the front, with management of 6 baking programs, easy and quick for after-sales service.
ADVANTAGE:
Ideally suited for continuous baking of pizzas, toast, pies, croissants, lasagna etc...
A unique Diamond© patent allows a homogeneous distribution of the hot air flow, allowing cooking at a lower temperature than traditional ovens, resulting in better cooking quality and energy savings.
Technical Specification
- mm (W x D x H) : 980 x 1300 x 440/1060 - kW (elec) : 7.9
- Category: Diamond
- Range: Pizza - Pasta
- Subfamily: ELECTRIC / TABLE-TOP
- Line: CONVEYOR LINE
- Length: 980 mm
- Width: 1300 mm
- Height: 440/1060 mm
- Electric Power: 7.9 kW
- Weight: 105 kg
Technical