- Internal dimensions 500x850xh100
- Pizza production/hour: Ø 200 mm "145 gr." = 135 pizzas, up to Ø 450 mm "740 gr." = 25 pizzas (baking time 3.5 to 4.5 minutes)
- Supplied as standard with stainless steel base on swivel castors (with brakes)
- Possibility of stacking 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 conceived for the cooking uninterrupted of pizza pies, toast, tarts, crescents, lasagne etc...
A single patent allows a homogeneous distribution of the flow of hot air, allowing a cooking a temperature lower than the furnaces traditional, involving a better quality of cooking as well as energy saving.
Technical Specification
- mm (W x D x H) : 1260 x 1750 x 490/1070 - kW (elec) : 14.2 - Voltage : 400-230/3N 50Hz
- Category: Diamond
- Range: Pizza - Pasta
- Subfamily: ELECTRIC
- Line: CONVEYOR LINE
- Length: 1260 mm
- Width: 1750 mm
- Height: 490/1070 mm
- Electric Power: 14.2 kW
- Voltage: 400-230/3N 50Hz
- Weight: 180 kg
Technical