Ventilated ovens with heat transition electric width 400mm

Descriptif

  • Internal dimensions 400x570xh90
  • Pizza production/hour: from Ø 150 mm "80 gr." = 130 pizzas, up to Ø 400 mm "585 gr." = 18 pizzas (cooking time 3.5 to 4 minutes)
  • 4 stainless steel feet

  • Interior and exterior construction in AISI 304 stainless steel, thermal insulation in ceramic fibre.
  • Baking tunnel: electronic regulation of temperature and travel speed. Quick warm-up, easy access for maintenance.
  • Maximum temperature 320°C.
  • Electric heating: independent power regulation (high/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) : 800 x 1270 x 390 - kW (elec) : 6.3
  • Category: Diamond
  • Range: Pizza - Pasta
  • Subrange: Conveyor ovens
  • Family: Bande largeur 400
  • Subfamily: ELECTRIC / TABLE-TOP
  • Line: CONVEYOR LINE
  • Length: 800 mm
  • Width: 1270 mm
  • Height: 390 mm
  • Electric Power: 6.3 kW
  • Weight: 77 kg
  • Restock Info: /
  • Supplier Delivery Delay: 42
  • Availability: 0

Technical specifications

  • Internal dimensions 400x570xh90
  • Pizza production/hour: from Ø 150 mm "80 gr." = 130 pizzas, up to Ø 400 mm "585 gr." = 18 pizzas (cooking time 3.5 to 4 minutes)
  • 4 stainless steel feet

  • Interior and exterior construction in AISI 304 stainless steel, thermal insulation in ceramic fibre.
  • Baking tunnel: electronic regulation of temperature and travel speed. Quick warm-up, easy access for maintenance.
  • Maximum temperature 320°C.
  • Electric heating: independent power regulation (high/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) : 800 x 1270 x 390 - kW (elec) : 6.3
  • Category: Diamond
  • Range: Pizza - Pasta
  • Subrange: Conveyor ovens
  • Family: Bande largeur 400
  • Subfamily: ELECTRIC / TABLE-TOP
  • Line: CONVEYOR LINE
  • Length: 800 mm
  • Width: 1270 mm
  • Height: 390 mm
  • Electric Power: 6.3 kW
  • Weight: 77 kg
  • Restock Info: /
  • Supplier Delivery Delay: 42
  • Availability: 0
Forme du produit

Ventilated ovens with heat transition electric width 400mm

En rupture de stock, 1-3 semaines

Internal dimensions 400x570xh90 Pizza production/hour: from Ø 150 mm "80 gr." = 130 pizzas, up to Ø 400 mm "585... Lire la suite

€6.218,84

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    Descriptif

    • Internal dimensions 400x570xh90
    • Pizza production/hour: from Ø 150 mm "80 gr." = 130 pizzas, up to Ø 400 mm "585 gr." = 18 pizzas (cooking time 3.5 to 4 minutes)
    • 4 stainless steel feet

    • Interior and exterior construction in AISI 304 stainless steel, thermal insulation in ceramic fibre.
    • Baking tunnel: electronic regulation of temperature and travel speed. Quick warm-up, easy access for maintenance.
    • Maximum temperature 320°C.
    • Electric heating: independent power regulation (high/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) : 800 x 1270 x 390 - kW (elec) : 6.3
    • Category: Diamond
    • Range: Pizza - Pasta
    • Subrange: Conveyor ovens
    • Family: Bande largeur 400
    • Subfamily: ELECTRIC / TABLE-TOP
    • Line: CONVEYOR LINE
    • Length: 800 mm
    • Width: 1270 mm
    • Height: 390 mm
    • Electric Power: 6.3 kW
    • Weight: 77 kg
    • Restock Info: /
    • Supplier Delivery Delay: 42
    • Availability: 0

    Technical specifications

    • Internal dimensions 400x570xh90
    • Pizza production/hour: from Ø 150 mm "80 gr." = 130 pizzas, up to Ø 400 mm "585 gr." = 18 pizzas (cooking time 3.5 to 4 minutes)
    • 4 stainless steel feet

    • Interior and exterior construction in AISI 304 stainless steel, thermal insulation in ceramic fibre.
    • Baking tunnel: electronic regulation of temperature and travel speed. Quick warm-up, easy access for maintenance.
    • Maximum temperature 320°C.
    • Electric heating: independent power regulation (high/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) : 800 x 1270 x 390 - kW (elec) : 6.3
    • Category: Diamond
    • Range: Pizza - Pasta
    • Subrange: Conveyor ovens
    • Family: Bande largeur 400
    • Subfamily: ELECTRIC / TABLE-TOP
    • Line: CONVEYOR LINE
    • Length: 800 mm
    • Width: 1270 mm
    • Height: 390 mm
    • Electric Power: 6.3 kW
    • Weight: 77 kg
    • Restock Info: /
    • Supplier Delivery Delay: 42
    • Availability: 0

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