Ventilated ovens with heat transition electric, width 650 mm

Descriptif

  • Internal dimensions 650x1100xh100
  • Pizza production/hour: from Ø 250 mm "230 gr." = 155 pizzas, up to Ø 500 mm "915 gr." = 25 pizzas (cooking time of 3.5 to 5 minutes)
  • Standard with stainless steel base on swivel wheels (with brakes)
  • 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 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) : 1400 x 2000 x 550/1100 - kW (elec) : 18.5 - Voltage : 400-230/3N 50Hz
  • Category: Diamond
  • Range: Pizza - Pasta
  • Subrange: Conveyor ovens
  • Family: Bande largeur 650
  • Subfamily: ELECTRIC
  • Line: CONVEYOR LINE
  • Length: 1400 mm
  • Width: 2000 mm
  • Height: 550/1100 mm
  • Electric Power: 18.5 kW
  • Voltage: 400-230/3N 50Hz
  • Weight: 222 kg
  • Restock Info: Contact
  • Supplier Delivery Delay: 42
  • Availability: 3

Technical specifications

  • Internal dimensions 650x1100xh100
  • Pizza production/hour: from Ø 250 mm "230 gr." = 155 pizzas, up to Ø 500 mm "915 gr." = 25 pizzas (cooking time of 3.5 to 5 minutes)
  • Standard with stainless steel base on swivel wheels (with brakes)
  • 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 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) : 1400 x 2000 x 550/1100 - kW (elec) : 18.5 - Voltage : 400-230/3N 50Hz
  • Category: Diamond
  • Range: Pizza - Pasta
  • Subrange: Conveyor ovens
  • Family: Bande largeur 650
  • Subfamily: ELECTRIC
  • Line: CONVEYOR LINE
  • Length: 1400 mm
  • Width: 2000 mm
  • Height: 550/1100 mm
  • Electric Power: 18.5 kW
  • Voltage: 400-230/3N 50Hz
  • Weight: 222 kg
  • Restock Info: Contact
  • Supplier Delivery Delay: 42
  • Availability: 3
Forme du produit

Ventilated ovens with heat transition electric, width 650 mm

3 en stock Livraison rapide

Internal dimensions 650x1100xh100 Pizza production/hour: from Ø 250 mm "230 gr." = 155 pizzas, up to Ø 500 mm "915... Lire la suite

€17.982,42

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    Descriptif

    • Internal dimensions 650x1100xh100
    • Pizza production/hour: from Ø 250 mm "230 gr." = 155 pizzas, up to Ø 500 mm "915 gr." = 25 pizzas (cooking time of 3.5 to 5 minutes)
    • Standard with stainless steel base on swivel wheels (with brakes)
    • 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 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) : 1400 x 2000 x 550/1100 - kW (elec) : 18.5 - Voltage : 400-230/3N 50Hz
    • Category: Diamond
    • Range: Pizza - Pasta
    • Subrange: Conveyor ovens
    • Family: Bande largeur 650
    • Subfamily: ELECTRIC
    • Line: CONVEYOR LINE
    • Length: 1400 mm
    • Width: 2000 mm
    • Height: 550/1100 mm
    • Electric Power: 18.5 kW
    • Voltage: 400-230/3N 50Hz
    • Weight: 222 kg
    • Restock Info: Contact
    • Supplier Delivery Delay: 42
    • Availability: 3

    Technical specifications

    • Internal dimensions 650x1100xh100
    • Pizza production/hour: from Ø 250 mm "230 gr." = 155 pizzas, up to Ø 500 mm "915 gr." = 25 pizzas (cooking time of 3.5 to 5 minutes)
    • Standard with stainless steel base on swivel wheels (with brakes)
    • 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 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) : 1400 x 2000 x 550/1100 - kW (elec) : 18.5 - Voltage : 400-230/3N 50Hz
    • Category: Diamond
    • Range: Pizza - Pasta
    • Subrange: Conveyor ovens
    • Family: Bande largeur 650
    • Subfamily: ELECTRIC
    • Line: CONVEYOR LINE
    • Length: 1400 mm
    • Width: 2000 mm
    • Height: 550/1100 mm
    • Electric Power: 18.5 kW
    • Voltage: 400-230/3N 50Hz
    • Weight: 222 kg
    • Restock Info: Contact
    • Supplier Delivery Delay: 42
    • Availability: 3

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