Ventilated ovens with heat transition electric, width 500 mm

Description

  • 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
  • Subrange: Conveyor ovens
  • Family: Bande largeur 500
  • 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
  • Restock Info: Contact
  • Supplier Delivery Delay: 42
  • Availability: 1

Technical specifications

  • 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
  • Subrange: Conveyor ovens
  • Family: Bande largeur 500
  • 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
  • Restock Info: Contact
  • Supplier Delivery Delay: 42
  • Availability: 1
Product form

Ventilated ovens with heat transition electric, width 500 mm

1 in stock Rask levering

Internal dimensions 500x850xh100 Pizza production/hour: Ø 200 mm "145 gr." = 135 pizzas, up to Ø 450 mm "740 gr."... Les mer

175.840,00 kr

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    Description

    • 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
    • Subrange: Conveyor ovens
    • Family: Bande largeur 500
    • 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
    • Restock Info: Contact
    • Supplier Delivery Delay: 42
    • Availability: 1

    Technical specifications

    • 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
    • Subrange: Conveyor ovens
    • Family: Bande largeur 500
    • 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
    • Restock Info: Contact
    • Supplier Delivery Delay: 42
    • Availability: 1

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