Electric oven for pizza, chamber (2+3 kW), 660x430xh100 mm

  • Last stock!

Description

  • Chamber for plates 600x400 mm or 2 pizzas Ø 330 mm.
  • Fresh pizza baked in 3'30, frozen in 4'30.
  • Realisation in stainless steel.
  • Thick rock wool insulation.
  • High T°' interior lighting
  • Unique quartz infrared heating concept (1050°C).
  • Refractory stone floor.
  • Very rapid pre-heating (15 min).
  • 15-minute timer with continuous setting.
  • Thermostat 0-350°C for the cooking chamber, 1 energy regulator for the sole, power indicator, heating indicator.
  • Safety thermostat as standard.
  • Double-insulated door with cooking control window.
  • Appliances built to comply with current CE standards.

ADVANTAGE
Unique conception. Ideal for pizzas, flammenküsche, pies, quiches, pastries, baguettes and furnished slices of bread, ciabatta (PIZZA-QUICK/66-43: also for cooking catering pizzas, puff pastry, pies, etc). Refractory floor to cook the dough evenly, golden brown and crispy, infrared quartz to cook the toppings through. The dual control (patented) allows the pizzaiolo to adapt the type and the thickness of the dough, but also to adapt to the ingredients used, particularly the quantity of mozzarella: from the Napolitano pizza with a thicker dough, to the Toscana pizza with a thinner dough, and even the American pizza with a very tick dough.

Technical Specification

  • mm (W x D x H) : 895 x 580 x 270 - kW (elec) : 5
  • Category: Diamond
  • Range: Pizza - Pasta
  • Subrange: Pizza ovens
  • Family: Chamber 660x430
  • Subfamily: ELECTRIC / EURONORM
  • Line: PIZZA QUICK
  • Length: 895 mm
  • Width: 580 mm
  • Height: 270 mm
  • Electric Power: 5 kW
  • Weight: 58 kg
  • Restock Info: 39
  • Supplier Delivery Delay: 42
  • Availability: 0

Technical specifications

  • Chamber for plates 600x400 mm or 2 pizzas Ø 330 mm.
  • Fresh pizza baked in 3'30, frozen in 4'30.
  • Realisation in stainless steel.
  • Thick rock wool insulation.
  • High T°' interior lighting
  • Unique quartz infrared heating concept (1050°C).
  • Refractory stone floor.
  • Very rapid pre-heating (15 min).
  • 15-minute timer with continuous setting.
  • Thermostat 0-350°C for the cooking chamber, 1 energy regulator for the sole, power indicator, heating indicator.
  • Safety thermostat as standard.
  • Double-insulated door with cooking control window.
  • Appliances built to comply with current CE standards.

ADVANTAGE
Unique conception. Ideal for pizzas, flammenküsche, pies, quiches, pastries, baguettes and furnished slices of bread, ciabatta (PIZZA-QUICK/66-43: also for cooking catering pizzas, puff pastry, pies, etc). Refractory floor to cook the dough evenly, golden brown and crispy, infrared quartz to cook the toppings through. The dual control (patented) allows the pizzaiolo to adapt the type and the thickness of the dough, but also to adapt to the ingredients used, particularly the quantity of mozzarella: from the Napolitano pizza with a thicker dough, to the Toscana pizza with a thinner dough, and even the American pizza with a very tick dough.

Technical Specification

  • mm (W x D x H) : 895 x 580 x 270 - kW (elec) : 5
  • Category: Diamond
  • Range: Pizza - Pasta
  • Subrange: Pizza ovens
  • Family: Chamber 660x430
  • Subfamily: ELECTRIC / EURONORM
  • Line: PIZZA QUICK
  • Length: 895 mm
  • Width: 580 mm
  • Height: 270 mm
  • Electric Power: 5 kW
  • Weight: 58 kg
  • Restock Info: 39
  • Supplier Delivery Delay: 42
  • Availability: 0
Product form

Electric oven for pizza, chamber (2+3 kW), 660x430xh100 mm

2 in stock Szybka dostawa

Chamber for plates 600x400 mm or 2 pizzas Ø 330 mm. Fresh pizza baked in 3'30, frozen in 4'30. Realisation... Przeczytaj więcej

6.334,00 zł

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    Description

    • Chamber for plates 600x400 mm or 2 pizzas Ø 330 mm.
    • Fresh pizza baked in 3'30, frozen in 4'30.
    • Realisation in stainless steel.
    • Thick rock wool insulation.
    • High T°' interior lighting
    • Unique quartz infrared heating concept (1050°C).
    • Refractory stone floor.
    • Very rapid pre-heating (15 min).
    • 15-minute timer with continuous setting.
    • Thermostat 0-350°C for the cooking chamber, 1 energy regulator for the sole, power indicator, heating indicator.
    • Safety thermostat as standard.
    • Double-insulated door with cooking control window.
    • Appliances built to comply with current CE standards.

    ADVANTAGE
    Unique conception. Ideal for pizzas, flammenküsche, pies, quiches, pastries, baguettes and furnished slices of bread, ciabatta (PIZZA-QUICK/66-43: also for cooking catering pizzas, puff pastry, pies, etc). Refractory floor to cook the dough evenly, golden brown and crispy, infrared quartz to cook the toppings through. The dual control (patented) allows the pizzaiolo to adapt the type and the thickness of the dough, but also to adapt to the ingredients used, particularly the quantity of mozzarella: from the Napolitano pizza with a thicker dough, to the Toscana pizza with a thinner dough, and even the American pizza with a very tick dough.

    Technical Specification

    • mm (W x D x H) : 895 x 580 x 270 - kW (elec) : 5
    • Category: Diamond
    • Range: Pizza - Pasta
    • Subrange: Pizza ovens
    • Family: Chamber 660x430
    • Subfamily: ELECTRIC / EURONORM
    • Line: PIZZA QUICK
    • Length: 895 mm
    • Width: 580 mm
    • Height: 270 mm
    • Electric Power: 5 kW
    • Weight: 58 kg
    • Restock Info: 39
    • Supplier Delivery Delay: 42
    • Availability: 0

    Technical specifications

    • Chamber for plates 600x400 mm or 2 pizzas Ø 330 mm.
    • Fresh pizza baked in 3'30, frozen in 4'30.
    • Realisation in stainless steel.
    • Thick rock wool insulation.
    • High T°' interior lighting
    • Unique quartz infrared heating concept (1050°C).
    • Refractory stone floor.
    • Very rapid pre-heating (15 min).
    • 15-minute timer with continuous setting.
    • Thermostat 0-350°C for the cooking chamber, 1 energy regulator for the sole, power indicator, heating indicator.
    • Safety thermostat as standard.
    • Double-insulated door with cooking control window.
    • Appliances built to comply with current CE standards.

    ADVANTAGE
    Unique conception. Ideal for pizzas, flammenküsche, pies, quiches, pastries, baguettes and furnished slices of bread, ciabatta (PIZZA-QUICK/66-43: also for cooking catering pizzas, puff pastry, pies, etc). Refractory floor to cook the dough evenly, golden brown and crispy, infrared quartz to cook the toppings through. The dual control (patented) allows the pizzaiolo to adapt the type and the thickness of the dough, but also to adapt to the ingredients used, particularly the quantity of mozzarella: from the Napolitano pizza with a thicker dough, to the Toscana pizza with a thinner dough, and even the American pizza with a very tick dough.

    Technical Specification

    • mm (W x D x H) : 895 x 580 x 270 - kW (elec) : 5
    • Category: Diamond
    • Range: Pizza - Pasta
    • Subrange: Pizza ovens
    • Family: Chamber 660x430
    • Subfamily: ELECTRIC / EURONORM
    • Line: PIZZA QUICK
    • Length: 895 mm
    • Width: 580 mm
    • Height: 270 mm
    • Electric Power: 5 kW
    • Weight: 58 kg
    • Restock Info: 39
    • Supplier Delivery Delay: 42
    • Availability: 0

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