Ventilated ovens with heat transition electric, width 400 mm

Description

  • Internal dimensions 400x580xh95
  • Pizza production/hour: from Ø 150 mm "80 gr." = 145 pizzas, up to Ø 400 mm "585 gr." = 21 pizzas (cooking time 3.5 to 4 minutes)
  • On request: stainless steel base on swivel wheels (with brakes) (see SFTEV40/58-N).
  • 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 suited for continuous baking of pizzas, toast, pies, croissants, lasagna etc...
A unique Diamond© patent allows a homogeneous distribution of the hot air flow, allowing cooking at a lower temperature than traditional ovens, resulting in better cooking quality and energy savings.

Technical Specification

  • mm (W x D x H) : 980 x 1300 x 440/1060 - kW (elec) : 7.9
  • Category: Diamond
  • Range: Pizza - Pasta
  • Subrange: Conveyor ovens
  • Family: Bande largeur 400
  • Subfamily: ELECTRIC / TABLE-TOP
  • Line: CONVEYOR LINE
  • Length: 980 mm
  • Width: 1300 mm
  • Height: 440/1060 mm
  • Electric Power: 7.9 kW
  • Weight: 105 kg
  • Restock Info: /
  • Supplier Delivery Delay: 42
  • Availability: 0

Technical specifications

  • Internal dimensions 400x580xh95
  • Pizza production/hour: from Ø 150 mm "80 gr." = 145 pizzas, up to Ø 400 mm "585 gr." = 21 pizzas (cooking time 3.5 to 4 minutes)
  • On request: stainless steel base on swivel wheels (with brakes) (see SFTEV40/58-N).
  • 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 suited for continuous baking of pizzas, toast, pies, croissants, lasagna etc...
A unique Diamond© patent allows a homogeneous distribution of the hot air flow, allowing cooking at a lower temperature than traditional ovens, resulting in better cooking quality and energy savings.

Technical Specification

  • mm (W x D x H) : 980 x 1300 x 440/1060 - kW (elec) : 7.9
  • Category: Diamond
  • Range: Pizza - Pasta
  • Subrange: Conveyor ovens
  • Family: Bande largeur 400
  • Subfamily: ELECTRIC / TABLE-TOP
  • Line: CONVEYOR LINE
  • Length: 980 mm
  • Width: 1300 mm
  • Height: 440/1060 mm
  • Electric Power: 7.9 kW
  • Weight: 105 kg
  • Restock Info: /
  • Supplier Delivery Delay: 42
  • Availability: 0
Product form

Ventilated ovens with heat transition electric, width 400 mm

Out of stock, 1-3 tygodnie

Internal dimensions 400x580xh95 Pizza production/hour: from Ø 150 mm "80 gr." = 145 pizzas, up to Ø 400 mm "585... Przeczytaj więcej

34.984,00 zł

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    Description

    • Internal dimensions 400x580xh95
    • Pizza production/hour: from Ø 150 mm "80 gr." = 145 pizzas, up to Ø 400 mm "585 gr." = 21 pizzas (cooking time 3.5 to 4 minutes)
    • On request: stainless steel base on swivel wheels (with brakes) (see SFTEV40/58-N).
    • 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 suited for continuous baking of pizzas, toast, pies, croissants, lasagna etc...
    A unique Diamond© patent allows a homogeneous distribution of the hot air flow, allowing cooking at a lower temperature than traditional ovens, resulting in better cooking quality and energy savings.

    Technical Specification

    • mm (W x D x H) : 980 x 1300 x 440/1060 - kW (elec) : 7.9
    • Category: Diamond
    • Range: Pizza - Pasta
    • Subrange: Conveyor ovens
    • Family: Bande largeur 400
    • Subfamily: ELECTRIC / TABLE-TOP
    • Line: CONVEYOR LINE
    • Length: 980 mm
    • Width: 1300 mm
    • Height: 440/1060 mm
    • Electric Power: 7.9 kW
    • Weight: 105 kg
    • Restock Info: /
    • Supplier Delivery Delay: 42
    • Availability: 0

    Technical specifications

    • Internal dimensions 400x580xh95
    • Pizza production/hour: from Ø 150 mm "80 gr." = 145 pizzas, up to Ø 400 mm "585 gr." = 21 pizzas (cooking time 3.5 to 4 minutes)
    • On request: stainless steel base on swivel wheels (with brakes) (see SFTEV40/58-N).
    • 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 suited for continuous baking of pizzas, toast, pies, croissants, lasagna etc...
    A unique Diamond© patent allows a homogeneous distribution of the hot air flow, allowing cooking at a lower temperature than traditional ovens, resulting in better cooking quality and energy savings.

    Technical Specification

    • mm (W x D x H) : 980 x 1300 x 440/1060 - kW (elec) : 7.9
    • Category: Diamond
    • Range: Pizza - Pasta
    • Subrange: Conveyor ovens
    • Family: Bande largeur 400
    • Subfamily: ELECTRIC / TABLE-TOP
    • Line: CONVEYOR LINE
    • Length: 980 mm
    • Width: 1300 mm
    • Height: 440/1060 mm
    • Electric Power: 7.9 kW
    • Weight: 105 kg
    • Restock Info: /
    • Supplier Delivery Delay: 42
    • Availability: 0

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