Ventilated ovens with heat transition electric, width 400 mm

Internal dimensions 400x580xh95
Pizza production/hour: Ø 150 mm “80 gr.” = 145 pizzas, up to Ø 400 mm “585 gr.” = 21 pizzas (baking time 3.5 to 4 minutes)
On request: stainless steel base on castors (with brakes) (see SFTEV40/58-N).
Possibility of stacking up to 3 ovens of the same model.

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.