Ventilated ovens with heat transition electric, width 400 mm

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.