Ventilated ovens with heat transition electric, width 500 mm

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.