ELECTRIC TUNNEL PIZZA OVEN FTEV 40/58-N
- Internal dimensions: 400 × 580 × 95 mm.
- Stackable up to 3 units of the same model.
- Full stainless steel AISI 304 construction, thermal insulation in ceramic fibre.
- Electronic control of temperature and speed.
- Fast heat-up, maximum temperature 320 °C.
- Electric heating.
- Adjustable speed control (fast / slow).
- Digital control panel, easily accessible for maintenance.
- Patented system ensuring uniform hot air distribution, allowing baking at lower temperatures compared to traditional ovens while improving baking quality and reducing energy consumption.
- Suitable for continuous baking of pizza, toast, lasagna, meat, vegetables and bakery products.
- Optional stainless steel stand with 4 castors, 2 with brakes.
ADVANTAGES OF CONVEYOR LINE TUNNEL OVEN
- Continuous production flow: product placed on the conveyor belt moves automatically through the oven chamber and is removed at the output after baking.
- No door opening, no heat loss, no need for pizza peels or cleaning during operation.
- Automated baking process: temperature and baking time are preset, with baking time determined by conveyor belt speed.
- Consistent and repeatable results without operator intervention.
- Italian-made tunnel oven designed for continuous baking of pizza and other products.
- Designed for intensive and continuous operation in high-volume environments.
- Simple operation, precise belt speed control ensures stable performance and high productivity.
- Maximum performance with optimized energy consumption.
- Intuitive electronic control panel located on the right side.
- Side service door with viewing window.
- Up to 10 programs with adjustable time, temperature and power of upper and lower heating elements.
- ECONOMY function maintains lower temperature during idle periods, reducing energy consumption.
- Stackable units for space saving and increased capacity.
