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VENTILATED OVENS WITH HEAT TRANSITION ELECTRIC FTEV 40/57-CB

VENTILATED OVENS WITH HEAT TRANSITION ELECTRIC    FTEV 40/57-CBVENTILATED OVENS WITH HEAT TRANSITION ELECTRIC FTEV 40/57-CB
VENTILATED OVENS WITH HEAT TRANSITION ELECTRIC    FTEV 40/57-CB
FTEV40-57-CB
Internal dimensions 400x570xh90. Pizza production/hour: Ø 150 mm "80 gr." = 130 pizzas, up to Ø 400 mm "585 gr." = 18 pizzas (baking time 3.5 to 4 minutes)
Manufacturer: DIAMOND
Available in:
2-3 days
Dimensions (mm):
800 x 1270 x 390
Power (kW):
6,3
Weight (kg):
77
Power supply:
400-230/3N 50Hz
Volume (m3):
0,35
Base price 4 939 €
Salesprice with discount
Sales price 5 976 €
Price / kg:
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Product description

VENTILATED OVENS WITH HEAT TRANSITION ELECTRIC    FTEV 40/57-CB

  • Internal dimensions 400x570xh90
  • Pizza production/hour: Ø 150 mm "80 gr." = 130 pizzas, up to Ø 400 mm "585 gr." = 18 pizzas (baking time 3.5 to 4 minutes)
  • 4 stainless steel feet
  •  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).
  • Digital electronic control panel "digital" front accessibility, ease and speed for after-sales service.
  • Ideally conceived for the cooking uninterrupted of pizza pies, toast, tarts, crescents, lasagne etc...
  • A single patent allows a homogeneous distribution of the flow of hot air, allowing a cooking a temperature lower than the furnaces traditional, involving a better quality of cooking as well as energy saving.

 

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