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