VENTILATED OVENS WITH HEAT TRANSITION ELECTRIC FTEV 40/58-N

VENTILATED OVENS WITH HEAT TRANSITION ELECTRIC    FTEV 40/58-N

• Internal dimensions 400x580xh95
  
• Pizza production/hour: Ø 150 mm "80 gr." = 145 pizzas, up to Ø 400 mm "585 gr." = 21 pizzas (baking time 3.5 to 4 minutes)
  
• On request: stainless steel base on castors (with brakes)
  
• Possibility of stacking up to 3 ovens of the same model.
  
• 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.
  

INFO:

• Ideally suited for continuous baking of pizzas, toast, pies, croissants, lasagna etc...
  
• A unique Diamond© patent allows a homogeneous distribution of the hot air flow, allowing cooking at a lower temperature than traditional ovens, resulting in better cooking quality and energy savings.

Pizza Ø cm         čas min.              ks pizza / hod
15 (80 gr.)            3,5 - 4,5               145 - 115
20 (145 gr.)          3,5 - 4,5                 80 - 75
25 (230 gr.)          3,5 - 4,5                 45 - 35
30 (330 gr.)          3,5 - 4,5                 30 - 25
35 (450 gr.)          3,5 - 4,5                 25 - 20
40 (585 gr.)          3,5 - 4,5                 21 - 15