VENTILATED OVENS WITH HEAT TRANSITION ELECTRIC FTEV 50/85-N

VENTILATED OVENS WITH HEAT TRANSITION ELECTRIC     FTEV 50/85-N

• 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, lateral door to control the cooking process.
• Maximal temperature 320°C.
• IElectric heating : independent regulation of the power (high and low).
• Control panel : frontal access, easy and quick access for the afterselling service.
• Included accessories : pedestal on swivel castors with brakes.
• 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.