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VENTILATED OVENS WITH HEAT TRANSITION ELECTRIC FTEV 65/110-N

VENTILATED OVENS WITH HEAT TRANSITION ELECTRIC     FTEV 65/110-NVENTILATED OVENS WITH HEAT TRANSITION ELECTRIC FTEV 65/110-N
VENTILATED OVENS WITH HEAT TRANSITION ELECTRIC     FTEV 65/110-N
FTEV65-110-N
Internal dimensions 650x1100xh100. Pizza production/hour: from Ø 250 mm "230 gr." = 155 pizzas, up to Ø 500 mm "915 gr." = 25 pizzas (cooking time of 3.5 to 5 minutes)
Manufacturer: DIAMOND
Available in:
2-3 days
Dimensions (mm):
1400 x 2000 x 550/1100
Power (kW):
18,5
Weight (kg):
222
Power supply:
400-230/3N 50Hz
Volume (m3):
3,65
Base price 12 386 €
Salesprice with discount
Sales price 14 987 €
Price / kg:
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Product description

VENTILATED OVENS WITH HEAT TRANSITION ELECTRIC     FTEV 65/110-N

  • Internal dimensions 650x1100xh100
  • Pizza production/hour: from Ø 250 mm "230 gr." = 155 pizzas, up to Ø 500 mm "915 gr." = 25 pizzas (cooking time of 3.5 to 5 minutes)
  • Standard with stainless steel base on swivel wheels (with brakes)
  • Possibility to stack 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.
  • Maximal temperature 320°C.
  • Internal dimensions: 650x1100xh100 mm.
  • Electric heating : independent regulation of the power (high and low).
  • Control panel : frontal access, easy and quick access for the afterselling 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.
  • 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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