VENTILATED OVENS WITH HEAT TRANSITION ELECTRIC FTEV 80/120-N
VENTILATED OVENS WITH HEAT TRANSITION ELECTRIC FTEV 80/120-N
VENTILATED OVENS WITH HEAT TRANSITION ELECTRIC FTEV 80/120-N
Pizza production / hour: from Ø 250 mm "230 gr." = 220 pizzas, up to Ø 500 mm "915 gr." = 35 pizzas (cooking time 3.5 to 5 minutes)
Manufacturer: DIAMOND
Available in:
3-4 weeks
Dimensions (mm):
1650 x 2180 x 600/1130
Power (kW):
24,9
Weight (kg):
295
Power supply:
400-230/3N 50Hz
Volume (m3):
4,35
Base price 13 882 €
Salesprice with discount
Sales price 16 797 €
Price / kg:
Product description
VENTILATED OVENS WITH HEAT TRANSITION ELECTRIC FTEV 80/120-N
- Internal dimensions 800x1200xh100
- Pizza production / hour: from Ø 250 mm "230 gr." = 220 pizzas, up to Ø 500 mm "915 gr." = 35 pizzas (cooking time 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.
- Electric heating : independent regulation of the power (high and low).
- Control panel : frontal access, easy and quick access for the afterselling service.
INFO :
- 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.