VENTILATED OVENS WITH HEAT TRANSITION GAS FTGV 100/130-N

VENTILATED OVENS WITH HEAT TRANSITION GAS     FTGV 100/130-N

• Internal dimensions 1000x1300x100.
• Pizza production/hour: from Ø 250 mm "230 gr." = 330 pizzas, up to Ø 500 mm "915 gr." = 60 pizzas (cooking time 3.5 to 5 minutes).
• Standard with stainless steel base on swivel wheels (with brakes)
• 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.
• Gas heating : electronic control of the flame, minimum/maximum regulation.
• 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.