VENTILATED OVENS WITH HEAT TRANSITION GAS FTGV 40/58-N

VENTILATED OVENS WITH HEAT TRANSITION GAS   FTGV 40/58-N 

• Internal dimensions 400x580xh95
• Pizza production/hour: from Ø 150 mm "80 gr." = 145 pizzas, up to Ø 400 mm "585 gr." = 21 pizzas (cooking time 3.5 to 4 minutes)
• On request: 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: 400x580xh95 mm.
• 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.

Pizza ø cm   Cook time min.   Nbr./pizza/hour

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               20 -   15