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)
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)
Static dome oven with fixed hearth, designed for baking up to 6 pizzas Ø 330 mm. Cooking chamber 1040 × 700 × 125 mm, power 14.4 kW, fully lined with refractory ceramic, maximum temperature 500°C. TIBERIO combines innovation, performance, and refined Italian design, ensuring uniform heat distribution and consistent baking results.
Static dome oven with fixed hearth, designed for baking up to 9 pizzas Ø 330 mm. Cooking chamber 1040 × 1050 × 125 mm, power 19,2 kW, fully lined with refractory ceramic, maximum temperature 500°C. TIBERIO combines innovation, performance, and refined Italian design, ensuring uniform heat distribution and consistent baking results.
Capacity for 6/7 pizza‘s Ø 300 mm, internal diameter 1300 mm.Arcade 540 mm width.1 Circular frame with bottom for the mounting of the oven in coloured iron.
Chamber for 1 pizza Ø 430 mm.Fresh pizza: cooking in 3'30, frozen in 4'30.Chamber 430x430xh100 mm. Thermostat 0-350°C for the cooking chamber, 1 energy regulator for the sole, tensioning warning light, heating warning light.
Chamber for plates 600x400 mm (or) 2 pizzas Ø 330 mm.Fresh pizza: cooking in 3'30, frozen in 4'30. 2 power cables to connect in 230/1N (alternated power).
Electric pizza oven, chamber 420 x 420 x 140 mm. 2 stackable ovens (1+1). Stainless steel front, painted steel frame. Chamber with refractory stone floor, thick rock wool insulation. Small smoke extraction chimney.
1 drawer for utensils placed over the group. Included: 4 pairs of slides "EURONORM" by door (trays 600x400). 2 neutral drawers on telescopic slides (capacity 4x trays 600x400 + 4 trays 600x400 = total of 8), maximum height of the trays (70 mm).
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