ELECTRIC CONVEYOR PIZZA OVEN FTEV50/85-NT
- Electric conveyor pizza oven, internal dimensions: 500 × 850 × h 100 mm.
- Production capacity of up to 135 pizzas with a diameter of 200 mm or 25 pizzas with a diameter of 450 mm per hour at a baking time of 3.5 to 4.5 minutes.
- Stainless steel stand with swivel casters and brakes is included as standard.
- Up to 3 ovens of the same model can be stacked without an installation kit.
- Interior and exterior construction made of AISI 304 stainless steel.
- Ceramic fibre insulation reduces heat loss.
- Patented system ensures even distribution of hot air throughout the baking chamber.
- Electronic regulation of temperature and conveyor belt speed.
- Conveyor transit time adjustable from 1 minute 45 seconds to 30 minutes.
- Selectable conveyor direction allows the oven to be adapted to the kitchen layout.
- Independent power regulation of the upper and lower heating elements.
- Maximum temperature of 350°C.
- Rapid heating to the selected temperature.
- 7″ touchscreen control panel with front access.
- Storage for up to 10 baking programs, including one manual program.
- Automatic start-up can be programmed up to twice a day.
- Automatic shutdown at a preset time.
- Energy-saving mode reduces consumption during off-peak periods.
- Wi-Fi connectivity enables remote management functions.
- Side service door with viewing window facilitates baking control and maintenance.
- Oven dimensions with stand: 1260 × 1750 × h 1070 mm.
- Suitable for continuous preparation of pizza, toast, baked goods, pies, meat, vegetables and other dishes.
ADVANTAGES OF CONVEYOR LINE PIZZA OVENS
- Once placed on the conveyor belt, the product automatically passes through the baking chamber and is collected at the outlet.
- Continuous baking minimizes operator intervention and ensures repeatable results.
- Baking without opening doors reduces heat loss and helps maintain a stable temperature.
- Even hot-air circulation ensures consistent baking from the first product to the last.
- Touchscreen controls, stored programs and automatic functions simplify daily operation.
- Stacking multiple ovens increases production capacity without requiring additional floor space.
