ELECTRIC CONVEYOR PIZZA OVEN FTEV80/120-NT
- Electric conveyor pizza oven, internal dimensions: 800 × 1200 × h 100 mm.
- Hourly output: approximately 220 pizzas with a diameter of 250 mm and a weight of 230 g or approximately 35 pizzas with a diameter of 500 mm and a weight of 915 g, with a baking time of 3.5 to 5 minutes.
- Up to 3 ovens of the same model can be stacked without an installation kit.
- Entire construction made of AISI 304 stainless steel with ceramic fiber thermal insulation.
- Patented hot air distribution system provides uniform baking at a lower temperature than traditional ovens, improving baking quality while reducing energy consumption.
- Electronic control of temperature and conveyor belt speed.
- Adjustable baking time from 2 to 30 minutes.
- Selectable conveyor belt direction allows the workflow to be adapted to the layout of the operation.
- Electric heating with independent power control for the upper and lower heating elements.
- Maximum operating temperature 350 °C.
- Rapid temperature rise reduces the time required to bring the oven into operation.
- 7″ touchscreen control panel with front access provides easy and intuitive control of all functions.
- Memory for up to 10 programs, including one manual program.
- Automatic start-up function allows the oven to be programmed to start up to twice a day.
- Automatic shutdown function stops the oven at a preset time.
- Energy-saving function reduces energy consumption during less busy operating periods.
- Wi-Fi connectivity.
- Side service door with a viewing window facilitates baking control and maintenance access.
- Standard stainless steel stand with 4 swivel casters, 2 of which are equipped with brakes.
- Oven dimensions: 1650 × 2180 × h 600/1130 mm.
- Suitable for continuous baking of pizza, toast, baked goods, lasagna, meat, vegetables and other products.
ADVANTAGES OF CONVEYOR LINE PIZZA OVENS
- Continuous production process: once placed on the conveyor belt, the product automatically passes through the heated chamber and is collected at the outlet after baking.
- Operation without opening the baking chamber reduces heat loss and eliminates the need to use a pizza peel or clean the chamber during the operating cycle.
- Automated baking allows the temperature and baking time to be preset, with the duration determined by the conveyor belt speed.
- Consistent operating parameters ensure uniform results without continuous intervention by the operator.
- Continuous baking system is designed for uninterrupted production of pizza and other products.
- Intuitive controls, precise conveyor speed adjustment and program memory increase operating productivity.
- Stackable design increases production capacity without requiring additional floor space.
