ELECTRIC PIZZA OVEN PIZZA-QUICK/43
- Chamber for 1 pizza Ø 430 mm.
- Fresh pizza baked in 3’30, frozen in 4’30.
- Realisation in stainless steel.
- Thick rock wool insulation.
- High T°’ interior lighting
- Unique quartz infrared heating concept (1050°C).
- Refractory stone floor.
- Very rapid pre-heating (15 min).
- 15-minute timer with continuous setting.
- Thermostat 0-350°C for the cooking chamber, 1 energy regulator for the sole, power indicator, heating indicator.
- Safety thermostat as standard.
- Double-insulated door with cooking control window.
- Appliances built to comply with current CE standards.
ADVANTAGE
- Unique conception. Ideal for pizzas, Flammkuchen, pies, quiches, pastries, baguettes and furnished slices of bread, ciabatta (PIZZA-QUICK/66-43: also for cooking catering pizzas, puff pastry, pies, etc).
- Refractory floor to cook the dough evenly, golden brown and crispy, infrared quartz to cook the toppings through.
- The dual control (patented) allows the pizzaiolo to adapt the type and the thickness of the dough, but also to adapt to the ingredients used, particularly the quantity of mozzarella: from the Napolitano pizza with a thicker dough, to the Toscana pizza with a thinner dough, and even the American pizza with a very tick dough.
