VENTILATED OVENS WITH HEAT TRANSITION ELECTRIC FTEV 40/58-N
- Internal dimensions 400x580xh95
- Pizza production/hour: Ø 150 mm “80 gr.” = 145 pizzas, up to Ø 400 mm “585 gr.” = 21 pizzas (baking time 3.5 to 4 minutes)
- On request: stainless steel base on castors (with brakes)
- Possibility of stacking up to 3 ovens of the same model.
- Interior and exterior construction in AISI 304 stainless steel, thermal insulation in ceramic fibre.
- Baking tunnel: electronic regulation of temperature and travel speed. Quick warm-up, easy access for maintenance.
- Maximum temperature 320°C.
- Electric heating: independent power regulation (high/low).
- Digital electronic control panel “digital” front accessibility, ease and speed for after-sales service.
INFO:
- Ideally suited for continuous baking of pizzas, toast, pies, croissants, lasagna etc…
- A unique Diamond© patent allows a homogeneous distribution of the hot air flow, allowing cooking at a lower temperature than traditional ovens, resulting in better cooking quality and energy savings.
Pizza Ø cm čas min. ks pizza / hod
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 21 – 15
