VENTILATED OVENS WITH HEAT TRANSITION ELECTRIC FTEV 65/110-N
- Internal dimensions 650x1100xh100
- Pizza production/hour: from Ø 250 mm “230 gr.” = 155 pizzas, up to Ø 500 mm “915 gr.” = 25 pizzas (cooking time of 3.5 to 5 minutes)
- Standard with stainless steel base on swivel wheels (with brakes)
- Possibility to stack up to 3 ovens of the same model
- Conctructed completely in stainless steel AISI 304, thermal isolation in ceramic fibre.
- Cooking tunnel: electronic regulation of the temperature and de velocity of heat transition.
- Quick reach of temperature, easy access for maintenance.
- Maximal temperature 320°C.
- Internal dimensions: 650x1100xh100 mm.
- Electric heating : independent regulation of the power (high and low).
- Control panel : frontal access, easy and quick access for the afterselling service.
- Ideally conceived for the cooking uninterrupted of pizza pies, toast, tarts, crescents, lasagne etc…
- A single patent allows a homogeneous distribution of the flow of hot air, allowing a cooking a temperature lower than the furnaces traditional, involving a better quality of cooking as well as energy saving.
- Ideally conceived for the cooking uninterrupted of pizza pies, toast, tarts, crescents, lasagne etc…
- A single patent allows a homogeneous distribution of the flow of hot air, allowing a cooking a temperature lower than the furnaces traditional, involving a better quality of cooking as well as energy saving.
