VENTILATED OVENS WITH HEAT TRANSITION GAS FTGV 40/58-N
- Internal dimensions 400x580xh95
- Pizza production/hour: from Ø 150 mm “80 gr.” = 145 pizzas, up to Ø 400 mm “585 gr.” = 21 pizzas (cooking time 3.5 to 4 minutes)
- On request: 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: 400x580xh95 mm.
- Gas heating : electronic control of the flame, minimum/maximum regulation.
- Control panel : frontal access, easy and quick access for the afterselling service.
- Included accessories : pedestal on swivel castors with brakes.
- 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.
Pizza ø cm Cook time min. Nbr./pizza/hour
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 20 – 15
