VENTILATED OVENS WITH HEAT TRANSITION GAS FTGV 50/85-N

VENTILATED OVENS WITH HEAT TRANSITION GAS   FTGV 50/85-N

• Internal dimensions 500x850xh100
• Pizza production/hour: from Ø 200 mm "145 gr." = 135 pizzas, up to Ø 450 mm "740 gr." = 25 pizzas (cooking time 3.5 to 4.5 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, lateral door to control the cooking process.
• Maximal temperature 320°C.
• Internal dimensions: 500x850xh100 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.