VENTILATED OVENS WITH HEAT TRANSITION ELECTRIC FTEV 65/110-N

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.