Pizza production/hour: Ø 150 mm “80 gr.” = 130 pizzas, up to Ø 400 mm “585 gr.” = 18 pizzas (baking time 3.5 to 4 minutes)
4 stainless steel feet
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).
Electronic “digital” control panel accessible from the front, with management of 6 baking programs, easy and quick for after-sales 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.