Ventilated ovens with heat transition electric, width 650 mm

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. Electric heating : independent regulation of the power (high and low). Electronic "digital" control panel accessible from the front, with management of 6 baking programs, easy and quick for after-sales service. ADVANTAGE: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.Technical Specification mm (W x D x H) : 1400 x 2000 x 550/1100 - kW (elec) : 18.5 - Voltage : 400-230/3N 50Hz Category: Diamond Range: Pizza - Pasta Subrange: Conveyor ovens Family: Bande largeur 650 Subfamily: ELECTRIC Line: CONVEYOR LINE Length: 1400 mm Width: 2000 mm Height: 550/1100 mm Electric Power: 18.5 kW Voltage: 400-230/3N 50Hz Weight: 222 kg Restock Info: Contact Supplier Delivery Delay: 42 Availability: 3