Ventilated ovens with heat transition gas, width 500 mm

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. Maximal temperature 320°C. Gas heating : electronic control of the flame, minimum/maximum regulation. 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) : 1260 x 1750 x 490/1070 - kcal/h (gas) : 12000 - kW (elec) : 0.44 Category: Diamond Range: Pizza - Pasta Subrange: Conveyor ovens Family: Bande largeur 500 Subfamily: GAS Line: CONVEYOR LINE Length: 1260 mm Width: 1750 mm Height: 490/1070 mm Electric Power: 0.44 kW Weight: 200 kg Restock Info: Contact Supplier Delivery Delay: 42 Availability: 2