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Ventilated ovens with heat transition gas, width 1000 mm
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Délai de livraison : jours
- Internal dimensions 1000x1300xh100
- Pizza production/hour: from Ø 250 mm "230 gr." = 330 pizzas, up to Ø 500 mm "915 gr." = 60 pizzas (cooking time 3.5 to 5 minutes)
- Standard with stainless steel base on swivel wheels (with brakes)
- 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 s
Garanties sécurité
Politique de livraison
Politique retours
Description
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.
Data sheet
FTGV100/130-N
- kW (elek)
- 0.88
- kcal/h (gas)
- 38700
- Inhoud (m³)
- 5.72
- Brutogewicht (kg)
- 315
- Hauteur
- 720
- Profondeur
- 1980
- Largeur
- 2450
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