Ventilated ovens with heat transition electric, width 800 mm Dough 0-20L mm (W x D x

mm (W x D x H) : 510 x 510 x 410

Width: 1630

and static cooling with circulating air circulation

- Easy cleaning: removable control box (fitted with a micro-switch)

- Dough weight: 50 - 500 g

Ventilated ovens with heat transition electric, width 800 mm Dough 0-20L mm (W x D xInternal dimensions 800x1200xh100 Pizza production hour: from 250 mm "230 gr." = 220 pizzas, up to 500 mm "915 gr." = 35 pizzas (cooking time 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