These ovens were engineered for a crunching pizza, a quick temperature rising, with optimal baking time, insignificant temperature dropping, competitive working costs and, once at pick running, low energy consumption; all those performances thanks to the perfect insulation. They are single chamber, in steel, with double glass door, vent stack for the outside fumes exhaust, even in case of stacked ovens, till two pieces. The chamber is 35 cm multiple, it has the light, double set in the deeper model, bottom refractory stones, 20 mm thickness, drilled ceiling with radiator effect for baking uniformity, two side deflectors for the burned fumes in-conveyance, drilled end plate for air inflow and an end panel with side holes for the secondary air inflow from the sides. The safety thermostat upstream the electric circuit cuts the gas supply, in case of anomalous baking chamber overheating. The flame ignition and the control take place with two ignition electrodes and one for flame detection. The card is protected by a protecting fuse. The ignition and the gas setting are done with a primary air bush injector. The atmospheric burner, multi-branches, is helped by secondary air inflow holes and by two burned gas escape conducts. The electric supply is single phase 230 Volts, 50-60 Hz.
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