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MODULAR ELECTRIC OVENS FOR PIZZA, BAKERY AND PASTRY _ ITALFORNI
MODULAR ELECTRIC OVENS FOR PIZZA, BAKERY AND PASTRYÂ CARUSO
· Touch screen 65K
· Ergonomic shelf in Monolite Ipergres®
· Baking chamber lined with refractory material,
side panels in steel to protect the stone
· Baking floor made in certified Sorrento biscuit
· Independent digital power regulation
for baking floor and ceiling
· Hood module with optional motor and
vapour and odour removal kit (optional)
· Maximum cooking temperature 530°C
· Dry leavening cell at 50°C with light and thermostat
· Ultra fast heatingBULL
· Touch screen 65K
· Coloured tempered glass coating
· Cooking chamber fully coated with refractory material
· Hype shielded resistors inserted in the refractory surface
· Maximum cooking temperature 450°C
· Independent digital power regulation for baking floor and ceiling
TUNNEL STONE ELECTRIC
· Conveyor belt with refractory stone fillets
· Stainless steel shielded resistors
· Maximum cooking temperature 420°C
· Guaranteed thermal insulation
· Adjustable conveyor belt speed
· Self-lubricated bearings
· Crumb-collecting removable trays
VISOR
· Touch screen
· Heat-resistant handle in solid-wood
· Cooking chamber fully coated with refractory material
· Hype shielded resistors inserted in the refractory surface
· Maximum cooking temperature 450°C
· Independent digital power regulation for baking
floor and ceiling
Categories
- Processing
- Bakery Equipment & Supplies
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