Italian made with Refractory stone conveyor creates Stone baked pizza, cook directly on the stone belt.
Digital controls allow temperature control of +/-1ºC accuracy, precise belt speed control, and have a self-diagnostic service function.
Static incoloy heating elements, top and bottom, each individually controlled.
Oven temperature ranges from 50 to 450ºC.
Output per hour: 510 x 8", 306 x 10", 238 x 12", 136 x 14", 81 x 18", or 65 x 20".
Belt width is 790mm x 1120mm.
Variable speed belt.
Oven size is 830 x 1500 x 110mmh.
Can be stacked 2 or 3 high; prices on request.
Easy to use electronic digital controls, fitted with Stand By mode, reducing energy consumption by 50%.
Removable crumb trays allow easy cleaning.