Electric Conveyor Pizza Oven - with Fireclay Stone Conveyor Belt - 1500x2500mm (59.1"x98.4") - Digital Controls - Belt width: 780mm (30.7") - up to 400°C - 200 pizzas/hour - Ø 32 cm each
** The picture may slightly differ from the original.
** The picture may slightly differ from the original.
Electric Conveyor Pizza Oven - with Fireclay Stone Conveyor Belt - 1500x2500mm (59.1"x98.4") - Digital Controls - Belt width: 780mm (30.7") - up to 400°C - 200 pizzas/hour - Ø 32 cm each
Product Advantages
- Professional conveyor oven for high production volumes: Saves labour costs through efficient processing of large quantities.
- Conveyor belt made of individual fireclay bricks: Allows direct baking on the stone without pizza trays for better flavour.
- Conveyor belt controllable in both directions: Provides flexible operation and easy handling.
- High manufacturing quality: Ensures reliable and consistent production results.
Description
- Up to 200 pizzas/hour at 32cm
- Conveyor belt made of fireclay
- Belt width: 780mm
- Adjustable conveyor belt speed
Powerful electric pizza oven for the catering industry
The electric continuous oven impresses with its digital temperature control featuring a swivelling display, allowing precise regulation up to 400 °C. The robust conveyor belt made of fireclay with a belt width of 780 mm ensures even heat distribution and enables the preparation of up to 200 pizzas per hour with a diameter of 32 cm. Thanks to the four castors, easy repositioning is possible.
Efficient solution for high production demands
This pizza oven is ideal for use in professional catering and pizzerias. The adjustable conveyor belt speed ensures flexible adaptation to different baking times. In addition to pizza, pita, flatbread, lahmacun, as well as croutons, chicken wings and meat can be easily prepared thanks to a removable crumb tray. The convection heating guarantees optimal baking results with high efficiency.
Installation & Operation
- ⚠️ Please note that all equipment with three-phase connection must be installed by a professional
- ⚠️ Please ensure a minimum distance of 15 cm is maintained from rear and side walls or neighbouring large appliances
- ⚠️ Remove the packaging material. Make sure that the polystyrene in the baking chamber and under the firebricks is completely removed
- Before first use, the oven must be burnt in. To do this, increase the temperature by 50°C every 30 minutes until the maximum temperature is reached
- Heat the oven at maximum temperature for 4 hours. Keep the door open to allow toxic fumes to escape
Cleaning & Maintenance
- We recommend regularly cleaning the firebrick with a brass brush to remove baking residues and thus prevent smoke development
- Do not clean firebricks with moisture, as this can cause stress cracks
Technical data
Dimensions
| Width | 1.500 mm |
|---|---|
| Depth | 2.500 mm |
| Height | 1.600 mm |
Details
| Material | Firebrick, Stainless Steel |
|---|---|
| Conveyor belt width | 780 mm |
| Pizzas per hour in mass production | 180 - 200 pieces á Ø 32 cm |
| Colour | Stainless Steel |
| Temperature | 50 °C to 400 °C |
| Operation | Digital |
Connected load
| Operating mode | Electric |
|---|---|
| Power | 40 kW |
| Voltage | 400V |
| Phase(s) | 3N~/PE |
| Frequency | 50 Hz |
Delivery
| Shipping method | Haulage |
|---|---|
| Delivered as | Mounted |
| Gross weight | 600 kg |
| Net weight | 500 kg |
- Price/performance: Grade "very good"
- Customer satisfaction: Grade "very good"
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