The PizzaMaster 700 Series Two-Deck Modular Electric Pizza Oven delivers superior baking performance with its four stone hearths per deck and high-temperature capabilities. Perfect for busy commercial kitchens, this oven combines durability, precision, and efficiency. The retractable frontal unloading shelf adds versatility, streamlining operations in pizzerias, bakeries, and more.
Key Features:
- Two Decks with Four Stone Hearths Each: Crafted from natural materials for exceptional heat distribution and crisping performance.
- High-Temperature Capability: Achieves up to 500C (932F) per deck for baking a variety of pizzas and specialty items.
- Turbo Start Function: Rapidly heats the oven to optimal temperature, reducing downtime during busy periods.
- Retractable Frontal Unloading Shelf: Versatile work surface that can be mounted at different heights for preparation or storage.
- Dual Halogen Lighting in Each Deck: Ensures clear visibility for precise baking.
- Stainless Steel Front: Sturdy, hygienic, and easy to clean, ideal for high-demand environments.
- Digital Display and Timers: Offers manual shut-off and auto-timer functions with alarms for enhanced control.
- See-Through Doors with Heat-Reflecting Glass: Allows for easy monitoring of baking progress while maintaining energy efficiency.
- Indicators for Thermostat and Turbo Start: Provides clear visual feedback on the ovens status.
- Lockable Castors: Facilitates mobility and secure positioning, with legs equipped with lockable wheels (not available for five-deck models).
- Eyebrow Hood: Decorative feature for added aesthetic appeal without compromising functionality.
Installation Requirements:
- Placement: Maintain a clearance of 50 mm (2 in) on all sides.
- Electrical: Refer to the manual for wire dimensions and connecting terminal specifications.
- Ventilation: Requires a minimum of 200 m/h (115 CFM) per deck, with a connection size of 100 mm (3.95 in).
- Water Supply: Operates with a pressure range of 1-6 bar (0.1-0.6 MPa), with G ” / NH ” connections.
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