• Internal dimensions 400x580xh95
• Pizza production/hour: from Ø 150 mm "80 gr." = 145 pizzas, up to Ø 400 mm "585 gr." = 21 pizzas (cooking time 3.5 to 4 minutes)
• On request: stainless steel base on swivel wheels (with brakes) (see SFTEV40/58-N).
• Possibility to stack up to 3 ovens of the same model

• Conctructed completely in stainless steel AISI 304, thermal isolation in ceramic fibre.
• Cooking tunnel: electronic regulation of the temperature and de velocity of heat transition. Quick reach of temperature, easy access for maintenance.
• Maximal temperature 320°C.
• Electric heating : independent regulation of the power (high and low).
• Electronic "digital" control panel accessible from the front, with management of 6 baking programs, easy and quick for after-sales service.

ADVANTAGE:
Ideally suited for continuous baking of pizzas, toast, pies, croissants, lasagna etc...
A unique Diamond© patent allows a homogeneous distribution of the hot air flow, allowing cooking at a lower temperature than traditional ovens, resulting in better cooking quality and energy savings.