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VENT. OVENS WITH HEAT TRANSIT. ELEC. 40-30P

19/08/12 21:02:30 | offer | Conveyors
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, lateral door to control the cooking process. - Maximal tem ... perature 320°C. - Internal dimensions: 500x850xh100 mm. - Electric heating : independent regulation of the power (high and low). - Control panel : frontal access, easy and quick access for the afterselling service. - Included accessories : pedestal on swivel castors with brakes. Pizza ø cm Kook time min. Nbr./pizza/hour 20 (145 gr.) 3,5 - 4,5 145 - 115 25 (230 gr.) 3,5 - 4,5 95 - 70 30 (330 gr.) 3,5 - 4,5 55 - 40 35 (450 gr.) 3,5 - 4,5 40 - 30 40 (585 gr.) 3,5 - 4,5 35 - 30 45 (740 gr.) 3,5 - 4,5 30 - 25 Info: ideally conceived for the cooking uninterrupted of pizza pies, toast, tarts, crescents, lasagne etc... A single patent allows a homogeneous distribution of the flow of hot air, allowing a cooking a temperature lower than the furnaces traditional, involving a better quality of cooking as well as energy saving.

Price:£ 6,900

Location:Europe

ID:628928

www link:http://www.gaviota.sk

Advertiser:
eduard lorko
Telephone:
+421 911600215
Telephone 2:
+421 911243324

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