Conveyor oven Zanolli Synthesis 08/50 V PW E

Conveyor single-chamber furnaceZanolli Synthesis 08/50 V PW E (2SV4416) NORMALmade of stainless steel, the conveyor is made of stainless wire. The conveyor oven can be used not only for making standard pizza, but also for baking toasts, flat loaves, bread, lasagna, and also for baking rectangular pizza on a baking sheet 600 * 400 mm.

The conveyor oven uses the principle of cooking due to the flow of hot air, forcibly supplied to the conveyor from the upper and lower sides along the entire length of the working chamber. The use of forced air injection makes it possible to more accurately vary the temperature in different segments of the furnace. After contact with the product, air is vented from the chamber through the side pockets. The movement of the conveyor is carried out in one direction (relative to the control panel from right to left).

• Professional equipment that will save on staff.
• Pizza oven, conveyor, electric, stainless steel housing, electronic control panel located on the front right side.
• Temperature condition 320C, excellent result thanks to uniform adjustment of a stream of air.
• Base included.
• The internal size of the camera is 500x850x100 mm.
• Voltage 380V. Power is 14,2 kW.
• Digital temperature display.
• Programmable baking time.
• Patented external case cooling system.
• The diameter of the pizza from 15 to 40 cm.
• Performance from 20 to 135 pizzas per hour.
• Dimensions 1260x1750x1070 mm.
• Weight 180 kg.

Performance:

• Pizza Ø20 cm (145 gr.): From 135 to 120 pieces / hour.
• Pizza Ø25 cm (230 gr.): From 80 to 90 pieces / hour.
• Pizza Ø30 cm (330 gr.): From 60 to 50 pieces / hour.
• Pizza Ø35 cm (450 gr.): From 45 to 35 pieces / hour.
• Pizza Ø40 cm (585 gr.): 35 to 30 pieces / hour.
• Pizza Ø45 cm (585 gr.): From 25 to 20 pieces / hour.