REAL FORNI - REAL FORNI - Equipments fot the baking of bread, pastry and pizza: Ovens

COSTRUCTION: woth modular elements, with one or several soperimposed independent chambers, extremely sturdy, rational and of modern design.
EXTERNAL STRUCTURE: baking chamber made of aluminized shhet
BAKING DOOR: glass wing useful heights 15 and 25 cms.
HEATINIG: through armored stainless eletric resistances
OPERATION: with independent power regulation in the lower and upper part of baking chamber by means of two min. and max. regulators. Temperature control throught an eletronic the rmoregulator with scale from 0° to 400°
LEAVENING CELL: heating with thermostatic control complete with baking moulds carrying guides. The leavening cell can be replaced throught a supporting stand.

Dimensions

forni modulari - dimensioni

Technical Caratteristics

On demand, the oven (with the exception of the oven type M6) can be equipped with a consuption throttle having the followong functions:
A) Automatin oven start
B) independent andh differentiated top and bottom temperature adjustament with power use reduced by approx. the half.
C) Programmable baking time

On demand, the modules can be supplied with steam device.

Model	N. Trays	External Lenght			Chambers size			Power
		A mm	B mm	H mm	c mm	d mm	h mm	Kw

M2	2	920	1160	430 500	620	900	180 250	3/6

M2a	2	1120	960	430 500	820	700	180 250	3/6

M3	3	1550	960	430 500	1250	700	180 250	3.75/7.5

M4	4	1120	1560	430 500	820	1300	180 250	4.5/8.4

M6	6	1550	1560	430 500	1250	1300	180 250	9/15

Data and characteristics are not binding, REALFORNI reserves the right to make changes without prior notice