Bakery & Pastry version:
It can reach 400°C, allowing optimal cooking of particular products that require high temperatures.

• The baking chamber made of stainless steel allows the oven to disperse less heat towards the outside by reflecting it inside, in this way consumption decreases and performance increases. The material also allows for optimal hygiene and unlimited durability.
  
• The baking floors in high quality refractory material allow perfect cooking even for large-sized breads, but also very high temperatures with maximum durability and robustness.
  
• High efficiency armored heating elements that can be removed from the left external side designed to obtain perfect baking uniformity.
  
• Innovative insulation, with a special glass wool mantle made in a single piece in order to obtain very efficient insulation.
  
• Optional steamer built entirely in AISI 304 stainless steel, hygienic and long-lasting, guarantees large quantities of steam with short recovery times. The external positioning allows quick and simple maintenance.
  
• Optional automatic extraction hood which, in combination with the grill present above each door, continuously extracts steam at low speed. When the door is opened, the suction is increased to maximum capacity, thus reducing the heat in the front and possible steam burns.
  
• Overlapping modules, supports and proofers on wheels with adjustable height are a guarantee of flexibility. Adding, changing a module or moving the oven for simple maintenance is quick and easy.
  
• Satin 304 stainless steel, tempered glass and beech wood are the visible materials. The care of the external surfaces full aligned and easily sanitizable represents the great attention and build quality used for the design of the oven.
  
• The door, control panel and external surfaces maintain low temperatures during baking process. They are therefore not dangerous to the touch: this is possible thanks to the accurate insulation and proper cooling of the oven.

Pizza version:

“Pizza 4” and “Pizza 6” versions are the best you can desire to obtain perfect baking, especially for pizzas which needs very high temperatures.

• Enhanced electrical resistances and baking chamber covered with refractory material allow constant results even with very intense work peaks.
  
• The large thermal flywheel given by the additional refractory material allows to maintain high temperatures, compensating the continuous opening of the door due to the short baking time.
  
• In this version the temperature can reach 500°C to ensure great productivity and performance.
  
• On these models it is not possible to add the steamers.

• Totally independent modular elements
• Suitable for baking bread, pastry and pizza
• Stainless steel baking chambers
• Small dimensions and low consumption
• Wide range of hob sizes and accessories

• Small businesses with a very wide range of products, which covers pizza, bread and pastries
• Products that need to cook at high temperatures (up to 400 or 500°C)
• Show Baking

• Baking deck with reinforced heating elements and double temperatures control
• Additional charge for control unit with touch screen display for the advanced management of baking program, programmed ignition and motorized discharge valve
• Baking stones in embossed/ribbed metal sheet
• Power supply tension different from the standard 400V 3ph+N – 50Hz
• Kit connection power supply modular composition