Italforni Stone Electric conveyor Pizza OvenTSB

  • Italian made – with Refractory stone conveyor – creates Stone baked pizza – cook directly on the stone belt
  • Output per hour – 300 x 8″,  200 x 10″,  136 x 12″, 100 x 14″,  46 x 18″ or 42 x 20″

Description

Italforni Stone Electric conveyor Pizza OvenTSB  has a refractory stone conveyor belt allowing you to do genuine stone bake “Thin and Crispy” Italian pizzas.  Unlike gas ovens no interlock system is required on the TSB Tunnel Stone allowing a quick whilst simple installation. The TSB  Tunnel Stone Electric conveyor ovens can be used for cooking other products, not just pizzas, such as Tortillas, Bruschetta, Costini, Pitta bread, and Chicken wings. 

Tunnel Stone Ovens have static heat sources up to 500˚C, (rather than forced air), which ensures a crisp base without drying out the topping. In addition they have the benefit of individual temperature control of the top and bottom elements to guarantee perfect results every time.

 

Technical Specs

  • Dimensions – 2060w x 1120d x 1282h (includes stand)
  • Power Requirements – 19.5kw (3 phase)
  • Italian made – with Refractory stone conveyor – creates Stone baked pizza – cook directly on the stone belt
  • Static incoloy heating elements – top and bottom each individually controlled
  • Oven temperature range 50 – 500ºC
  • Output per hour – 300 x 8″,  200 x 10″,  136 x 12″, 100 x 14″,  46 x 18″ or 42 x 20″
  • Belt width is 24″/630mm x 1120mm
  • Variable speed belt
  • Oven size 670 x 1140 x 110mmh
  • Can be stacked 2 or 3 high – prices on request
  • Easy to use electronic digital controls – fitted with Stand By mode – reducing energy consumption by 50%
  • Removable crumb trays allows easy cleaning
  • Supplied with mobile stand as standard
  • On site warranty – 2 years parts 1 year labour

Additional information

Stand options

No Stand, Stand