Ovens

• Strong insulation.
  Ensures that the heat stays in the oven chamber.
• Stainless steel inside and out.
  Maintains low temperature and is easy to keep clean.
• Large front window with heat-reflecting double glass and good lighting.
  Gives a good overview of the baking process.
• Built-in, high-capacity steam system.
  Fast function and energy-saving.
• Right hand hinged door with double glazed window.
  Easy to open and overview.
• Canopy as standard
• Aluminum legs and castors as standard
• Max baking temperature 300 degree C.
• Gas model SR242 SRP242 now available (with single stage burner)

• Can be run on electricity, oil or gas.
• Strong insulation.
  Ensures that the heat stays in the oven chamber.
• Stainless steel inside and out.
  Maintains low temperature and is easy to keep clean.
• Large front window with heat-reflecting glass and good lighting.
  Gives a good overview of the baking process.
• Large, efficient heating package.
  Fast heating and energy-saving.
• Right hand hinged door.
  Easy to open and overview.
• Max baking temperature 330°C.
• Including suspension hook.

• Robust oven designed for industrial use!
• Energy efficiency thanks to the intelligent energy-savings functions and well-insulated oven space.
• Highly effective long life stainless steel heat exchanger gives great total economy.
• User friendly, smart control panel that gives the user complete control of the entire baking process.
• Powerful, quick and extra clean steam system – a uniquely developed, stainless steel system  with both even and efficient capacity as well as rapid recovery.
• A horizontal airflow developed to give a very even baking result across the rack (even for sensitive bakes with short baking times).
• Slow start/stop functionality for the gentle handling of sensitive products such as meriques and macaroons.
• Rotating rack with optimized rotation speed and automatic change of rotation direction using the rack, given an even bake with better results.
• the oven also has a quick cool down functionality (forced fan) which makes the temperature setting down to a lower temperature, to the next bake, really fast.
• Can be run on electricity, oil or gas.

• Highly efficient long life stainless steel heat exchanger giving you great total economy.
• A horizontal airflow gives a very even baking result across the rack, even for sensitive bakes with short bake times.
• A uniquely developed steam system with both even and efficient capacity as well as rapid recovery, resulting in a greater production capacity.
• low noise level.
• Energy efficient thanks to the intelligent energy-savings functions and well insulated oven space.
• Rotating rack with optimized rotation speed and automatic change of rotation direction using the rack, gives an even bake with better results. Our patented IBS (Increased Baking surface) for alternating rotation of the racks.
• User-friendly control panel that gives the user complete control of the entire bake process.

• Available in five standard widths and up to five sections in height, standard crown height 160 mm, optional height 220 mm available. Suited for most tray and bread sizes.
• Designed in a flexible module system with many options. Gives each bakery the ability to create the oven that suits their needs best.
• Each oven section can be individually controlled with separate settings of the top, bottom and front heat. Full control in the baking process.
• Well insulated oven chamber. Keeps the heat inside the oven.
• Stainless steel front. Maintains low temperature and is easy to keep clean.
• A range of accessories such as steam generator, stone hearth makes the Classic adaptable to all the customers’ needs.
• Including aluminum legs with adjustable feet.
• Choice of control panels.

• Available in four standard widths and up to three sections in height, standard crown height 160 mm.
  Suited for most pizza sizes.
• Designed in a flexible module system.
  Gives each pizzeria the ability to create the oven that suits its needs best.
• The well insulated oven chamber keeps the heat inside the oven.
• Stainless steel front is easy to keep clean.
• Stone soles – Classic pizza baking requires solid stone soles.
• Halogen lights  provide whiter and more intensive working light than standard bulbs.
• Oven control – Each oven section can be individually and stepless controlled with separate settings of the top, bottom and front heat. Full control in the baking process. Easy to handle, understand and program.
• Unloading shelf and castors.
  Convenient details that makes handling and baking easier.

• Available in three standard widths and up to three or four sections in height, depending on model.
  Suited for most pizza sizes.
• Stainless steel exterior and well insulated oven chamber.
  Keeps the heat inside the oven and maintains low temperature on the outside.
• Digital panel provides good controls and makes it easy to set the right time and adjust the temperature up to 400 Celsius in two zones per oven chamber
• Steam canopy at infeed and outfeed to create a good working environment (not on TP10 and TP20)
• Stepless adjustment of top and bottom heating.
• Oven chamber with two different zones – the temperatures of the top and bottom heating are controlled separately for each zone, resulting in even baking.
• Stainless steel mesh conveyor.

• A pizza oven that retains its heat!
  Highly efficient heat distribution in 3 zones: upper, lower and front heat results in uniform baking and produces good overall economy.
• Energy efficient thanks to intelligent energy savings features and well insulated oven chamber.
• Low maintenance costs.
• robust door construction.
• Tempered double glass with heat reflecting outer surface retains the heat in the oven chamber. This results in a better working climate in the kitchen.
• Thicker pizza stone that retains heat better!

-Bake a Neapolitan pizza in just 60 – 120 seconds up to 500 Celsius!

-Biscotto di Sorrento – authentic handmade pizza stones made for baking at high temperatures.

-Highly efficient heat distributed in 3 ways: top, bottom and front for uniform baking.

Electric (no firewood, naked flame or flue gases).