CONVEYOR PIZZA OVEN WITH STONE BASE, ELECTRIC ~COT1832(Stone).E

DIM  : W1874 X D990 X H524 mm
DIM (With Extended Tray) : W1940 X D990 X H524 mm
Area : 18″(460 mm) * 32″(800 mm)

FEATURES

• Expandable Capacity

The stackable design allows you to stack up to three units, tripling your output.

• Dual-Temp. System

Independent baking ceiling and baking floor temperature control system with adjustable conveyor belt speed guarantee excellent cooking results of any sort of food.

• Cook up to 18″ Pizza

We adopted a true 18 inch wide belt so you can put standard large pizza trays, unlike some of the competing conveyor ovens on the market.

• Crumb-Collecting Tray

Removable Crumb-collecting tray for easier cleaning and maintenance.

• Refractory Stone Fillets

We innovatively adopted refractory stone fillets instead of traditional stainless steel conveyor belt, plus up to 450 °C operating temperature, can cooked classic Italian pizza.

Test data shows that the capacity has a 70% increased compared to traditional conveyor oven of the same size. Cook more pizza per hour means less equipment investment