TUNNEL STONE: the only static electric conveyor belt oven, which cooks directly on the refractory stone. Ease of use, perfect cooking, and very low consumption allows it to be used even by non-specialized personnel. The most compact on the market, it can be integrated into any automatic production line.
Tunnel is excellent for cooking many products, such as pizzas, focaccia, Arabian bread, tortillas, piadine, bruschetta, crostini, chicken wings, and meats. Special configurations of tunnel ovens for intensive and industrial use are made (on request).
Modular electric ovens for pizza bakery and pastry. Available in CLASSIC and STAND versions. Possibility to insert the “steamer” in each baking chamber.
Modular electric ovens for pizza, bakery and pastry.
Modular electric ovens for pizza, bakery and pastry.
Modular gas oven for pizza, pastry, and bread with aluminium coated steel plate cooking chamber. Refractory baking floor. Counterbalanced opening door. Vapor discharge.
Compact electric oven with one or two cooking chambers for pizza and pastry.
Compact electric oven with one or two cooking chambers for pizza and pastry.
Compact electric oven with one or two cooking chambers for pizza and pastry.
Compact electric oven with one or two cooking chambers for pizza and pastry.
Electric oven with stone conveyor belt - stackable modules.
